it’s homemade fruit tart recipe It’s like what you’ll find in fine French patisseries, with a base of shortcrust pastry and vanilla custard and topped with beautiful fresh fruit. Look at video-tutorial and see how easy it is.
We love making French bakery-style desserts at home, from our classic Eclair recipe to our Peach Galette recipe. If you feel the same way, you must try this homemade fruit tart!
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fruit tart recipe
If you’ve ever been to an authentic French patisserie, you’ve probably seen the wonderful fruit tarts in the baking box, along with the almond croissants and cream cakes. The fruit tarts are beautifully designed and shimmery, almost too good to eat!
Did you know you can make an even better one at home? I will show you how to make the perfect sweet tart base (pate sucre), filled with vanilla custard and how to layer the fruit. Here’s why you’ll love this fruit tart recipe:
- Remarkable – No one will believe that you made this beautiful fruit tart yourself!
- fresh and perfect When you buy a cake, sometimes you take it home and realize that the fruit is a bit past its prime. Make it at home and you can ensure that all the fruit is at its peak of ripeness.
- Versatile – Use the seasonal fruit you have on hand and enjoy this cake all year round.
- Easier than you think – Although making a fruit tart takes time, there is nothing in the process that is difficult.
Fruit tart video tutorial
Watch Natasha make this fruit tart recipe, then grab the ingredients and try it for yourself!
Scroll down to the recipe card below this post for ingredient amounts and full instructions.
- Custard cream – Make a batch of my custard recipe. This can be prepared up to 3 days in advance.
- Sweet cake dough – Use my recipe for pâté de sucre.
- Fresh fruit or berries – You will need 4 cups of fruits such as strawberries, blueberries, raspberries, blackberries, kiwis, tangerines, etc.
- apricot preserves – Combine this with a tablespoon of water to glaze the fruit.
The best fruit for a fruit tart
Use fruits according to the season in which you find yourself. You can change your fruit tart in many ways. Here are some of our favorite fruits to use:
- berries – Strawberries, blueberries, blackberries, raspberries
- stone fruit – Cherries, peaches, nectarines, apricots, plums
- Currant – Black currant, Red currant
- Citric fruits – Clementine or tangerine segments
- Tropical fruits – Mango, kiwi, carambola
Pro tip: Avoid fruits that discolor quickly, such as bananas or apples, unless you plan to serve them immediately after blending. Also, avoid fruits that release a lot of juice such as melon or sliced citrus. The berries must be rinsed and dried well with absorbent paper; Turn raspberries upside down on paper towel to drain water into center cavity.
How to make a fruit tart
You can get a head start on this recipe if you make the custard and pie crust ahead of time.
- make the pastry cream – Do it first as it needs time to set up. Let the cream cool to room temperature, then put it in the refrigerator for at least 2 hours or up to a few days beforehand.
- making the cake – Follow the recipe for the pie dough. Once cooked, place the pan on a wire rack and allow to cool completely to room temperature.
- Add the pastry cream – Once the cake is cold, unmold it carefully and place it in a bowl. Spread the pastry cream in the pan.
- fix the fruit – Cover the pastry cream with fruit; you can make it into rings or just spread it on top.
- make the frosting – Microwave the apricot jam and water in a heatproof bowl for about 30 seconds, or until the preserves soften. If the preserves have pieces of fruit, you can drain them.
- frost the cake – With a pastry brush, brush the jam evenly over the fruit.
Pro tip: If you’re serving right away, you can omit the frosting, although it adds an extra layer of flavor and the glossy finish looks very professional.
What is a fruit tart?
A fruit tart is a classic French dessert made with a sweet crust, vanilla-flavored custard, and frozen fruit on top.
Can I use a different jam for the frosting?
Use a lighter colored jam, such as apricot jam or apple jam. Other varieties will work but will add a pink color to your fruit.
Can I make it in a regular cake pan?
No, this recipe will not work in a cake pan. You have to be able to remove the mold.
What is the best pan to make a fruit tart?
I use this 11-inch pan, which is the one I also use to make quiche. The bottom is removable, which makes it so much easier to get nice, clean slices. You can also use a 10″ round cake pan or a 9″ square cake pan.
You can easily make this fruit tart ahead of time, but I don’t recommend freezing it because fresh fruit will release liquid into the filling after freezing and thawing.
- Refrigerate: Once assembled, this fruit tart will last 1-2 days in the refrigerator, depending on the fruit you use. Whole berries will last longer than cut fruit.
This authentic fruit tart recipe will give you a baked dessert at home and it’s easier to make than you think.
More fruit dessert recipes
If you love homemade desserts and desserts, you won’t want to miss these fruit dessert recipes:
Fresh Fruit Tart Recipe
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
This authentic French fruit tart recipe combines vanilla custard and fresh fruit on a homemade sweet base. You can also make the base and custard 2-3 days in advance and assemble them the day you serve them for a prettier presentation.
Skill Level: Medium/Advanced
Crafting Cost: $15-$20
Keyword: french fruit tart, fresh fruit tart, fruit tart recipe
Servings: 8 people
Prepare the custard recipe first as it takes time to solidify. Place a sheet of plastic wrap directly on the surface and cool the cream to room temperature, then refrigerate for 2 hours to solidify. You can make the cream a few days before.
Make tart recipe in a 10- to 11-inch round cake pan. Once cooked, remove from the oven and transfer the pan to a wire rack to cool completely to room temperature, then gently unmold the tart from the pan. If you prefer, you can leave the bottom of the pan.
Place pan on serving plate (will be difficult to transfer once crust is filled). Spread the pastry cream evenly in the pan.
Arrange the fruit to your liking. You can arrange the fruit in rings or sprinkle it randomly on top.
Make the icing: In a heatproof bowl, combine the apricot jam and 1 tablespoon of water and microwave for 30 seconds, just long enough to soften and melt the jam. If the preserves contain many pieces of fruit, you can filter them. Use a pastry brush to brush the jam over the fruit, applying an even layer all over the fruit.