Fresh Fruit Tart Recipe
A delightful Fresh Fruit Tart featuring a crisp sweet tart dough base filled with smooth pastry cream, topped generously with an assortment of vibrant fresh fruits, and finished with a glossy apricot glaze. Perfect for celebrations or a refreshing dessert that combines creamy, fruity, and buttery flavors in one elegant tart.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes plus 2 hours chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Sweet Tart Dough
- 1 batch Sweet Tart Dough (Pâte Sucrée) prepared as per recipe
Pastry Cream
- 1 batch Pastry Cream made and chilled for at least 2 hours
Fruit Topping
- 4 cups fresh fruit or berries (such as strawberries, blueberries, raspberries, blackberries, clementine segments)
Glaze
- 1/3 cup apricot preserves
- 1 tablespoon water
Instructions
- Prepare Pastry Cream: Make the pastry cream first, placing a sheet of plastic wrap directly over its surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours until fully set. The cream can be prepared a few days in advance for convenience.
- Make Tart Crust: Prepare the sweet tart dough and press it into a 10 to 11-inch round tart pan. Bake until golden and cooked through. Remove from oven and transfer the pan to a wire rack to cool completely to room temperature. Carefully release the tart from the pan if desired, or leave the bottom on for easier handling.
- Assemble Tart Base: Place the tart pan with crust over your serving platter as it will be difficult to move once filled. Evenly spread the chilled pastry cream inside the tart shell.
- Add Fruit Topping: Arrange your fresh fruit on top of the pastry cream. You can choose to create concentric rings of fruit or scatter the berries randomly, depending on your aesthetic preference.
- Prepare and Apply Glaze: In a microwave-safe bowl, combine the apricot preserves with 1 tablespoon of water. Microwave for about 30 seconds until the preserves soften and loosen. If the preserves have large fruit pieces, strain them out for a smooth glaze. Using a pastry brush, gently brush a thin, even layer of the glaze over the fruit to give a shiny finish and help preserve freshness.
Notes
- Pastry cream can be made a few days ahead and stored in the refrigerator.
- Fruit selection is versatile; choose seasonal fruits for the best flavor and appearance.
- Work quickly when applying the glaze to avoid melting the fruit or cream.
- If you prefer, leave the tart pan base on for easier transport and serving.
- Ensure the tart crust is completely cooled before filling to prevent the pastry cream from melting.
Find it online: https://bitezly.com/fresh-fruit-tart-recipe/
