Fruit Tarts

These elegant fruit tarts are as beautiful as they are delicious—flaky, buttery pastry filled with silky pastry cream and topped with vibrant, seasonal fruit. Despite their bakery-worthy appearance, they’re surprisingly simple to make at home. With just a few key ingredients and a little time, you can create a stunning dessert that’s perfect for any occasion.

Prep Time: 1h 45 mins | Total Time: 3h | Serves: 4

Ingredients

For the Pâte Sucrée, Sweet Tart Dough:

• 1 1/4 cups all-purpose flour
  

• 1/3 cup powdered sugar
  

• 1/3 cup unsalted butter, cold and cut into small cubes
  

• 1 egg
  

• 3/4 teaspoon vanilla extract
  

• 1/8 teaspoon salt

For the Pastry Cream:

• 2 cups whole milk
  

• 1 vanilla bean, or 1 tablespoon vanilla extract
  

• 4 large egg yolks
  

• 1/2 cup granulated sugar
  

• 2 tablespoons cornstarch
  

• 2 tablespoons unsalted butter

For the Fruit Topping:

• 1 Mixed fresh fruits, strawberries, kiwi, blueberries, raspberries, grapes, etc.
  

• 1/4 cup apricot jam, for glazing

Instructions

Step 1

Make the Pâte Sucrée:

In a bowl, whisk flour, powdered sugar, and salt.

Step 2

Add cold butter cubes and work them into the flour until it looks sandy.

Step 3

Stir in the egg and vanilla, mixing just until a dough forms. If dry, add ½ teaspoon cold water.

Step 4

Flatten into a disc, wrap in plastic, and refrigerate for 45 minutes.

Step 5

Preheat oven to 350°F (175°C). Roll dough to ⅛-inch (3mm) thickness and cut circles to fit four 3-inch tart pans. Press into pans and freeze for 15 minutes.

Step 6

Line shells with parchment, fill with pie weights (if you have then. If not it should not be an issue), and bake for 12 minutes. Remove weights and bake another 5 minutes, until golden. Let cool completely.

Step 7

Make the Pastry Cream:

In a saucepan, heat the milk and vanilla bean (split and scraped) over medium heat until just simmering. Remove from heat and set aside to infuse for a few minutes. If using vanilla extract, add it at the end.

Step 8

Whisk yolks and sugar: In a separate bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened. Add the cornstarch and whisk until smooth.

Step 9

Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs.

Step 10

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens. This will take about 2-3 minutes. Remove from heat and stir in the butter until smooth.

Step 11

Pour the pastry cream into a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 1 hour.

Step 12

Assemble the Tart:

Once the tart shell has cooled and the pastry cream is chilled, spread the cream evenly into the tart shell.

Step 13

Top the pastry cream with your choice of fresh fruit, arranging them in a decorative pattern.

Step 14

Gently heat the apricot jam in a small saucepan or microwave until melted. Brush the melted jam over the fruit to give it a beautiful, glossy finish.

Step 15

Refrigerate the tart for at least 30 minutes before serving to allow everything to set. Slice and enjoy!