Description
This vibrant Fruit Tart recipe features a crisp and sweet pâte sucrée crust filled with luscious pastry cream and topped with an assortment of fresh berries and fruits, all glazed with a shiny apricot preserve glaze for an elegant finish. Perfect for gatherings or a special dessert, it combines creamy, fruity, and buttery textures in every bite.
Ingredients
Tart Dough
- 1 Sweet Tart Dough Recipe, Pâte Sucrée (10 to 11-inch round tart pan)
Pastry Cream
- 1 Pastry Cream Recipe (to fill tart)
Fruit Topping
- 4 cups fresh fruit or berries (strawberries, blueberries, raspberries, blackberries, clementine segments, or a mix)
Glaze
- 1/3 cup Apricot Preserves
- 1 Tbsp water
Instructions
- Prepare Pastry Cream: Make the pastry cream first as it requires time to set. Once prepared, cover the surface with a sheet of plastic wrap pressed directly onto it to prevent skin formation. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until fully set. Pastry cream can be made a few days ahead for convenience.
- Make and Bake Tart Crust: Prepare the sweet tart dough (pâte sucrée) and press it evenly into a 10 to 11-inch round tart pan. Bake according to the tart dough recipe instructions until golden and fully cooked. Remove from the oven and transfer the pan to a wire rack to cool completely to room temperature. Carefully release the tart shell from the pan or leave the bottom on if preferred.
- Assemble Tart: Set the tart shell on your serving platter to avoid transferring once filled. Spread the chilled pastry cream evenly into the tart shell, smoothing the surface gently with a spatula.
- Arrange Fruit: Arrange the fresh fruit artistically on top of the pastry cream. You may create concentric rings or scatter the fruit randomly according to your preference for an attractive presentation.
- Prepare Glaze: In a microwave-safe bowl, combine the apricot preserves with 1 tablespoon of water. Microwave for about 30 seconds to soften and loosen the preserves. If the preserves contain large fruit pieces, strain them out to make a smooth glaze.
- Glaze the Fruit: Use a pastry brush to evenly coat all the fruit with the apricot glaze. This step adds a beautiful shine and helps preserve the freshness of the fruit.
Notes
- Pastry cream should be well chilled and set to ensure the tart holds shape when sliced.
- You can use any variety of fresh fruit depending on the season and your preference.
- If you prefer, the tart crust can be baked a day ahead; store in an airtight container.
- For a clearer glaze, strain apricot preserves before brushing onto fruit.
- This tart is best enjoyed the same day it is assembled to maintain crust crispness.
