This fresh fruit tart is the perfect simple and delicious summer dessert! You'll love how buttery and crisp the Pate Sucree (Sweet Pastry Crust) is and how it complements the rich vanilla pastry cream and the fresh strawberries and kiwis.
This tart is an excellent dessert for any occasion that leaves others hungry for more.
How to Make Fruit Tart
Note: The full instructions are provided in the recipe card below.
For the Pastry Crust: Click Pate Sucree Recipe.
Heat the milk and half of the sugar in a medium saucepan over medium-high heat, occasionally stirring until just before it comes to a boil (when bubbles start forming around the pan's edge).
In a medium heatproof bowl, whisk together the remaining sugar, cornstarch, salt, egg, and egg yolk until thick, creamy, and pale yellow for about 2 minutes.
While constantly whisking, slowly pour ⅓ cup of the milk into the egg mixture to temper the eggs. When the milk is all whisked into the egg yolk mixture, return everything to the saucepan and heat it over medium heat.
Whisk continuously and vigorously until it thickens into a creamy pudding consistency, for about 2 minutes. Remove from heat. Stir in the butter and vanilla extract until the butter melts.
Then, immediately pour the pastry cream into a heatproof bowl. Cover with plastic wrap pressed directly against the surface of the pastry cream (to prevent skin from forming) and let cool to room temperature. Refrigerate for at least 4 hours or until cold before using.
How to Assemble
Whisk the pastry cream until smooth and spread evenly into the pate sucree with an offset spatula. Arrange the strawberries and kiwi in whatever design you prefer.
You can do concentric circles, rows, or randomly piled over the top of the pastry cream. Once finished assembling the tart, there should be no cream visible.
In a small saucepan, warm the apricot and preserve it with 1 tablespoon of water over medium heat, whisking until thin. Alternatively, you can warm it in a heat-proof bowl in the microwave for about 30 seconds. (If the preserve is chunky, strain it through a sieve).
Use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots; glaze all the fruits. The tart must be eaten the same day it is assembled, or it will get soggy. If the tart is not served immediately, store it in the refrigerator for up to 12 hours.
Related Recipes:
📖 Recipe
Easy Fruit Tart
Ingredients
For the Fruit Tart:
For the Pastry Cream:
- 2 cups whole milk or half and half
- 100 g (½ cup) sugar divided
- 25 g (3 tablespoons) cornstarch
- 1 large egg , room temperature
- 2 large egg yolks , room temperature
- 14 g (3 tablespoons) unsalted butter, cut into pieces
- ⅛ teaspoon kosher salt
- 15 ml (3 teaspoons) pure vanilla extract
- 6 Kiwis , peeled and thinly sliced
- 1 pound fresh strawberries , sliced
For the Apricot glaze:
- 83 g (¼ cup) Orange Marmalade or Apricot Preserves such as Bonne Maman
- 1 tablespoon water
Instructions
For the Pastry Crust: Click Pate Sucree Recipe.
For the Pastry Cream:
- Heat the milk, salt, and half of the sugar in a medium saucepan over medium-high heat, occasionally stirring until just before it comes to a boil (when you see bubbles start to form around the edge of the pan) for about 5 minutes.
- In a medium heatproof bowl, whisk together the remaining sugar, cornstarch, egg and egg yolk until thick, creamy, and pale yellow, for about 2 minutes. While constantly whisking, slowly pour ⅓ cup of the milk into the egg yolk mixture to temper the eggs.
- When the milk is all whisked into the egg mixture, return everything to the saucepan and heat it over medium heat. Whisk continuously and vigorously until it thickens into a creamy pudding consistency, for about 4 to 5 minutes. Don't let it boil!
- Remove from heat. Stir in the butter and vanilla extract and keep stirring until the butter melts. Then immediately pour the pastry cream into a heatproof bowl. Cover with plastic wrap pressed directly against the surface of the pastry cream (to prevent a skin from forming) and let cool to room temperature. Refrigerate for at least 4 hours or until cold before using.
To Assemble:
- Whisk the pastry cream until smooth and spread evenly into the pate sucree with an offset spatula. Arrange the strawberries and kiwi in whatever design you prefer. You can do concentric circles, rows, or randomly piled over the top of the pastry cream. Once finished assembling the tart, there should be no cream visible.
- In a small saucepan, warm the apricot preserve with 1 tablespoon of water over medium heat, whisking, until thin. Alternatively, you can warm it in a heat-proof bowl in the microwave for about 30 seconds. (If the preserve is chunky, you can strain it through a sieve).
- Use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots; make sure to glaze all the fruits. The tart must be eaten the same day it is assembled, or will get soggy. If not serving the tart immediately, store it in the refrigerator for up to 12 hours.
Notes
- The tart must be eaten the same day it is assembled, or will get soggy. If not serving the tart immediately, store it in the refrigerator for up to 12 hours.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
