The BEST Fruit Tart Recipe

Here’s a delicious fruit tart recipe that’s sure to impress:

Ingredients:

For the tart crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• 1 tablespoon ice water

For the pastry cream:

• 1 cup whole milk
• 1/2 cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the fruit topping:

• Assorted fresh fruits such as strawberries, blueberries, kiwi, mango, etc., sliced or diced

For the glaze:

• 1/4 cup apricot preserves
• 1 tablespoon water

Instructions:

1. Make the tart crust:

1. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
2. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the food processor and pulse until the dough starts to come together.
4. Turn the dough out onto a floured surface and knead it a few times until it forms a smooth ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit into a 9-inch tart pan. Press the dough into the pan and trim any excess from the edges. Prick the bottom of the crust with a fork.
6. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for about 15 minutes. Remove the weights and parchment paper, then bake for an additional 10-15 minutes or until golden brown. Let cool completely.

2. Make the pastry cream:

1. In a saucepan, heat the milk until just simmering.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
5. Remove from heat and stir in the vanilla extract and butter until smooth.
6. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator until cold.

3. Assemble the tart:

1. Once the tart crust and pastry cream are completely cooled, spread the pastry cream evenly over the crust.
2. Arrange the sliced or diced fruits on top of the pastry cream in an attractive pattern.

4. Make the glaze:

1. In a small saucepan, heat the apricot preserves and water over low heat until melted and smooth.
2. Strain the mixture through a fine sieve to remove any lumps.
3. Brush the glaze over the arranged fruits on the tart.

5. Serve:

1. Chill the assembled tart in the refrigerator for at least an hour before serving to allow the flavors to meld.
2. Serve slices of the fruit tart and enjoy!

This fruit tart is best enjoyed the same day it’s made, but leftovers can be stored in the refrigerator for up to 2 days. Enjoy!