Name: Fresh Fruit Tart with Pastry Cream and Apricot Glaze Recipe
Prep time: 30 min
Cook time: PT-490150H15M35S
Total time: 3 h
Cuisine: French
Ingredients: Sweet Tart Dough Recipe (Pâte Sucrée) – enough for a 10 to 11-inch tart pan; Pastry Cream Recipe (prepared and chilled); 4 cups fresh fruit or berries (strawberries, blueberries, raspberries, blackberries, clementine segments, etc.); 1/3 cup apricot preserves; 1 tablespoon water

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Introduction

This fresh fruit tart is a delightful combination of a buttery tart crust, smooth pastry cream, and vibrant seasonal fruits. It’s perfect for any occasion when you want an impressive yet approachable dessert that showcases natural sweetness and color.

A fruit tart with five visible layers starts with a light brown crust base at the bottom. On top of the crust is a smooth, pale cream layer. The third layer is a circular ring of shiny orange peach slices facing outward, creating a bright, glossy band. Inside this ring, there is a layer of shiny red strawberries whole or halved, forming another ring. At the center, a mix of dark blue blueberries and shiny red raspberries fills the space, giving a contrasting pop of color. The tart is on a white plate on a white marbled surface with some strawberries around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Sweet Tart Dough Recipe (Pâte Sucrée)
1 Pastry Cream Recipe
4 cups fresh fruit or berries (such as strawberries, blueberries, raspberries, blackberries, clementine segments)
1/3 cup apricot preserves
1 tablespoon water

Instructions

Step 1: Prepare the pastry cream first, as it needs time to set. After cooking, place a sheet of plastic wrap directly on the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully set. The pastry cream can be made a few days ahead and stored in the fridge.
Step 2: Roll out the sweet tart dough and press it into a 10 to 11-inch round tart pan. Bake according to your recipe instructions until golden. Remove from the oven and transfer the pan to a wire rack to cool completely. Carefully release the tart from the pan if desired, or leave it on for easier handling.
Step 3: Place the tart pan on your serving plate to avoid moving the tart after filling. Spread the chilled pastry cream evenly into the tart crust.
Step 4: Arrange the fresh fruit over the pastry cream in your preferred style. You can create neat concentric rings or scatter the fruit randomly for a more casual look.
Step 5: Prepare the glaze by combining the apricot preserves with 1 tablespoon of water in a heat-safe bowl. Microwave for 30 seconds until softened and loose. For a smoother finish, strain out any large fruit pieces. Use a pastry brush to gently coat the fruit with the glaze, giving it a shiny, attractive appearance.

Tips & Variations

Use a mix of colorful berries and fruit segments for a visually stunning tart.
To save time, you can use store-bought tart dough or pastry cream, but homemade will enhance flavor and texture.
If you want a lighter glaze, warm the preserves with lemon juice instead of water for added brightness.
For added crunch, sprinkle toasted sliced almonds over the glazed fruit just before serving.

Storage

Store any leftover fruit tart covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 2 days. The crust may soften after refrigeration, so it’s best enjoyed fresh. Reheat slightly in a warm oven (not microwave) for 5 minutes if you prefer a less chilled tart before serving.

How to Serve

A round fruit tart with three main layers is shown on a white plate, placed on a white marbled surface. The bottom layer is a golden brown crust with a slightly rough texture. The middle layer is a smooth, creamy white filling spread evenly inside the crust. The top layer is made of fresh fruits arranged in concentric circles: the outer circle consists of halved red strawberries with blueberries in between, the middle circle is made up of shiny orange mandarin slices, and the inner circle contains whole small red raspberries with a cluster of blueberries in the center. All fruits have a glossy, glazed finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart a day ahead?

Yes, you can prepare the tart a day in advance. Keep it refrigerated after assembling. Arrange the fruit and glaze shortly before serving to maintain freshness and prevent sogginess.

What fruit works best for this tart?

Fresh berries like strawberries, blueberries, raspberries, and blackberries work beautifully. Clementine segments and other soft fruits add variety and color. Choose ripe but firm fruit to keep the tart looking fresh longer.