Fresh Fruit Tart with Pastry Cream and Apricot Glaze Recipe
A classic Fresh Fruit Tart featuring a buttery sweet tart crust filled with smooth pastry cream and topped with an assortment of vibrant fresh fruits. Finished with a shiny apricot glaze, this tart is a stunning and delicious dessert perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes (for tart crust); plus chilling time for pastry cream (2+ hours)
- Total Time: 3 hours (including chilling time)
- Yield: 1 10-11 inch tart, serves 8-10 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
S Tart Dough (Pâte Sucrée)
- Sweet Tart Dough Recipe (Pâte Sucrée) – enough for a 10 to 11-inch tart pan
Pastry Cream
- Pastry Cream Recipe (prepared and chilled)
Fruit Topping
- 4 cups fresh fruit or berries (strawberries, blueberries, raspberries, blackberries, clementine segments, etc.)
Glaze
- 1/3 cup apricot preserves
- 1 tablespoon water
Instructions
- Prepare the Pastry Cream: Make the pastry cream first as it requires 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. This can be made a few days in advance for convenience.
- Make and Bake Tart Crust: Prepare the sweet tart dough (pâte sucrée) and press it into a 10 to 11-inch round tart pan. Bake the crust according to the tart dough recipe instructions until golden and cooked through. Transfer the pan to a wire rack and allow to cool completely to room temperature. Carefully release the tart from the pan, or leave the bottom of the pan on if preferred.
- Fill the Tart Shell: Place the cooled tart pan on your serving platter for stability. Evenly spread the chilled pastry cream into the tart shell, smoothing the top for an even surface.
- Arrange the Fresh Fruit: Decorate the tart by arranging the fresh fruit or berries on top of the pastry cream. You can create concentric rings for an elegant look or scatter fruit randomly for a more casual, colorful effect.
- Prepare and Apply the Apricot Glaze: In a heat-safe bowl, combine the apricot preserves with 1 tablespoon of water and microwave for about 30 seconds until the preserves soften and loosen. Strain out any large fruit pieces if desired for a smoother glaze. Using a pastry brush, gently brush the glaze evenly over the arranged fruit to give a shiny finish and help preserve freshness.
Notes
- Make the pastry cream a few days ahead to save time on the day of assembly.
- Be sure to chill the pastry cream thoroughly for best texture and stability.
- Use fresh, ripe fruits for optimal flavor and appearance.
- The apricot glaze not only adds shine but also seals the fruit from drying out quickly.
- If you prefer, you can leave the tart base in the pan for easier serving.
Keywords: fresh fruit tart, fruit tart, pastry cream tart, sweet tart dough, classic French dessert, summer dessert
