Description
A homemade fruit tart with a sweet tart crust, chilled vanilla pastry cream, fresh berries and fruit, and a glossy apricot glaze.
Ingredients
Scale
- 1 fully baked sweet tart dough crust, pâte sucrée, from a 10- to 11-inch tart pan
- 1 batch chilled vanilla pastry cream
- 4 cups fresh fruit or berries, such as strawberries, blueberries, raspberries, blackberries, and clementine segments
- 1/3 cup apricot preserves
- 1 tablespoon water
Instructions
- Make the pastry cream first because it needs time to set. Press plastic wrap directly onto the surface, cool it to room temperature, then refrigerate it for at least 2 hours.
- Bake the sweet tart dough in a 10- to 11-inch tart pan. Transfer the pan to a wire rack and cool the crust fully to room temperature.
- Carefully release the cooled tart shell from the pan. Place it on the serving platter before filling.
- Spread the chilled pastry cream evenly into the tart shell.
- Arrange the fresh fruit over the pastry cream in rings, rows, or a casual pattern.
- Combine apricot preserves and water in a heat-safe bowl. Microwave for about 30 seconds, just until loose and warm.
- Strain the glaze if it contains large fruit pieces.
- Brush a thin, even layer of glaze over the fruit. Chill briefly or serve right away.
Notes
- Make the crust and pastry cream 2 to 3 days ahead, then assemble the tart on serving day.
- Dry fruit well after washing so the glaze sticks and the cream stays thick.
- Use a light hand with the glaze for shine without stickiness.
- Store leftovers loosely covered in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 29
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
- Cholesterol: 115