Name: Fresh Fruit Tart
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8 servings
Cuisine: French
Ingredients: 1.5 cups All-purpose flour; 0.5 cups Unsalted butter, chilled and cubed; 0.25 cups Powdered sugar; 1 unit Large egg yolk; 2 cups Whole milk; 0.5 cups Granulated sugar; 0.25 cups Cornstarch; 1 tsp Vanilla bean paste; 3 cups Assorted fresh fruit (strawberries, blueberries, kiwi); 2 tbsp Apricot preserves

Baking

Fresh Fruit Tart

Delight in the perfect balance of a crisp, buttery shortbread crust and a rich, velvety vanilla pastry cream topped with a vibrant arrangement of fresh seasonal fruits. This elegant French-inspired tart is as beautiful as it is delicious, making it the ultimate centerpiece for any celebration.

Prep

45m

Cook

25m

Serves

Calories

385kcal

Qty	Ingredient
1.5 cups 180 g	All-purpose flour
0.5 cups 115 g	Unsalted butter, chilled and cubed
0.25 cups 30 g	Powdered sugar
1 unit 18 g	Large egg yolk
2 cups 480 ml	Whole milk
0.5 cups 100 g	Granulated sugar
0.25 cups 32 g	Cornstarch
1 tsp 5 ml	Vanilla bean paste
3 cups 450 g	Assorted fresh fruit (strawberries, blueberries, kiwi)
2 tbsp 30 ml	Apricot preserves

2 Method

Step 1. Prepare the crust by pulsing flour, powdered sugar, and chilled butter in a food processor until it resembles coarse crumbs. Add the egg yolk and pulse until the dough just comes together. Wrap in plastic and chill for 30 minutes.

Step 2. Preheat oven to 375°F (190°C). Roll out the dough and press it into a 9-inch tart pan. Prick the bottom with a fork, line with parchment paper and pie weights, and bake for 15 minutes. Remove weights and bake for another 10 minutes until golden. Let cool completely.

Step 3. For the pastry cream, whisk egg yolks, sugar, and cornstarch in a bowl. In a saucepan, heat milk until simmering. Slowly whisk the hot milk into the egg mixture to temper, then return everything to the saucepan. Cook over medium heat, whisking constantly, until thick and bubbly.

Step 4. Remove from heat, stir in vanilla and a tablespoon of butter. Cover with plastic wrap directly on the surface and chill until cold.

Step 5. Once the crust and cream are cold, spread the pastry cream evenly into the tart shell. Arrange sliced fresh fruit in concentric circles on top.

Step 6. Warm the apricot preserves with a splash of water and brush lightly over the fruit for a professional glossy finish.

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Ensure your butter is very cold for the flakiest shortbread crust.
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Don't skip tempering the eggs; adding the hot milk too fast will scramble them.
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Place plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
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Wait until just before serving to add the fruit if you want the freshest appearance.