Want to impress your guests without spending hours in the kitchen? These easy fruit tarts recipe come together with just 30 minutes of hands-on time! Featuring a crisp, buttery shortcrust pastry, a luscious vanilla custard, and a vibrant assortment of fresh fruits, this classic French-inspired treat is as delicious as it is stunning. Don’t worry if you’re not a pro baker—this foolproof recipe walks you through each step, making it easy for anyone to create a bakery-worthy dessert. Whether for a holiday, special occasion, or just because, these easy fruit tarts recipe add an elegant touch to any table!
Why You'll Love These Easy Fruit Tarts Recipe
Nothing says ‘special occasion’ quite like a stunning fruit tart! With a golden, buttery crust, silky-smooth custard, and a vibrant medley of fresh fruit, these elegant treats are just as delicious as they are eye-catching.
What makes this recipe truly special? It’s surprisingly simple! Unlike bakery versions, you won’t need fancy tools or advanced skills—just fresh ingredients and easy-to-follow steps. Whether you're making a full-sized tart for a dinner party or mini tarts for a brunch spread, this foolproof recipe guarantees bakery-worthy results every time.
Perfect year-round, these easy fruit tarts recipe truly shine in spring and summer when berries and stone fruits are at their peak. Serve them with afternoon tea, as a light and refreshing dessert, or alongside your favorite brunch dishes for an effortlessly elegant touch!
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Ingredients
The Tart Crust:
- All-purpose flour
- Unsalted butter (cold and cubed)
- Granulated sugar
- Egg yolk
- Ice water
- Salt
- Vanilla extract
The Custard Filling:
- Whole milk
- Granulated sugar
- Egg yolks
- Cornstarch
- Butter
- Vanilla extract
- Salt
For the Fruit Topping:
- Mixed fresh fruits (strawberries, blueberries, kiwi, peaches, raspberries)
- Apricot jam
- Water
See recipe card for quantities.
Instructions
Preparing the Tart Crust
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs.
- Mix in the sugar, then add the egg yolk and vanilla extract.
- Gradually add ice water, one tablespoon at a time, until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough and press it into your tart pan(s). For mini fruit tarts, divide dough equally among mini tart pans.
- Use a fork to prick the bottom of the crust several times.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment and bake for another 5-10 minutes until golden brown.
- Let the crust cool completely before filling.
Making the Custard Filling
- In a medium saucepan, heat the milk until it just begins to simmer. Do not boil.
- Meanwhile, in a heatproof bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly pour about half of the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
- Pour the egg-milk mixture back into the saucepan with the remaining milk.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the butter, vanilla extract, and salt.
- Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate until completely cooled and set (about 2 hours).
Assembling Your Easy Fruit Tarts recipe
- Once the crust and custard are completely cool, spread the custard evenly into the tart shell(s).
- Wash and thoroughly dry your fruits. Slice larger fruits like strawberries and kiwis.
- Arrange the fruits in a decorative pattern on top of the custard.
- In a small saucepan, heat the apricot jam and water until thinned and easy to brush.
- Gently brush the fruit with the apricot glaze for a beautiful shine.
- Refrigerate the completed easy fruit tarts recipe for at least 30 minutes before serving.
- Preparing the Tart Crust
Mix flour, salt, butter, sugar, egg yolk, and vanilla. Add ice water to form dough, chill, roll, and bake.
- Making the Custard Filling
Heat milk, whisk with sugar, egg yolks, and cornstarch. Cook until thick, then add butter and vanilla. Chill.
- Assembling Your Easy Fruit Tarts recipe
Fill crusts with custard, arrange sliced fruit, and brush with apricot glaze. Chill before serving.
Equipment For Easy Fruit Tarts Recipe
- Pie Weights: Ceramic weights or dried beans prevent the crust from bubbling during blind baking.
- Tart Pan: A 9-inch tart pan with a removable bottom makes for easy serving. For mini fruit tarts, use a muffin tin or mini tart pans.
- Pastry Cutter: Helps incorporate butter into flour quickly while keeping ingredients cold.
- Rolling Pin: A French-style rolling pin gives you more control for even dough thickness.
Hints & Expert Cooking Tips
- Make Components Ahead: Both the crust and custard can be made a day in advance to save time.e that fits a different diet.
- Cold Ingredients Matter: Keep your butter and water ice-cold for the flakiest crust for your easy fruit tarts recipe.
- Don't Overwork the Dough: Handle the pastry dough as little as possible to prevent a tough crust.
- Blind Baking Is Essential: Don't skip the pie weights step – this prevents the crust from puffing up.
- Strain Your Custard: For ultra-smooth results, pass the cooked custard through a fine-mesh sieve.
- Pat Dry Your Fruit: Ensure fruits are completely dry before placing them on the custard to prevent weeping.
Variations
- Cream Cheese Fruit Tarts
Swap the custard for a mixture of 8 oz cream cheese (softened), ⅓ cup sugar, and 1 teaspoon vanilla for a quicker, no-cook filling option. These cream cheese fruit tarts are perfect for summer when you don't want to turn on the stove. - Mini Fruit Tarts
Use a muffin tin to create adorable mini fruit tarts that are perfect for parties. The recipe remains the same, but you'll get about 12 mini fruit tarts instead of one large tart. Mini fruit tarts are great for serving at baby showers or afternoon tea parties. - No-Bake Fruit Tarts
For hot summer days, try a graham cracker crust (1½ cups crushed graham crackers mixed with ⅓ cup melted butter) pressed into your pan and chilled. These no-bake fruit tarts recipe save time and keep your kitchen cool.
Storage
- Fridge Storage
- Assembled fruit tarts will keep in the refrigerator for up to 2 days. The crust may soften slightly, but they'll still taste delicious. Store in an airtight container to prevent them from absorbing other flavors.
- Make-Ahead Components
- The tart crust can be made and baked up to 3 days ahead, stored at room temperature in an airtight container.
- The custard filling can be prepared up to 2 days ahead and kept refrigerated.
- For best results, assemble with fresh fruit no more than 4 hours before serving.
The Secret Bakery Trick for Picture-Easy Fruit Tarts Recipe
Ever wondered how bakeries create those mesmerizing, picture-perfect and easy fruit tarts recipe? The secret is simpler than you think! Professional pastry chefs carefully arrange the fruit in concentric circles, starting from the outer edge and working their way in. This technique not only creates a stunning visual effect but also ensures each bite is balanced with just the right amount of fruit and custard. The best part? You don’t need any special skills to master it! With this easy trick, your easy fruit tarts recipe will look just as elegant as the ones in a high-end pâtisserie—no pastry degree required!
FAQ
What is fruit tart filling made of?
Traditional easy fruit tarts recipe filling is made of crème pâtissière (pastry cream), which consists of milk, egg yolks, sugar, cornstarch or flour, vanilla, and a touch of butter. This custard provides a smooth, creamy base that holds the fruit toppings while complementing their flavors. Some variations include diplomat cream (pastry cream mixed with whipped cream), cream cheese filling, or Greek yogurt for a lighter option.
How to prevent fruit tarts from getting soggy?
To prevent soggy fruit tarts recipe:
Fully blind-bake the crust until golden brown
Create a moisture barrier by brushing melted chocolate or butter on the cooled crust
Ensure all components are completely cool before assembly
Thoroughly dry fruits before arranging them
Assemble as close to serving time as possible
Store properly (avoid airtight containers that trap moisture)
What is the glaze used on fruit tarts?
The standard glaze for easy fruit tarts recipe is made from strained apricot jam or preserves, thinned with a small amount of water or liqueur until it reaches a brushable consistency. This glaze adds shine, prevents fruits from drying out, helps bind fruits to the custard, and extends the tart's visual freshness. Alternative glazes include apple jelly, red currant jelly, or reduced fruit juices with sugar. Professional pastry shops sometimes use specialized glazes called nappage.
What's the difference between fruit flan and fruit tart?
A easy fruit tarts recipe typically features a pre-baked shortcrust pastry shell with distinct straight sides, filled with stovetop-cooked custard and topped with arranged fresh fruits. The key characteristic is textural contrast between crisp crust and creamy filling.
A traditional fruit flan, especially in French cuisine, refers to a baked egg custard that may or may not have a crust. In British terminology, "flan" often refers to what Americans and French would call a "tart." The main differences are in preparation method, texture (tarts have more textural contrast), and presentation.
Sweet Endings & More Delicious Bakes to Try!
Now that you've mastered these stunning Easy Fruit Tarts recipe, why stop there? If you love elegant, bakery-style desserts, you’ll definitely want to try our Classic Cream Puffs Recipe—light, airy pastries filled with luscious cream. Or, if you're in the mood for something effortless yet indulgent, our No-Bake Cherry Cheesecake Recipe is a must-make! Each of these treats brings something special to the table, whether it’s a flaky pastry shell, velvety filling, or a burst of fruity flavor. Which one will you bake next? Let us know in the comments! Happy baking!
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Pairing
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Easy Fruit Tarts Recipe
Equipment
- Tart pan 9-inch with removable bottom or mini tart pans
- Mixing bowl For combining ingredients
- Pastry cutter To cut butter into flour
- Rolling pin For rolling out the dough
- Fork To prick the crust before baking
- Parchment paper For blind baking
- Pie weights Or dried beans to weigh down the crust
- Saucepan For making custard
- Whisk To mix custard ingredients smoothly
- Fine-mesh sieve For straining custard for smooth texture
- Pastry brush For applying the fruit glaze
Ingredients
For the Tart Crust:
- 1 ½ cups all-purpose flour for structure
- ½ cup unsalted butter cold cubed
- ⅓ cup granulated sugar adds sweetness
- 1 large egg yolk binds ingredients
- 2-3 tablespoon ice water as needed
- ¼ teaspoon salt enhances flavor
- 1 teaspoon vanilla extract optional, for extra flavor
For the Custard Filling:
- 2 cups whole milk creates creamy texture
- ½ cup granulated sugar sweetens the custard
- 4 large egg yolks thickens custard
- ¼ cup cornstarch for thickening
- 1 tablespoon unsalted butter adds silkiness
- 2 teaspoon vanilla extract enhances flavor
- 1 pinch salt balances sweetness
For the Fruit Topping & Glaze:
- 2 cups mixed fresh fruit strawberries blueberries, kiwi, raspberries
- 2 tablespoon apricot jam for glaze
- 1 tablespoon water to thin the jam
Instructions
- Whisk together flour and salt in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in sugar, egg yolk, and vanilla extract. Gradually add ice water until dough comes together.
- Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and press into tart pan.
- Prick crust with a fork, line with parchment paper, and fill with pie weights.
- Bake for 15 minutes, remove weights, and bake 5-10 minutes more until golden brown. Let cool.
- Heat milk in a saucepan until simmering.
- Whisk sugar, egg yolks, and cornstarch in a bowl.
- Slowly whisk hot milk into egg mixture, then return to saucepan.
- Cook over medium heat, stirring, until thickened. Remove from heat and stir in butter and vanilla.
- Strain custard through a fine-mesh sieve, cover, and refrigerate until set.
- Spread custard into cooled tart crust.
- Wash and dry fresh fruits. Slice larger fruits.
- Arrange fruits in a decorative pattern on top of custard.
- Heat apricot jam with water, then brush over fruit for shine.
- Chill assembled tart for 30 minutes before serving.
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