Easy fruit tart with fresh berries and glossy glaze.

Easy Fruit Tarts Recipe

Make these stunning homemade fruit tarts in just 30 minutes of active time! With a buttery shortcrust pastry, silky vanilla custard, and fresh seasonal fruits, this foolproof recipe is perfect for any occasion.

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Course: Dessert

Cuisine: American, French

Prep Time: 30

Cook Time: 25

Chill Time: 2

Total Time: 2 55

Servings: servings

Calories: 120kcal

Cost: $13

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition