Introduction

This fresh fruit tart is a beautiful and delicious dessert perfect for showcasing seasonal fruits. A crisp, sweet tart shell is filled with smooth pastry cream and topped with vibrant fresh berries and citrus segments, then glazed for a glossy finish. It’s an elegant treat that’s surprisingly easy to make at home.

A fruit tart with a golden-brown crust forms the base layer, filled with a smooth, light cream layer that peeks through the fruit topping. The fruit is arranged in concentric circles: the innermost circle is made of dark blue blueberries, surrounded by a ring of bright red raspberries. Outside the raspberries is a circle of shiny orange mandarin slices, followed by a wider ring of sliced red strawberries topped with scattered blueberries. The tart sits on a white plate, placed on a white marbled surface. The fruit looks fresh and glossy with a light shine, showing texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Sweet Tart Dough (Pate Sucre) recipe
1 Pastry Cream recipe
4 cups fresh fruit or berries (strawberries, blueberries, raspberries, blackberries, clementine segments, etc.)
1/3 cup apricot preserves
1 tablespoon water

Instructions

Step 1: Prepare the pastry cream first since it needs time to set. Once cooked, place a sheet of plastic wrap directly on the cream’s surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours to thicken. You can make it a few days ahead if desired.
Step 2: Make the tart crust in a 10 to 11-inch round tart pan according to your Sweet Tart Dough recipe. Bake until golden, then transfer the pan to a wire rack to cool completely to room temperature. Carefully remove the tart from the pan, or leave the bottom on if preferred.
Step 3: Place the tart shell on your serving platter. Spread the chilled pastry cream evenly inside the crust using a spatula.
Step 4: Arrange the fresh fruit on top of the pastry cream. You can create concentric rings for a neat look or scatter fruit randomly for a more rustic appearance.
Step 5: To make the glaze, combine apricot preserves and water in a heat-safe bowl. Microwave for about 30 seconds to soften and loosen the preserves. If there are large fruit pieces, strain them out. Using a pastry brush, gently coat all the fruit with the glaze to add shine and help preserve freshness.

Tips & Variations

Use seasonal fruits for the best flavor and color combinations. Kiwi, peaches, or mango work beautifully in warmer months.
For an extra crisp crust, blind bake the tart shell with pie weights and prick holes to prevent puffing.
If you prefer a vegan version, substitute pastry cream with coconut cream pudding and use a dairy-free tart crust.
Brush the glaze lightly to avoid making the fruit soggy.

Storage

Store the assembled tart in the refrigerator, covered loosely with plastic wrap, for up to 2 days. The crust may soften slightly over time, so it’s best enjoyed the same day or the next. To reheat the crust before filling, bake the shell alone at 350°F (175°C) for 5–7 minutes. Do not reheat the tart once the fruit and glaze are added.

How to Serve

The image shows a fruit tart with four distinct layers of fresh fruits arranged in curved rows. The outer layer has small whole blueberries and sliced strawberries, both bright blue and red, sitting on a white marbled surface. The next layer inward features shiny orange segments that create a vibrant curve. Inside that is a row of glossy red raspberries, and in the center, there are plump, shiny blueberries. All the fruit sits on a light cream filling, which is inside a golden-brown tart crust with a fluted edge. The tart is on a white plate, and there are a few loose strawberries on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for the tart?

Frozen fruit is not recommended because it releases excess moisture when thawed, which can make the crust soggy and the glaze runny. Fresh fruit provides the best texture and appearance.

How long does the apricot glaze keep the fruit fresh?

The apricot glaze adds a thin protective layer that helps maintain fruit freshness and shine for about 1 to 2 days when the tart is refrigerated. However, the fruit is best eaten fresh for optimal taste and texture.