Description
A fresh fruit tart featuring a buttery sweet tart crust filled with creamy pastry cream and topped with a vibrant mix of fresh berries and fruit, finished with a glossy apricot glaze for an elegant and delicious dessert perfect for any occasion.
Ingredients
Scale
Sweet Tart Dough (Pate Sucre)
- 1 batch Sweet Tart Dough (Pate Sucre)
Pastry Cream
- 1 batch Pastry Cream
Fruit Topping
- 4 cups fresh fruit or berries (strawberries, blueberries, raspberries, blackberries, clementine segments, etc.)
Glaze
- 1/3 cup apricot preserves
- 1 tablespoon water
Instructions
- Make Pastry Cream: Prepare the pastry cream first as it needs time to set. Place a sheet of plastic wrap directly over the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours, or until fully set. The pastry cream can be made a few days in advance to save time.
- Prepare Tart Crust: Make the sweet tart dough and press it into a 10 to 11-inch round tart pan. Bake according to the tart dough recipe instructions. Once baked, remove the tart pan from the oven and transfer to a wire rack to cool completely to room temperature. Carefully release the tart from the pan, or leave the tart on the pan bottom if preferred for serving.
- Assemble Tart: Place the tart pan over a serving platter to make presentation easier. Spread the chilled pastry cream evenly over the cooled tart crust.
- Arrange Fruit: Arrange your choice of fresh fruit atop the pastry cream. You may choose to arrange the fruit in concentric rings or scatter them randomly for a more casual look.
- Make and Apply Glaze: In a heat-safe bowl, combine the apricot preserves and water. Microwave for 30 seconds or until preserves are loosened and slightly softened. If needed, strain out any large fruit pieces from the glaze. Using a pastry brush, gently coat all the fruit evenly with the apricot glaze to give a shiny finish and to help preserve the fruit.
Notes
- Prepare the pastry cream and tart dough a day ahead to save time on serving day.
- You can mix different fruits for visual appeal and flavor complexity.
- If you don’t have a microwave, gently warm the apricot preserves and water in a small saucepan over low heat.
- To make the tart gluten-free, substitute the tart dough with a gluten-free pastry crust.
- For best results, serve the tart the same day it is glazed to maintain the glaze’s shine and freshness of the fruit.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: fresh fruit tart, fruit tart recipe, pastry cream tart, summer dessert, glazed fruit tart, tart crust, Pate Sucre, apricot glaze
