Fruit Tart

Fruit Tart

Fruit Tart - stunning and delicious treat made with sweet and buttery crust and a luscious cream filling then topped with colorful fresh slices of fruits. There's nothing quite as lovely as an eye-catching fresh fruit tart served on a fine summer day!

Course Dessert/Snack
Cuisine American
Keyword dessert, fruit dessert, fruits, summer dessert, tart
Servings 8 slices
Calories 539 kcal
Author Imma



  • 1 ½ cups (180 grams) all-purpose flour
  • ¼ teaspoon   salt
  • cup  (45 grams) confectioner’s sugar or powdered sugar
  • 9 tablespoons (125 grams) very cold (or frozen) unsalted butter  , cut into small pieces
  • large egg yolk

Cream Custard

  • cup  (45 grams) cornstarch
  • ½ cup  (100 grams) granulated sugar
  • ¼ teaspoon  salt
  • 2 cups (500 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • 4 large egg yolks
  • 2 tablespoons  (28 grams) unsalted butter  , softened to room temperature
  • 2 teaspoons (7.5 ml) pure vanilla extract

Fruit Toppings

  • 1 pound strawberries , hulled and sliced
  • 4-5 kiwis , peeled and sliced
  • ¼ cup raspberries
  • ½ cup blueberries
  • ¼ cup strawberry glaze (optional)


  1. Butter or spray a 9-inch pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside.

  2. Place flour, salt and sugar in a food processor. Pulse for a couple of times to mix ingredients.

  3. Throw in butter and pulse until rough dough forms.

  4. Then add egg a little at a time – pulse until the dough barely comes.

  5. Do not overwork the dough; otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.

  6. Lightly press the dough on the prepare pie pan – working from the center up until the bottom and sides are fully covered with pastry – again be very gentle when pressing the dough onto the pie pan.

  7. Place pie pan in the freezer and freeze for at least 30 minutes or more; this helps prevent the dough from rising. If you are in a rush brick, then bake with beans to prevent rising.

  8. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.

  9. Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside.

Cream Filling

  1. Add dry ingredients to a saucepan: cornstarch, sugar and salt. Mix to combine.

  2. In a medium bowl, whisk together milk, heavy cream, and egg yolks. Gently whisk wet ingredients into the saucepan making sure there are no lumps or until sugar has dissolved .

  3. Place sauce pan on the stove at medium high heat – keep stirring constantly until in starts to bubble.

  4. Cook for about 7-10 minutes, until mixture has thickened.

  5. Stir in the butter and vanilla until thoroughly mixed.

  6. Pour in bowl, then cover the surface directly with plastic wrap. Allow it to come to room temperature, then refrigerate until ready to use.

  7. When the tart shell is completely cooled, spread the cream over the bottom of the shell.  Arrange the fruit in a decorative fashion over the cream in any fashion that you desire. Drizzle with strawberry glaze, if using. Serve and slice.

Recipe Notes

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.