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Fruit Tart with a slice served

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
Prep Time 15 minutes
Cook Time 30 minutes
Freezing Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 414kcal
Author Imma



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

Cream Custard

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


  • Butter or spray a 9-inch pie pan with a removable bottom – making sure it has been adequately sprayed. Set aside.
  • Place flour, salt, and sugar in a food processor. Pulse a couple of times to mix ingredients.
  • Throw in the butter and pulse until rough dough forms.
  • Then add the egg a little at a time – pulse until the dough barely comes together.
  • Do not overwork the dough; otherwise, it'll be too tough. The dough will be barely moistened and come together into a ball when it's ready.
  • Lightly press the dough onto the prepared pie pan – working from the center until the bottom and sides are fully covered with pastry – again, be very gentle when pressing the dough onto the pie pan.
  • Place the 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, bake with beans to prevent lifting.
  • Preheat oven to 400℉/205℃ and place rack in center of oven.
  • Bake crust for about 20-25 minutes or until the crust is dry and golden brown. Set aside.

Cream Filling

  • Add dry ingredients to a saucepan: cornstarch, sugar, and salt. Mix to combine.
  • Whisk together milk, heavy cream, and egg yolks in a medium bowl. Gently whisk wet ingredients into the saucepan, ensuring there are no lumps or until the sugar has dissolved.
  • Place saucepan on the stove at medium-high heat – keep constantly stirring until it starts to bubble.
  • Cook for 7-10 minutes until the mixture has thickened.
  • Stir in the butter and vanilla until thoroughly mixed.
  • Pour into a bowl, then cover the surface directly with plastic wrap. Allow it to come to room temperature, then refrigerate until ready to use.
  • When the tart shell is completely cooled, spread the cream over the bottom of the shell. Decoratively arrange the fruit over the cream in any fashion that you desire. Drizzle with strawberry glaze if using. Serve and slice.


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


Serving: 230g | Calories: 414kcal | Carbohydrates: 51g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 159mg | Potassium: 367mg | Fiber: 4g | Sugar: 12g | Vitamin A: 753IU | Vitamin C: 69mg | Calcium: 142mg | Iron: 3mg