Fruit Tart with Pastry Cream

Name: Fruit Tart with Pastry Cream
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: French
Ingredients: 8 oz (227 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes; 1½ cups (188 g) all-purpose flour; ½ tsp (3 g) fine sea salt; 2 tbsp (25 g) granulated sugar; 1 large egg yolk, room temperature; 3 tbsp (45 ml) ice water; 3 tbsp (43 g) unsalted butter, at room temperature, cut into small pieces; 1¼ cups (300 ml) whole milk, cold; 4 large egg yolk, at room temperature; ½ cup (100 g) granulated sugar; 2½ tbsp (20 g) cornstarch; 1 tsp (5 ml) vanilla extract; 2 cups (300 g) mixed fresh fruit (strawberries, raspberries, blueberries, kiwi, blackberries), rinsed, dried, and sliced or left whole as appropriate; ¼ cup (85 g) apricot jam; 1 tbsp (15 ml) water

From the MyKitchenBank Kitchen

A classic French fruit tart featuring a crisp, buttery pastry shell filled with velvety pastry cream and topped with fresh, colorful fruit. The pastry cream is rich yet light, made with eggs and vanilla, while the tart shell achieves a delicate crunch from blind baking. Perfect for special occasions or an elegant finish to any meal.

Prep: 45 min
Cook: 35 min
Wait: 2 hr
Total: 3 hr 20 min
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the pastry crust
8 oz (227 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes
1½ cups (188 g) all-purpose flour
½ tsp (3 g) fine sea salt
2 tbsp (25 g) granulated sugar
1 large egg yolk, room temperature
3 tbsp (45 ml) ice water
For the pastry cream
3 tbsp (43 g) unsalted butter, at room temperature, cut into small pieces
1¼ cups (300 ml) whole milk, cold
4 large egg yolk, at room temperature
½ cup (100 g) granulated sugar
2½ tbsp (20 g) cornstarch
1 tsp (5 ml) vanilla extract
For assembly
2 cups (300 g) mixed fresh fruit (strawberries, raspberries, blueberries, kiwi, blackberries), rinsed, dried, and sliced or left whole as appropriate
¼ cup (85 g) apricot jam
1 tbsp (15 ml) water

Equipment (11)

9-inch (23 cm) tart pan with removable bottom
Food processor
Rolling pin
Parchment paper
Pie weights or dried beans
Medium heavy-bottomed saucepan
Whisk
Fine-mesh sieve
Pastry brush
Small bowl
Sheet pan or large plate for chilling

Steps

Before you start

Cut butter into cold ½-inch cubes and chill for at least 30 minutes
Have all pastry cream ingredients at room temperature except cold milk
Preheat oven to 375°F (190°C) and position rack to lower-middle position
Line a baking sheet with parchment paper for chilling the dough

1
Make the pastry dough
- Combine flour, salt, and sugar in a food processor.
- Pulse a few times to mix.
- Add the cold butter cubes and pulse 8–10 times until the mixture resembles coarse sand with some pea-sized butter pieces still visible.
- Add the egg yolk and pulse once or twice to combine.
- Drizzle in the ice water 1 tablespoon at a time, pulsing briefly after each addition, until the dough just begins to clump together—do not overmix or it will become tough.
- Transfer to a lightly floured surface.
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Ready when: Dough clumps together when pinched but is still somewhat crumbly
Tip: Do not overwork the dough or it will become tough; process only until just combined
2
Chill and roll the dough
- Form the dough into a flat disk, wrap tightly in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll the dough into a 10-inch (25 cm) circle about ⅛ inch (3 mm) thick.
- Carefully transfer it to the tart pan, pressing gently into the bottom and sides without stretching.
- Trim excess dough even with the rim and place in the freezer for 15 minutes.
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Ready when: Dough is cold to the touch and holds its shape
Tip: Keep the dough cool throughout rolling; if it softens, chill it again for 5–10 minutes
3
Blind bake the crustOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Line the frozen tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then carefully remove the parchment and weights.
- Return the crust to the oven and bake for another 8–10 minutes until the bottom is light golden and no longer wet-looking.
- Remove from the oven and let cool slightly.
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Ready when: Crust is light golden brown and feels firm when lightly tapped; bottom is no longer pale or wet
Tip: Blind baking prevents a soggy crust; ensure the weights are distributed evenly to avoid puffing
4
Make the pastry cream base
- In a medium saucepan, warm the milk over medium heat until small bubbles form around the edge—do not boil.
- While the milk heats, whisk together the egg yolks and sugar in a separate bowl for about 1 minute until pale and slightly thickened.
- Whisk the cornstarch into the yolk mixture until no lumps remain.
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Ready when: Milk shows small bubbles around the edge; yolk mixture is pale and thickened
Tip: Whisk the yolk mixture thoroughly to prevent lumps when the hot milk is added
5
Temper and cook the cream
- Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the yolks.
- Once combined, pour the entire mixture back into the saucepan and place over medium heat.
- Whisk constantly for 3–4 minutes until the mixture thickens noticeably and reaches a gentle boil.
- You should see one or two large bubbles break the surface.
- Remove from heat immediately.
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Ready when: Mixture is visibly thickened, coats the back of a spoon, and reaches a gentle boil
Tip: Whisk constantly to prevent lumps and ensure even cooking; do not overheat or the yolks may scramble
6
Finish the pastry cream
- While the cream is still hot, whisk in the butter pieces until fully melted and incorporated.
- Stir in the vanilla extract.
- Pour the pastry cream through a fine-mesh sieve into a bowl to remove any lumps.
- Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Chill in the refrigerator for at least 30 minutes until cold.
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Ready when: Pastry cream is cold, smooth, and holds its shape when spooned
Tip: Sieving removes any cooked egg bits and ensures a silky-smooth texture
7
Spread the pastry cream
- Spread the chilled pastry cream evenly into the cooled tart shell using an offset spatula or the back of a spoon, filling it to just below the rim.
- Smooth the top and chill for at least 15 minutes to allow the cream to set.
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Ready when: Pastry cream is set and does not move when the tart is tilted slightly
Tip: An offset spatula spreads the cream more evenly than a spoon
8
Arrange the fruit
- Remove the tart from the refrigerator.
- Arrange the fresh fruit on top of the pastry cream in an attractive pattern, starting from the outer edge and working toward the center.
- Use different fruits to create color contrast—strawberries, raspberries, blueberries, and kiwi slices work beautifully together.
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Ready when: Fruit is arranged in an attractive, visually balanced pattern
Tip: Arrange fruit on a cold tart just before serving to prevent it from becoming warm or soft
9
Make and apply the glaze
- Warm the apricot jam with 1 tablespoon water in a small saucepan over low heat, stirring occasionally, until melted and smooth.
- Let cool for 1 minute, then pass through a fine-mesh sieve to remove any lumps.
- Using a pastry brush, gently coat the fruit with the glaze, working carefully to avoid disturbing the arrangement.
- Let the glaze set for a few minutes before serving.
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Ready when: Glaze is smooth, melted, and sieved free of lumps; once applied, it sets to a light shine
Tip: Warm glaze should be slightly warm, not hot, to prevent wilting the fruit

Good to know

Tips

To prevent a soggy bottom crust, brush the cooled blind-baked shell lightly with a little melted white chocolate or a thin layer of pastry cream before adding the bulk of the cream—this seals moisture out
Fresh fruit begins to weep quickly, so arrange it as close to serving as possible, ideally within 1–2 hours of glazing
For a professional look, cut a sharp knife dipped in hot water before each cut, wiping the blade between each slice; this prevents the pastry cream from dragging
The tart is best served slightly chilled or at room temperature within 4 hours of assembly for the crispest crust and freshest-tasting fruit

Make ahead

The tart shell can be fully baked, wrapped, and frozen for up to 1 week. The pastry cream can be made up to 1 day ahead and kept covered in the refrigerator. Assemble the tart with fruit and glaze no more than 3–4 hours before serving to keep the crust crisp and the fruit fresh.

Storage & reheating

Store the assembled tart loosely covered at room temperature for up to 4 hours (fruit will begin to weep). For longer storage, refrigerate the tart without the fruit, keeping the shell, cream, and fruit separate, and assemble just before serving. The baked shell keeps in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Pastry cream keeps refrigerated for up to 3 days and should not be frozen.

Substitutions

vanilla extract → 1 vanilla bean pod, split and scraped, or ½ tsp vanilla powder. For a more intense vanilla flavor, infuse the milk with a split vanilla bean in Step 4, then remove it before tempering the yolks
apricot jam → red currant jelly or seedless raspberry jam. Use the same quantity; these alternatives provide a beautiful shine and mild fruit flavor
mixed fresh fruit (strawberries, raspberries, blueberries, kiwi, blackberries) → any seasonal fresh fruit: cherries, plums, figs, peaches, nectarines, raspberries, or a combination. Choose ripe but firm fruit; very soft berries like raspberries should be added last to prevent crushing
whole milk → half-and-half for a richer pastry cream, or oat milk for a dairy-free version. If using oat milk, use the same quantity but the cream may be slightly less stable; use it on the day of assembly