Tarte aux Fruits - Classic French Fruit Tart


You will love this classic Tarte aux Fruits - French Fruit Tart which combines your favorite seasonal fruit, silky smooth pastry cream, and a delicious crisp shortcrust pastry.
by Feli Chic'Cuisine

You will love this classic Tarte aux Fruits - French Fruit Tart which combines your favorite seasonal fruit, silky smooth pastry cream, and a delicious crisp shortcrust pastry.


This classic French Fruit Tart is a true natural delight with a great aroma of fresh fruits.

Strawberry, blueberry, and kiwi are my favorite fruits for this classic tart, but you can also use various fruits that you like: mandarins, raspberries, blackberries, mangos, peaches, and nectarines are also great choices. I used ready-made shortcrust pastry for this easy tart!


You will love this classic Tarte aux Fruits - French Fruit Tart which combines your favorite seasonal fruit, silky smooth pastry cream, and a delicious crisp shortcrust pastry. by Feli Chic'Cuisine

 

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Total Time: 40 Minutes

Servings: 8

 

Ingredients

For the Filling

  • 4 egg yolks

  • 85g (1/3 cup) superfine (caster) sugar

  • 2 Tbsp cornstarch

  • 350 ml (1 1/2 cups) milk

  • 2 tsp vanilla extract


 

Method

​​​1. Preheat oven to 180°F (360°F/gas mark 4). On a lightly floured surface roll out the pastry dough and carefully place the dough into a tart tin. With a fork, poke little holes in the bottom of the dough.


​​2.​ Cover top of tart with wax paper. Bake for 10 minutes. Remove foil and bake 10 minutes longer, or until golden-brown. Cool on a wire rack.

Make the Pastry Cream

​​3. ​In a large bowl, whisk together the egg yolks and sugar. In a saucepan, mix the cornstarch with a little milk. Pour onto the egg yolks, add the rest of milk and vanilla, and mix well. Return the mixture to the saucepan and cook over medium heat for 3-4 minutes or until thickens, whisking constantly.


4. Pour into a bowl and cover with plastic wrap. The wrap should be in contact with the cream to stop a crust forming. Chill until cold.


Assemble the Tart

5. Transfer the tart shell on a serving platter. Spread the cooled cream over pastry shell and arrange the fruits over the pastry cream in your desired design. Chill until ready to serve.


Optional:

In a small saucepan, heat 1/4 cup apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. If the jam is especially chunky, strain it through a sieve. Using a brush, gently brush the fruit with a thin layer of apricot glaze.


Enjoy!

You will love this classic Tarte aux Fruits - French Fruit Tart which combines your favorite seasonal fruit, silky smooth pastry cream, and a delicious crisp shortcrust pastry.
by Feli Chic'Cuisine
 
​​Hunger of the heart is much stronger than hunger for food.― Amanda Comer
 

0 comments

Related Posts

See All