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!
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes
1 (300g) unbaked, ready rolled shortcrust pastry
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
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.
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.
Hunger of the heart is much stronger than hunger for food.― Amanda Comer