Tarte aux Fruits

14 May

Tarte aux Fruits or Fruit Tart is one of my favourite desserts! Go to any patisserie in Europe and North America and you are sure to see these amazing-looking fruit tarts in the window.

They are light and so versatile. This classic French dessert has three components – sweet pastry crust, rich pastry cream and loads of fresh fruit. You can opt to use one fruit but I think a medley of fruits makes for a beautiful tart.

Fruit tarts can be decorated with mangoes, pineapple, bananas, lychee, tangerines, grapes, peaches, kiwi and berries if they are available. Just think vibrant colours!

For this dessert you will need a 9 inch or 10 inch fluted tart pan.

Tart Shell

1 egg yolk

2 tbsp cold water

1 tsp vanilla

1¼ cups flour

1/3 cup sugar

¼ tsp salt

4 oz butter (cut into 1/4 inch pieces)


  1. In a small bowl stir together the egg yolk, water, vanilla and set aside
  2. In a stand mixer, combine the flour, sugar and salt
  3. Add the butter and mix until the mixture resembles coarse cornmeal
  4. Add the egg mixture and mix until dough pulls together
  5. Cover dough with plastic wrap and refrigerate for 30 minutes
  6. Roll out the dough to 1/16-inch-thick circle, large enough to hang slightly over the sides of a 10-inch tart pan with removable bottom
  7. Place dough in pan. Cut off excess dough with a sharp knife or your thumb. Line tart shell with aluminum foil, and fill with a pie weight or rice. Allow dough to rest for another 30 minutes before baking
  8. Bake for 20 minutes at 350 degrees Fahrenheit. Remove pie weight and foil and bake another 10 minutes until brown
  9. Cool to room temperature and then carefully remove the tart shell (allowing the side to fall away) and slide onto a serving platter.

Pastry Cream

3 egg yolks

1/3 cup sugar

1 pinch salt

2 tbsp cornstarch

1 cup milk

1 tsp vanilla


  1. Using stand mixer  beat egg yolks, sugar and salt on medium speed until mixture is light yellow in colour. Add the cornstarch until fully combined
  2. Bring milk and vanilla extract to a simmer. Pour half the of milk into egg mixture whisking constantly. Whisk in the remaining milk and then pour the milk and egg mixture back into the saucepan
  3. Stir the mixture constantly over medium heat,  using a  wooden spoon until mixture is thick
  4. Remove from heat and pour pastry cream in to a bowl. Place plastic wrap directly onto the pastry cream and chill for approximately two hours.
1/3 cup apricot jam
1 tablespoon water

Warm apricot jam and water in a saucepan until it liquefies. Pour through a sieve to remove any lumps. Using a pastry brush, glaze fruit with apricot jam.

Assemble Tart

To assemble the tart, stir the pastry cream with a spatula until smooth. You may add half cup of whipped cream to lighten pastry cream (optional). Spoon the pastry cream into the tart shell and spread evenly.  Arrange fruit concentrically on top of pastry cream . Then glaze the fruits with apricot jam to give fruits a lovely sheen.

Components for fruit tart can be made a day ahead of serving however they are best eaten the same day they are assembled.

Fruit tarts are perfect for lunch or teatime.  Enjoy!!


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