Classic French Fruit Tart with Vanilla Pastry Cream
A buttery, sweet tart shell filled with silky vanilla pastry cream and topped with a colorful array of fresh fruit, finished with a glossy apricot glaze.
- Prep20 min
- Cook25 min
- Total45 min
- DifficultyMedium
- Servings8
This elegant French classic is a showstopper for any occasion. The crisp, sweet pastry provides the perfect contrast to the luscious cream and juicy fruit.
You can prepare the tart shell and pastry cream up to 2-3 days in advance, then simply assemble on the day you plan to serve. This makes it a convenient yet impressive dessert for entertaining.
Ingredients
Servings
Converted amounts are rounded.
Method
- Prepare the pastry cream first, as it needs time to chill. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming, then let it cool to room temperature. Refrigerate for at least 2 hours, or up to a few days, until set.
- Preheat your oven according to your tart dough recipe. Press the sweet tart dough into a 10 to 11-inch (25-28 cm) round tart pan with a removable bottom. Bake as directed, then remove from the oven and place the pan on a wire rack to cool completely. Once cool, carefully remove the tart from the pan, leaving the bottom on if you prefer.
- Place the tart shell on your serving platter (it will be difficult to move once filled). Spread the chilled pastry cream evenly over the bottom of the tart.
- Arrange the fresh fruit on top of the cream in any pattern you like—concentric circles or a random scatter both look beautiful.
- Make the glaze: In a small heatproof bowl, combine the apricot preserves and the water. Microwave for about 30 seconds, just until the preserves are softened and loose. If the preserves contain large fruit pieces, strain them out. Using a pastry brush, gently brush the glaze over the fruit to give it a shiny, even coating.
💡 Tips
- For a neat look, arrange fruit in concentric circles starting from the outer edge.
- If you don't have a microwave, heat the preserves with water in a small saucepan until loose.
- The tart is best enjoyed the day it's assembled, but leftovers keep in the fridge for a day.
Inspired by a recipe from Natasha's Kitchen