Fruit Tart With Pastry Cream Filling

Fruit Tart With Pastry Cream Filling

The Spruce / Abbey Littlejohn

Prep: 90 mins
Cook: 15 mins
Total: 105 mins
Servings: 6 servings
Nutrition Facts (per serving)
449 Calories
15g Fat
72g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 449
% Daily Value*
Total Fat 15g 20%
Saturated Fat 8g 42%
Cholesterol 88mg 29%
Sodium 435mg 19%
Total Carbohydrate 72g 26%
Dietary Fiber 3g 12%
Total Sugars 38g
Protein 8g
Vitamin C 39mg 196%
Calcium 140mg 11%
Iron 2mg 10%
Potassium 399mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making a fruit tart is actually pretty simple. You start by blind-baking the pastry crust, then when it cools, fill it with vanilla pastry cream, top it with fruit, and finish by brushing on a clear apricot glaze.

You can use all kinds of fruits for making fruit tarts, whatever's in season and colorful, with strawberries, raspberries, blueberries, blackberries, and kiwi being especially popular. Use either apricot or peach jam for a clear glaze. You could use red currant jelly if you wanted a slightly reddish glaze—it all depends on what kind of fruit you're using. Reddish glaze over green kiwifruit might not look right.

Because tart dough, called shortcrust pastry, can be tricky to work with, it's easier to make several smaller tarts than one large one. You can make a larger fruit tart, too. It just takes more skill and/or patience. This fruit tart recipe will make about six 4-inch fruit tarts or one 9-inch tart.

Ingredients

  • 3/4 pound shortcrust pastry dough (about half of a batch)

  • 1/2 cup apricot jam

  • 2 cups vanilla pastry cream

  • 3 cups fresh fruit, such as strawberries, blueberries, raspberries, peaches, peeled kiwi, etc.

Steps to Make It

  1. Gather the ingredients. Preheat your oven to 400 F.

    Fruit Tart With Pastry Cream Filling ingredients

    The Spruce / Abbey Littlejohn

  2. On a lightly floured work surface, roll out the pastry dough to a thickness of about a quarter of an inch, and as even as possible. Don't spend too much time rolling it, though, or you'll overwork the dough and the pastry will be too tough.

    rolled out tart dough

    The Spruce / Abbey Littlejohn

  3. Now cut the dough into circles that are a little larger than the diameter of the tart tin you're going to use. In this case, you're making 4-inch tarts, so you'd cut out circles about 4 1/2 inches across.

    tart dough circles

    The Spruce / Abbey Littlejohn

  4. Press the circles of dough into the tart tins. You want to get a tight fit against the bottom and sides. Trim off any excess dough by running your rolling pin over the tops of the tart tins.

    tart dough in tart tins

    The Spruce / Abbey Littlejohn

  5. Line the shells with parchment paper and fill with uncooked beans, rice, or pie weights to prevent the crust from puffing up while it bakes.

    Line the shells with parchment paper and fill with uncooked beans

    The Spruce / Abbey Littlejohn

  6. Bake for about 15 minutes or until the shells are a nice golden-brown color.

    tart dough in tins with beans on a baking sheet

    The Spruce / Abbey Littlejohn

  7. Remove the pie weights and the paper, and let the shells cool all the way before removing them from the tins.

    Remove the pie weights and the paper and let the shells cool all the way

    The Spruce / Abbey Littlejohn

  8. While they're cooling, heat the apricot jam in a small saucepan along with about a tablespoon of water until it liquefies.

    heat the apricot jam in a small saucepan along with about a tablespoon of water

    The Spruce / Abbey Littlejohn

  9. Pour the glaze through a wire mesh strainer and into a small bowl to remove any bits of fruit. 

    Pour the glaze through a wire mesh strainer and into a small bowl

    The Spruce / Abbey Littlejohn

  10. Now pipe the shells half full of pastry cream. Or you could just spoon it in and gently smooth it down.

    tart shells with pastry cream inside

    The Spruce / Abbey Littlejohn

  11. Next, arrange your fruit on top of the pastry cream, about a 1/2 cup per tart.

    arrange your fruit on top of the pastry cream

    The Spruce / Abbey Littlejohn

  12. Finally, brush each one with the apricot glaze.

    brush the fruit on each tart with the apricot glaze

    The Spruce / Abbey Littlejohn

  13. Refrigerate the tarts for at least an hour, until it's time to serve them.

    Fruit Tart With Pastry Cream Filling

    The Spruce / Abbey Littlejohn

How to Store

  • These pastry fruit tarts are best eaten the same day, but if there are any leftover, wrap tightly in plastic wrap and put in the refrigerator—eat within one to two days.