Ingredients

Ingredient Amount Notes
All-purpose flour 1½ cups (190 g) Tart shell
Granulated sugar ½ cup (100 g) Tart shell
Fine salt ¼ tsp Tart shell
Unsalted butter ½ cup (115 g) Tart shell; cold and cubed
Egg yolk 1 large Tart shell
Vanilla extract 1 tsp Tart shell
Whole milk 2 cups (480 ml) Pastry cream
Vanilla bean or extract 1 bean or 2 tsp Pastry cream
Egg yolks 5 large Pastry cream
Granulated sugar ⅔ cup (135 g) Pastry cream
Cornstarch ¼ cup (30 g) Pastry cream
Unsalted butter 2 tbsp (30 g) Pastry cream
Fresh berries To taste Strawberries, raspberries, blueberries
Kiwi, mango, or other fruit To taste Sliced, for topping
Apricot preserves ½ cup Glaze
Water 1 tbsp Glaze
Brandy 1 tbsp Glaze; optional

Cooking Principles

  • Keep the dough cold: Cold butter and a chill before rolling keep the shell crisp and prevent shrinking in the oven.
  • Temper gently: Whisk the hot milk into the egg mixture slowly so the yolks warm up without scrambling.
  • Chill before serving: Let the assembled tart set in the fridge so the pastry cream firms up before slicing.
Afternoon Tea

Serve alongside coffee or tea for an elegant afternoon treat.

Whipped Cream

Add a dollop of lightly sweetened whipped cream on each slice.

Dessert Wine

Pair with a chilled dessert wine, such as a Moscato.

Dessert
Fresh Fruit
Chilled
45 min
Prep Time
20–25 min
Cook Time
8–10 servings
Yield

Cooking Steps

1. Make the Tart Shell

  1. Cream butter and sugar: In a mixer fitted with a paddle, beat cold cubed butter, sugar, salt, and vanilla until combined and slightly creamy.
  2. Add egg yolk: Mix in the egg yolk until incorporated.
  3. Add flour: Add flour and mix just until a shaggy dough forms — do not overmix.
  4. Chill the dough: Shape into a flat disk, wrap, and chill for at least 1 hour (or overnight).
  5. Line the tart pan: Roll the dough between parchment, then fit it into the tart pan, pressing up the sides. Trim the edges flush with the rim.
  6. Bake: Chill the lined pan briefly, then bake at 320°F (160°C) for about 20–25 minutes, until lightly golden and set. Cool completely.

2. Make the Pastry Cream

  1. Infuse the milk: In a saucepan, heat milk with the vanilla bean (or extract) to a gentle boil. Remove from heat and let sit 10–15 minutes.
  2. Whisk yolks and sugar: In a bowl, whisk egg yolks with sugar until pale and slightly thick.
  3. Add cornstarch: Whisk in cornstarch until smooth with no lumps.
  4. Temper with hot milk: Slowly whisk in a small amount of hot milk, then add the rest while whisking.
  5. Cook until thick: Return mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and just begins to bubble.
  6. Finish with butter: Remove from heat and stir in butter until smooth.
  7. Chill: Transfer to a bowl, press plastic wrap directly on the surface, and chill at least 2 hours until cold and set.

3. Assemble the Tart

  1. Fill the shell: Whisk the chilled pastry cream to loosen, then spread it evenly into the cooled tart shell.
  2. Arrange fruit: Decoratively layer sliced fruit and berries over the cream, starting from the outside and working inward.
  3. Make the glaze: Warm apricot preserves with water (and brandy, if using) until fluid. Strain if desired.
  4. Glaze the fruit: Gently brush the warm glaze over the fruit to give a shiny finish and help preserve freshness.
  5. Chill and serve: Chill the tart for at least 30 minutes before slicing. Serve cold or at cool room temperature.

Tips & Notes

  • A 9–10 inch tart pan with a removable bottom makes unmolding easy; a perforated tart ring and baking mat give the crispest shell if you have them.
  • Chilling the dough for at least 1 hour (or overnight) keeps the shell flaky and prevents shrinking during baking.
  • Source: Preppy Kitchen: The BEST Fruit Tart