Why You’ll Love This Recipe

Fruit Tarts are the perfect way to enjoy the freshness of seasonal fruits combined with the richness of a creamy custard or cream cheese filling. The buttery, flaky crust is the ideal base for the smooth filling, while the fruits add a burst of flavor and a pop of color. This dessert is versatile, as you can use your favorite fruits or whatever is in season. It’s a great dessert for those who love both sweet and fresh flavors in a single treat, and it’s a fun recipe that can be customized to your taste.

Ingredients

For the tart crust (pâte sucrée):

1 ½ cups all-purpose flour
¼ cup powdered sugar
½ teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
1 large egg yolk
2 tablespoons ice water (or more, if needed)

For the filling:

1 ½ cups heavy cream
1/2 cup mascarpone cheese or cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract

For the topping:

2 cups mixed fresh fruit (strawberries, blueberries, kiwi, raspberries, or any fruits you prefer)
¼ cup apricot jam (or any fruit glaze, optional for gloss)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the tart crust:

Prepare the dough: In a large bowl, combine the flour, powdered sugar, and salt. Add the chilled butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk: Add the egg yolk and 2 tablespoons of ice water. Mix until the dough comes together. If it’s too dry, add more ice water, one teaspoon at a time.
Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to rest and firm up.
Roll out the dough: After chilling, roll the dough out on a lightly floured surface until it’s about ¼ inch thick. Carefully transfer the dough into a 9-inch tart pan with a removable bottom, pressing it into the edges.
Chill again: Refrigerate the crust for 15 minutes to prevent shrinking while baking.
Bake the crust: Preheat the oven to 375°F (190°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights, and bake for another 5-7 minutes until the crust is golden brown. Let it cool completely.

Make the filling:

Whip the cream: In a mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
Prepare the filling: In another bowl, beat the mascarpone cheese (or cream cheese), powdered sugar, and vanilla extract until smooth and creamy.
Combine the cream and mascarpone: Gently fold the whipped cream into the mascarpone mixture until well combined and smooth.
Fill the tart: Once the crust has cooled, spread the cream mixture evenly into the tart shell, smoothing the top with a spatula.

Assemble the Fruit Tart:

Prepare the fruit: Wash and dry your fruits thoroughly. Slice them as needed (e.g., strawberries, kiwis, or other fruits that need slicing). Arrange the fruit on top of the cream filling in a decorative pattern, starting from the outside and working your way in.
Add the glaze (optional): If you like a glossy finish on your fruit tart, heat the apricot jam in a small saucepan until it melts. Brush it lightly over the fruit to give it a beautiful shine.
Chill the tart: Place the assembled tart in the refrigerator for at least 2 hours to set the filling.

Serve:

Once chilled, remove the tart from the refrigerator. Slice it into wedges and serve immediately, or keep it in the fridge until ready to serve. Enjoy the burst of fresh fruit with the creamy filling and buttery crust!

Servings and Timing

Servings: 8-10
Preparation time: 30 minutes (excluding chilling time)
Baking time: 20-25 minutes
Chilling time: 2 hours (or longer for better results)
Total time: 3 hours (including resting and cooling)

Variations

Lemon or lime filling: Add a hint of citrus by incorporating lemon or lime zest and juice into the filling for a tangy twist.
Chocolate filling: Use a chocolate ganache or mousse filling for a decadent version of the fruit tart, pairing wonderfully with the fresh fruit.
Vegan version: Use a dairy-free pie crust, coconut whipped cream, and a plant-based cream cheese alternative for a vegan fruit tart.
Caramel drizzle: Add a drizzle of caramel sauce over the fruit for a touch of sweetness and flavor depth.

Storage/Reheating

Storage: Store the fruit tart in the refrigerator for up to 2-3 days. Be sure to keep it covered to preserve freshness.
Freezing: While the crust can be frozen for up to 1 month before baking, the assembled tart does not freeze well due to the fruit and cream filling.

FAQs

Can I make the tart crust ahead of time?

Yes! You can prepare and bake the tart crust in advance. Once baked and cooled, store the crust in an airtight container at room temperature for up to 2-3 days or freeze it for longer storage.

What other fruits can I use for the topping?

You can use a variety of fruits depending on the season. In addition to strawberries, kiwi, and berries, you could use peaches, nectarines, figs, or even tropical fruits like mango or pineapple for a different twist.

Can I use store-bought pastry cream for the filling?

Yes, if you’re short on time, you can substitute homemade pastry cream or custard for the filling. Alternatively, you can also use whipped cream or a store-bought whipped topping mixed with mascarpone for a quicker version.

Can I make the filling without mascarpone cheese?

Yes, you can substitute mascarpone with cream cheese or ricotta cheese for a slightly different texture. You can also make a lighter filling by using whipped cream and a bit of powdered sugar.

How do I keep the fruit tart from getting soggy?

To prevent the crust from getting soggy, make sure to bake it thoroughly, and let it cool completely before adding the filling. You can also brush a thin layer of melted chocolate or apricot jam on the tart crust before adding the filling to create a barrier.

Conclusion

Fruit Tart is a perfect dessert for any occasion—whether it’s a summer picnic, a family dinner, or a special celebration. The buttery, flaky crust, creamy filling, and fresh fruit topping create a dessert that’s not only beautiful to look at but also delicious to eat. You can personalize it with your favorite fruits and fillings, making it versatile for any season. With its delightful flavors and elegant presentation, this Fruit Tart is sure to become a go-to recipe in your dessert collection!

Fruit Tart: A Fresh and Beautifully Elegant Dessert