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–+ servings
round fruit tart

Fresh Fruit Tart

Make the amazing fruit tart from scratch and enjoy it in many shapes ans sizes!
Author ayacaliva
Total Time 2 hours
Course fruit tart, tart
Servings 15
Print Pin

Equipment

  • Stand mixer with a peddle attachment or food processor
  • Knife
  • Spatula
  • Pot A stainless pot is recommended.
  • Whisk
  • Sieve
  • Hand blender optional
  • Hand mixer or something to whip heavy cream
  • Brush

Ingredients

Tart Dough

  • 6.1 oz All-purpose flour 1 ⅓ US cups
  • 2.6 oz Powdered sugar ⅔ US cup
  • A pinch Salt
  • 0.9 oz Almond flour ¼ US cup
  • 3.1 oz Unsalted butter 7 Tbsp
  • 1.2 oz Egg ⅔ egg
  • Some Bread flour to dust on a working surface Or use all-purpose flour.

The Filling [Pastry Cream + Whipped Cream]

  • 14.1 oz Whole Milk 1 ⅔ US cups
  • ½ pod Vanilla Beans ½ teaspoon of vanilla extract
  • 3.5 oz Granulated Sugar ½ US cup
  • 4 yolks Egg Yolks
  • 0.7 oz Corn Starch 2.5 tablespoon * Level the surface.
  • 0.7 oz All-purpose flour 2.5 Tbsp
  • A pinch Salt
  • 1 oz Butter (Unsalted) 2 Tbsp
  • 3.5 oz Heavy cream ⅜ US cup

Decorations

  • Some Fresh fruits of your choice!
  • 3.5 oz Apricot jam
  • 0.7 oz Water

Instructions
 

Tart Dough

  • Make tart crust dough and bake it:
    Make a half batch for a 10" pan. I listed the half amounts in this printable recipe. You can also make one batch and store the rest in a freezer.
    6.1 oz All-purpose flour, 0.9 oz Almond flour, 2.6 oz Powdered sugar, A pinch Salt, 3.1 oz Unsalted butter, Some Bread flour to dust on a working surface, 1.2 oz Egg
    a large baked tart crust in the oven

The Filling

  • Make pastry cream.
    One batch of the recipe is enough for a 10" pan or all the tarts in the post (5 small tartlets, 1 rectangle tart, and 2 medium tarts)
    14.1 oz Whole Milk, ½ pod Vanilla Beans, 3.5 oz Granulated Sugar, 4 yolks Egg Yolks, 0.7 oz Corn Starch, 0.7 oz All-purpose flour, A pinch Salt, 1 oz Butter (Unsalted)
    shiny pastry cream in a bowl
  • Whip heavy cream until it gets very fluffy and stiff.
    3.5 oz Heavy cream
    whipped cream in a bowl
  • Combine the pastry cream and whipped cream.
    mixing pastry cream and whipped cream
  • Pipe in the crust.
    diplomat cream in tart crusts

Decorations

  • Decorate fruits on top:
    Cut fruits and remove the excess moisture to prevent the crust from getting soggy.
    Some Fresh fruits of your choice!
    decorating many kinds of fruits on top of a fruit tart
  • Make Nappage glaze and apply it on top of fruits with a brush:
    Heat the apricot jam and water together until it starts boiling. And strain it.
    3.5 oz Apricot jam, 0.7 oz Water

Video

Notes

How to store it:

Store in an air-tight container in the fridge. It is possible to store it for up to five days, but I highly recommend consuming it within that day. The crust slowly soaks up the moisture from the filling and gets soggier. And the fruits lose freshness as they sit.
Fill the cream right before you serve for the best taste!
 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 31mg | Potassium: 71mg | Fiber: 1g | Sugar: 12g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
Tried this recipe?Let us know how it was!