Why You’ll Love This Fresh Fruit Tart

We’re nearing the end of the season and so are the summer berries. I want to hold onto that summer vibe for as long as I can! Right now, I’m using fresh fruit and berries in everything—from my breakfast smoothies to dinner salads, and of course, when treating myself and my loved ones to a delightful dessert! So, here’s a recipe for a classic fresh fruit tart that you can adapt based on whichever fruits are in season.

A classic fruit tart like this truly shines with a homemade crust and from-scratch pastry cream. Some might feel hesitant about making these elements from scratch instead of using store-bought, but trust me—it’s cheaper and tastes infinitely better when made from scratch. And it’s easier than you might think! Having grown up with homemade everything, I can assure you that making it from scratch is worth it for the superior taste.

This fresh fruit tart features an easy homemade tart crust, an amazing from-scratch vanilla pastry cream, and is topped with an abundance of fresh fruit for maximum flavor.

Which Fruit Works Well for a Fresh Fruit Tart?

You can use a variety of fruits for this tart, and it can be decorated in many different ways. If you have kids, get them involved and decorate it together! Here are some fruit suggestions for your tart:

• Raspberries
• Blueberries
• Kiwi
• Strawberries
• Nectarines
• Peaches
• Grapes
• Orange segments
• Blackberries
• Cherries

Recipe

Fresh Fruit Tart with Real Vanilla Pastry Cream

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This beautiful and delicious fresh fruit tart is simple to make. With a from-scratch vanilla pastry cream and lots of fresh fruit, this tart is perfect for a warm summer day.

Time: 2 hours hrs 45 minutes mins

Difficulty: Moderate

Yield: 8 servings

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Ingredients

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Vanilla pastry cream:

• 1 batch of my vanilla pastry cream

Tart crust:

• 200 g all-purpose flour
• 80 g powdered sugar
• 100 g butter (room temperature)
• 1 egg

Topping:

• Your choice of fresh fruit (e.g., raspberries, blueberries, kiwi, and strawberries)

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Instructions

Vanilla pastry cream:

• Prepare the pastry cream according to the recipe and let it chill completely in the fridge (at least 1 hour).
  1 batch of my vanilla pastry cream

Tart crust:

• Combine the flour and powdered sugar in a large bowl. Cut the butter into small pieces and add it to the bowl along with the egg. Knead the dough with your hands until it forms a smooth dough. If the dough is too sticky, add a little extra flour. Chill the dough in the refrigerator for 30 minutes.
  200 g all-purpose flour, 80 g powdered sugar, 100 g butter, 1 egg
• Preheat the oven to 180 °C (356 °F) and grease a 24 cm (9-9.5 inch) tart pan. Sprinkle a little flour on your work surface and roll out the tart dough, or press the dough into the tart pan with your fingers. Either way, ensure the dough forms an even crust that reaches up the sides of the pan.
• Place a small piece of parchment paper in the center of the tart and weigh it down with something oven-safe, such as dried beans, rice, or ceramic pie weights. This prevents the center of the tart from rising while baking. Bake the tart for 7 minutes, remove the weights, and bake for an additional 5-7 minutes until golden. Let the tart cool completely (at least 30 minutes).

Topping:

• Wash and prepare the fruit as desired. Spread the chilled cake cream over the cooled tart crust and decorate with fresh fruit.
  Your choice of fresh fruit

Notes

Storage: Store any leftovers in the fridge for up to 2 days.

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