French Fresh Fruit Tart

french fruit tart
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There is no better dessert for summer than one that’s covered in a range of fresh fruit! That’s why we make a simple French Fruit Tart every time we have guests over in the summertime! Delicious crisp shortcrust pastry, filled with silky smooth creme patissiere and topped with all the fruit you love, creates a delicious, light and very good looking dessert!

When I was growing up, we lived by a huge supermarket that had an amazing bakery section. The counter always looked wonderful with all the intricate bakes and cakes that were unusual in a supermarket setting. And I would never let my parents finish a food shop unless we bought something from that counter (it may have involved a few dramatic tantrums some days, and some puppy-eyed begging on the others). One of my all-time favourites was the French Fruit Tart, each time topped with different types of fruit, in a different pattern. They were a true treasure both to the eye and the tastebuds.

Recently, I realised that there’s nothing intricate or difficult about them. They are simply filled with a rich vanilla flavoured custard and topped with fresh fruit that have flavours that speak for themselves. So today I am sharing a recipe for my childhood summer favourite, an amazing seasonal dessert for hot summer days – a French Fresh Fruit Tart!

french fruit tart

A Note On Sugar:

As with many recipes, the amount of sugar you use in the custard filling is completely up to your own tastebuds. I always use judgement when using various recipes and tend to reduce the amount stated by a little bit. This recipe is made using an unsweetened shortcrust pastry and a range of fruit that can be rather tart (kiwi and strawberries), so the amount of sugar in creme patisserie reflects that. If you are making your own pastry and choose to make sweet shortcrust, it may be a good idea to reduce the sugar amount in the recipe. Also, if you are covering your tart with all the sweetest fruit, custard may not need to be as sweet as in this recipe.

We also used ground arrowroot to glaze the tart top. Reduce the sugar slightly if you’re glazing with apricot jam.

How to Make French Fruit Tart?

Unroll the shortcrust pastry and cut a circle approx. 5cm bigger than your tart tin.

Lift the pastry into your tart tin and gently push into the corners, letting any excess overhang the sides. Trim the edges so they are flush with the tart tin rim. Prick the bottom with a fork and place it in the freezer for half an hour.

Preheat the oven to 160 C Fan. Place the tart in the oven for 25-30 minutes. It should be slightly browned and crisp. Once done, leave the tart case to cool completely.

In the meantime, make your creme patissiere. In a large bowl, whisk egg yolks and caster sugar. Add the cornflour and whisk again to incorporate, making sure no lumps remain.

Heat the milk, double cream and vanilla in a saucepan. Take it off the heat just before it reaches boiling point.

Whisking continuously, slowly pour the cream mixture into the eggs.

Tip the mixture back into the pan and heat on low heat stirring, until the mixture thickens. It should be the consistency of thick custard. It will thicken further as it cools.

Transfer the pastry cream to a bowl and cover it with cling film placed directly onto the surface of the custard to prevent skin from forming. Refrigerate for an hour.

Once your tart case and custard are completely cooled, spoon the custard into the tart and smooth the surface with the back of the spoon.

Cut your fruit and arrange it in any way you find pleasing to the eye.

french fruit tart

Prepare the arrowroot glaze following instructions on the packet. Using a pastry brush, glaze the fruit all over to keep them in place and create a lovely shine. Make sure not to use too much of it though – too much glaze will seep into the custard and make it too thin to cut a clean slice.


For other delicious summer desserts, have a look at some of our favourite recipes below:

french fruit tart

French Fresh Fruit Tart

There is no better dessert for summer than one that's covered in a range of fresh fruit! That's why we make a simple French Fruit Tart every time we have guests over in the summer time! Delicious crisp shortcrust pastry, filled with silky smooth creme patisserie and topped with all the fruit you love, creates a delicious, light and a very good looking dessert!
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Baking, Dessert
Cuisine French, Summer
Servings 6 portions
Calories 383 kcal

Equipment

  • 20cm loose bottom tart tin

Ingredients
  

  • 300 g ready rolled shortcrust pastry

For the Custard:

  • 3 egg yolks
  • 85 g caster sugar
  • 1 1/2 tbsp cornflour
  • 185 ml double cream
  • 125 ml whole milk
  • 1 tbsp vanilla paste

For the Fruit Topping:

  • 1 nectarine or peach ripe
  • 4 grapes seedless
  • 2 kiwis thinly sliced
  • 6 strawberries cut into quarters
  • 4 g arrowroot powder

Instructions
 

  • Unroll the shortcrust pastry and cut a circle approx. 5cm bigger than your tart tin.
  • Lift the pastry into your tart tin and gently push into the corners, letting any excess overhang the sides. Trim the edges so they are flush with the tart tin rim. Prick the bottom with a fork and place it in the freezer for half an hour.
  • Preheat the oven to 160 C Fan. Place the tart in the oven for 25-30 minutes. It should be slightly browned and crisp. Once done, leave the tart case to cool completely.
  • In the meantime, make your creme patisserie. In a large bowl, whisk egg yolks and caster sugar. Add the cornflour and whisk again to incorporate, making sure no lumps remain.
  • Heat the milk, double cream and vanilla in a saucepan. Take it off the heat just before it reaches boiling point.
  • Whisking continuously, slowly pour the cream mixture into the eggs.
  • Tip the mixture back into the pan and heat on low heat stirring, until the mixture thickens. It should be the consistency of thick custard. It will thicken further as it cools.
  • Transfer the pastry cream to a bowl and cover it with cling film placed directly onto the surface of the custard to prevent skin from forming. Refrigerate for an hour.
  • Once your tart case and custard are completely cooled, spoon the custard into the tart and smooth the surface with the back of the spoon.
  • Cut your fruit and arrange it in any way you find pleasing to the eye.
  • Prepare the arrowroot glaze following instructions on the packet. Using a pastry brush, glaze the fruit all over to keep them in place and create a lovely shine. Make sure not to use too much of it though – too much glaze will seep into the custard and make it too thin to cut a clean slice.

Nutrition

Calories: 383kcalCarbohydrates: 51gProtein: 6gFat: 17gSaturated Fat: 9gCholesterol: 142mgSodium: 228mgPotassium: 259mgFiber: 2gSugar: 23gVitamin A: 725IUVitamin C: 37mgCalcium: 74mgIron: 2mg
Keyword French Custard And Fruit Tart, French Fruit Tart, Fresh Fruit Tart, Fruit & Custard Tart, Fruit Tart, Summer Desserts, Summer Fruit Tart
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french fruit tart

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