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French Fruit Tart on a white square plate set on a white marble tabletop.

French Fruit Tart (Tarte Aux Fruits)

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 (also known as Tarte Aux Fruits) 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! We used shop-bought shortcrust pastry for the most effortless tart!
4.89 from 18 votes
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Baking, Dessert
Cuisine French, Summer
Servings 6 portions
Calories 383 kcal

Equipment

Ingredients
  

  • 300 g ready rolled shortcrust pastry

For the Custard:

  • 3 egg yolks
  • 85 g caster sugar
  • 1 ½ tablespoon cornflour
  • 185 ml double cream
  • 125 ml whole milk
  • 1 tablespoon 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.

Notes

See notes on amount of sugar and making your own pastry in the text above. 

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, Tarte Aux Fruits, Tarte Aux Fruits Recipe
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