Table of Contents
  1. Watch how to make this simple fruit tart
  2. Have I convinced you to make this recipe?
  3. Simple Fruit Tart Recipe

Some desserts look great but don’t taste that delicious. Others don’t really look like anything special but taste amazing. This one is both beautiful and delicious. And to make it even better, it’s actually super easy! Even though it’s meant to emulate one, this isn’t a true French tart. To start, the dough is just my simple pie crust rolled into a tart shell and pre-baked. The filling is a simple pastry cream (really a vanilla pudding), and the fruit on top speaks for itself. Simple ingredients put together create a showstopping Easter dessert!

The instructions seem long, but don’t worry: this is simple. You will love it, and your guests will adore it. This is beautiful, it looks like spring, and is perfect for Easter!

Happy Easter!

Watch how to make this simple fruit tart

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Blueberries and raspberries sit on top of a tart.

Simple Fruit Tart

Kaleb
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This fruit-focused dessert holds the sweet-tart balance of blueberries and raspberries on a delicious, flaky crust. Simple ingredients make this dish a well-balanced treat.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
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Ingredients

For the tart shell

For the pastry cream

  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ cup sugar separated
  • ¼ cup cornstarch
  • 1 vanilla bean
  • 3 tbsp cold butter
  • 5 egg yolks
  • ½ tsp salt
  • 1 pint raspberries rinsed
  • 1 pint blueberries rinsed
  • 3 tbsp seedless raspberry jam
  • 1 tbsp lemon juice

Instructions
 

For the tart shell

  • Roll dough into a 12-inch circle and fit into a 9- or 9 ½-inch tart shell.
  • Pre-bake for 15-20 minutes at 350°F with pie weights to ensure the shell keeps its shape.
  • Remove weights and finish baking for 5-10 minutes until lightly golden.
  • Remove from oven and let cool on rack.

For the pastry cream

  • Combine milk, cream, ¼ cup sugar and vanilla bean (and seeds) in a 3-quart kettle. Set over medium heat.
  • In a separate bowl, whisk egg yolks (remove white string on yolk if you like), ¼ cup sugar, cornstarch, and salt. Whisk until combined and mixture thickens slightly.
  • When milk and cream start to simmer, slowly temper the eggs by adding small amounts (about ¼ cup at a time) of hot milk to yolks, whisking constantly to slowly bring up the temperature of the yolks. Once about one cup of hot liquid is added, return mixture to the kettle and continue stirring over medium heat for about 30 seconds to one minute until mixture thickens and one or two bubbles appear.
  • Remove from heat and remove vanilla bean. If you do not have a vanilla bean to use, add one teaspoon vanilla extract here.
  • Add cold butter and stir until butter is incorporated.
  • Pour pastry cream into a heatproof bowl and cover with a piece of plastic wrap directly touching the cream. Let come to room temperature before placing in the tart shell. The pastry cream can also be made a day in advance and chilled in the refrigerator, but bring to room temperature before using.

To assemble the tart

  • Once at room temperature, spoon the cream into the prepared shell and smooth out the surface with a spatula. Finish the top with fresh raspberries, forming two circles around the perimeter and fill the center with blueberries.
  • Combine jam and lemon juice in a small kettle and gently melt over low heat. Brush the top of the fruit with the melted mixture to give a gorgeous sheen and preserve the fruit. It also adds a little flavor!

Nutrition

Serving: 1sliceCalories: 230kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking
Blueberries and raspberries on a tart.
Berries on the top of a cream-filled crust tart.

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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3 Comments

  2. Just watched the making of your Easter fruit tart and was so impressed! It looks so time-consuming, but you made it look so simple. Wanted to tell you how lovely your site is, and so professionally done! A real joy…I’ll be coming back to see more of your site.

    Have to say, I’m so envious of the beautiful area where you live. I have lived in Arizona for many years now, but was born and raised in Oregon where the soil was absolutely wonderful. We could and did grow everything! I truly miss that.

    Happy thoughts to you. Keep sharing your lovely recipes with us!

    Elaine

    Reply