Fresh Fruit Tart with Pastry Cream

Fresh Fruit Tart Ingredients

These ingredients are used to prepare 3 components: the tart shell, the filling, and the topping:

• Pie dough – Rolled and ready to fit into a 9-inch tart pan. Make sure to get my recipe for the best pie dough!
• Whole milk and heavy cream – Create a smooth, rich, classic custard base.
• Granulated sugar – Sweetens the pastry cream.
• Cornstarch – Thickens the filling so it sets up and slices cleanly.
• Vanilla bean – Gives the pastry cream a deep vanilla flavor.
• Unsalted butter – Finishes the pastry cream with shine and richness.
• Egg yolks – Make the filling rich and silky.
• Kosher salt – Balances out some of the sweetness while adding more flavor.
• Raspberries and blueberries – Used to decorate the top of the tart while adding some additional sweetness. You can use whatever type of berry or fruit you like best, but raspberries and blueberries are small, so they work well when taking a bite.
• Raspberry jam – Creates a glossy finish over the fruit. For the best texture, make sure to get seedless jam.
• Lemon juice – Helps to loosen the jam and brighten the glaze.

The full amount of each ingredient can be found in the recipe card below.

How to Make This Fresh Fruit Tart

There are a few simple steps to prepare this fruit tart recipe:

Step 1: Bake the crust – Roll the pie dough into a 12-inch circle and fit it into a 9-inch tart shell. Press it gently into the edges and trim as needed. Bake at 350°F with pie weights for 20-25 minutes. Remove the weights and return the shell to the oven for 5-10 minutes, until lightly golden. Cool completely on a rack.

Step 2: Heat the dairy – In a 4-quart saucepan, combine the milk, heavy cream, sugar, and the vanilla bean along with its seeds. Set over medium heat and bring just to a simmer.

Step 3: Whisk the yolks – In a separate bowl, whisk together the egg yolks, the remaining sugar, cornstarch, and salt. Whisk until fully combined and slightly thickened.

Step 4: Temper the eggs – Once the milk mixture is hot, slowly add it to the yolk mixture, about ¼ cup at a time, whisking constantly so the eggs warm gradually. After about 1 cup of hot liquid has been added, pour everything back into the saucepan.

Step 5: Cook the pastry cream – Return the pan to medium heat and whisk continuously for 2-3 minutes, until the mixture thickens enough to coat the back of a spoon.

Step 6: Finish the filling – Remove from the heat and discard the vanilla bean. If you are not using a vanilla bean, stir in 1 teaspoon vanilla extract here. Add the cold butter and whisk until fully incorporated.

Step 7: Cool the pastry cream – Transfer the pastry cream to a heatproof bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

Step 8: Prepare the glaze – In a small saucepan, melt the raspberry jam with the lemon juice over low heat.

Step 9: Assemble the tart – Spoon the pastry cream into the cooled shell and smooth the top with a spatula. Arrange the raspberries in two circles around the outer edge, then fill the center with blueberries. Brush the glaze over the fruit for a glossy finish and a little extra flavor.

Recipe Tips

• Bake the shell until truly golden – A fully baked shell stays crisp under the pastry cream.
• Temper slowly – Adding the hot dairy mixture little by little keeps the yolks smooth instead of scrambling.
• Use the vanilla bean if you can – It gives the pastry cream a deeper, more bakery-style flavor.
• Press plastic wrap onto the cream – This prevents a skin from forming on the top while it cools. You can also make the pastry cream a day ahead and refrigerate it, but make sure to let it come to room temperature before filling the tart.
• Dry the berries well – Less surface moisture on the berries means the glaze will cling better and the tart stays prettier.
• Assemble close to serving time – The tart is at its absolute best when the pastry cream has just been added to the tart shell and the fruit is freshly glazed on top.