The Most Amazing Summer French Fruit Tart (Easy Recipe)
A simple 3-step process that starts with a French butter sweet tart crust before filling with a luxurious vanilla pastry cream and topping with a beautiful variety of fresh fruits.
Ingredients
Servings: 12
For the Sweet Tart Dough:
- 1/2 Unsalted French Butter, room temperature
- 1/3 cup Granulated Cane Sugar
- 1 1/4 cups Flour
- 1/4 tsp. Salt
- 1 Egg Yolk
For the Vanilla Filling:
- 2 cups Whole Milk
- 1/2 cup Granulated Cane Sugar
- 1/4 cup Flour
- 1 large Egg
- 2 large Egg Yolks
- 3 tbsp. Unsalted French Butter, sliced into tablespoon-sized pieces
- 2 tsp. Vanilla Extract
For the Fruit Top:
- 3-4 cups variety of fresh fruit
- 1/4 cup Apricot Jam
Instructions
For the Pastry Crust:
- Cream the butter and sugar with the paddle attachment on a stand mixer for 2 minutes.
- Add the flour, salt, and egg yolk. Beat for 2 more minutes.
- Shape the pastry dough into a 6" disk and wrap in plastic wrap. Chill in the fridge for at least 20 minutes.
- Lightly butter a 10" tart pan. Add the chilled dough into the center and press it into the pan with your fingers to be about 1/4" thick and 1/8" about the tart pan rim.
- Use the heel of your hands for an evenly pressed bottom. Trim tops.
- Place in the freezer for 20 more minutes.
- Bake at 350F for 24-26 minutes, or until lightly golden brown.
For the Vanilla Filling:
- Heat the whole milk in a saucepan over medium high heat until just boiling.
- In the meantime, whisk the sugar, flour, egg, and egg yolks in a large bowl until creamy, about 2 minutes.
- Continuously whisking, add in 1/4 cup of the hot milk to temper the eggs.
- Pour the tempered egg mixture into the saucepan with the hot milk. Whisk consistently over medium high heat until thickened, about 2 minutes.
- Add in the butter and stir for another minute. Remove from heat.
- Stir in the vanilla extract. Transfer mixture to a shallow bowl, then cover surface with plastic wrap, pressing down on surface directly. Chill until cold, fridge or freezer.
To Assemble:
- Remove tart crust from the pan.
- Whisk the chilled vanilla pastry cream and add into the tart crust. Use a spatula to spread out an even surface.
- Add a variety of sliced fruits on top.
- Heat up the jam in a small saucepan over medium heat for 2 minutes. Gently dab or brush the fruits with the warmed jam.
- Chill until ready to serve. Enjoy!
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