Classic French Fruit Tart with Pastry Cream – A Bright, Elegant Dessert
A glossy fruit tart looks fancy, but it’s surprisingly manageable once you know the steps. Crisp butter crust, silky pastry cream, and shining fruit on top—each part brings its own joy. This is the kind of dessert that makes any table feel like a celebration, whether it’s a weekend dinner or a special occasion.
The best part? You can prep most of it ahead and assemble it in minutes. If you’re ready for a dessert that’s both stunning and doable, this one’s for you.
Classic French Fruit Tart with Pastry Cream - A Bright, Elegant Dessert
Ingredients
Method
- Make the tart dough. Whisk flour, powdered sugar, and salt. Cut in cold butter until you have sandy crumbs with pea-sized bits. Stir in egg yolk, vanilla (if using), and just enough cold water to bring the dough together.
- Chill the dough. Press into a flat disk, wrap, and chill 30–60 minutes. Cold dough = crisp crust.
- Roll and line the pan. On lightly floured parchment, roll to about 1/8-inch thick.Fit it into the tart pan, pressing into corners. Trim excess. Dock the base with a fork, then chill 20 minutes to prevent shrinkage.
- Blind-bake. Heat oven to 375°F (190°C).Line the shell with parchment and fill with pie weights. Bake 15 minutes. Remove weights and bake 10–12 more minutes until golden.Cool completely.
- Make the pastry cream. Heat milk with scraped vanilla bean (or add extract later) until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk in hot milk.
- Cook until thick. Return mixture to the pot.Whisk over medium heat until it bubbles and thickens, about 1–3 minutes. Remove from heat; whisk in butter and vanilla extract (if not using a bean). It should be smooth and glossy.
- Chill the cream. Strain through a fine sieve into a shallow bowl. Press plastic wrap directly on the surface and chill until cold, at least 2 hours.
- Prep the fruit. Wash and dry thoroughly.Slice larger fruits (strawberries, kiwi, mango, peaches). Keep berries whole if they’re small and firm. Dry fruit prevents a soggy tart.
- Assemble. Whisk the chilled pastry cream to loosen. Spread evenly in the cooled tart shell.
- Arrange the fruit. Start from the outside and work inward in overlapping circles, or create sections by color.Aim for even coverage and a slight dome.
- Glaze. Warm the apricot jam with a splash of water or lemon until fluid. Strain if chunky. Brush gently over the fruit for shine and protection.
- Chill briefly. Refrigerate 30–60 minutes to set the glaze.Slice with a sharp knife and serve.
What Makes This Special
This tart balances texture and flavor perfectly: a crisp, buttery crust, a smooth vanilla pastry cream, and fresh fruit with a light glaze.
It’s elegant, but not fussy. Each layer can be made in advance, so the final assembly feels calm and confident.
It also adapts to the seasons. Strawberries and blueberries are classic, but mango, kiwi, figs, and cherries are fantastic too.
The glaze keeps everything shiny and fresh, and the cream has a soft vanilla warmth that ties it all together.
What You’ll Need
- For the Tart Crust (Pâte Sucrée):
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (65 g) powdered sugar
- 1/4 teaspoon fine salt
- 9 tablespoons (125 g) cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water or milk, as needed
- 1/2 teaspoon vanilla extract (optional)
- For the Pastry Cream (Crème Pâtissière):
- 2 cups (480 ml) whole milk
- 1 vanilla bean, split (or 2 teaspoons pure vanilla extract)
- 5 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 2 tablespoons (28 g) unsalted butter
- Pinch of salt
- For the Topping:
- About 4–5 cups mixed fresh fruit (strawberries, blueberries, raspberries, kiwi, mango, peaches, cherries)
- 1/3 cup apricot jam or jelly
- 1–2 teaspoons water or lemon juice (for thinning the jam)
- Tools:
- 9–10 inch tart pan with removable bottom
- Rolling pin
- Pie weights or dried beans
- Fine-mesh strainer
- Pastry brush
Step-by-Step Instructions
- Make the tart dough. Whisk flour, powdered sugar, and salt. Cut in cold butter until you have sandy crumbs with pea-sized bits. Stir in egg yolk, vanilla (if using), and just enough cold water to bring the dough together.
- Chill the dough. Press into a flat disk, wrap, and chill 30–60 minutes. Cold dough = crisp crust.
- Roll and line the pan. On lightly floured parchment, roll to about 1/8-inch thick.Fit it into the tart pan, pressing into corners. Trim excess. Dock the base with a fork, then chill 20 minutes to prevent shrinkage.
- Blind-bake. Heat oven to 375°F (190°C).Line the shell with parchment and fill with pie weights. Bake 15 minutes. Remove weights and bake 10–12 more minutes until golden.
Cool completely.
- Make the pastry cream. Heat milk with scraped vanilla bean (or add extract later) until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk in hot milk.
- Cook until thick. Return mixture to the pot.Whisk over medium heat until it bubbles and thickens, about 1–3 minutes. Remove from heat; whisk in butter and vanilla extract (if not using a bean). It should be smooth and glossy.
- Chill the cream. Strain through a fine sieve into a shallow bowl. Press plastic wrap directly on the surface and chill until cold, at least 2 hours.
- Prep the fruit. Wash and dry thoroughly.Slice larger fruits (strawberries, kiwi, mango, peaches). Keep berries whole if they’re small and firm. Dry fruit prevents a soggy tart.
- Assemble. Whisk the chilled pastry cream to loosen. Spread evenly in the cooled tart shell.
- Arrange the fruit. Start from the outside and work inward in overlapping circles, or create sections by color.Aim for even coverage and a slight dome.
- Glaze. Warm the apricot jam with a splash of water or lemon until fluid. Strain if chunky. Brush gently over the fruit for shine and protection.
- Chill briefly. Refrigerate 30–60 minutes to set the glaze.Slice with a sharp knife and serve.
Keeping It Fresh
The assembled tart keeps well for up to 24 hours in the fridge. After that, the fruit and crust start to soften. If you want to work ahead, bake the crust and make the pastry cream a day in advance.
Store the crust at room temperature (covered) and the cream in the fridge.
Don’t glaze until the end. The glaze adds shine and slows oxidation, but it’s best right before serving. Leftovers should be covered and refrigerated; enjoy within two days.
Why This is Good for You
It’s a dessert, but it has perks.
You’re getting fresh fruit, which brings fiber, vitamins, and antioxidants. The pastry cream is rich, so a small slice satisfies. The balanced sweetness means you don’t need heavy sugar on top of the fruit.
It also encourages mindful eating.
The textures and colors make each bite feel intentional. You’ll likely enjoy it more slowly than a typical sweet.
What Not to Do
- Don’t skip chilling the dough. Warm dough shrinks and turns tough.
- Don’t under-bake the crust. Pale crust = soggy results once the cream goes in.
- Don’t add warm pastry cream to the shell. It will steam the crust and soften it.
- Don’t use wet fruit. Pat everything dry. Extra moisture kills the crispness.
- Don’t overwork the dough. Mix just until it comes together to keep it tender.
Recipe Variations
- Lemon-Kissed Pastry Cream: Stir in 1–2 teaspoons finely grated lemon zest after cooking.Bright and fresh.
- Chocolate Base: Brush the cooled crust with melted dark chocolate and let it set before adding cream. Built-in moisture barrier and a chocolate snap.
- Almond Twist: Add 1/2 teaspoon almond extract to the pastry cream and sprinkle sliced toasted almonds over the fruit edges.
- Berry-Only Tart: Use a mix of strawberries, raspberries, blueberries, and blackberries. Simple and striking.
- Gluten-Free: Use a gluten-free cup-for-cup flour blend for the crust. Chill longer; it’s more delicate.
- Dairy-Light Option: Make the cream with 1 1/2 cups milk and 1/2 cup unsweetened coconut milk for a gentle twist.
FAQ
Can I make the pastry cream ahead?
Yes.
Make it up to 3 days in advance. Keep it covered with plastic wrap pressed directly on the surface to prevent a skin. Whisk briefly before using.
What if I don’t have a vanilla bean?
Use 2 teaspoons pure vanilla extract.
Add it after you take the cream off the heat, so the flavor stays bright.
How do I keep the crust from getting soggy?
Fully bake it until golden, cool completely, and consider brushing on a thin layer of melted chocolate or cocoa butter. Assembling close to serving time also helps.
Which fruits work best?
Firmer, ripe fruit holds up best: strawberries, blueberries, raspberries, blackberries, kiwi, mango, cherries, peaches, and grapes. Avoid overly juicy or very soft fruit unless you blot and slice carefully.
Can I use store-bought crust?
Absolutely.
A quality pre-baked tart shell or even a shortbread crust will work. The pastry cream and fresh fruit still make it special.
Is the glaze necessary?
Technically no, but it keeps fruit glossy, slows browning, and adds a gentle sweetness. It also helps delicate fruits stay put.
How do I slice the tart neatly?
Use a sharp, thin knife.
Wipe the blade between cuts. Chilling the tart for 30 minutes before slicing gives cleaner edges.
Can I make mini tarts?
Yes. Use small tartlet pans, bake the shells 2–4 minutes less, and fill as usual.
They’re great for parties and easy to serve.
What if my pastry cream is lumpy?
Whisk it vigorously while it cooks and strain it while hot. If it still looks lumpy after chilling, whisk again or blend briefly with an immersion blender.
How long can it sit out?
Because of the cream, keep it refrigerated until serving. It can sit out for about 1–2 hours in a cool room.
Return leftovers to the fridge promptly.
Wrapping Up
A Classic French Fruit Tart with Pastry Cream feels like a bakery project, but it’s completely doable at home. With a crisp crust, silky cream, and bright fruit, it’s a crowd-pleaser that looks as good as it tastes. Prep the parts ahead, keep the fruit dry, and glaze for shine.
You’ll end up with a dessert that’s fresh, elegant, and worth every bite.
