Classic Fruit Tart

Aug. 12, 2019


This is the classic fruit tart, which is my most requested dessert for birthdays or celebrations. I've customized this recipe plenty of different ways to suit the occasion/season, and it's always a favorite.

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I've yet to meet one person who doesn't really like fruit tarts; it seems to have something about it that almost everyone likes. The crust is like eating a crumbly sugar cookie. The custard filling, when done correctly, is like vanilla pudding on steroids. And the most inviting element is the topping, for which I typically use the freshest fruit in season.

Even decorated quite casually by mixing some fresh fruit in a bowl and pouring it on top works great.

For this particular tart, I used fresh strawberries, raspberries and figs from the farmer's market.

fruit tart

There are three stages to making a tasty and beautiful fruit tart:

  1. Making and baking the crust;
  2. Cooking and cooling the pastry cream filling; and
  3. Filling and decorating the tart.

Here are some tips regarding these stages:

You can do stages 1 and 2 ahead of time; the crust can be baked and stored in an airtight container for a couple days whereas the pastry cream can be made and stored in an airtight container in the fridge for a couple days.

For best results, you want to do stage 3 (assembly and decoration) the day that the tart is to be served.

If needed, you can make the tart the night before by applying a slight coat of egg white or white chocolate when the tart shell comes out of the oven. This will prevent the crust from getting soggy. However, you must definitely glaze the fruit to keep it from browning or drying out.

I have a fill post dedicated to my sweet crust pastry - it explains all the tips for getting a great pastry dough, and has a video tutorial on how I made my pumpkin tart, which uses sweet crust dough. You can find it here!

If you're ready to start with the recipe, you'll find it 👇🏼

Happy Tarting Friends 🌈♥️


Here is the full recipe 👇🏼

Hi Everyone, I'm Adriana

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