French Fruit Tart
This classic French Fruit Tart features a sweet, buttery pâte sucrée crust, luscious vanilla pastry cream filling, and fresh fruit. It's an impressive spring and summer dessert that's very easy as the components can be made in advance!
Servings: 10 servings
Calories: 73kcal
Ingredients
- pastry cream
- pâte sucrée (sweet tart dough)
- 1 pint blackberries halved lengthwise
- 1 pint strawberries halved lengthwise
- 1 cup blueberries
- 3 kiwis peeled and sliced thinly
- 1/2 mango peeled and sliced thinly lengthwise
- 1/4 cup raspberries
- 1/4 cup apricot jelly use jelly for the smoothest texture
Instructions
- Prepare the pastry cream. Follow the instructions as directed for my pastry cream recipe and place in the refrigerator to chill for a minimum of 3 hours. When you're ready to use it, remove from the refrigerator and whisk it until smooth as necessary.pastry cream
- Prepare the tart dough. Follow the instructions for pâte sucrée as outlined in the recipe card. Cool the crust completely on a wire rack before assembling the fruit tart.pâte sucrée (sweet tart dough)
- Assemble the tart. For best results, do not assemble the tart until the day you plan to serve it. Pour the pastry cream into the cooled crust and spread evenly. Arrange the fruit decoratively over the top, starting with the blackberries around the outer edges. Next top the tart with the strawberries, followed by the blueberries and the kiwi fruit. For the mango, arrange thin strips from top to bottom, which resemble a flower. Finish the tart with raspberries in the middle. The fruit listed is optional -- feel free to customize this tart with your favorite fruit using the fruit tart design of your choice.1 pint blackberries, 1 pint strawberries, 1 cup blueberries, 3 kiwis, 1/2 mango, 1/4 cup raspberries
- Place the apricot jelly in a small bowl and microwave for 30 seconds or until warm. Stir in 1 tablespoon of water (or more to reach the desired consistency), then brush the jam over the fruit. Store the tart uncovered in the refrigerator until serving time later the same day. Serve and enjoy!1/4 cup apricot jelly
Notes
- Pro tip: Prepare the pastry cream and pate sucree in advance and assemble the tart the day you plan to serve it.
- You may not need all of the fruit listed in the recipe card. Feel free to customize the fruit for this tart based on your favorites, and create your own fruit tart design.
- Nutrition information does not include the pastry cream or tart dough as that has been calculated in a separate post.
- Store leftover slices of fruit tart in the refrigerator in an air tight container for up to 2 days.
Nutrition
Calories: 73kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 236mg | Fiber: 5g | Sugar: 12g | Vitamin A: 251IU | Vitamin C: 63mg | Calcium: 33mg | Iron: 1mg