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CPA: Certified Pastry Aficionado

Classic Fruit Tarts

dessert· Easter· Holiday Favorites· pie· Popular Recipes· Valentine's Day
December 9, 2019

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Classic Fruit Tarts – Rich vanilla pastry cream is filled into a buttery mini tart shell and covered with fresh fruit

Rich vanilla pastry cream is filled into a buttery mini tart shell and covered with fresh fruit

We are almost three weeks out from the launch of my first cookbook Pastry for Beginners. Ahhh! I can’t believe that you’ll soon be able to see everything I’ve been working so hard on in the last year.

To get you excited about its release, I wanted to share a sample of the sort of recipes you can expect in the book. But how am I to decide which recipe to share??

I decided to share a recipe that is (1) perfect to serve during the holidays and (2) absolutely gorgeous to look at. And with that, I present to you my Classic Fruit Tarts!

Pastry filled with strawberries, blueberries and kiwis on top of cream Overhead view of four Classic Fruit Tarts Closeup of a Classic Fruit Tart after being cut with a fork

What is a fruit tart?

When I first heard of a fruit tart, I thought it would be a tart with fruit in it. However, that’s not quite what it is. It’s actually a tart with a vanilla pastry cream and fruit just on top, all in a tart shell. It’s popular in all kinds of bakeries, especially French ones, but the origin of them isn’t quite clear.

Recipe book open to the Classic Fruit Tarts recipe

The best pastry cream EVER

Pastry cream is a lot like custard but a little thicker. It’s made with egg yolks, milk, and cornstarch to get it thick. But if not seasoned well, pastry cream can be pretty bland. Many of the fruit tarts that I’ve had in the past were so tasteless and boring that it made me avoid fruit tarts for fear of being disappointed.

Therefore, when making my own pastry cream, I was determined to make it loaded with flavor. To do this, I added just the right amount of salt, vanilla extract, and a splash of a special ingredient to send it over the edge – brandy. You don’t even taste the alcohol in the final product, but the all the flavor from the brandy is certainly there.

Blind-baking the shell

Fruit tarts are not baked when filled – the pastry cream is already cooked so it’s added to a baked tart shell, topped with fruit, and then, voila! It’s finished! But before we can add the pastry cream, you must have a fully-baked tart shell. How do we do that without a filling? We blind-bake it.

Blind-baking means that the tart shell is baking without a filling. To ensure that the crust doesn’t rise and puff up when baking, you must add weights to the bottom of the crust for the first 20 minutes of baking. Then, the weights are removed to let the crust get nice and brown as it finishes baking.

Small pastry dough cups filled with pie weights Jar of pie weights next to pastry cups

Tips & Tricks

  1. Because this is a no-bake tart, you really need to make sure the tart shell is completely baked. You’ll know it’s ready when the edges begin to turn golden brown.
  2. When blind-baking the crust, don’t forget to add the foil before adding in the weights. Otherwise, the weights might bake into the crust and you’ll have a tough time taking them out.
  3. You can arrange the fruit any way you want. I give you precise instructions on how to recreate my design but feel free to go your own way, if you want to.
  4. When making the pastry cream, you must whisk it constantly. The mixture will get lumpy if you let it sit.

Classic Fruit Tarts being cut with a fork

Don’t forget to pick up you copy of Pastry for Beginners to learn more about the basics about pastry and get more killer recipes, just like this one!

Pastry for beginners, step by step recipes for sweet and savory treats recipe book

Print Recipe

Classic Fruit Tarts

Rich vanilla pastry cream is filled into a buttery mini tart shell and covered with fresh fruit



Prep Time45 mins
Cook Time33 mins
Resting Time2 hrs
Servings: 4 4-inch tarts

Ingredients

For the tart dough:
  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1½ sticks unsalted butter cold
  • ⅓ cup vegetable shortening cold
  • ½ cup cold water
For the pastry cream:
  • 1½ cups whole milk
  • ¾ teaspoon salt
  • 5 large egg yolks
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon brandy
  • 2 tablespoons unsalted butter
For the fruit topping:
  • 16 mandarin orange segments
  • 3 kiwi fruits peeled, halved, and sliced
  • 4 large strawberries hulled and sliced
  • ⅓ cup blueberries
  • ⅓ cup apple jelly
  • 1 teaspoon water

Instructions

For the dough:
  • Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run for 5 seconds. Then, drizzle in cold water. Keep processing until mixture begins to clump.
  • Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball. Cut ball in half and form two discs of the same size and shape. Cover each disk in plastic wrap. Refrigerate until cold, at least 2 hours.
Make the pastry cream:
  • In a medium saucepan, heat the milk and salt over medium heat until just before boiling. Remove from heat. In a large bowl, whisk the egg yolks and sugar until the mixture is pale yellow, about 1 minute. Add the cornstarch and whisk together. Slowly pour the scalded milk into the egg yolk mixture while whisking.
  • Pour the mixture back into the saucepan and heat over medium. Whisk constantly until the mixture thickens to a pudding, about 6 minutes. Remove from heat and continue to whisk for 2 minutes to cool it down. Whisk the vanilla extract, brandy, and butter into the pudding until the butter has melted. Cover the pastry cream with plastic wrap so that the plastic touches the top of it to prevent a film from forming on top. Refrigerate until the mixture has completely cooled, about 2 hours
Make the tarts:
  • Remove the chilled dough from the refrigerator and allow it to soften on counter for 15 minutes so it will be easier to roll. Dust a clean surface and rolling pin with flour. Unwrap the dough and cut each disk in half. Place one half on the floured surface and begin rolling into a large circle, about ½-inch thick and 6 inches in diameter.
  • Place the rolled dough into a 4½-inch tart dish with a removable bottom. Don’t stretch the dough. If the dough is stretched, it will shrink while baking. Fold over the excess dough and push it into the flutes of the tart dish to create thick edges. Cut off the excess dough that hangs over the top. Repeat the process with the other dough halves. Place the shells into the freezer for 10 minutes to chill before baking. Preheat the oven to 375°F.
  • Remove the shells from the freezer. Cut 4 (5-by-5-inch) squares of foil and place on top of the unbaked shells. Place pie weights or dried beans on top of the foil to weigh it down and prevent the pie crusts from rising while baking. Bake for 15 minutes in the preheated oven. Remove from the oven and discard the foil (weights or beans can be reserved for a future use). Gently prick the bottom of the dough with a fork. Bake for another 18 minutes until the bottom begins to turn golden brown. Remove from the oven and cool completely (at least 30 minutes) before filling.
  • Once the pastry cream has chilled and the shells have cooled, distribute the pastry cream evenly among the 4 shells. Using the back of a spoon, spread the filling into the tart shell, creating a smooth, flat layer.
Make the topping:
  • Using a knife, gently make a cross indentation in the pastry cream in the center to separate it into 4 quadrants. In the left half of the tart, stack 4 mandarin orange segments vertically from the top of the tart to the bottom. In the top right quadrant, arrange 2 kiwi slices decoratively. In the bottom right quadrant, stack 1 tablespoon of blueberries. Finally, fan 1 sliced strawberry in the center of the tart. Repeat with the other 3 tarts.
  • Put the jelly and water in a small bowl. Microwave for 15 seconds and stir. Gently and lightly brush some jelly mixture onto the fruit to seal it. This will prevent it from drying out and add a beautiful sheen. Discard any leftover jelly mixture.
  • Serve tarts immediately. Refrigerate leftovers for 1 day. Tarts are best eaten on the same day.

Notes

These tarts were first featured in the cookbook Pastry for Beginners

Pin for later:

Classic Fruit Tarts photo collage

More recipes you’ll love:

Traditional English Trifle

Traditional English Trifle layered with fruit and pudding

Lemon Raspberry Parfait

Cup of Lemon Raspberry Parfait topped with biscoff cookies, a raspberry and a lemon slice

Stone Fruit Tart

Slice of a Stone Fruit Tart

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26 Comments

« Sausage, Egg, & Cheese Pastry Muffins
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Comments

  1. Bob says

    December 29, 2020 at 11:34 pm

    Can people please post comments that have already made
    the tarts?
    Need feedback on the above recipe meaning if they were delicious in TASTE and not just the pictures

    Reply
    • Mary Jane Dickson says

      June 20, 2021 at 8:28 am

      Amazing! This has become my favorite recipe! Everything about it is delicious. I am having a little issue with runny pastry cream but think it is user error 🙂

      Reply
  2. Silvana Gallagher says

    June 28, 2020 at 7:50 am

    Can you use the dough to make the tart in a full size pan?

    Reply
    • Sharon says

      June 28, 2020 at 1:32 pm

      Yes you can. However, the baking time will probably vary. Just keep an eye on the crust to ensure it browns enough.

      Reply
    • Silvana Gallagher says

      July 16, 2020 at 2:58 pm

      I made these tarts. They were perfect and the hint of brandy was especially a nice touch! Bravo

      Reply
  3. Nicoletta says

    December 15, 2019 at 7:16 pm

    Fruit tarts are my favorites! I grew up on those, in Italy, they are sold everywhere in mini form or a big tart. Love thag you can customize them with whatever fruit you have. And that pastry cream… yum!

    Reply
  4. Amanda says

    December 15, 2019 at 5:53 pm

    These are just the prettiest tarts! I love how you made that fruit so glossy, and the pastry cream looks divine. Thanks so much for sharing!

    Reply
  5. Tara says

    December 15, 2019 at 2:09 pm

    These tarts are so beautiful. I’ve always thought they are like little works of art when I see them in the bakery. Now I can make my own art at home! Thanks for all the extra info about blind baking, pie weights, etc. Super helpful.

    Reply
  6. Marisa F. Stewart says

    December 15, 2019 at 1:39 pm

    The tarts look amazing. I love how you arranged the fruit on top – so attractive. I’ve never made fruit tart but your directions make it look so easy. Will be making your recipe for our book club.

    Reply
  7. Jess says

    December 15, 2019 at 12:47 pm

    I’m drooling over these tarts on my computer screen! Wow! I can’t wait to try these fruit tarts out! Yum!

    Reply
  8. Veronika says

    December 14, 2019 at 2:02 pm

    I loooove fruit tarts! But for some reason never made them before… But looking at your recipe, it’s actually not that hard! Will save your recipe to try it this weekend!

    Reply
  9. Tammy says

    December 13, 2019 at 3:15 pm

    I love these mini tarts! They look so good just like the ones you get from the bakery. Beautiful post and a perfect treat to enjoy year round.

    Reply
  10. Aleta says

    December 12, 2019 at 1:41 pm

    These fruit tarts look amazing! I love how easy they are to make, perfect for entertaining around the holidays!

    Reply
  11. Eva says

    December 11, 2019 at 12:39 pm

    This is one of my absolue favourite desserts! Pastry shops in Italy, at least in the region where I’m from, always have miniature of those, and every time someone would bring over a tray of pastries I’d always choose those first. Total love. Thank you for bringing back the memories of a childhood favourite. Time to bake up some, now!

    Reply
  12. Veena Azmanov says

    December 11, 2019 at 7:06 am

    These Tarts are so cute and creative and definitely a yummy dessert for sure. So colorful and presentation amazing.

    Reply
  13. Fatima Torres says

    December 10, 2019 at 1:28 pm

    I’ve always admired these fruit tarts at pastries. Never tried to recreate them, though. It should be fun to try with my husband’s nieces. They love baking.

    Reply
  14. Carissa says

    December 10, 2019 at 8:51 am

    I have never had a fruit tart! These look amazing and pretty easy to make, I may have to try my hand at making one!

    Reply
  15. Genevieve says

    December 10, 2019 at 6:28 am

    These look stunning! I love fruit tarts!

    Reply
  16. Michelle says

    December 9, 2019 at 10:22 pm

    Absolutely gorgeous. So fresh and delicious

    Reply
  17. Sara Welch says

    December 9, 2019 at 10:16 pm

    What decadent desserts! These look beautiful; will definitely impress this Christmas, indeed!

    Reply
  18. Anjali says

    December 9, 2019 at 10:10 pm

    These beautiful little tarts remind me of a fruit tart I had when I was in Paris a couple of years ago!! I cannot wait to recreate these at home!

    Reply
  19. Andrea Metlika says

    December 9, 2019 at 9:39 pm

    They are so pretty. I’ve always wanted to make these and now I can. Yay!

    Reply
  20. Erika says

    December 9, 2019 at 9:27 pm

    I love fruit tarts! These are so yummy!

    Reply
  21. Alison says

    December 9, 2019 at 8:55 pm

    These tarts look perfect! I love the glaze on top and the custard. Turned out perfect!

    Reply
  22. Paula @ I'm Busy Being Awesome says

    December 9, 2019 at 3:56 pm

    They look so professional, I’ll have to try and make them

    Reply
  23. Amber Myers says

    December 9, 2019 at 3:26 pm

    Yes please! I love fruit tarts and I’m excited to try these out. I’ve never tried to make one on my own.

    Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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