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Fresh Fruit Tart

Meggan Hill

5 from 496 votes

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Fruit Tarts are so visually impressive, they might border on intimidating. But fear not! I’m serving up a slice of my best Fruit Tart recipe straight from pastry class in culinary school. I’l walk you through everything you need to know to craft the fruit tart of your dreams.

A whole, unsliced fresh fruit tart.


 

From the homemade flaky tart crust to the rich and velvety pastry cream, you’ll master basic pastry techniques that you can put to work in other recipes with ease. Then, arrange your favorite fresh fruit into an enviable design. Learn when you really need that shiny apricot glaze on top and when you can skip it!

With nearly 500 5-star reviews on the site, this is a Fruit Tart recipe that many before you have mastered and enjoyed, and now it’s your turn. Let’s dive in.

Table of Contents

  1. What you’ll need for Fruit Tarts
  2. How to make a Fruit Tart
  3. Recipe tips and variations
  4. Fruit Tart storage
  5. Recipe FAQs
  6. Fresh Fruit Tart Recipe

What you’ll need for Fruit Tarts

Labeled fresh fruit tart ingredients.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

  • Vanilla: ½ vanilla bean, split, may be substituted for the vanilla extract in the pastry cream.
  • Fruit: Choose an assortment of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine).
  • Apricot jam: Brushing some warmed apricot glaze over your fruit is like adding a shiny top coat. It keeps the fruit hydrated and looking its best. Apple jelly works too. Strawberry jelly tastes good but will tinge the fruit pink.
  • Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.
  • Egg
  • Whole Milk
  • Salt
  • Cornstarch
  • Baking Powder
  • Butter
  • Egg Yolks
  • Flour
  • Powdered Sugar
  • Sugar

Where to buy a rolling pin

I got the J.K. Adams French Rolling Pin at Amazon for $18. It’s my favorite rolling pin because features tapered edges instead of handles, so you can change the position of your hands right on the dowel instead of using specific handles. I use it for all my parties and baked goods!

How to make a Fruit Tart

To make the pastry cream:

  1. In a medium saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees). Stir to prevent the milk from scalding.
Bringing milk to a temperature of 180 degrees for pastry cream.
  1. In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt.
Whisking eggs and sugar together.
  1. While whisking constantly, pour in half of the hot milk.
Half of the hot milk added to the custard for pastry cream.
  1. Whisk in remaining hot milk and return to saucepan.
Stirring hot milk into pastry cream.
  1. Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes.
Cooking pastry cream until thickened.
  1. Whisk in vanilla, then pour into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.
A clear bowl of pastry cream covered with a layer of plastic wrap.

To make the tart crust:

  1. In a stand mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes. 
Butter and sugar being creamed in a silver mixing bowl.
  1. Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together.
Tart dough in a silver mixing bowl with a beater.
  1. Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.
A ball of tart crust dough wrapped in plastic wrap.
  1. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch.
A tart crust on a wooden cutting board.
  1. Loosely roll the dough around the rolling pin, then gently unroll it over a 9-inch tart pan. Press the dough firmly into the bottom of the pan and up the sides.
A tart crust before being trimmed and baked.
  1. Trim any excess dough.
A tart crust before being cooked.
  1. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds). Bake 12 minutes.
A tart crust with pie weights in it.
  1. Remove pie weights or beans and parchment paper or foil.
A tart crust on a baking sheet.
  1. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
A baked tart crust on a counter top.

To assemble the fruit tart:

  1. Fill cooled tart crust with chilled pastry cream.
Pastry cream in a tart crust.
  1. Arrange fruit in a decorative pattern. 
A whole, unsliced fresh fruit tart.
  1. Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).
A whole, unsliced fresh fruit tart.

Recipe tips and variations

  • Yield: This recipe makes 1 (9-inch) tart with 8 slices (including 4 cups pastry cream).
  • Make ahead: This fruit tart is a showpiece and should be served the day it is assembled. However, unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake. The pastry cream can be made up to 4 days in advance. Store covered in the refrigerator with plastic wrap pressed directly on its surface.
  • Butter: For a buttery pastry cream flavor, softer texture, and a lovely shine, add 2 tbsp. butter with the vanilla in Step 3 of the pastry cream.
A whole, unsliced fresh fruit tart.

Fruit Tart storage

Store leftovers covered in the refrigerator for up to 4 days.

Recipe FAQs

What are the best fruits for a fruit tart?

For the most attractive fruit tart, select a variety of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine). Avoid fruits that turn brown when cut such as apples and bananas.

How many people does a fruit tart serve?

Servings always depending on how you slice it, but a fruit tart will normally serve 6 to 8 adults.

A slice of fresh fruit tart on a white plate.

More favorite fruit desserts

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A fresh fruit tart on a counter top.

Fresh Fruit Tart

By Meggan Hill
Loaded with a lush assortment of seasonal berries and other fruit, there's nothing quite as lovely as a Fresh Fruit Tart. You'll also learn some baking basics, like a tart crust and pastry cream, along the way.
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Chilling time 2 hours
Total Time 3 hours
Servings 8 servings
Course Dessert
Cuisine American
Calories 403
5 from 496 votes
ReviewPrint

Equipment

Ingredients 

For the pastry cream:

For the tart dough:

For the fruit tart:

  • 1 pint Fresh cut fruit such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi (see note 2)
  • Apricot jam melted, as needed (see note 3)

Instructions 

To make the pastry cream:

  • In a medium non-aluminum saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (180 degrees). Stir to prevent scalding.
  • In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
  • Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla and pour in to a bowl.
  • Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.

To make the tart dough:

  • In a a stand mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes. 
  • Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined.
  • Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

To blind-bake the tart crust:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips. 
  • Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan, preferably with a removable bottom (9 inches, or substitute a pie plate).
  • Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds, see note 4). Bake 12 minutes.
  • Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

To assemble the fruit tart:

  • Fill cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern. 
  • Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).

Recipe Video

Notes

  1. Vanilla: ½ vanilla bean, split, may be substituted for the vanilla extract in the pastry cream.
  2. Fruit: Choose an assortment of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine).
  3. Apricot jam: Brushing some warmed apricot glaze over your fruit is like adding a shiny top coat. It keeps the fruit hydrated and looking its best. Apple jelly works too. Strawberry jelly tastes good but will tinge the fruit pink.
  4. Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.
  5. Yield: This recipe makes 1 (9-inch) tart with 8 slices.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1sliceCalories: 403kcalCarbohydrates: 58gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 199mgSodium: 290mgPotassium: 124mgFiber: 1gSugar: 38gVitamin A: 640IUVitamin C: 1mgCalcium: 103mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

5 from 496 votes (437 ratings without comment)

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Recipe Rating




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Comments

    1. Hi Hailey, another reader made it in a pie pan and loved it. I hope you do too! – Meggan

  2. Awesome, Easy and Delicious! Love this recipe and it is one that’s easy for High Altitude! Thank You!!5 stars

    Reply

  3. Best tart I’ve EVER had!!! Way better than even Whole Foods tarts and those are great. The crust is amazing and the custard is amazing! So happy to have this in my recipe book🥳 thanks for sharing😁5 stars

    Reply

  4. This tart is delicious. The custard has a great flavor and I like that the crust is a bit more like a cookie than a pie crust which always gets soggy. The only TIP* that I would add from a lot of previous tart making- when you take your cooled custard out of the fridge, briefly whisk it to make it smooth and easier to spread. If your custard has set up correctly, it will be a bit stif and whisking it first will make it easier to fill your crust and smooth it out in the shell.5 stars

    Reply

    1. Hi Sara, thanks for taking the time to write and share your tips! I’m so glad you loved this tart. Take care! – Meggan

    1. Hi Pam, is it possible you may have not added the cornstarch? Otherwise it might have needed some more time on the stove to thicken. Sorry about that! – Meggan

  7. I’m thinking about making this for a bake sale. Fruit Tart’s are my favorite dessert and I love sharing delicious finds! Would the dough bake the same on a flat sheet? I would be making these into individual little tasters & dividing it into small pieces/large crumbles to place into cups.

    Reply

    1. Hi Maria, what a great idea! I love it! I think it would work well, but I would worry about removing it from the pan, but since you are crumbling it, it may work out alright in the end. If possible, I would bake it on a non-stick pan. Also, have you considered making these into mini tarts using a muffin tin, then it might be easier to assemble tasters and divide the tartlets? I hope this helps and you have a great bake sale! – Meggan

    1. Hi Sophia, yes! The tart may come out a little less tall depending how deep the pan is. I hope you love this tart! – Meggan

  9. I made this fruit tart because we bought one from a store and were so disappointed with how it tasted. I decided I would make one and I’m SOOOOOO glad I made this recipe!!! This was the best tart I have ever eaten, It might be a problem😆 thank you for sharing it.
    I made my own peach glaze from scratch and it was heavenly on it🥳 my whole family really enjoyed it!5 stars

    Reply

    1. You’re welcome, Amber! The peach glaze sounds delicious. Take care! – Meggan

    1. Hi Kathy, I’ve made this with almond milk and it works perfectly. Thank you and please write if you have anymore questions! – Meggan

  11. This turned out amazing!!! My 5 year old daughter requested a fruit tart for birthday and I’m glad this is the recipe I chose. We all thought it was scrumptious! Even though, sadly, as I was taking the tart crust out of the oven, I dropped it and it completely got destroyed. I kinda just pieced it back together but no one could tell! Shhhh! lol. Thanks for a great recipe!5 stars

    Reply

    1. Oh no, Nicolette! I’m so glad you were able to piece the crust back together. You’re welcome and I’m glad your daughter loved it! – Meggan

  12. Hi! Flavors are delicious and recipe is easy to understand! However, my custard came out extremely runny 🙁 I left it overnight in the refrigerator to set and thought that would be sufficient but it did not hold up at all. The custard flowed out everywhere once the tart was cut. Please advise where I went wrong and how to correct this. Thanks!

    Reply

    1. Hi Dee, I’m so sorry the custard was runny. It’s possible the custard needed a little more time on the stove to thicken. Sorry again! – Meggan

  13. Fruit tart is my husband’s favorite dessert and he asked for one instead of a birthday cake this year. I made this today and he said I messed up, because it turned out so well, he’s going to ask for it every year now! It is absolutely delicious, and significantly better than store bought. I made it with strawberries, blueberries, raspberries, and blackberries. We can’t wait to try with other fruits!5 stars

    Reply

  14. It came out great! The crust reminded me of sugar cookies.

    Since frozen fruit was all we had on hand, we gave it a shot and it came out fine. We let the fruit partially thaw before decorating and served immediately after assembly. The fruit only started to run the next day but at that point there was only 1 slice left.5 stars

    Reply

  16. Would this be safe for pregnancy?
    Just questioning the tart filling but it seems like the raw eggs are cooked through on the saucepan?
    Let me know, thanks

    Reply

    1. Hi Jerusha, thanks for your question! I would recommend speaking to your doctor to see if it is safe for you and your pregnancy. Sorry I can’t be more help. – Meggan

    1. Hi Mai Thi, thanks for your questions! Frozen fruits would not work here, they would break down when thawed and weep quite a bit of liquid. You can always use local fruit if available, or you could make a compote or topping with frozen fruit and serve it alongside the tart. Here’s a link to a nice strawberry topping I love: https://www.culinaryhill.com/strawberry-topping-for-cheesecake/. Take care! – Meggan

  19. I have made this recipe 2 times now and gotten rave reviews. Delicious and impressive! The only problems is that my custard came out a bit runny both times despite using the designated amount of cornstarch, cooking until its thick and chilling the custard overnight. Any suggestions?4 stars

    Reply

    1. Hi Tammy, is the custard becoming runny after assembling your tart? If so, the fruit juices may be the cause. I would put the fruit in a strainer and make sure it’s well drained before assembling. Otherwise, you might need to allow the custard a little longer on the stove in step 3 to thicken. I hope this helps! – Meggan

  20. Has anyone ever made this dairy free? The dairy free recipe I found calls for half the amount of milk, and everything about this one sounds better, but I worry about just doing a straight substitute for almond or oat milk when the other recipe called for such a drastic difference in volume. Thanks in advance!

    Reply

    1. Hi Shay! I’ve made this with almond milk and it works perfectly. I assume oat milk would work as well. Thank you and please write if you have anymore questions! – Meggan

  21. I made this tart over the weekend and assembled it a few hours before serving. The liquid from the fruit thinned out the custard so much that it was very runny when I served it! The consistency of the custard when I made it looks like a similar consistency to that of your video. Regardless, it tasted amazing, but any recommendations for my next try?

    Reply

    1. Hi Rachel! I’m sorry it became runny! Your fruit may have been very ripe and juicy. You can assemble the tart closer to serving time, making sure the custard is well chilled. You can also set the cut fruit into a strainer for some time to drain their juices, then gently pat them dry and assemble. I’m sorry it turned out runny, I hope the next one is perfect. – Meggan

  25. LOVED this recipe. The pastry cream is decadent and fabulous- I could eat it by the spoonful. My guests loved it too. My only caveat is that the tart dough was quite difficult to work with. It would melt and tear every time I tried to roll it out. I eventually had to freeze it, and freeze my rolling pin, and crank the AC up, and on the fourth or fifth try I could finally roll it out without it melting everywhere. I needed to do so between two floured sheets of parchment rather than directly on a work surface.5 stars

    Reply

    1. Hi Sara, I’m so glad you loved it. I’m sorry the dough was difficult to work with. Sorry about that! – Meggan

  27. Unbelievably good, easy to make and better than any store bought tart.. You will love it. We have made it several times.5 stars

    Reply

    1. Thanks for sharing that Behzad. It really is a great fruit tart 🙂 – Meggan

  28. Came out absolutely delicious ! Me and my sister made this recipe for my mom for Mother’s Day. Definitely give it a try, it is so easy and amazing. I didn’t try the actual tart dough – we bought it premade 🙂5 stars

    Reply

    1. Hi Charlize! It doesn’t matter if the tart dough was bought as long as you both had a lovely Mother’s Day with your mom 🙂 Thank you for trying my recipe and loving it! – Meggan

  29. Most amazing fruit tart I have ever had! I used farm fresh eggs, kiwi, blueberries, strawberries, raspberries, and mulberries. I didn’t have apricot glaze, so I cut the fruit and added a tbsp of sugar, or 2, and chilled the fruit to create a sugary glaze. I took pictures too!5 stars

    Reply

    1. Yes, Barbara, you can keep the baked tart shell wrapped in plastic and at room temperature until the next day. It will be fine! Just be sure it’s completely cool before wrapping it in plastic. Thank you! – Meggan

  31. I’ve made this twice now and it’s delicious! I’m always looking for short cuts and found I could skip the rolling and cooling the crust dough by scraping in into my tart pan, covering with plastic wrap, and molding into place with my fingers, then removing the wrap and baking. I also added the juice of one lemon the second time around for added tartness and thought it improved the recipe.

    Reply

  32. Hi Meggan,

    I saw you made this with almond milk but I was curious if you think oat milk could work as a substitute?

    Thank you!

    Reply

    1. I would think the oat milk would be just fine. That is my instinct. I haven’t tried it so I cannot guarantee 100%, but I really cannot think of why it wouldn’t work if almond does. Almond milk definitely works! I think because of all the egg yolks, it’s going to thicken up whether you like it or not 🙂 Thank you! – Meggan

  34. Hello! Looking forward to trying out this recipe! Was wondering if it’s possible to use a non-dairy milk alternative instead of whole milk for the pastry cream?

    Reply

    1. Hi Samantha! I haven’t made it with non-dairy milk but I’m willing to try, I don’t know how much time you have to hear back from me. I plan to make it tomorrow with almond milk, I will reply here and email you directly with the results. I hope that’s fine. I will let you know tomorrow (Wednesday March 13th). Thank you for your patience! -Meggan

    2. Hi again Samantha! As promised, I made the pastry cream with almond milk today. It’s delicious! It seemed a little thicker and less smooth, in my opinion, compared to cow’s whole milk. But, the taste was great, the texture for sure works, and I have no regrets. I’d probably always make it with almond milk in the future because you cannot really tell, and dairy is hard on my stomach. I highly recommend this substitution! I used Almond Breeze brand unsweetened original almond milk (not vanilla flavored). I hope this information is helpful and that you’re able to make the pastry cream without cow’s milk if you want to. Thank you very much! 🙂 -Meggan

  35. Hi! This recipe looks great! I was just wondering about the filling, though, it seems like it would be a lot for a tart. How tall was the tart pan that you were using? Does this make an excess amount?

    Reply

    1. Hi Eileen, thank you for writing. I use a 9-inch tart pan, which is about 1-inch tall and holds about 4 cups, which is about how much pastry cream this recipe makes. When topped with the fruit, the tart will be higher than the pan itself. I hope you try this recipe. Please write back with any more questions! – Meggan

    1. Absolutely, Loren! The pastry cream makes about 4 cups, and should fit well in a 9-inch pie crust (they hold about 5 cups.) The slices will be shaped like pie and the crust will taste different, but shouldn’t be an issue otherwise. – Meggan

  37. Made this last night and it was a big hit! Thanks for such a great recipe. Easy to follow and foolproof! I only used half of the cream filling and pile up more fruits and it still came out great. Will try some of your other recipes. Thank you again!5 stars

    Reply

    1. You’re so welcome, Lina! I’m happy it was a hit! Please write if you have any questions on any other recipes, I’m here to help! – Meggan

    1. You can honestly use any jam for the purpose of adding shine. I just suggest apricot because that color is the least noticeable. I’ve used strawberry and it works, it just colors the fruit more (but it still does the job and tastes good). So I would say, see what jam you have and choose the one that has the lightest color. You can also just try it on a little piece of fruit (maybe an extra one not on the tart) and see how it looks. WORST CASE SCENARIO you are allowed to leave the jam off if you want to. It just adds shine and helps seal the fruit for longer storage (like in a bakery case at a store). It tastes good too. But if you hate the way all of your jams look or you feel like they are just messing it up because of the color, don’t feel obligated to use it. Good luck! -Meggan

  39. Hi Meggan, I’m super excited to make this! I was just wondering if it’s possible to prep any parts of this a few days before baking in the oven? I noticed a previous comment where you mentioned the dough can be refrigerated for up to two weeks. Wondering if the pastry cream can sit in the fridge or if it’s better fresh?

    Reply

    1. Hi Tanya! I’m excited for you to make this tart, too! Yes, the pastry cream can be made up to 4 days in advance. Make sure to store it in the refrigerator with the plastic wrap touching the surface of the pastry cream so it doesn’t dry out and form a skin on top. I hope you love it! Please write back to update on how it comes out! – Meggan

    1. Hi Priscilla, yes! Other readers have made tartlets using this recipe. The bake time may be reduce a few minutes in step 4 depending on your oven, so just keep an eye on them. I hope you love them! – Meggan

    1. Hi Martie, yes! The tart may come out a little less tall depending how deep the pan is. I hope you love this tart! – Meggan

    1. Hi Chrissy, thank you so much for your question. I’m so sorry but I haven’t tested this recipe with sugar alternatives for the granulated and powdered sugar. It might work well as there are some wonderful ones out there, but I’ve not tried them with this recipe and I don’t want to ruin your fruit tart. Sorry about that! – Meggan

  43. Hello! I recently made your fruit tart recipe and it was absolutely delicious! Everything tasted absolutely amazing and it was a very easy and clear recipe to follow. I do have one comment, when I was making the custard, it just wouldn’t set! I even tried cooking it again after I let it cool to try to get it to set more, and I stuck it in the freezer for fifteen minutes, but it wouldn’t really get “hard” or set. Do you have any suggestions?
    Thank you for your time! And again, what a great recipe.

    Reply

    1. Hi Julia, thank you so much for your comment and question! I’m sorry the pastry cream didn’t thicken. I believe your mixture didn’t get hot enough when whisking in step 3. If it doesn’t get hot enough, the cornstarch won’t thicken the mixture, especially if you were able to cook it again without the eggs curdling. The consistency should be more pudding-like than firm like cheesecake. I’s so glad you enjoyed it otherwise and please write if you make it again! Take care! – Meggan

  44. hello quick question before i make this, could i use vanilla bean paste? and if so how would i incorporate into the recipe ? thanks so much!

    Reply

    1. Hi Maritza! You can substitute the vanilla extract for the vanilla paste in equal amounts in the pastry cream. (1:1) I hope you love it! – Meggan

  46. HI, your recipe is amazing, i made it last week…, do u thibnk i could freeze the shortbread fro a couple days?

    Reply

    1. Hi Celeste! Thank you so much for your question! Unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake. I hope you love it! – Meggan

    1. Hi Vinhi, yes! Absolutely! Just be cautious when making the custard to not overcook it. Take care and happy cooking! – Meggan

  48. This was SO GOOD. I want to try with vanilla bean next time for a softer vanilla flavor, but seriously, I love this recipe. My custard didn’t firm up as well as I’d hoped, but I think that was due to a couple factors—I only had a 9” pan, so the custard was deeper, and I’m guessing I didn’t cook long enough. It was a tad alarming when it started to thicken, so I think I pulled it off the stove prematurely. I already plan on making another this weekend though to take to some friends’ house!5 stars

    Reply

    1. Hi Katie, thank you so much for your comment! I hope the next one is a hit! – Meggan

  49. This was a wonderful recipe. Easy to follow. My bookclub members LOVED it! I will definitely make this again!5 stars

    Reply

    1. Thank you for your comment, Toby! I’m glad it was a hit! Take care! – Meggan

  50. Wow! So delicious! Came out perfect. Thanks for posting. I used blackberries, raspberries, and blueberries. I didn’t use the glaze. It was perfect.5 stars

    Reply

  51. The tart pan I bought has a removable bottom, can I remove the crust from the pan for serving and if so should I do it before or after I fill the tart with custard and fruit?

    Reply

    1. Hi Diana, great question! You’ll take the baked and cooled crust out of the pan before you fill it. You should line your tart pan with parchment paper to keep the crust from sticking, and then you just have to be careful when you take it out (use a spatula or pancake turner, for example). The crust should not crumble apart on you. Enjoy! – Meggan

    1. Hi Devyn, I’m so sorry but I haven’t tested this recipe with gluten-free flours. It might work, but I don’t want to ruin your fruit tart. Sorry about that! – Meggan

  53. I can only vouch for the crust, as its all I made, but it was absolutely delicious! delicate yet firm , held my fillings well and cut well also!5 stars

    Reply

  54. This was so delicious. I had an issue where my crust is hard, is this how it’s suppose to be or is there a way I can make it less tough?

    Reply

    1. Hi Aminta, so glad you loved the flavor! Sorry your crust was hard. This can happen if too much flour is used while rolling out the dough, or if the dough was overworked. Hope this helps and that your next one comes out amazing! – Meggan

  55. I just made this for thanksgiving, and my family loved it! I have never made one b4 and impressed myself! My family requested another for Christmas! The only alter i did was to use 1 cup of whole milk and one cup of heavy cream to make the custard cream. and iI subbed in vanilla bean paste in place of vanilla! Thanks for the great recipe!5 stars

    Reply

  56. I made this recipe for the first time last night. Took it to dinner group and everyone loved it, even though I forgot to include the apricot glaze. I would make this again in a heartbeat. I think you could cut the sugar amt. for the filling to 3/4 cup vs. 1 cup. Meggan’s directions are perfect. Great recipe and a very nice presentation. Thank you, Meggan!

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  57. Is the filling supposed to be a pudding type consistency? Mine is like a thinner pudding. I was expecting a thicker cheesecake-like consistency.

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    1. Hi Stacy, pastry cream is closer to custard rather than how thick cheesecake’s consistency is. I’m sorry it was runny, it’s possible it needed a little more time on the stove to thicken. Sorry about that. – Meggan

    1. Hi Sam, I’m so sorry it’s salty! Is it possible you used more than 1/4 teaspoon salt? The salt is there to enhance the flavor of the custard, not make it salty. Hope this helps! – Meggan

    1. Hi Carmen, the crust has little to no distinctive taste. Kind of like a pie crust but it’s not flaky. Hope this helps! – Meggan

  62. I made this recipe for my partner’s birthday. I added the 2 tablespoons of butter to the cream mixture. Everyone loved it. Recipe is a keeper. Next tart I make I will tweak to make it slightly different.5 stars

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  63. This recipe is perfection. I followed it exactly as written except I doubled everything to make two tarts. It is surprisingly easy to make and is so beautiful and delicious. I made it for a bridal shower and for Mother’s Day and both times it was a huge hit. My son wants it for his bday. Be careful with the tart pan – it’s easy to forget that the middle comes out. Thank you for an amazing recipe!5 stars

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  64. Finding a good recipe for a fruit tart was on my bucket. This recipe is amazing!
    I did make 2 changes to the pastry cream: I used 1 whole egg and 2 yolks and reduced the sugar to 3/4 cup. Next time I would reduce the sugar to 1/2 cup, as it was still too sweet for me. The tart dough was perfect. The final result looked and tasted amazing, and the birthday girl loved it!
    The 2 egg whites were use to make waffle cones. Let’s just say that it was a delicious day…
    Thank you for sharing this recipe.5 stars

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  65. this is horrible. the crust recipe does not work. I had to throw it out.

    the recipe may be in error. it says “powdered sugar” for the crust in one spot and not in another. I’ve never heard of crust made with powdered sugar.

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    1. Hi Joe, I’m sorry the dough didn’t work out for you. Thank you for pointing out the error, I’ve clarified it in the recipe card. Powdered sugar is used for this dough because it combines quickly with the other ingredients and melts faster than if granulated is used. Take care and sorry again. – Meggan

  66. I am making this fruit tart as part of our family’s Easter spread this year :). In order to save time in the kitchen on the day of, I was wondering if the crust can be made two days in advance. I would wrap it, store it on the countertop, and then put it together on the day I need it. Will the baked crust hold up that long?

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  67. So I used the recipe to make tartlets instead! And they came out delicious, everyone at work and home loved them! I added some whipped cream to make is a bit sweeter and it was a success.5 stars

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    2. Hii can i ask if you changed anything to make tartlets? i want to make mini tarts possibly using a muffin tin but i’m not sure if that’s possible so i would appreciate any tips. I dont have pie weights or dried beans, but I was thinking of taking the tarts out halfway through baking and pressing them down then putting them back into the oven. would that work? Thanks!

    1. Hi Irene, I haven’t tried using oat milk myself, but I would imagine something else with fat would need to be added to make up for the whole milk. I would recommend using a recipe specifically for oat milk so your pastry cream doesn’t get ruined. Sorry about that! – Meggan

  69. This was a hit the first time and I’m making this again! I am making it ahead of time this time around. When I make crust the night before, should I store it on the counter or in the fridge?5 stars

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    1. Hi Sarah, you can wrap it in plastic wrap and store it on the counter overnight. Thank you! – Meggan

    1. Hi Morgan, I’m sorry but I’ve never tested this so I’m not sure! Sorry about that. – Meggan

  71. I have never really attempted baking before, but due to how much l enjoy fruit tarts, l decided to try this recipe. The instructions really left no room for error if followed and read carefully. It took a good while to make, but l am sure that with even the smallest prior baking experience it’ll go by much faster. I was very happy with the result, and will definitely be making this again!5 stars

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  73. I made this for a dinner party last weekend and it was a hit! The hosts had asked me to bring a fruity dessert that would pair with their dessert wine, which had a hint of pear in it. The combination was wonderful!!5 stars

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  74. The directions for the crust should come before the custard, so the dough can be chilling while you make the custard, which can be cooled quickly over a bowl of ice. I’m half way through, but it seems like a really good recipe, not quite a French crème pâtissier since your recipe has twice the corn starch, but it does take half the time to cook.

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  75. Everyone should make this! This recipe is SPOT ON. I’m just your average home cook, but the result was restaurant quality and my family was beyond impressed (as was I). Thank you Meggan!5 stars

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  76. Hi Megan,

    I made this for Christmas and it was so so so yummy. Definitely a hit. One thing I wanted to ask, my pasty cream didn’t set well. When I cut into it, it sort of oozed out of the crust. Did I do something wrong? Curios to know for next time! Thank you!!!!

    Reply

    1. Hi Megan, I’m glad it was a hit! It’s likely the pastry cream needed a little more time on the stove to thicken. Enjoy! – Meggan

    1. Hi Alex, you should be fine! The custard just may not be as thick as it would with whole milk. Hope you enjoy! – Meggan

  78. Hi! Love this dessert. Not sure where I went wrong, but my pastry cream has more of a gelatenous, shiney consistency, rather than a creamy thick custard…and is a strange darker yellow color. Too long on the stove? It tastes decent, but certainly looks like a gel.5 stars

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    1. Hi Gary, I’m so sorry about the pastry cream! I’m not exactly sure what happened with it, but looking into it, I wonder if the custard didn’t get hot enough after returning it to your saucepan. I’m so sorry again – Meggan

    1. Hi Jackie, the butter is salted but you can use unsalted butter if you want to. – Meggan

  80. I wish I could include a photo because I am so proud of my first tart! I followed the recipe to a T and the crust was the perfect texture and had a delicious buttery flavor. I can’t wait to make this again! Thank you for sharing 🙂5 stars

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    1. Thanks Amanda, I’m sure it was beautiful! Feel free to post and tag us on Facebook or Instagram so we can reshare. – Meggan

  81. YUM! Made this for a family gathering for the first time and it was a HUGE hit. Followed the recipe exactly and topped the tart with lots of fruit. It was much easier than I had anticipated and would definitely be making this again.5 stars

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    1. Hi there Joe, did you scroll down to the recipe card? That’s where you’ll find the quantities and ingredients! We’re also updating our recipes to include quantities in the step by step, sorry that’s not up yet! – Meggan

    1. Hi Cassidy, it sounds like the pastry cream may have needed a little more time during step three, while thickening. It can be fixed by adding a little more cornstarch and continuing to whisk until the cream thickens. I hope this helps! – Meggan

  86. Excellent recipe. Followed directions using strawberries and blueberries, probably more than called for in recipe. Also used seedless blackberry jam as one of our friends is allergic to apricots plus I thought a blackberry glaze would enhance the color. Great recipe – will definitely make again.5 stars

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  87. How would you recommend making this recipe sugar-free? Could I sub a gluten-free flour for the crust?

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    1. Hi Percy! I’m so sorry but I haven’t tested this recipe with sugar alternatives or gluten-free flour. It might work, but I don’t want to ruin your fruit tart. Sorry about that! -Meggan

  88. My filling wasn’t thickening and now there is chunks of cooked egg in it. Is it wasted now or is there a way to save it?

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    1. Hi Emily! You can pull from the heat and pulse with an immersion blender or vigorously whisk it until creamy, for about 15 to 45 seconds. If it’s blended too much and becomes watery it can’t be fixed. If you remake it, and see the lumps starting to form, you can do this to stop it. Hope this helps! -Meggan

  89. My pastry cream turned out super gelatinous due to the cornstarch, and I don’t know why. The texture was weird and not like the creamy pastry cream I’m use to from bakeries. I only used a 1/4 cup like the instructions said. The pastry cream was thick and once I chilled it in the fridge it was super thick and gelatinous.

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    1. Hi Joelle, I’m so sorry your pastry cream came out gelatinous. When pastry cream is too firm, it usually has to do with the amount of cornstarch or the type of milk used. If the cornstarch is packed when measured, there will be too much for the mixture resulting in the cream being firm. Also, did you use whole milk? Sorry about that! – Meggan

  91. Delicious! I found that there was lots and lots of filling–even using half the filling felt like more than I needed–so I will be making a second (and maybe third!) tart with the extra filling! Maybe I just like to top my tarts with lots and lots of fruit! For reference, I typically use about half the icing in typical cake recipes.

    I would recommend making the components with lots of extra time to spare–I found myself fighting the clock on the chill time.5 stars

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  93. Not plugging another’s blog, but I read on “Kitchen Encounters” a great article on using “Clear Jel Powder, the professional’s secret weapon” to give the fruit as syrupy gloss and keep the juices in place without making the crust soggy.

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  94. I recommend making a custard filling with less eggs or more vanilla or something! The crust was amazing and loved the glaze, but the filling smelled like eggs and had an eggy taste despite following the recipe exactly, including the 2 hour chilling.4 stars

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    1. Hi Jess, I recommend whole milk! I realized the recipe didn’t say that but it does now. Sorry for the confusion. Thank you! -Meggan

    1. Hi Nancy, you can make the dough up to 5 days in advance, and the tart shell can be blind-baked the day before filling with the pastry cream (it needs to cool completely anyway!) I hope this helps! – Meggan

    1. Hi Lauren, I’m so sorry! Was it the pastry cream itself that was runny? – Meggan

    1. Hi Kelsey, we haven’t tested it with any other milk besides whole milk. I am not sure what would happen. If you are in a rush, I would look for a vegan pastry cream recipe that has been tested so you aren’t disappointed in mine. I will make a note to get ours tested with non-dairy milk so we know for the future. Thank you! -Meggan

  99. I would like to make this recipe but I do not have a removable bottom tart pan, only a standard one piece tart pan. Should I even bother trying or will my crust just break (and make me cry)? If I do try, how should I remove the tart from the pan???

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    1. Hi, Erica! You should line your tart pan with parchment paper to keep the crust from sticking, and then you just have to be careful when you take it out (use a spatula or pancake turner, for example). The crust should not crumble apart on you. Just take it out of the pan before you fill it, and you’ll be all set!! It should work perfectly. Good luck, and thank you! -Meggan

  100. Incredible recipe! I’m not an expert baker but I really wanted to try to make a fruit tart. This came out FABULOUSLY. So delicious and easy! You just need some time and patience in between all the cooling and baking. Thank you for sharing this delicious recipe!5 stars

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  101. Incredible recipe! I’m not an expert baker but I really wanted to try to make a fruit tart. This came out FABULOUSLY. So delicious and easy! You just need some patience in between all the cooling and baking. Thank you fir sharing this delicious recipe!5 stars

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  102. I was a bit anxious about making this recipe because I had never made one before. However I will be making one again, it is not my last. It was loved by all.5 stars

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  103. I just finished baking/making this! I made it with Fat Free Lactose Free milk. Soooo delicious! Thank you for a great recipe that doesn’t include heavy cream. Great recipe!5 stars

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  104. “You can use dried beans when blind-baking the crust so the crust stays flat and does not puff too high. However, you cannot eat the beans after they’ve been baked.” You get 5 stars just for that. That note made my day!5 stars

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    1. Hi Chris, I’m happy to hear that! I really don’t want anyone to have an unpleasant bean experience later on 🙂 – Meggan

    1. Hi Maria, you don’t have to have the fan or convection setting on, but you could! I would keep an eye on the tart shell though because food cooks quicker on the convection setting. Thanks for the question! – Meggan

    1. Hi Stacey, yes, strawberry jelly tastes great. The only issue is, the color of it will show on the fruit. I don’t know if you will like that. Apricot jam tends to show up as clear, or gives a slightly golden sheen, whereas the strawberry jelly is obviously pink. So taste-wise, and performance-wise, it’s perfect. Appearance-wise, you might not love it. But you might love it! It’s totally up to you. Thanks! -Meggan

    1. Hi Salma, do you mean a store-bought pie crust? It would probably work, but I’ve never tried it. A tart crust is a totally different thing, but a pie crust probably tastes good too. I would say – if YOU like it, that’s all that matters! 🙂 thanks! -Meggan

  110. Hi Meggan! Before baking the dough crust in the oven, do you recommend poking holes at the bottom using a fork? I’ve seen this done with other recipes and wasn’t sure what it was for. Thanks!

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    1. Hi Kimberly, whether you poke holes or not really depends on the recipe. This particular recipe doesn’t need holes poked in the bottom because you pre-bake it covered with foil and filled with pie weights (or dried beans). So this prevents it from puffing up. I have never tried baking it without the dried beans and compensating with holes in the crust. That would be a test for another day! Thanks for the question! -Meggan

  111. Made 2 of these tarts and they turned out great. It was my first time tempering anything. Thank you for the recipe and easy instructions

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  112. I accidentally added the vanilla in before cooking the mixture on the stove rather than after, is that crucial? Also what is the consistency of the tart cream supposed to be of? I followed the directions precisely, my tart cream came out to be like firm but not smooth almost chunky? Help!

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    1. Hi Emma, sorry I didn’t respond sooner! I am sure whenever you added vanilla was fine. It probably didn’t ruin anything. The cream gets firmer as it cools. Hopefully you noticed this too and were happy with the results! The texture should be like pudding. Thanks. -Meggan

    2. I had to remake the cream after I asked this initial question! Messed up with the eggs and cornstarch but it came out beautifully and delicious! I made them into mini tarts instead because that’s all the size pans I had! But just made it today in a normal pie pan size and it also turned out great! My favorite recipe and so far everyone has loved it! Thank you

  113. I tried making it but I’m disappointed that the dough feels sticky and can’t roll it out. It’s been in the fridge for over 2 hrs now. I don’t know Joe to fix it!

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    1. Hi Gaby, if it feels too sticky to roll out, just add a little more flour (flour on the counter, flour on your hands, maybe even a little more flour in the dough). I don’t know why that would happen, but just add some more flour and see if that helps. I’m so sorry about that! I wish I was there with you to see what was going on! -Meggan

  114. I plan on making this beautiful tart and would like your thoughts on making it the day before serving?? Also I’m thinking of using rum in place of the vanilla… or possibly bourbon? Thank you

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    1. Hi Carole, I am so excited for you to try it! You can make it ahead if you want, but personally I would prepare everything separately (the crust, the pastry cream, have all the fruit cut) and just build it the day you need it. If that absolutely isn’t possible, don’t skip the glaze on the fruit (the melted apricot jelly glaze?) That really helps keep the fruit from dying. My main concern here is the fruit! The rest of it is fine, but the fruit will be the first thing to look sad and ruin your presentation. So if you can hold off on adding that, that would be great. As for rum or bourbon, I haven’t personally tried this but I see other recipes on the internet that have that. So you should be fine? I think so! Good luck! -Meggan

  117. This looks amazing. I like the glaze idea.

    Tip: to press the dough evenly into the tart pan, use the side of a flat-bottomed measuring cup. If you’re looking for “perfectly pretty” that is. Its a tip taken from the Test Kitchen concerning gluten free tart crusts. :-))5 stars

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  118. Instead of cake at my wedding, we made mini tarts like this. It takes me back and yours is so pretty! I still wouldn’t mind taking a bite though, because it’s better than cake in my book. Time to revisit this pastry and make your recipe for a trip down memory lane!5 stars

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    1. Hi Melissa, what a lovely comment! That sounds so much better than a wedding cake in my opinion. Thank you so much for visiting the site and being so gracious. Take care and I hope you love the recipe if you try it!

  119. Hi Dylan, sorry your custard was thin and grainy. It’s likely your heat was too high and curdled the eggs and stopped it from thickening properly. Sorry again, Meggan

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  120. Thanks for your question! I checked all my baking books from culinary school and we never let the pastry cream come to room temperature before chilling it. However, we chilled it in an ice bath (with the plastic on) so maybe that made a difference. I will have to test the recipe further (it’s the same recipe on the site as we used in culinary school). I’m not exactly what went wrong here as I’ve made this so many times, and with almond milk too, and it’s always very firm.
    Regarding the apricot jam, that’s a great tip! I have never tried straining it and didn’t have problems without that added step, but I can see why that might look better.
    I do agree the recipe is labor-intensive and there’s a lot of work and steps waiting for things to chill. It’s not for the faint of heart! Fruit tarts never are. Thanks for your comments! – Meggan

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