Nothing says summertime quite like a fresh fruit tart. I take slices of berries, kiwis and apricots and arrange them on top of a sweet, custardy pastry cream, all encased by a tender shortbread tart crust. It’s a light dessert that looks so good, you won’t want to eat it.
NEW: Want to see a video demonstration for how to prepare this fruit tart? Click here!
Prepare the tart crust:
8 tablespoons butter, cold
1/4 cup sugar
1 1/2 scant cups flour
1/8 tsp salt
1 large egg yolk
2 tablespoons heavy cream
In a food processor fitted with the metal blade, pulse the butter and sugar together until combined. Add the flour and salt, pulse a few more times. Add the yolk and cream, pulse just until incorporated. The dough should be slightly crumbly (not wet) but should hold together when pinched.
[If you don't have a food processor, place the butter, sugar, flour and salt in a medium bowl and cut the butter into the dry ingredients with a pastry cutter or two knives. Combine the yolk and cream in a separate bowl, then add the yolk mixture to the sugar mixture.]
Turn the dough out into a 9 .5 by 1 inch tart pan and press into the pan with your palms, working the dough up the sides with your fingers and pressing it evenly around the rim. (The pad of your thumb should be on the dough, while the pad of your index finger should be 
on the outside of the pan as you work your way around it.) Trim any overhanging bits of dough with a knife. Watch out for “thin spots” around the edge of the dough, as they will burn easily.
Chill for 20 minutes while you preheat the oven to 325 F. Bake for 10-12 minutes or until the crust is golden.
Prepare the pastry cream:
2 large eggs
3 tablespoons cornstarch
2 cups half-and-half
1/2 cup sugar
pinch of salt
1 teaspoon vanilla extract
1 tablespoon butter
In a small bowl, whisk together the eggs and cornstarch, whisking until the cornstarch is completely absorbed. Whisk in 1/4 cup of the half-and-half
In a medium saucepan, combine the remaining half-and-half, sugar and salt and bring to a boil.
Whisk 1/4 cup of the hot half-and-half mixture into the eggs, then pour all of the egg mixture back into the boiling half-and-half, whisking constantly. The mixture will become very thick. Remove from heat and whisk in the vanilla and butter.
Transfer to a bowl and immediately press a piece of greased plastic wrap over the top of the cream to prevent a “skin” from forming.
Assemble the tart:
When the pastry cream and tart crust have cooled, spoon the cream into the crust and spread evenly with an offset spatula. Arrange slices of strawberries, kiwi, apricots, and whole berries on top of the cream in concentric circles, starting along the outer edge. Using evenly-sliced, similarly sized pieces of fruit will produce the most attractive results. Make sure your fruit is dry and unblemished.
When your design is complete, brush the fruit gently with melted apricot jelly. (Place 1/4 cup in the microwave in a small glass bowl, then brush on with a pastry brush. If all you’ve got is jam, strain it.)
That looks ridiculously good. The colors are amazing and is almost to beautiful to eat…almost
Unbelievably beautiful!
Gosh, thanks Chris and BethieofVA! I just made a short film on how to make this tart, demonstrating the fruit arrangement technique (which can be tricky) so check back soon for that. Hope to have it up within a week or so.
Can you use frozen fruit as opposed to the fresh ones?
Hi CatKool! No, you really can’t use frozen, and here’s why: When you freeze fruit, the membranes break down so that when the fruit thaws, all of the juices are exuded. You’d end up with a soggy mess on top of your tart. (Just try thawing some frozen strawberries in a bowl and you’ll see what I mean. They turn to mush!) Fresh, firm fruit is best. My faves are: sliced strawberries, whole blackberries, raspberries and/or blueberries, kiwi (sliced and peeled), and apricot.
Can you please tell me what half and half is for the fresh fruit tart?
Hi Jo. Half-and-half is equal parts heavy cream and whole milk. Here in the States, you can usually buy it in the dairy section of any grocery store. If it isn’t available where you live, you can mix your own or just use one or the other. Using all heavy cream will make a slightly richer pastry cream, while using all whole milk will make it a bit lighter. Either way, the tart will be delicious! Please let me know how it turns out.
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Refreshing and a healthy morning ~ Very nice~
Thank you for the recipe! I just tried it today and it was yummy!
I’m so glad you tried it, Jenn! It’s such a great classic dessert.
I just found your site today. Very impressive. I’m going to make this for my friends birthday on Monday. I hope mine looks just as beautiful! Thanks!
Thanks for your comment, Amber! Let me know how your fruit tart turns out. It is such an elegant dessert. BTW I have a video on YouTube on how to assemble it and arrange the fruit. Be sure to check it out!
Oh, my, god. Unbelievably delicous is all i can say!! Merci ! Nous vous remercions de le recipie pour Tarte de fruits frais ! Il a été delicous ! C’est dans le réfrigérateur il dès maintenant. Je ne peux pas attendre de creuser ! (I wouldrecommend you translate it ^.~
Hi Miri. I made this today! It came out so delicious, so thank you very much! My friends that LOVE Fruit Tart were so impressed and loved every morsel, as did I…and I’m not a fruit tart lover. Now, I’m led to believe it’s because I never had a GOOD one. So as of today, I’m officially a lover of this dessert as well. It’s such an elegant and beautiful dessert.
Just wanted to point out that on your video you mentioned 375 degrees, but on the written instructions you wrote 325 degrees. Just wanted you to know, incase anyone else was confused by it….Perhaps it’s a good idea to fix it
Anyhow, thanks again!
Hi Makeez! Thanks for pointing that out. Definitely go by the written recipe… sometimes during filming I get a little flustered and say the wrong thing. But I’m getting better all the time! I’m glad you tried this recipe and that it came out well. Keep in touch!
Hi Miriam!,
Your food is awesome! My name is Zahra and I come from Pakistan and I am 12 1/2 years old. I discovered you on youtube and your deserts are awesome. I told my mom about it because your recipes were easy and tasty and my mom is a full fledge doctor as well as my father so they have very busy schedules. She started making your dessert and people were amazed how good her deserts were. We love your food and can’t wait for more recipes. This is my favorite recipe of all except…. i just had 1 quick question….Could i use a gram cracker crust? I bought one and forgot you put a recipe up for one also i cant find an empty one….
Ok, Thanks again,
Love,
Zahra
Hi Zahra! First, I have to tell you that I love your name! I have always said that if I ever have a daughter I will name her Zahra. I am not kidding! Many of my friends are from Pakistan and it is my favorite name. I am so glad you wrote to me! So, about the graham cracker crust… you can certainly use it! It will be a little different than the recipe on my blog, which is more like a shortbread crust. It’s really about preference. You can make it both ways and decide which one you like better. Will you let me know how they turn out?