Summer is finally here. The sun is shining and the berries are sweet. This Summer Fresh Fruit Tart is the perfect way to celebrate. It looks like a masterpiece but is actually quite simple. You can make it for your next family BBQ.
Looking for a dish that wows your guests without stressing you out? This tart delivers every time. It is bright, fresh, and totally delicious.
Why This Recipe Is a Winner
This Summer Fresh Fruit Tart is a total showstopper. It looks like it came from a fancy bakery. Yet, it uses basic ingredients from your pantry. The crust is buttery and crisp.
The cream is silky and rich. It is the ultimate crowd-pleaser for summer entertaining. Your friends will think you spent hours on it. In reality, it is very doable for beginners.
How to Make Your Summer Fresh Fruit Tart
Making this tart is a step-by-step process. You start with a simple shortcrust dough. While that cools, you whisk up a creamy vanilla filling. Then comes the fun part: decorating with fruit.
Even if you’ve never made pastry, you can do this. The food processor does most of the hard work. It’s like an edible art project for your kitchen.
Simple Ingredients
This recipe uses mostly pantry staples and seasonal produce at its best.
- 1.5 cups all-purpose flour
- 0.5 cup powdered sugar
- 0.25 teaspoon salt
- 0.5 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 cups whole milk
- 0.5 cup granulated sugar
- 4 large egg yolks
- 0.25 cup cornstarch
- 1 teaspoon vanilla bean paste
- 2 tablespoons unsalted butter
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 fresh kiwis, peeled and sliced
- 0.25 cup apricot preserves
Step-by-Step
- Combine flour, powdered sugar, and salt in a food processor; pulse in cold cubed butter until the mixture resembles coarse sand.
- Add one egg yolk and pulse until a dough forms. Press the dough evenly into the bottom and sides of a 9-inch tart pan with a removable bottom.
- Chill the tart shell for 30 minutes, then prick with a fork and bake at 375°F (190°C) for 18-20 minutes until golden brown. Cool completely.
- In a medium bowl, whisk 4 egg yolks, granulated sugar, and cornstarch until smooth.
- In a saucepan, bring milk to a simmer over medium heat. Gradually whisk half of the warm milk into the egg mixture to temper.
- Return the mixture to the saucepan and cook, whisking constantly, until the pastry cream thickens and boils.
- Remove from heat; stir in vanilla bean paste and 2 tablespoons butter. Strain through a fine-mesh sieve and press plastic wrap directly onto the surface. Refrigerate until cold.
- Spread the chilled pastry cream into the cooled tart shell in an even layer.
- Arrange the fresh fruit in concentric circles or a decorative pattern over the cream.
- Warm the apricot preserves with 1 teaspoon of water, strain, and brush the glaze lightly over the fruit for a professional finish.
Best Ways to Enjoy It
Serve this tart chilled on a warm afternoon. It looks beautiful on a white cake stand. Pair it with a glass of cold lemonade. You could also add a dollop of whipped cream. Set the table outside and enjoy it with your family.
Keep It Fresh
Keep your tart in the fridge until serving. It stays fresh for about two days. The crust may soften slightly over time. I don’t recommend freezing this delicate dessert. For the best results, assemble it the day you eat it. This ensures the crust stays nice and crisp.
Tips for Best Results
- Don’t skip chilling the dough for a better shape.
- Avoid over-mixing the pastry cream to keep it smooth.
- Use any seasonal fruit you find at the market.
- Dry your fruit well after washing to avoid sogginess.
- For a party, make the shell the night before.
- Brush the glaze gently for a professional shine.
- Add a few fresh mint leaves for a summer touch.
Ways to Switch It Up
- Use peaches and plums for a stone fruit version.
- Swap vanilla for lemon zest in the pastry cream.
- Try a gluten-free flour blend for the tart crust.
- Use only red berries for a festive holiday look.
Common Questions
Can I make it ahead?
You can bake the crust a day early. The pastry cream also keeps well in the fridge. Assembling it fresh is the best way to keep it crisp.
What if I don’t have a tart pan?
You can use a standard pie dish instead. The edges will just look a bit different. It will still taste amazing regardless of the shape.
Is the glaze necessary?
The glaze gives the tart a professional shine. It also helps keep the fruit from drying out. Apricot jam is the secret to that bakery look.
I hope this bright tart brings a smile to your face. It is truly a joy to make and share during these sunny months. Happy summer baking!
— Lidia
Summer Fresh Fruit Tart
Ingredients
- 1.5 cups all -purpose flour
- 0.5 cup powdered sugar
- 0.25 teaspoon sal t
- 0.5 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 cups whole milk
- 0.5 cup granulated sugar
- 4 large egg yolks
- 0.25 cup cornstarc h
- 1 teaspoon vanilla bean paste
- 2 tablespoons unsalted butter
- 2 cups mixed fresh berries (strawberry, blueberry, raspberry)
- 2 fresh kiwis , peeled and sliced
- 0.25 cup apricot preserves
Instructions
- Combine flour, powdered sugar, and salt in a food processor; pulse in cold cubed butter until the mixture resembles coarse sand.
- Add one egg yolk and pulse until a dough forms. Press the dough evenly into the bottom and sides of a 9-inch tart pan with a removable bottom.
- Chill the tart shell for 30 minutes, then prick with a fork and bake at 375°F (190°C) for 18-20 minutes until golden brown. Cool completely.
- In a medium bowl, whisk 4 egg yolks, granulated sugar, and cornstarch until smooth.
- In a saucepan, bring milk to a simmer over medium heat. Gradually whisk half of the warm milk into the egg mixture to temper.
- Return the mixture to the saucepan and cook, whisking constantly, until the pastry cream thickens and boils.
- Remove from heat; stir in vanilla bean paste and 2 tablespoons butter. Strain through a fine-mesh sieve and press plastic wrap directly onto the surface. Refrigerate until cold.
- Spread the chilled pastry cream into the cooled tart shell in an even layer.
- Arrange the fresh fruit in concentric circles or a decorative pattern over the cream.
- Warm the apricot preserves with 1 teaspoon of water, strain, and brush the glaze lightly over the fruit for a professional finish.
