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This classic Fruit Tart is made of four delectable elements: a crisp sweet pastry tart crust, luscious almond cream, creamy pastry cream, and an assortment of fresh fruit toppings.
Indulge in the vibrant flavours of Fruit Tart! With its eye-catching presentation and burst of fruity goodness, this tart is perfect for any occasion and celebration.
The Best Fruit Tart recipe offers a harmonious blend of flavors, textures, and visual appeal, making this tart a solute treat for the senses. It’s a versatile dessert that can be customized and enjoyed year-round with your family and friends.
Let’s discover the art of creating a timeless masterpiece with a single recipe that unveils the secrets of crafting a perfect classic sweet tart crust and two type of the tantalizing cream fillings such as almond cream and pastry cream. This is a well-tried recipe that worth to give it a try and savor the goodness of this delightful treat!
RECIPE HIGHLIGHTS:
A beginner-friendly and approachable recipe: While it may involve a few steps, the techniques required are not too complicated. As with any new recipe, be sure taking your time reading the recipe thoroughly and it’s important to follow the recipe instructions carefully. With a bit of patience and practice, a beautiful and delicious fruit tart can be created even by those new to baking in your own kitchen.
Simple ingredients: This recipe require basic ingredients like flour, butter, sugar, salt, eggs, milk, cornstarch, vanilla extract and fresh fruits. These ingredients are readily available and familiar, making it easy to gather everything needed for the recipe.
Straightforward crust: The tart crust is a basic sweet pastry crust, which involves combining ingredients, chilling the dough, and then rolling it out to line the tart pan. The process is relatively simple, and even if the crust doesn’t turn out perfect, it can still be delicious.
No advanced techniques: The assembly of this fruit tart involves spreading a layer of almond cream and bake along with the tart crust, then spreading another layer of pastry cream onto the pre-baked almond cream and tart crust and finish off with arranging the fresh fruits on top. These steps don’t require advanced baking techniques and can be easily accomplished with basic kitchen tools.
Customizable Fruit Selection: Fruit tarts offer flexibility for customization and creativity. You can choose your favourite or use seasonal fruits, allowing you to create a tart that suits your taste and preferences.
Eye-Catching Presentation: With its beautifully arranged fruits, this tart is a visual delight, making it an impressive centerpiece for any gathering or celebration.
Versatile for Any Occasion: Whether it’s a family gathering, a dinner party, or a potluck, this fruit tart is a versatile dessert that suits all occasions and tastes.
Make-Ahead Friendly: You can prepare the tart crust and pastry cream in advance, making assembly a breeze when you’re ready to serve.
Yield: This recipe makes a 9.5-Inch (24cm) Fruit Tart. This recipe works for a 10-inch Fruit Tart too.
Servings: 10 slices.
Four delectable elements in just one tart:
Buttery and Crisp Crust: The foundation of this delectable fruit tart is a buttery and crisp sweet tart crust. It’s a classic French sweet tart crust called "pâte sucrée”. This crust is expertly crafted with a perfect balance of sweetness and richness. The crust has golden-brown exterior boasts a satisfying crunch that gives way to a tender and crumbly texture with every bite. The sweetness of the crust subtly enhances the overall profile of the tart, providing a delectable contrast to the fresh fruits and creamy filling. With its melt-in-your-mouth goodness, this sweet tart crust adds an irresistible layer of indulgence, making each slice of the fruit tart an absolute delight to savor.
Luscious Almond Cream: This velvety almond cream added with vanilla-infused rum. Vanilla-infused rum contains the aromatic flavours of vanilla and the subtle notes of rum. It brings a depth of flavour that complements the nuttiness of the almonds and adds a pleasant complexity and enhances the overall taste of the cream. With its smooth and creamy texture, this almond-infused layer creates a luxurious and indulgent experience that elevates the fruit tart to new heights of deliciousness.
Creamy Pastry Filling: Nestled between the sweet tart crust, almond cream and the vibrant fruits, lies a luxurious layer of velvety pastry cream, also known as “crème patissiere”. This exquisite cream is a masterpiece of smoothness and richness. Its luscious texture is achieved through a delicate balance of creamy indulgence and lightness. With each forkful, the pastry cream layer imparts a decadent sensation, elevating the fruit tart to a dessert that’s simply unforgettable.
Bursting With Freshness Toppings: This tart showcases a vibrant assortment of fresh fruits, creating a colourful and irresistible dessert.
WHAT YOU WILL NEED TO MAKE THE FRUIT TART:
1. FOR THE PASTRY CREAM
2. FOR THE CRUST (SWEET TART DOUGH)
3. FOR THE ALMOND CREAM
INGREDIENT NOTES:
All-Purpose Flour: The flour serves as the base for the crust, providing structure and texture.
Cake flour: With addition of a small amount of cake flour, helps to create a lighter and more tender texture for the almond cream filling.
Sugar: The sugar adds sweetness to overall flavour of the tart. Recommend using super fine icing sugar/powdered sugar for the tart crust and almond cream filling. Powdered sugar has a much finer texture compared to granulated sugar (regular white sugar). This helps to incorporate more easily when creaming the butter and sugar together, resulting in a smoother and more homogeneous mixture.
Salt: Add a small amount of salt helps balance the sweetness and enhances the flavours in the tart crust.
Butter: Use unsalted butter to avoid tart crust turns out too salty. The butter contributes to the richness and flavour of the tart crust, while also providing moisture and a tender texture.
Egg: Use whole egg for the tart crust and almond cream filling. Egg adds richness and helps bind the ingredients together.
Egg Yolk: The egg yolks add richness and contribute to the smooth texture of the pastry cream.
Full Cream Milk (Whole Milk): The milk is the base for the creamy pastry filling, contributing to its smooth and luscious texture.
Cornstarch: Cornstarch acts as a thickening agent for the pastry cream, giving it a luxurious, custard-like consistency.
Vanilla Extract: The vanilla extract adds a delightful aroma and enhances the overall profile of the fruit tart.
Vanilla-Infused Rum: With the addition of a small amount of vanilla-infused rum can create a pleasant contrast to the sweetness of the almond cream, making the overall flavour more interesting and satisfying (Note: The addition of vanilla-infused rum is optional and can be omitted if desired).
Assorted Fresh Fruits: The fresh fruits are the star of the tart, providing a burst of natural sweetness, vibrant colours, and varied textures. You can customize the fruit selection based on personal preference and seasonal availability.
Neutral mirror gel: It is also known as neutral glaze or neutral mirror glaze, is a versatile and glossy finishing product used in the world of pastry and dessert decoration. Neutral mirror gel is primarily used to create a shiny and reflective glaze on desserts, help to enhances their appearance.
Fruit glaze: If you don’t have the neutral mirror gel in your pantry, you can use fruit glaze like apricot jam or apple jam which has lighter in colour.
STEP BY STEP INSTRUCTIONS FOR THE PASTRY CREAM:
1. Mix egg yolks with dry ingredients: In a heat-proof mixing bowl, hand whisk to combine egg yolks and half of the sugar. Whisk the mixture vigorously until smooth and lightened in colour, about 2 minutes. Then, mix in the corn flour until incorporated. Set aside.
2. Bring milk to a boil: In a medium saucepan, heat the milk with remaining half of the sugar on medium heat until it begins to simmer or just boiling (about 70°C). Remove the saucepan from heat.
3. Tempering: Pour slowly the 1/3 of hot milk into the egg yolk mixture, whisking constantly. This helps to prevent scramble the eggs.
4. Mix the remaining milk: Mix the remaining 2/3 of hot milk with the tempered egg mixture until it’s incorporated.
5. Thicken the mixture: Pour the mixture back into the saucepan and continue to cook over medium heat, stirring constantly until it thickens to a custard-like consistency. This should take about 3 minutes.
6. Add vanilla extract: Turn off the heat and stir in the vanilla extract.
7. Chill the pastry cream: Transfer the pastry cream to a bowl and cover the cream surface with food-grade plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using. Next, you can start to prepare the sweet tart dough.
STEP BY STEP INSTRUCTIONS FOR THE TART CRUST (SWEET TART DOUGH):
1. Mix butter and sugar (creaming method): In a large mixing bowl with an electric hand mixer (or the bowl of a stand mixer with the paddle attachment), cream the softened butter and powdered sugar on medium speed until it turns pale yellow and fluffy, about 3 minutes. Stop and scrap down the side of the bowl with a rubber spatula.
2. Add Egg, Salt and Vanilla Extract: In a measuring cup or bowl, mix the egg, salt and vanilla with a fork. Then, add the egg mixture in small batches and continue mixing on medium speed until incorporated. Remember to scrap down the side of the bowl as needed.
3. Mix dry ingredient into wet ingredients: Fold in the flour and mix on low speed until incorporated and forms a smooth paste, about 1 minute. DO NOT over mix the batter as it will result in a sticky paste with a non-crispy texture after baked.
4. Chill the tart dough: Scrap the dough onto a piece of food-grade plastic wrap and use your hands to bring it together and forms a smooth ball, then pat it down into thickness about 2.5cm (1-inch). Wrap it tightly and chill in the refrigerator for at least half an hour. Next, you can start to prepare the almond cream.
STEP BY STEP INSTRUCTIONS FOR THE ALMOND CREAM:
1. Mix butter and sugar (creaming method): In a large bowl with an electric hand mixer (or the bowl of a stand mixer with the paddle attachment), cream the softened butter and powdered sugar on medium speed until it turns pale yellow and fluffy, about 3 minutes. Stop and scrap down the side of the bowl with a rubber spatula.
2. Add Egg and Vanilla Extract: In a measuring cup or bowl, mix the egg and vanilla with a fork. Then, add the egg mixture in small batches and continue mixing on medium speed until just combined. Remember to scrap down the side of the bowl as needed.
3. Mix dry ingredient into wet ingredients and add vanilla-infused rum: Fold in the sifted cake flour and almond ground mix on low speed until well-combined, about 1 minute. Then, add vanilla-infused rum (optional) mix together until incorporated. DO NOT over mix.
4. Chill the almond cream: Transfer the almond cream into a piping bag. Chill in the refrigerator until it’s time for tart assembly.
STEP BY STEP INSTRUCTIONS FOR THE TART ASSEMBLY:
1. Rolling the tart dough: Once the tart dough has chilled, place it on a floured surface and lightly sprinkle the dough surface with flour.
Using a rolling pin, roll the chilled dough into a circle shape with thickness about 4mm (1/8-inch) and it’s large enough to fit a 9.5-Inch round tart pan.
2. Line the tart dough into the tart pan: Drape the dough on a rolling pin and carefully transfer the dough to the pan, pressing it into the bottom and sides of the tart pan.
(Pro Tip: If you feel that the sweet tart dough is too soft to handle, you can put the chilled dough into the tart pan directly and pressing it down evenly using a wooden tart presser or a shot glass).
3. Trimming: Use a small knife to trim any excess dough or you can use a rolling pin and roll it over to remove excess dough.
4. Pressing the edge: Use your fingertips to lightly press the edge of the dough up the sides of the tart pan to make a raised border.
5. Dock a tart shell: Docking a tart shell refers to the process of pricking the bottom of the tart shell with a fork or a tool called a dough docker.
The purpose of docking is to create small holes or perforations in the dough to prevent it from puffing up excessively during baking and helps to ensure an even, flat and properly baked crust. Once the tart shell is docked, freeze it in the freezer for about 30 minutes before spreading the almond cream. This helps to prevent your tart shell from shrinking during baking. Next, you can preheat the oven to 356°F (180°C).
6. Spread the almond cream: Remove the tart shell from freezer, pipe the almond cream into the tart in a spiral and spread evenly using an offset spatula. This helps you to spread the almond cream more easily and evenly.
7. Bake in the preheated oven at 356°F (180°C) for about 30 minutes until the tart crust and almond cream is fully baked and golden-brown.
8. Cooling: Once the tart crust has baked, remove from oven and transfer it onto a wire rack. Let it cool down completely in the tart pan.
(Pro Tip: If the almond cream layer has slightly puffed up after baked, you can use a spatula to press it down gently. This helps to ensure an even surface.)
9. Remove the baked tart crust from the tart pan: Once the tart crust has cooled down, remove it from the tart pan and transfer it onto a serving platter or a cake board.
10. Spread the pastry cream: Once the pastry cream has chilled, remove from refrigerator and unwrap. Make sure to give a good whisk for the chilled pastry cream before using and transfer it to a piping bag. Pipe it on top of the baked almond cream layer in a spiral and spread evenly using an offset spatula. This helps you to spread the pastry cream more easily and evenly.
11. Wash and slice the assorted fresh fruits: Wash thoroughly the fresh fruits and dry it up with kitchen towel. Slice the fresh fruits into desired shape as per your preferences.
12. Decorating: Arrange the sliced fruits on top of the pastry cream layer in a decorative pattern.
13. Glazing: Using a pastry brush, brush the fruits with neutral mirror gel or fruit glaze such as apricot jam.
PRO TIPS:
To make a beautiful tart crust: Recommend using a round fluted tart pan with a removable bottom.
To avoid a soggy crust: Make sure the tart crust is fully baked and golden brown to avoid a soggy bottom. And be sure the crust has cooled down completely before adding the pastry cream and fresh fruits.
How to soften the chilled and solid tart dough: If your tart dough is chilled much longer than 30 minutes or even overnight in the refrigerator and you find it turns out a solid dough and difficult to roll out the chilled dough. You can remove the dough from the refrigerator and let it sit at room temperature for about 10 to 15 minutes. This will allow the butter in the dough to soften slightly, making the dough easier to roll out and shape. Once the dough has slightly softened, use your hands to knead and work the dough gently. Applying gentle pressure and kneading it will help soften the dough and make it more pliable. If the dough is still too firm, you can try pressing it with the heel of your hand or rolling it gently with a rolling pin to loosen it up.
To have a better time management in making fruit tart: You can start by making both the pastry cream and tart dough in advance since both items need to be chilled before using. Then, follow by making the almond cream and tart assembly.
Thicken the pastry cream to the right consistency: When cooking the pastry cream, make sure to cook it until it reached a thick, custard-like consistency. This ensures that the tart will hold its shape when sliced and provides a smooth and creamy texture.
Chill the pastry cream: Chill the pastry cream in refrigerator for at least 2 hours before using. This will allow the pastry cream to set and firm up, making it easier to arrange the sliced fruits on top without sinking.
With the addition of almond cream layer: There is not required to do a blind bake for the tart crust using pie weights for this recipe, as this tart crust will bake along with the almond cream filling (also known as frangipane filling). This baked almond cream layer has a nutty flavour and light sweetness, adds a delightful richness and texture to the fruit tart. It also acts as a barrier for the baked tart crust and the pastry cream, keeping it from getting a soggy bottom.
Arrange sliced fruits in a pleasing pattern: Take the time to arrange the fruits in an attractive and artistic pattern. You can create concentric circles, diagonal lines, or any design that pleases your eye. This adds the visual appeal of the tart.
Brush fruits with glaze: For a glossy appearance and keep the fruits fresh, brush them lightly with neutral mirror gel or fruit glaze such as apricot jam or apple jam that has been warmed and strained. This will give the tart a beautiful shine and help preserve the fruits.
SERVING TIPS:
Serve chilled: Fruit tarts are typically served chilled, which helps to firm up the fillings and enhance the flavours. Remove the tart from the refrigerator and let it sit at room temperature for a few minutes before serving to take off the chill.
Serve fresh: Fruit tart is best when served fresh. Best enjoyed on the day of assembly for the optimal taste and quality. The crust and fruit filling can start to lose their texture and flavor over time.
Clean cuts: For clean and neat slices, use a sharp knife or a serrated knife to cut through the tart. Dip the knife into a cup of hot water before using. Be sure to wipe it dry, then cut your slices while the knife is still slightly warm to the touch. And wiping off the knife in between each slice.
STORAGE TIPS:
Refrigeration: It is recommended to store the fruit tart in the refrigerator until it’s time to serve, to maintain its freshness and quality. Cover the tart loosely with food-grade plastic wrap or place it in a cake storage box or an airtight container to prevent it from drying out or absorbing odors from other foods.
Store leftover fruit tarts with an airtight container in the refrigerator for up to 3 days.
MORE GARNISHING IDEA:
Get creative with garnishes: Enhance the presentation of your fruit tart by adding additional garnishes. Fresh mint leaves, edible flowers, or a dusting of powdered sugar can all add a touch of elegance and flavour to the final dish.
FREQUENTLY ASKED QUESTIONS:
What is a sweet tart crust?
A sweet tart crust also known as a sweet pastry crust or pâte sucrée in French, a type of pastry dough used as the base for various sweet tarts and desserts. It is a crisp and buttery crust that provides a delicious and sturdy base for the fillings and toppings. The sweet tart crust can be pre-baked (blind baked) before adding the fillings or baked along with the fillings, depending on the recipe and desired outcome.
What is almond cream?
Almond cream also known as frangipane, is a luscious and creamy filling made from ground almonds, sugar, butters, eggs and often with a touch of vanilla or almond extract. It is commonly used in pastries, tarts, and cakes. It adds a delightful nutty touch to the desserts, elevating their taste and texture.
What is pastry cream?
Pastry cream also known as crème patissiere, is a classic French custard-like filling that is commonly used in cream puffs, eclairs, fruit tarts, Napoleons and many other pastries. It is a creamy and silky concoction made from eggs, milk, sugar, flour or cornstarch, and sometimes flavoured with vanilla of other flavourings.
Is pastry cream as same as custard?
While both pastry cream and custard share similarities, but they are not exactly the same.
Pastry cream also known as crème patissiere, is a type of custard. It is a cooked, thickened, and sweetened mixture made from eggs, milk, sugar, and flour or cornstarch. The addition of flour or cornstarch helps give pastry cream its desired consistency, making it thicker and more stable than some other types of custards. Pastry cream is commonly used as a filling in pastries, tarts and cakes.
On the other hand, custard is a broader term that encompasses a variety of cooked mixtures typically made from eggs and milk. Custards can be sweet or savoury, and their consistency can range from thin and pourable (such as crème anglaise) to thick and set (such as crème brûlée or flan). The exact ingredients and ratios can vary depending on the specific type of custard being made.
In summary, pastry cream is a specific type of custard that is thicker and used as a filling in pastries, while custard is a more general term that refers to a range of cooked mixtures made from eggs and milk, with varying consistencies and uses.
What is vanilla-infused rum?
Vanilla-infused rum is a flavoured rum created by infusing vanilla beans/pods into the spirit (distilled liquor). It involves soaking vanilla beans in rum over a period of time, allowing the flavours and aromas of the vanilla to infuse into the rum. The result is a rum with a distinct vanilla flavour profile and added complexity.
Can I make the fruit tart ahead of time?
Yes, you can make a fruit tart ahead of time, but it’s important to consider the components of the tart and their storage requirements. You may refer to the following guidelines for making a fruit tart ahead of time:
Tart Crust and Almond Cream: You can prepare the tart crust and almond cream a day in advance. Store the baked tart crust filled with almond cream in an airtight container at room temperature. Alternatively, you can freeze it for longer storage. Wrap it tightly in food-grade plastic wrap and place it in a freezer bag. Thaw it at room temperature before adding the pastry cream filling and fresh fruits.
Pastry Cream Filling: For the pastry cream, it’s best to prepare them fresh and assemble the tart shortly before serving. The pastry cream has a tendency to soften and may affect the texture of the tart if assembled too far in advance. However, you can prepare the pastry cream filling a day in advance and refrigerate them separately. Just make sure to give them a good whisk or stir before using to ensure a smooth consistency.
Fruit Topping: The fruit topping for the tart is best added just before serving to maintain the freshness and vibrant appearance of the fruits. Wash and prepare the fruits in advance but hold off on arranging them on the tart until you’re ready to serve.
By preparing the components ahead of time and assembling the tart closer to serving, you can ensure that the crust stays crisp and the fruits remain fresh. This allows you to save time and have a delicious fruit tart ready to enjoy without compromising on quality.
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