French Fruit Tart with Pastry Cream and Fresh Fruit

French Fruit Tart with Pastry Cream and Fresh Fruit
Cook Time
35 min
12 servings

Prepare this classic fruit pastry tart for your next summer fete!



1 ¼
cup flour
Tbsp sugar
tsp salt
cup butter, unsalted, cold, cubed
cup water, (approximately), cold
egg, yolks
cup sugar
cup flour
1 ½
cup milk
Tbsp butter
tsp vanilla
fruit, fresh
apricot, jam, strained


Step 1

Preheat oven to 375ºF (190ºC).

Step 2

In bowl or food processor, combine flour, salt and sugar.

Step 3

Add butter; cut in or pulse until size of peas with a few larger pieces.

Step 4

Stir in water, mixing until dough starts to come together adding up to 2 tablespoons (25 mL) more water if necessary.

Step 5

On a work surface; form into a ball and flatten into a disc.

Step 6

Wrap well in plastic wrap and chill for at least 2 hours or until chilled.

Step 7

(Make-Ahead: Refrigerate for up to 3 days)

Step 8

Let pastry stand at room temperature for 20 minutes.

Step 9

On very lightly floured surface, roll out pastry to 1/8 inch (3 mm) thickness; put into 11-inch (28 cm) tart pan with removable bottom.

Step 10

Refrigerate for 30 minutes.

Step 11

Prick pastry bottom with fork; line with parchment paper and weigh down with pie weights or dried beans.

Step 12

Bake in centre of oven for 15 to 20 minutes or until edge just starts to turn a golden and bottom is starting to cook.

Step 13

Remove weights and paper; bake for 10 to 15 minutes longer or until golden.

Step 14

Pastry Cream:

Step 15

In bowl, whisk together yolks, sugar and flour until pale and slightly thickened.

Step 16

In heavy saucepan heat milk until bubbles form around edge.

Step 17

Whisking constantly, gradually pour hot milk into yolk mixture until milk blended.

Step 18

Return yolk mixture to saucepan.

Step 19

Bring to boil, whisking constantly; reduce heat and cook over medium heat, stirring with whisk, for 3 minutes.

Step 20

Remove from heat; stir in butter and vanilla.

Step 21

Transfer to clean bowl.

Step 22

Place plastic wrap directly on surface; refrigerate for at least 3 hours or until chilled and thickened or for up to 2 days.

Step 23


Step 24

Whisk pastry cream into pastry cream to loosen slightly.

Step 25

Spoon into pastry shell, smoothing top.

Step 26

Slice desired fruit and arrange decoratively on top.

Step 27

Heat strained apricot jam with 1 tablespoon (15 mL) water ; let cool slightly.

Step 28

Brush over fruit for glossy finish.

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