• Whole Milk • Heavy Cream • Granulated Sugar • Salt • Cornstarch • Eggs • Salted Butter • Vanilla Bean Paste • Pastry Crust • Vanilla Extract • All-Purpose Flour • Powdered Sugar • Kiwis • Strawberries • Mandarin Oranges • Blueberries • Raspberries • Apple Jelly or Apricot Preserves
Bring the milk and cream to a simmer in a medium saucepan with half of the sugar. It doesn't need to boil and it doesn't take long. Medium-high heat will do the trick in less than 5 minutes.
While the milk mixture heats, whisk together the sugar and cornstarch in a bowl so that it is evenly combined. Then add the egg yolks.
Then whisk until the mixture is light and creamy.
When the milk is hot, temper the egg yolks by slowly pouring half of the hot liquid into the yolks, whisking constantly.
This will keep the egg yolks from scrambling when added to the pan.
Pour the tempered egg yolk mixture into the pan with the remaining liquid, reduce the heat, and continue to whisk constantly until the pastry cream is thick and a few bubbles pop on the surface, then remove from the heat. Then stir in some cold butter and vanilla bean paste.
For the tart shell, whisk together the egg yolk, cream, and vanilla in a small bowl.
Combine the flour, powdered sugar, and salt in a food processor. Briefly process to combine. Add the cold butter pieces to the flour mixture and pulse to cut into the flour until the mixture resembles coarse meal, about 15 pulses.
While the food process is running, add the liquid through the feed tube and continue to process just until the dough comes together around the blade.
Turn out the tart dough onto a sheet of plastic wrap and flatten into a 6-inch disk, then wrap it tightly and refrigerate for 1 hour. Let it sit out for 10 minutes to soften slightly, then roll out the pastry crust on a lightly floured surface until it's slightly larger than your pan.
Carefully transfer the dough to the pan by rolling it onto the rolling pin, then gently easing the dough into the pan, pressing into the corners and fluted sides of the pan. Cut off the excess dough, patch any edges that are too thin, and freeze for 30 minutes.
To bake the tart shell, heat oven to 375°F. Press a double layer of foil into the frozen tart shell, cover the edges of the pan and fill the tart shell with pie weights.
Bake for 30 minutes, rotating halfway through, then carefully remove the pie weights and foil and bake another 5 to 10 minutes, until the tart shell is fully baked and golden. Cool completely before filling.
When the tart shell is completely cooled, spread the pastry cream over the bottom of the shell.
Arrange the fruit in a decorative fashion over the cream, overlapping the sliced kiwi or mandarin oranges, and mounding raspberries or blueberries in the center.
Melt the jelly or preserves in a small saucepan or the microwave, stirring until smooth. Use a pastry brush to gently dab the melted jelly over the fruit.
Slice and serve!
This French Fruit Tart recipe makes a showstopper dessert that is perfect for any occasion!
French fruit tarts are a wonderful dessert idea for entertaining, especially with during berry season when fresh berries and other fruit are at their best! This tart is fresh, colorful, and bursting with juicy fruit, rich pastry cream, a deliciously sweet pastry crust, and an easy fruit tart glaze.
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