Classic French Fruit Tart - Tarte aux Fruits
A Stunning Dessert That’s Easier Than It Looks
Some desserts are made to impress, and the Classic French Fruit Tart is undoubtedly one of them. With its buttery, crisp pastry, smooth vanilla pastry cream, and a vibrant mosaic of fresh fruit, this tart is the perfect balance of elegance and simplicity.
It’s the kind of dessert that looks like it came straight from a Parisian patisserie—yet, surprisingly, it’s entirely achievable at home!
At first glance, this tart may seem intimidating, but don’t let its beauty fool you. The convenience of a pre-made shortcrust pastry transforms it into an effortlessly elegant dish, perfect for special occasions, afternoon tea, or even as a weekend treat.
While the classic combination of strawberries, blueberries, and kiwis is always a winner, this tart serves as a blank canvas for creativity—allowing you to explore seasonal fruits like juicy peaches, tropical mango, vibrant raspberries, or even exotic passionfruit.
Looking for something similar? You might enjoy: Double Chocolate Peach Tart
Tips for Making the Perfect French Fruit Tart
A Classic French Fruit Tart may look sophisticated, but with the right tips, it becomes an effortless and foolproof dessert.
If you have the time, I highly recommend making your own homemade pâte sucrée (sweet shortcrust pastry)—it’s buttery, tender, and has a delicate crumb that elevates the entire dessert.
But don’t worry—a good-quality store-bought shortcrust pastry works just as well when you’re short on time!
Tips for the Tart Crust (Store-Bought or Homemade Pâte Sucrée)
✔ Why Make a Homemade Crust?
A homemade pâte sucrée (French sweet shortcrust pastry) has a buttery, tender texture that melts in your mouth.
It holds up better to the moist pastry cream, keeping your tart crisp for longer.
Plus, it’s easier than you think—you just need butter, sugar, flour, egg yolk, and a pinch of salt!
✔ Blind Bake for a Crisp, Non-Soggy Base
Whether using homemade or store-bought pastry, always blind bake before adding the filling.
Prick the base with a fork, line it with parchment paper, and use pie weights or dry beans to keep the crust from puffing up.
Bake until golden brown, not pale—this ensures a firm, crisp shell.
✔ Prevent a Soggy Crust
Brush the baked crust with melted white chocolate before filling—it creates a moisture barrier that keeps the crust from getting soggy.
Alternatively, lightly brush with egg wash and return it to the oven for 2 minutes to seal the surface.
If you’re up for making the crust from scratch, check out my homemade pâte sucrée recipe—it’s worth the extra step for a bakery-quality tart!
Tips for the Pastry Cream (Crème Pâtissière)
✔ Whisk Constantly for a Lump-Free Texture
When cooking the pastry cream, whisk continuously over medium heat to prevent clumps or burning.
✔ Strain for Ultimate Smoothness
If you see any lumps, strain the cream through a fine sieve before chilling.
✔ Cover to Prevent Skin Formation
Place plastic wrap directly on the surface of the pastry cream while it chills to avoid a dry layer forming.
✔ Make It in Advance
Pastry cream can be made 1–2 days ahead and stored in the fridge. Just whisk before using!
Apricot Glaze – For a Beautiful, Glossy Finish (Optional)
For that professional, bakery-style shine, you can add an apricot glaze to the fruit topping. It’s super easy to make:
How to Make the Glaze:
In a small saucepan, heat 1/4 cup apricot jam with 1 tablespoon of water over medium heat, whisking until thin.
If the jam is chunky, strain it through a sieve for a smooth texture.
Using a pastry brush, gently coat the fruit with a thin layer of the glaze.
This keeps the fruit fresh and adds a gorgeous shine—totally optional, but worth it if you want that bakery-perfect finish!
My Experience Making This Tart – A Perfect Summer Dessert for Family & Friends
The first time I made a Classic French Fruit Tart, I was worried it would be complicated—but it turned out to be surprisingly simple!
I started with a store-bought crust (which worked great), but later tried a homemade pâte sucrée, and it made the tart even better.
The pastry cream came together smoothly, and decorating with fresh fruit was the most fun part—almost like making edible art!
When I served it to my family, everyone loved the beautiful, vibrant look and the perfect balance of flavors.
It’s not too heavy, which makes it great for summer, and you can mix and match fruits based on what’s in season. If you’re thinking about making it, go for it—it’s easier than it looks and totally worth it!
Classic French Fruit
Tart Recipe
This Tart is a timeless dessert that’s as delightful to make as it is to eat. Whether you keep it classic or get creative with your fruit choices, this tart is sure to become a favorite in your kitchen.
🍽 Serves: 8-10
⏱ Prep Time: 30 min
⏳ Chilling Time: 2 h
⏰ Total Time: 2 h 45 min – 3 h
Ingredients
For the Pastry Shell
1 (300g) unbaked, ready-rolled shortcrust pastry
For the Pastry Cream (Crème Pâtissière)
4 egg yolks
85g (1/3 cup + 1 Tbsp) superfine (caster) sugar
2 Tbsp cornstarch
350ml (1 ½ cups) milk
2 tsp vanilla extract
15g (1 Tbsp) unsalted butter
For the Fully Covered Fruit Topping
10–12 medium strawberries, thinly sliced
2 large kiwis, peeled and sliced
¾ cup (100g) blueberries
½ cup (75g) raspberries (optional, for extra color)
For the Glaze (Optional, for shine)
3 Tbsp apricot jam or honey
1 Tbsp water
Method
Blind Bake the Pastry
1. Preheat oven to 180°C (350°F).
2. Roll out the shortcrust pastry and press it into a 9-inch (23 cm) tart pan. Trim excess.
3. Prick the base with a fork, line with parchment paper, and fill with pie weights or dry beans.
4. Bake for 15 minutes, remove weights, and bake for another 5–10 minutes until golden. Let cool.
Make the Pastry Cream
5. Heat milk in a saucepan over medium heat until steaming (but not boiling).
6. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly.
7. Pour the mixture back into the saucepan and cook over low heat, whisking, until thickened (about 2 minutes). Remove from heat, stir in vanilla extract and butter. Let cool completely.
Assemble the Tart
8. Spread the cooled pastry cream evenly over the baked tart shell. Arrange the fruit in layers for a fully covered look:
9. Outer ring: Thinly sliced strawberries overlapping slightly.
10. Second ring: Sliced kiwis in a neat circle.
11. Center: A mix of blueberries and raspberries filling any gaps.
Make the Glaze (Optional, for shine)
12. Heat apricot jam and water in a small pan until melted. Brush lightly over the fruit for a glossy finish.
Chill & Serve
13. Refrigerate for at least 1 hour before slicing.
Enjoy!
Hunger of the heart is much stronger than hunger for food.― Amanda Comer
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