Decadent Fruit Tart with Custard Filling

Here’s my go-to fruit tart recipe, with a smooth, creamy homemade custard filling, a buttery pastry crust, and topped with fresh seasonal fruits arranged in a simple pattern.

This fruit tart has become my family’s summer dessert tradition. I often make an extra one when friends come over for dinner, because everyone always asks for a second slice. And let’s be honest – there’s nothing wrong with having a slice of fruit tart with your morning coffee, right?

What Kind of Fruit Should I Use?

The beauty of a fruit tart is that you can mix and match fruits based on what’s in season or available at your local market. Berries like strawberries, raspberries, and blueberries work really well because they’re not too juicy and hold their shape nicely on top of the custard. Firm fruits like kiwis, peaches, and mandarin segments are also great choices since they can be neatly arranged and won’t make your tart soggy. When selecting fruit for your tart, look for pieces that are ripe but still firm, and try to choose fruits with similar ripeness levels so they’ll all last about the same time. If you’re using fresh fruit, make sure to pat it dry after washing to prevent any extra moisture from seeping into your custard.

Options for Substitutions

This fruit tart recipe can be adapted with several ingredient swaps if needed:

• Plain flour: For the crust, you can use pastry flour or all-purpose flour interchangeably. For a gluten-free option, try a 1:1 gluten-free flour blend, but note the texture might be slightly different.
• Vanilla bean: If vanilla beans are hard to find or too expensive, use 1 teaspoon of pure vanilla extract or vanilla bean paste instead. Avoid artificial vanilla flavor as it won’t give the same rich taste.
• 2% milk: Whole milk works great and makes a richer custard. You can also use half-and-half or even non-dairy milk like full-fat coconut milk, though the custard might be slightly less creamy.
• Cornstarch: You can replace cornstarch with an equal amount of arrowroot powder, or use 4 tablespoons of all-purpose flour instead.
• Apricot jam: Any light-colored jam works well for the glaze – try apple jelly, peach preserves, or even honey thinned with a bit of water.
• Fresh fruits: Feel free to use any fruits you like or what’s in season – strawberries, mandarin oranges, grapes, or blackberries all work well. Just avoid very watery fruits like watermelon as they can make the tart soggy.

Watch Out for These Mistakes While Baking

The trickiest part of making a fruit tart is getting the custard filling just right – rushing the cooking process can lead to lumpy custard or worse, scrambled eggs, so always whisk constantly over medium-low heat until the mixture thickens. A common mistake is not letting the tart shell cool completely before adding the custard, which can make the crust soggy and cause the filling to become runny. When working with the fruit topping, avoid using overly ripe or wet fruit as it can make the tart weep and become messy – pat your fruit dry with paper towels before arranging it on top. For the best results, brush the fruit with warmed apricot glaze right after arranging it (not hours later) to keep everything fresh and prevent the fruit from drying out, and serve the tart the same day you assemble it for the freshest taste and best texture.

What to Serve With Fruit Tart?

This elegant fruit tart pairs wonderfully with a hot cup of coffee or tea, making it perfect for an afternoon treat or dessert course. Since it’s already rich and sweet, I like to keep the accompaniments simple – a dollop of lightly whipped cream or a small scoop of vanilla ice cream on the side works great. For brunch settings, I often serve it alongside a glass of prosecco or champagne, which helps cut through the richness of the custard filling. If you’re hosting a dessert party, consider setting out some fresh berries on the side so guests can add extra fruit to their slice if they want.

Storage Instructions

Keep Fresh: Once assembled, this fruit tart is best enjoyed within 24 hours. Keep it in the refrigerator, loosely covered with plastic wrap. The custard filling and fresh fruits make it tricky to store for longer periods, as the crust can get soggy and fruits may release their juices.

Make Ahead: You can prepare components separately to save time! The tart shell can be baked and stored at room temperature for up to 2 days, and the custard filling can be made and refrigerated for up to 3 days. Just assemble with fresh fruits right before serving for the best results.

Preserve: If you have leftover tart pieces, place them in an airtight container in the fridge for up to 2 days. Keep in mind that the texture won’t be quite the same as when freshly made – the crust might soften and the fruits might not look as pretty, but it’ll still taste good!

Preparation Time	30-45 minutes
Cooking Time	20-30 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 25-30 g
• Fat: 90-100 g
• Carbohydrates: 270-290 g

Ingredients

• 1 1/2 cups plain flour
• 1/8 teaspoon salt
• 1/2 cup room temperature unsalted butter
• 1/4 cup white sugar
• 1 large egg, slightly beaten
• 1 1/4 cups milk (2% fat)
• 1/2 vanilla bean, split open or 1 teaspoon vanilla essence
• 3 large egg yolks
• 1/4 cup white sugar
• 2 tablespoons plain flour
• 2 tablespoons cornstarch
• 300 ml whipped cream
• 1/2 cup apricot jam or preserves
• 1 tablespoon water
• 3 cups mixed fruit (such as preserved peaches, fresh kiwi, blueberries, and raspberries)

Step 1: Prepare the Pastry Dough

Start by placing the flour, butter, and sugar into a food processor.

Process the ingredients until the mixture resembles fine breadcrumbs.

Next, add the beaten egg and continue processing just until the mixture begins to come together into a dough.

Step 2: Knead and Chill the Dough

Transfer the dough onto a lightly floured surface and knead gently until it becomes smooth.

Form the dough into a flat disk, then cover it with plastic wrap.

Refrigerate the dough for 15-30 minutes or just until it firms up, which makes it easier to handle.

Step 3: Prepare the Tart Pan

While the dough is chilling, lightly spray an 8-9 inch (20-23 cm) tart pan with a removable bottom with non-stick vegetable/flour cooking spray.

This will help the tart release easily after baking.

Step 4: Shape and Freeze the Pastry Crust

Remove the chilled dough from the refrigerator.

Evenly pat it onto the bottom and up the sides of the prepared tart pan.

Cover the pan with plastic wrap and place it in the freezer for about 15 minutes.

This quick chill will help maintain the shape of the crust during baking.

Step 5: Blind Bake the Pastry Crust

Preheat your oven to 400°F (205°C) and position the rack in the center.

Remove the tart pan from the freezer and lightly prick the bottom of the pastry crust with the tines of a fork to prevent it from puffing up.

Place the tart pan on a larger baking pan to catch any drips and bake the crust for 5 minutes.

Step 6: Finish Baking the Crust

After the initial baking period, reduce the oven temperature to 350°F (180°C) and continue baking the crust for about 15 minutes or until it turns dry and lightly golden brown.

Remove the tart crust from the oven and let it cool slightly before adding your desired filling.