Fruit Tart Recipe with the Best Cream (VIDEO)
This homemade Fruit Tart Recipe is just like the kind you’ll find at fancy French bakeries, with a shortbread crust and vanilla pastry cream and topped with beautiful fresh fruit. Watch the video tutorial and see how easy it is.
We love making bakery-style French desserts at home, from our Classic Eclair Recipe to our Peach Galette Recipe. If you feel the same, this Homemade Fruit Tart is a must-try!
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Fruit Tart Recipe
If you’ve ever been to an authentic French patisserie, you’ve probably seen the stunning fruit tarts in the bakery case, alongside the almond croissants and cream puffs. The fruit tarts are beautifully arranged and glistening – almost too pretty to eat!
Did you know you can make one at home that’s even better? I’ll show you how to make the perfect Sweet Tart Crust (pate sucre), vanilla Pastry Cream filling, and how to arrange the fruit. Here’s why you’ll love this fruit tart recipe:
- Impressive – No one will believe you made this beautiful fruit tart yourself!
- Fresh and perfect – When you buy a tart, sometimes you take it home and realize the fruit is a little past its prime. Make it at home and you can make sure all the fruit is at the peak of ripeness.
- Versatile – Use the seasonal fruit you have on hand and enjoy this tart year-round.
- Easier than you think – While making a fruit tart does take time, there’s nothing about the process that’s difficult.
Fruit Tart Video Tutorial
Watch Natasha make this fruit tart recipe, then grab the ingredients and give it a try yourself!
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pastry cream – Make a batch of my Pastry Cream Recipe. This can be made up to 3 days ahead.
- Sweet tart dough – Use my Pate Sucre Recipe.
- Fresh fruit or berries – You’ll need 4 cups of fruit such as strawberries, blueberries, raspberries, blackberries, kiwi, mandarins, etc.
- Apricot preserves – Combine this with a tablespoon of water to glaze the fruit.
The Best Fruit for a Fruit Tart
Use fruit based on the season you are in. You can change up your fruit tart in so many ways. Here are some of our favorite fruits to use:
- Berries – Strawberries, blueberries, blackberries, raspberries
- Stone Fruit – Cherries, peaches, nectarines, apricots, plums
- Currants – Black currants, Red currants
- Citrus – Clementine or mandarin orange segments
- Tropical fruits – Mango, kiwi, starfruit
Pro Tip: Avoid fruit that discolors quickly, such as banana or apple, unless you are planning to serve immediately after assembling. Also, avoid fruits that release a lot of juice such as melon or sliced citrus. Berries should be rinsed and dried thoroughly with paper towels; turn raspberries upside-down on a paper towel so any water in the hollow center drains out.
How to Make a Fruit Tart
You can get a head start on this recipe by making both the pastry cream and tart dough in advance.
- Make the pastry cream – Do this first, since it needs time to set. Let the cream cool to room temperature, then refrigerate it for at least 2 hours, or up to a few days ahead of time.
- Make the tart crust – Follow the recipe for the tart dough. Once baked, set the tart pan on a wire rack and cool completely to room temperature.
- Add the pastry cream – Once the crust has cooled, carefully release it from the pan and set it on a serving platter. Spread the pastry cream into the tart pan.
- Arrange the fruit – Top the pastry cream with the fruit; you can do this in rings or just scatter it over the top.
- Make the glaze – Microwave the apricot preserves and water in a heat-safe bowl for about 30 seconds, or until the preserves are softened. If the preserves have bits of fruit, you can strain them out.
- Glaze the tart – Use a pastry brush to brush the preserves evenly over the fruit.
Pro Tip: If you are serving right away, you can skip the glaze, although it adds an extra layer of flavor and the glossy finish looks very professional.
A fruit tart is a classic French dessert made with a sweet crust, vanilla-flavored pastry cream, and glazed fruit on the top.
Use a jam that is lighter in color such as apricot jam or apple jam. Other varieties will work but they do add a rosy color to your fruit.
A cream cheese frosting is sturdy enough to make a nice base for a tart. You can also use a mascarpone-based frosting, which is easy and there’s no need to cook it.
No, this recipe won’t work in a pie pan. You need to be able to remove the mold.
I use this 11-inch pan, which is what I use to make Quiche also. The bottom is removable, which makes it so much easier to get nice, clean slices. You can also use a 10″ round tart pan or a 9″ square tart pan.
You can easily make this fruit tart ahead of time, but I don’t recommend freezing it because the fresh fruit will release liquid into the filling after freezing and thawing.
- To Refrigerate: Once assembled, this fruit tart will last for 1 to 2 days in the refrigerator, depending on the fruit you use. Whole berries will last longer than cut fruit.
This authentic fruit tart recipe will give you a bakery-style dessert at home, and it’s easier to make than you think.
More Fruit Dessert Recipes
If you love home-baked pastries and desserts, then you won’t want to miss these fruit dessert recipes:
- Apple Crisp Recipe
- Blueberry Pie
- Apple Turnovers
- Blueberry Lemon Cake Recipe
- Lemon Bars
- No Bake Cheesecake
Fresh Fruit Tart Recipe
This authentic French fruit tart recipe layers vanilla pastry cream and fresh fruit over a sweet homemade crust. You can even make the crust and pastry cream 2-3 days ahead of time and assemble them the day you are serving for the prettiest presentation.
- 1 Sweet Tart Dough Recipe, Pate Sucre
- 1 Pastry Cream Recipe
- 4 cups fresh fruit or berries, strawberries, blueberries, raspberries, blackberries, clementine segments, etc
- 1/3 cup Apricot Preserves with 1 Tbsp water
Make Pastry Cream Recipe first since it needs time to set. Place a sheet of plastic wrap directly over the surface and cool the cream to room temperature then refrigerate for 2 hours to set. You can make the cream a few days ahead.
Make the Tart Crust Recipe in a 10 to 11-inch round tart pan. Once baked, remove from the oven and transfer the pan to a wire rack to cool completely to room temperature then carefully release the tart from the pan. You can leave the bottom of the pan on if you prefer.
Set the tart pan over your serving platter (it will be hard to transfer once the crust is filled). Spread the pastry cream evenly into the tart pan.
Arrange your fruit to your preference. You can either arrange fruit in rings or scatter it randomly over the top.
Make the Glaze: In a heat-safe bowl, combine apricot preserves and 1 Tbsp water and microwave for 30 seconds just enough to soften and loosen up the preserves. If preserves have a lot of fruit pieces, you can strain those out. Use a pastry brush to brush preserves over the fruit, applying an even coating over all the fruit.
Read comments/reviewsAdd comment/review
I have a Pyrex tart pan that is in one piece.Can I use that in your recipe?
Hi Lindy! I think that would work. I am not sure if it is the same size so you many need to make some adjustments if not. Let us know how it turns out.
This turned out great. Followed the recipe and made the two components one day and put it together, added the fruit and glaze the next day. Any way I can share a picture?
Hi Carol! I’m glad it turned out great for you. I love to see pictures. You can tag me on Instagram or Facebook at #natashaskitchen. 🙂
Hi! I am making this for a brunch. Do I need a stand mixer for the crust or can a hand mixer suffice?
Hi Amy! That should be fine.
Hi Natasha. I plan on making this next weekend. Do you think I can make this with gluten free flour?
Hello Anna, I haven’t tested this with gluten-free flour to advise. If you do an experiment, we’d love to know how it goes!
I would rate 10 stars if I could!! I have made your fruit tart a couple of times so far. I always liked your recipes, but your fruit tart was just amazing!! Your tart shell is buttery and flaky. The custard is just so good. I actually tried other tart recipes in the past but once I tried your recipe it turned out a perfect fruit tart that I was looking for! I am making another fruit tart for my friend’s birthday tomorrow. I know your tart will make her have a big smile on her face:) Thank you so much for another great recipe. Please know that your amazing recipes have brought me and my family so much happiness and joy of cooking!
Aww, thanks so much for the kind words. That means a lot to me and I’m so glad you’re loving my recipes. This tart is quite amazing, we love to make it. I hope your friend loves it!
Hi Natasha, can you make this pastry cream into a chocolate one?
Hi Sandra! I have not tested that to advise.
Made this for a Christmas bake off at work… so beautiful and very delicious! When I uncovered it, everyone went silent. It won best presentation and would have won best tasting, but it was gone before everyone had a chance to taste😞. Fabulous recipe!!
That’s wonderful! I bet it was beautiful.
Made and bought this to the office and everyone loved it! I used lemon and lime glaze and it was divine. It was amazing, thanks so much for sharing, I’ll be making it again for sure
So glad to hear that you and everyone loved the result!
Looks so yum!! Can the tart shell be made a day before assembling the entire tart ?
Hi! Yes, that should be fine. You can keep it wrapped in plastic wrap or an airtight container to stay fresh.
My husband doesn’t like apricots. Is there another jelly you would suggest substituting or is the flavor light enough you think he might not notice? 😊
Hi Kathy, the flavor is subtle but you can use any flavor preserve. I would recommend one without seeds.
Used to make this for my children years ago , I always used a chocolate chip dough as the crust it was always a hit ! With cream cheese sweetened with powdered sugar orange zest and tsp orange juice spread on the cookie then different fruits
Thank you for this wonderful summer treat. The tart dough and pastry cream partnered with the fresh fruit was pretty amazing and looked terrific!
You’re very welcome! I’m glad you enjoyed it. 🙂
I made it, took it to family event. Everybody wanted one for their birthday. It was delish. I followed the receipe exactly. Thank you!
You’re so welcome! Glad to hear that it was a huge hit at the event!
I fell in love, watching you dance around the kitchen. Can’t wait to try this tart! I will look for your cookbook, as well.
I hope you love it, David! I’m so glad you’re enjoying my recipes!
This recipe looks amazing and delicious and can’t wait to try it. What a beautiful looking summer dessert. I will be making this for a family get together this weekend. Thanks for another great recipe and can’t wait till your cookbook is out on sale!
I hope it becomes your new favorite and thank you for patiently waiting for the cookbook!
This tart looks amazing, will definitely make it, thanks for video
Thank you! You’re very welcome! I hope you love this tart. 🙂
Oops Sharky’s in the refrigerator. I will try the recipe soon, looks delicious.
I hope you love it!
Sharky’s in the pantry!
This looks like a perfect summer dessert, thanks.
You’re very welcome!
Hi Natasha, this looks sooo good! Can I use a pre-made crust from the store ?
Hi Jules. I have not tested this with a pre-made crust. I assume it would work but you’ll have to experiment with it.
Fruit tarts are the best!! Everyone loves them! I make them year round & just change out the fruit. It’s sweet with a little tang!
Agreed! They are so good and so versatile. 🙂
This is so good! Such a great way to use fresh fruit! The apricot glaze totally makes it – we will definitely be enjoying this again soon!
The apricot glaze is amazing!!! Thanks for sharing, I’m so happy you enjoyed this tart. 🙂
Made this and it was fantastic! Loved the video too. Thanks for the fun recipe, will be making it again!
You’re very welcome! So glad it was enjoyed. 🙂