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!
Ingredients
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.
Common Questions
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.
Make-Ahead
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
Ingredients
- 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
Instructions
- 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.
Hi Natasha, do you think I could make this recipe using mini tartlette pans, and modifying the bake time?
Hi Lena! I think so. Let us know how it is if you experiment.
I have been asked to prepare a dessert for a friend’s wake.All the rest of the food will be catered.Needless to say I would like the tart to be “ perfect. There will be no time to bake it the same day.You mention baking the. tart ahead and covering it.What would you cover it with and would it need to be refrigerated or should it be left at room temperature.I could fill and decorate it before we leave.Will appreciate your help
Hi Irene! The tart crust can be stored at room temperature. Just cover it with cling wrap. I hope you love this recipe!
Thank you for your prompt reply.I have tried it and loved it.
That’s wonderful!
A friend of mine is going to get married and do mini fruit pizzas (the size of cookies) instead of a cake. I remembered making (and loving) this fruit tart when I have made it before. I thought, “The bride and groom need something to cut.” Lightbulb!- Natasha’s gorgeous fruit tart! I get to make one for them! I’m actually baking the crust now. I know it will be delicious and beautiful. The first one was amazing and everyone liked it. Thanks so much!
Hi Meg! What a great idea. Thank you for sharing that.
Hi Natasha, I loved this fruit tart the first time I made it! But the last couple times I’ve tried, the tart shell gets stuck to the bottom of the tart pan and breaks while I’m trying to take it out. I’m not fire what I’m doing differently. Please help!
Hi, there are a couple of things that could be causing it – some known issues include: Adding too much flour which will dry out the dough and cause cracks, removing the crust from the pan before it has fully cooked, and using a pan that isn’t non-stick (a non-stick pan like the one in the post above will be easier to release). I hope that helps to troubleshoot.
Oh my gosh, I made this last week, my husband loved it so much, as did I and my friends. I’m making another one today. Thank you for this wonderful recipe.
Hi Lorrie! That’s great to hear. I’m so glad it was a hit.
Hi Natasha, can this be made with a hand mixer as I don’t have a stand mixer?
Yes, you can use an electric hand mixer. I hope you love the recipe!
This was so delicious and a big hit at my last book club! The crust was perfect and tastes like shortbread and the pastry cream was creamy and light… not too sweet.
I’m so glad you loved this, Whitney! It’s one of our favorite crust recipes. Thank you for the feedback.
Natas, I made this tart twice now and both times came out beautifully. Delicious. Do you think I can make small, personal tarts with this recipe? If so, what size tins would you suggest? Thank you
Hi Sarah! I’m so glad you enjoyed the recipe! It should be fine to use smaller tart pans but I haven’t tested it to advise. You will also need to watch them in the oven since they will bake faster.
Made this for a birthday party and everyone absolutely loved it! This is definitely a keeper!
Hi Angie! That’s great. I’m so glad it was a hit.
Natasha, I saw your comment about not freezing the tart made. What about freezing the bottom crust part of the tart. Then you could assemble the rest later? I would think maybe you could?
Hi Annette! See my “make-ahead” notes in the recipe for the sweet tart crust for instructions.
Thank you for the fruit tart and other wonderful recipes you share. Made the fruit tart again and it again, came out delicious.
So excited about the cookbook!!!
That’s great, Terri! I’m so glad you love the recipe.
Hi Natasha, quick question, would it be safe to use canned mandarin segments ensuring to drain the juice well?
Thank
Hi Dina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
This tart was amazing and beautiful! Every recipe I’ve tried has been amazing. My family and I are really enjoying your recipes.
Aaaw, that’s lovely feedback. Thanks a lot for sharing!
Looks so good I can’t wait to try it. If you were making ahead of time, could you do the tart and filling, then put the fruit on later, say the next day before you serve? Thanks
Hi Annette! That would be fine. Also, the crust can be made ahead and the pastry cream as well (up to 3 days ahead).
Made this and it was amazing, but I have a question—recipe says 1 cup whole milk and 1 cup heavy whipping cream, but in the video you say 2 cups whole milk. Is one way better/different than the other? I made it with 2 cups whole milk, but wondering if the whipping cream is a better way?
Hi Yvonne, I recommend following the written recipe! I’m so glad you loved it!
just wondering if i was using an 8inch pan, how much would i have to cut the recipe back?
Hi Susan! I haven’t tested that to advise, I’m sorry. It would require some experimentation. You can also use a 10″ round tart pan or a 9″ square tart pan if that helps.
The only problem I had was my pastry cream had the amazing flavor I was expecting, but it didn’t set completely up . Why do you think this happened? So I can avoid doing it the next time ??
Hi Trisha! Did you make any changes to the recipe? The cornstarch helps thicken and bringing the pastry cream just to a boil activates the starch and sets the eggs, which is key to its thick, creamy texture. I would look over the recipe again to see if you possibly measured an ingredient incorrectly or if your process was different than mine. I hope that helps.
Hi Natasha,
Cant wait to make this, can I make this a day ahead?
Hi Alicia! 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. I hope you love it!
Hi Ms. Natasha,
Thank you for this recipe, I made it yesterday and there is none left! It was delicious!!!
I’m so glad you enjoyed it, thank you for sharing!
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.