Fresh Fruit Tarts


Fresh Fruit Tarts by Alicia of The Baker Upstairs for I Heart Naptime

Fresh Fruit Tarts on

Who else is thrilled about spring being on the way? We’ve had a really mild winter in Utah this year, without a lot of snow, but I’m still feeling the lack of sunlight this year. I’m so looking forward to warm days, playing outside with the kiddos, and everything in bloom. One of my favorite things about spring is all the fresh produce that is available! I especially love all the fresh berries, and that I can finally get my berry fix without breaking the bank. These fresh fruit tarts are the perfect dessert for spring! They’re so elegant and would be beautiful for a baby or bridal shower, or for an Easter treat.

Fresh Fruit Tarts on


The best part is that you don’t even have to have a fancy tart pan to make them! I made mine using a biscuit cutter and a jumbo muffin tin, and they worked perfectly. If you don’t have a jumbo muffin tin, you could also use large mason jar lids with the same result.

These do take a little advance planning, since both the tart pastry and the pastry cream need time to chill in the refrigerator, but each step is pretty simple and straightforward. When it comes time to assemble the tarts, they are really quick to put together but still look very impressive. I love that each bite is a mix of crumbly sweet pastry, smooth and decadent pastry cream, and juicy fresh berries!

Fresh Fruit Tarts on

These fresh fruit tarts will definitely make you feel like a fancy french pastry chef in the kitchen!

Fresh Fruit Tarts on

Making this recipe? Don't forget to rate the recipe below and tag #iheartnaptime on Instagram. Thank you! XO

Fresh Fruit Tarts

Course: Dessert
Cuisine: American
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Servings: 12
Calories: 275 kcal
Author: I Heart Naptime Contributor

These fresh fruit tarts will definitely make you feel like a fancy french pastry chef in the kitchen!



for the pastry:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup butter cut into 1 inch pieces
  • 1 egg
  • 2-3 teaspoons milk more as needed

for the pastry cream:

  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 tablespoon vanilla
  • 4 tablespoons butter cut into tablespoon sized pieces
  • for assembling:
  • fresh fruit of your choice


  1. To make the pastry cream, in a medium sauce pan whisk together the eggs, sugar, corn starch, and salt until well combined and with no lumps remaining. Whisk in the milk until well combined. Heat the mixture over medium high heat for 2-4 minutes, or until thickened. Remove from heat and whisk in the vanilla. Whisk in each piece of butter separately, whisking until completely melted before adding the next piece. Pour the mixture into a bowl and place a layer of plastic wrap or parchment paper directly on the top of the pastry cream. Refrigerate two hours, or until chilled through.
  2. To make the pastry dough, in a blender or food processor, pulse together the flour, sugar, salt, and butter, until the butter pieces are no bigger than pea size. Add the egg and pulse until the dough starts to clump together. Add milk as needed to help the dough come together. Shape into a disc and refrigerate 30 minutes.
  3. Preheat the oven to 350. Roll the dough out to about 1/4 inch thick and cut into circles that are slightly large than the wells of your muffin tin. Press the circles into the bottom of the muffin tin and pierce several times with a fork. Bake 18-20 minutes, or until lightly golden. Allow to cool completely.
  4. To assemble, spoon or pipe cooled pastry cream into the bottom of each pastry shell and top with fresh fruit. Refrigerate until ready to eat.
Nutrition Facts
Fresh Fruit Tarts
Amount Per Serving
Calories 275 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 112mg 37%
Sodium 365mg 15%
Potassium 74mg 2%
Total Carbohydrates 30g 10%
Sugars 12g
Protein 4g 8%
Vitamin A 10.2%
Calcium 5.3%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

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I Heart Naptime Contributor

This post was written by a guest blogger.

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33 comments on “Fresh Fruit Tarts”

  1. It looks so yummmy and delicious. :)

  2. I’m so excited to see a dessert using berries!! Spring is here. We are still buried in snow but it’s slowly melting…

  3. These look so cute and delicious!

  4. These are so pretty! Thanks so much for sharing this recipe. I can’t wait to try it! 

  5. Jennie @ The Diary of a Real Housewife Reply

    These look good! I love having fruit desserts like this! 

  6. Can u make a day ahead of time? 

  7. Hi! I’ve had the cream in the fridge for over 2 hours and it still doesn’t have a thick consistency. Any suggestions?

  8. I like this recipe

  9. Can this recipe be used for a large tart pan?

    • Absolutely! I would bake the crust for 20 minutes and check for doneness, it might be good or it might need a few more minutes. Otherwise everything will be the same!

  10. Hi, I have a dinner function coming up soon and I may not have the time to make this the day before. Can I make the tarts about 4 days before and store them in an dry place and assemble the day of the dinner function?

    • Hi Shudalia!

      The pastry can be made two days ahead, but the cream would be best to be made a day ahead, and then assemble before serving. Hope your dinner party is excellent! :)

  11. I cant get the cream filling to firm up!  Ive chilled it all day!  How can I save it?

    • I’m sorry you are having a hard time getting it to firm up! I’m not sure what to do to save it. Was it thick when you cooked it on the stove? I would try adding less milk next time!

  12. Hi! Can I use oil (vegetable or coconut) instead of butter? I completely ran out of butter?

  13. What size muffin tin did u use?

  14. It seems I am having the same problem many others are. The pastry cream is not setting up at all even after hours in the fridge. How was the recipe proofed? How many times was it tested? It can’t be a coincidence I am having the same issues two others are having. 

    • Hi Marci! This was a guest post, so I’m not sure how many times this recipe was tested…but I have made the tarts without any problems getting the pastry cream to set. Was it thick when you cooked it on the stove? It should be setting up before you even put it in the fridge. I would recommend cooking it longer and try adding less milk next time!

  15. Hi! Can i use vanilla extract instead of vanilla for the pastry cream?

  16. I cooked the filling longer than the 4 minutes…until it thickened.  Worked great!

  17. are there “ready made” tart shells? anyone know? thanks!

  18. I had the same issue. It has been in the fridge for 6 hours and is still extremely runny. It had started to firm up on the stove before I took it off.

  19. 1T seems like a lot of vanilla. Was it supposed to read 1t?

  20. Hi. These look really good. I would like to make tarts for a wedding but the reception is outdoors. Will these be good for that type of environment or do they need to be in an air conditioned environment?

    • Hi Tonya! I wouldn’t recommend these fruit tarts for an outside reception if they will be out for more than an hour. They are served best right from the refrigerator!

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