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Fresh Fruit Tart

Each bite of this fresh fruit tart is a mix of crumbly sweet crust, smooth and decadent custard and juicy fresh berries! This is the perfect refreshing treat for warmer weather!

Fruit tart in a white tart pan.
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Fruit Custard Tart

This fruit custard tart recipe is perfect to make during the spring and summer time. It’s refreshing, delicious and filled with juicy, fresh fruit that’s in season. Sometimes I’ll make mini fruit tarts for an easy bite-sized treat. Or a fruit pizza if I’m a little short on time. All are delicious!

This fresh fruit tart is the perfect summer time dessert. One of my favorite things about summer is all the fresh produce that’s available!

This fruit tart is such an elegant dessert and would be beautiful for a baby or bridal shower, graduation or 4th of July dessert. It will definitely make you feel like a fancy french pastry chef in the kitchen! I love that each bite is a mix of crumbly sweet pastry, smooth and decadent custard and juicy fresh berries.

Making crust and custard for a fruit tart.

Ingredients

Scroll down for the full printable recipe.

  • Flour: I use all purpose flour.
  • Sugar: This is what makes the custard sweet.
  • Salt: The little bit of salt brings all the flavors together.
  • Butter: I’m using unsalted for this crust.
  • Eggs: You’ll use the whole egg for the crust and just egg yolks for the custard.
  • Milk: You’ll want to use whole milk here.
  • Cornstarch: This acts as a thickening agent for the custard.
  • Vanilla: I love to use pure vanilla extract for ultimate flavor.
  • Fresh fruit: We love to top with fresh berries and kiwi, but you can top with whichever fruit is in season.

How to Make a Fruit Tart

It does 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 fruit tart, it’s really quick to put together but still looks very impressive.

Crust

  1. Make dough. In a blender or food processor, pulse together the flour, sugar, salt and butter until butter pieces are no bigger than pea size. Add the egg and pulse until dough starts to clump together. Add milk as needed to help the dough come together. Shape into a disc and refrigerate for 30 minutes.
  2. Shape in pan. Preheat oven to 350°F and grease a 10 inch tart pan. Roll the dough out on a floured surface, so that it’s size it’s slightly bigger than the tart pan and is about 1/4 inch thick. Then press dough onto bottom of pan and form up the sides. Pierce the dough several times with a fork.
  3. Bake in oven. Bake crust for 18 to 22 minutes, or until lightly golden. Allow to cool completely.

Custard

  1. Mix and thicken. In a medium sauce pan, whisk together the eggs, sugar, cornstarch and salt until well combined and no lumps remain. Then whisk in the milk until well combined. Heat the mixture over medium-high heat for 2 to 4 minutes, or until thickened. Remove from heat and whisk in the vanilla.
  2. Pour into crust. Next add in each piece of butter separately, whisking until completely melted before adding the next piece. Pour the hot mixture on top of your cooled tart crust and place a layer of plastic wrap directly on top. Refrigerate for two hours, or until custard is chilled through.

Assembling

  1. Add fruit on top. To assemble, simply top with fresh fruit like strawberries, kiwi, raspberries, blueberries or even a fresh peach pie filling. Refrigerate until ready to eat.
Fruit tart slice on a white plate.

Decorations

Fruit tarts are so fun and easy to decorate! You can make it as simple or intricate as you want. I love to add all my different types of fruit in a circular pattern starting around the edges. You could even sprinkle on some powdered sugar, shredded coconut or top with a fruit glaze.

I love to decorate with red and blue berries to celebrate 4th of July, similar to my flag fruit pizza. It’s so fun and festive!

Mini Fruit Tarts

This recipe is also great for making smaller fruit tarts, as shown in the picture below. We also have another recipe for mini fruit tarts.

To make the smaller version, you’ll prepare the dough and custard as instructed – however the assembly will be a bit different. Instead of using a big tart pan, you’ll use a greased muffin pan. This recipe makes enough for 12 smaller fruit tarts.

  1. Roll the dough out to about 1/4 inch thick, then use a cookie cutter to cut dough into scalloped circles that are slightly larger than the wells of your muffin pan.
  2. Press the circles into the bottom of the muffin cups and pierce several times with a fork.
  3. Bake for 18­-20 minutes, or until lightly golden.
  4. Let cool completely, then add in custard and top with fruit.
Can I make a tart ahead of time?

Yes, you can easily make this recipe ahead of time. I would just recommend waiting to assemble it until the day of serving. Simply bake your tart crust, then let cool and tightly cover with foil.

You can also make your custard ahead of time as well. Then cover tightly with plastic wrap and store in fridge until ready to use. When ready to assemble, simply pour custard in tart shell and decorate with fruit on top.

How long does it last in the fridge?

It will keep in the refrigerator for about 2 to 3 days. To store, simply cover with plastic wrap and place in fridge until ready to enjoy again.

Do you have to use the food processor to make the dough?

You don’t have to, but it will make the process easier. You can use a pastry cutter, but you will need to knead it a little to bring it together.

Fruit tart in a tart pan.

More Delicious Fruit Desserts

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fruit tart

Fruit Tart Recipe

4.91 from 11 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Each bite of this fresh fruit tart is a mix of crumbly sweet crust, smooth and decadent custard and juicy fresh berries! This is the perfect refreshing treat for warmer weather!
Prep Time: 20 mins
Cook Time: 40 mins
Chill: 2 hrs
Total Time: 3 hrs
Servings: 12

Ingredients 

For the Crust:

  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ cup butter , cut into 1 inch pieces
  • 1 egg
  • 1 Tablespoon milk , more as needed

For the Custard:

  • 4 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups whole milk , do not substitute
  • 1 Tablespoon vanilla extract
  • 4 Tablespoons butter , cut into tablespoon sized pieces

To Assemble:

  • Fresh fruit of your choice

Instructions

For the Crust:

  • 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 for 30 minutes.
  • Preheat the oven to 350°F and grease a 10 inch tart pan. Allow the dough to sit for a few minutes to soften slightly and then roll the dough out on a floured surface. The size should be slightly bigger than the tart pan and is about 1/4 inch thick.
  • Then press dough onto bottom of pan and form up the sides. Pierce the dough several times with a fork. 
  • Bake crust for 18 to 22 minutes, or until lightly golden. Allow to cool completely.

For the Custard:

  • In a medium sauce pan, whisk together the eggs, sugar, corn starch and salt until well combined and no lumps remain. Then whisk in the milk until well combined. Heat the mixture over medium heat for 2 to 4 minutes, or until the custard has thickened. Make sure to keep stirring the entire time. Remove from heat and whisk in the vanilla. 
  • Next add in each piece of butter separately, whisking until completely melted before adding the next piece. Pour the hot mixture on top of your cooled tart crust and place a layer of plastic wrap directly on top. Refrigerate for two hours, or until custard is chilled through.

To Assemble:

  • Top with fresh fruit like strawberries, kiwi, raspberries and blueberries. Refrigerate until ready to eat.

Video


Notes

To make small fruit tarts as shown in video: 
  1. Prepare the dough and custard as instructed – however use a greased muffin pan instead of a tart pan for the crust. 
  2. Roll the dough out to about 1/4 inch thick, then use a cookie cutter to cut dough into scalloped circles that are slightly larger than the wells of your muffin pan.
  3. Press the circles into the bottom of the muffin cups and pierce several times with a fork. Bake for 15­-18 minutes, or until lightly golden.
  4. Let cool completely, then add in custard and top with fruit. This recipe makes enough for 12 smaller tarts.

Nutrition

Serving: 1piece | Calories: 273kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 365mg | Potassium: 74mg | Sugar: 12g | Vitamin A: 510IU | Calcium: 52mg | Iron: 1.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Recipe contributed by Alicia from The Baker Upstairs for I Heart Naptime.

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