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A classic tarte aux fruits (fruit tart) recipe featuring a pâte sablée tart shell, vanilla bean pastry cream, and mixed fresh berries. The best berry tart recipe for summer entertaining!
What Inspired This Fruit Tart Recipe?
During my studies at Le Cordon Bleu London, my classmates and I attended a demonstration all about classic tarts. We watched the teaching chef make a tarte amandine (shortcrust pastry tart shell, almond cream filling, and fruit-and-nut topping); a tarte au citron (lemon curd tart with meringue); a tarte aux pommes (shortcrust pastry tart with apple compote and sliced apples); and a tarte aux fruits (sweet pastry tart with pastry cream and fresh fruit decoration).
Each of these French tarts remains in regular rotation in my kitchen, but I think I probably make the tarte aux fruits more often than all of the others combined. (I do love making lemon curd, though—it’s a key component in my lemon icebox cake, another staple in my summer dessert repertoire!) Featuring a buttery, crumbly pâte sablée (sweet pastry) shell and a homemade vanilla bean pastry cream, this traditional tart is so much fun to decorate, with plenty of room for creativity.
You can top your tart any way you’d like, from a rainbow of fresh fruit to a tropical-themed tart to the berry pattern I’ve used here. With its red-and-blue color palette, this tarte aux fruits with mixed berries works especially well for July 4th and other patriotic occasions, but it’s equally appropriate for serving at picnics, dinner parties, and celebrations all summer long.
Fruit Tart Ingredients
This berry-themed tarte aux fruits features the following components:
- Pastry – You’ll start by making a classic pâte sablée (sweet pastry) from scratch—no pre-made pie crust here! Buttery, sweet, and slightly crumbly (I sometimes use the same basic recipe to make slice-and-bake cookies) this staple French tart dough forms a sturdy base for the pastry cream filling and fruit toppings.
- Pastry Cream – After baking and cooling the tart shell, you’ll spread the surface with a thick layer of homemade crème pâtissière (pastry cream, or “creme pat”). Smooth, custard-like, and flavored with vanilla bean paste, you’ll find this same versatile filling in choux buns, éclairs, and Boston cream doughnuts.
- Decoration – I’ve topped my tart with a combination of fresh strawberries, blueberries, and raspberries. (Blackberries and/or pitted cherries also work nicely in this mix!) For other decorating ideas, see my notes below.
- Glaze – Applied with a pastry brush, a thin layer of apricot glaze makes the finished fruit tart sparkle and shine. While you can purchase apricot nappage or clear glaze designed specifically for this purpose, a few spoonfuls of melted apricot preserves will also do the trick.
Preparing the Tart Shell
To make the sweet pastry dough, you’ll need to get your hands dirty! You’ll start by using your fingertips to rub cold, cubed butter into a mix of all purpose flour, almond flour, and confectioner’s sugar until a sandy texture forms. (Sablée means “sand” or “sandy” in French, hence the name given to this staple dough.) After adding beaten egg, you’ll work the ingredients together until soft and just slightly sticky.
Then, you’ll flatten the dough between two sheets of baking parchment and use a rolling pin to roll it to about 1/8-inch thickness, then refrigerate for 30 minutes before draping the dough over a fluted tart pan with a removable bottom.
Next, press the pastry into the tin. Chill again, then use a sharp paring knife to trim away the excess. (I don’t worry about allowing an overhang—if chilled properly, this sweet pastry recipe will not shrink significantly as it bakes.)
Dock the trimmed tart with a fork or docking tool and refrigerate at least one hour more. (If you want to work ahead, you can keep the lined shell in the fridge for up to 24 hours.) When you’re ready to bake, pop the shell into the freezer for a few minutes while you preheat the oven, then cook until the pastry turns golden brown, about 25-30 minutes.
For ingredient list, step-by-step instructions, and process photos, scroll down to the recipe card below.
Making a Fruit Tart with Pastry Cream
Comprised of egg yolks, whole milk, granulated sugar, cornflour (cornstarch) all purpose flour, and vanilla bean paste, pastry cream plays key role in French pâtisserie staples like éclairs and choux buns, as well as American classics like Boston cream pie. (For a more in-depth exploration, visit my post on how to make pastry cream.)
To make enough pastry cream to fill a standard 8- or 9-inch tart shell, you’ll need about 7 large egg yolks. Yes, that’s a lot, but don’t scrimp on the yolks. They’re necessary for thickening the pastry cream, and they add richness and depth of flavor, too. You won’t need the whites for this recipe, so save them to make meringue kisses, or try your hand at French macarons.
After making and cooling the pastry cream (see the recipe card below for step-by-step instructions and process photos) you’ll use a whisk or hand mixer to “knock back” the cream until it’s smooth, creamy, and ready to spread.
Decorating a Tarte aux Fruits
For a patriotic color palette, I decorated my tarte aux fruits with a combination of strawberries, blueberries, and raspberries:
A few things to keep in mind when decorating with fruit:
- Slice the berries. Strawberries should be hulled, and either halved or sliced depending on your decorating preferences. If using cherries, these should be pitted and halved.
- Dry the fruit. If washed, the fruit must be very dry before topping the tart. I suggest arranging the berries on a paper towel-lined plate, then blotting everything a second paper towel.
- Use fresh fruit. While frozen berries work for many desserts, like fruit crisp or mixed berry compote, they aren’t ideal for decorating a tarte aux fruits. (Frozen berries aren’t as pretty or flavorful, and the excess moisture will cause the tart to turn mushy.) If berries aren’t in season, opt for the best fresh fruit available to you.
Glazing the Finished Tart
After arranging the fruit in in a decorative pattern, you’ll finish with a thin layer of apricot nappage (glaze).
You can purchase apricot nappage or clear glaze designed specifically for this purpose, but my favorite hack is to microwave a a few spoonfuls of cheap, store-bought apricot preserves:
To apply, simply brush a thin layer of melted preserves over the entire top of the fruit. This creates a glossy, eye-catching finish, adding visual appeal and making the tart shine when the light hits it.
Your finished should look a little something like this:
Berry Tart Variations (and Other Ways to Decorate a Fruit Tart!)
You can decorate a tarte aux fruits with just about any fresh fruit you like. Some ideas include:
- The classics: You’ll often see blueberries, strawberries, kiwi, and mandarin oranges on a classic tarte aux fruits.
Tropical fruits: Decorate with mango, pineapple, starfuit, and coconut for a tropical twist.
Berries and cherries: Blueberries, strawberries, raspberries, cherries, redcurrants, blackcurrants, cranberries, and blackberries all make good choices for topping a berry-themed tart.
Make-Ahead and Storage Suggestions
Tart shell: You can refrigerate the lined and trimmed tart shell for up to 24 hours. You can also freeze the baked, unfilled tart shell for up to 1 month. Thaw at room temperature when ready to fill.
Pastry cream: You can prepare the pastry cream up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to use.
Leftovers: Wrap leftover tarte aux fruits in foil or plastic wrap. Refrigerate for up to 2 days.
Other French pastry-inspired recipes you might enjoy:
Blackberry Pear Mille Feuille
Chaussons aux Pommes (Apple Turnovers)
French Macarons
Choux Buns with Caramel and Pistachio
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintTarte aux Fruits (Fruit Tart)
A classic tarte aux fruits (fruit tart) recipe featuring a pâte sablée tart shell, vanilla bean pastry cream, and mixed fresh berries.
- Total Time: About 4 hours (including chilling/cooling time)
- Yield: 1 8-inch round tart
- Category: Pies and Tarts
- Method: Oven + Stovetop
- Cuisine: French Pastry
Ingredients
Tart Shell:
128 grams all purpose flour (1 cup)
65 grams confectioner’s sugar (1/2 cup)
25 grams almond flour (1/4 cup)
1/8 teaspoon fine sea salt
60 grams unsalted butter (4 tablespoons), cold and cubed
25 grams beaten whole egg (about 1/2 of a large egg)
Pastry Cream:
300 milliliters whole milk (2 1/4 cups)
150 grams egg yolk (about 7 large yolks)
50 grams granulated sugar (1/2 cup)
20 grams all purpose flour (2 tablespoons)
18 grams cornflour/cornstarch (2 tablespoons)
1 teaspoon vanilla bean paste
Decoration: (see notes on quantities, below)
450 grams fresh blueberries, washed and dried (16 ounces)
300 grams fresh strawberries, washed, dried, and sliced (10 1/2 ounces)
170 grams fresh raspberries, washed and dried (6 ounces)
40 grams apricot preserves (2 tablespoons)
Instructions
Tart Shell:
Cut a disc of baking parchment to fit the bottom of an 8-inch fluted tart pan. Spray bottom with nonstick spray. Dust with flour.
In a large mixing bowl, whisk together flour, confectioner’s sugar, almond flour, and fine sea salt.
Add the butter and use your hands to rub it into the dry ingredients until the mixture resembles coarse breadcrumbs.
Form a well in the flour. Add the beaten egg and use a fork to work it into the flour.
Turn out onto countertop or a silicone rolling mat and use the heel of your palm to smear the mixture away from you, then gather it back together. Continue this motion 8-10 times, or until a soft, slightly sticky dough forms.
Flatten dough into a disc and place between two sheets of parchment. With a rolling pin, roll to 1/8-inch thickness. (Rolled dough should be wide enough to accommodate your tart pan, with a 1-inch border all the way around.)
Without removing the parchment, slide rolled dough onto a tray and refrigerate 30 minutes, or until cold to the touch.
Peel away one side of the parchment and flip, dough side down, onto prepared tart pan, allowing an equal overhang on all sides. Peel away remaining parchment.
With your fingertips, press dough into tart pan. Do not trim. Refrigerate 30 minutes, or until firm.
With a sharp paring knife, trim away excess pastry. Dock bottom with a fork or docking tool.
Refrigerate lined shell for at least 1 hour, or up to 24 hours.
When ready to bake, transfer refrigerated shell to the freezer and freeze 15 minutes. Meanwhile, preheat oven to 325° F / 162° C.
Bake tart shell for 25-30 minutes, or until golden brown. Set aside to cool while you prepare the pastry cream.
Pastry Cream:
Line a quarter sheet tray with a silicone mat.
In a large bowl, whisk together eggs, flour, cornflour, vanilla, and half of the sugar. Set aside.
In a medium saucepan, combine milk and remaining sugar. Warm over medium heat until steaming.
Temper hot milk into the beaten egg mixture, gradually pouring the hot milk into the egg bowl in a thin stream and whisking well after each addition. Do not to pour too quickly or add all of the milk at once.
Next, pour the entire mixture back into the saucepan. Cook over medium-low heat, stirring continuously with a whisk or rubbber spatula until the cream thickens, about 5-6 minutes.
Bring to a low boil. Boil for 1 minute, stirring continuously. Remove from heat.
With a clean spatula, spread pastry cream evenly over surface of prepared tray. Cover with clingfilm/plastic wrap and use your hands to pat the plastic so it directly touches the pastry cream.
Set tray aside and allow pastry cream to cool until lukewarm to the touch, about 20 minutes. Remove the clingfilm/plastic wrap and use a rubber spatula to scrape the cream into a clean mixing bowl.
With a clean whisk or an electric hand mixer, “knock back” the pastry cream by mixing until smooth and creamy, with no lumps remaining.
With a small stepped palette knife or rubber spatula, spread pastry cream into cooled tart shell.
Decoration:
Arrange berries on top of pastry cream in a decorative pattern.
Spoon apricot preserves into a small bowl. Microwave 15-20 seconds, or until fluid. (Alternatively, you can warm the preserves in a small saucepan on the stovetop.)
With a pastry brush, apply apricot jam to fruit.
Serve tart immediately, or refrigerate until ready to serve. Store leftovers in the refrigerator for up to 1 day.
Notes
I’ve provided berry quantities as a general guide. Precise amounts will vary depending on the size and type of berries you’ve chosen, and how you choose to arrange them on the tart. You might need a few more—or less—berries than indicated above.
If you have berries left over, save them for another recipe, like my mixed berry hand pies.
