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Fresh Fruit Tart Recipe-20547

Photo by: Maren Caruso
Comments: 0


A buttery tart crust topped with cool pastry cream and a variety of shining jewel-colored fruit is always a crowd-pleaser, welcome at every occasion. Tropical fruits—mangoes, kiwis, and pineapple—taste especially good to me after seafood.

You can use any fruit you like for this tart. If you want to make it with just blueberries and strawberries for the Fourth of July, go for it, just be sure whatever fruit you use is picture-perfect and ripe.

Yield: Serves 8-10


For the Dough:

  • 1¾ cups all purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 10 tablespoons chilled unsalted butter, cut into pieces
  • 1 large egg yolk
  • 3 tablespoons cold water
  • Vegetable oil for greasing

For the Pastry Cream:

  • 3 large egg yolk., lightly beaten
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • ½ vanilla been, split lengthwise

  • 2/3 cup apricot preserves
  • 2 teaspoons Cointreau or Grand Marnier (optional)
  • 3 kiwis, peeled and thinly sliced
  • 1 ripe mango, pitted, peeled, and thinly sliced (see Notes)
  • ¼ fresh pineapple, peeled, cored, and thinly sliced
  • 10 blackberries
  • 10 raspberries
  • 10 strawberries, thinly sliced


To make the dough, in a food processor fitted with the metal blade, combine the flour, sugar, and salt and pulse just a few seconds to blend. Add the chilled butter pieces and process for 1 minute or less, until mixture is the consistency of a coarse meal. Whisk together the egg yolk and water in a small bowl. Pour the egg mixture into the feed tube of the processor. As the egg mixture moistens the dry ingredients, pulse steadily until the dough gathers into a ball and all of the liquid is incorporated. Remove the dough from the processor, flatten into a disk about 1-inch thick, and wrap in plastic. Refrigerate for 1 hour.

Preheat the oven to 375°F.

With a rolling pin, oil out the dough on a lightly floured work surface into a 14-inch round. Drape over an 11-inch round tart pan with a removable bottom and gently push the dough into the bottom and up the sides of the pan. Trim the top edge of the tart by running the rolling pin over the edge of the pan. Cover with plastic wrap and chill for at Least 15 minutes. Lightly oil a sheet of aluminum foil. Fit the foil gently into the chilled crust, oil side down. Fill the pan with pie weights or dried beans over the foil and bake until the sides of the crust are set, about 15 minutes. Remove the foil and beans. Continue to bake until the crust is golden, about 5 to 8 minutes longer, piercing it with a fork if bubbles form. Transfer to a wire rack and let cool completely.

To make the pastry cream, with a whisk or an electric mixer, beat the egg yolks with the sugar and cornstarch in a bowl until thick and well blended. Set aside. Place the milk in a heavy saucepan over medium heat. Scrape the seeds from the vanilla bean with the tip of a knife and add to the milk, along with the scraped bean husk. Bring to a simmer and remove from the heat. Slowly add a few spoonfuls of the hot milk into the yolk and sugar mixture, whisking vigorously to temper the eggs (see Notes). Gradually add the remaining hot milk mixture, mixing constantly. Return the mixture to the saucepan and whisk over medium heat until it thickens and comes to a simmer. Simmer for 1 minute, stirring all the while. Pour the pastry cream into a clean bowl. Press plastic wrap onto the surface to prevent a skin from forming and refrigerate for 3 hours, or until thoroughly chilled. (If you’re short on time, see Notes.)

To make the tart’s glaze: Put the apricot preserves in a small, heavy saucepan. Stir over low heat until melted. Transfer to a food processor and puree until smooth. Strain the puree through a fine-mesh sieve into a bowl.

To assemble the tart, with a pastry brush, apply about one-third of the strained apricot jelly evenly over the bottom surface of the prebaked crust. Remove the pastry cream from the refrigerator and soften by mixing with a spoon. Taste the pastry cream, and if you like, add the Cointreau. Spread all of the pastry cream evenly over the brushed layer of jelly. Arrange the cut fruit and berries decoratively over the pastry cream, alternating colors and textures. Rewarm the remaining apricot puree and brush lightly over the fruit. Chill the tart until ready to serve.


Tempering means to add a few spoonfuls of the hot liquid into the egg mixture while whisking vigorously. Add the remaining hot liquid slowly. Whisking constantly to keep the eggs from hardening or scrambling.

To speed up the chilling process, make an ice bath by filling a large bowl with ice and water. Place the bowl of pastry cream in the ice bath and stir it about every 5 minutes until thorough chilled. Use immediately or store in the refrigerator.

I’ve found the easiest way to cut a mango is to cut a fat slice off each flat side, moving your knife parallel to the broad side of the pit inside. You’ll have mango thirds, with the two outer thirds free of the pit. With a sharp knife cut a checkerboard pattern in the flesh off the two outer thirds, slicing first in one direction and then the other without cutting through the skin. Then flip the mango piece inside out so the cut side is curving outward. You’ll find the cross hatching you’ve done makes the chunks stand out so they’re easy to cut away from the skin with a knife.

© 2004 Catherine Cora

Note from Cookstr's Editors

Nutritional information is based on 10 servings, but does not include vegetable oil for greasing.


Nutritional Information

Nutrients per serving (% daily value)

383kcal (19%)
84mg (4%)
15g (23%)
8g (42%)
117mg (39%)
149mcg RAE (5%)
48mg (80%)
66mg (7%)
2mg (9%)

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