Fruit Tart
Buttery crust, silky custard and fresh fruit — elegant, fresh and delicious, perfect for any occasion.
Bobbie's tips: use cold butter and minimal handling for a flaky crust; let the crust cool completely before adding the custard; chill the pastry cream well to get the best texture; use a variety of colorful, fresh, in-season fruit; apricot jam gives a beautiful shine, but you can also use a clear glazing gel. Variations: mini fruit tarts (use a muffin tin or small tart pans); chocolate crust (replace 2 tbsp flour with cocoa powder); citrus pastry cream (add 1 tbsp lemon or orange zest to the custard); berry tart (use a mix of your favorite berries); tropical tart (use mango, pineapple, kiwi and coconut); gluten-free (use a 1:1 gluten-free flour blend for the crust). Storage: refrigerate in an airtight container for up to 3 days; the baked tart crust can be frozen for up to 2 months — add the filling and fruit after thawing; thaw the crust at room temperature; best served chilled — do not freeze once assembled with custard and fresh fruit. Nutrition per slice (1 of 8), from Bobbie's card: about 310 calories, 18 g fat, 34 g carbohydrates, 18 g sugar, 5 g protein, 120 mg sodium.
Ingredients
For the tart crust
- 1¼ cups (160 g) all-purpose flour
- ½ cup (115 g) unsalted butter, cold and cubed
- ¼ cup (50 g) granulated sugar
- ¼ tsp salt
- 1 large egg yolk
- 2–3 tbsp ice water
For the pastry cream (custard)
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
For the topping
- Assorted fresh fruit (strawberries, kiwi, blueberries, raspberries, blackberries, oranges, etc.)
- 2–3 tbsp apricot jam or clear fruit glaze (for shine)
- 1 tbsp water
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Method
- 1
Make the tart dough: pulse the flour, sugar and salt. Add the cold butter and pulse until crumbly. Add the egg yolk and ice water, pulsing until the dough comes together. Form a disk, wrap and chill for 30 minutes.
- 2
Roll and bake: roll the dough on a lightly floured surface and press into a 9-inch tart pan with a removable bottom. Trim the edges, prick with a fork, line with parchment paper and pie weights. Bake at 375°F (190°C) for 15–18 minutes. Remove the weights and bake 5 more minutes until golden. Let cool completely.
- 3
Make the pastry cream: in a saucepan, heat the milk until just simmering. In a bowl, whisk the sugar, cornstarch, egg yolks and salt. Slowly whisk in the hot milk, then return to the saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from the heat, stir in the butter and vanilla. Transfer to a bowl, cover with plastic wrap (on the surface) and chill for at least 2 hours.
- 4
Fill the tart: spread the chilled pastry cream evenly into the cooled tart crust.
- 5
Arrange the fruit: arrange fresh fruit on top in your favorite pattern.
- 6
Glaze and chill: warm the apricot jam with the water until smooth. Brush over the fruit for a beautiful shine. Chill for at least 30 minutes before serving.
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Fruit Tart is printed in Bobbie's Desserts
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From Bobbie's “Bobbie's Recipe Cards (batch 11)”. Written up by Bobbie's Kitchen · Updated 26 October 2026