Mastering Fruit Tarts
A proper fruit tart balances the snap of a butter-rich crust against the silkiness of thickened cream. It is a structure of contrasts, meant to be assembled shortly before serving to keep the pastry from softening.
Temperature control is your primary ingredient.
If the butter in your dough melts before the tart hits the oven, you lose the flaky structure. Work quickly and keep your workspace cool.
- 9-inch fluted tart pan with a removable bottom
- Rolling pin
- Heavy-bottomed saucepan
- Fine-mesh sieve
- Pastry brush
What goes in.
- 1.5 cupsall-purpose flour
- 0.5 cupchilled unsalted butter, cubed
- 0.25 cuppowdered sugar
- 1large egg
- 1.5 cupswhole milk
- 3egg yolks
- 0.33 cupgranulated sugar
- 2 tbspcornstarch
- 2 cupsassorted fresh berries and sliced stone fruit
- 0.25 cupapricot preserves
Setting the Shell
Line the chilled dough with parchment and fill it completely with pie weights or dried beans. This keeps the sides from collapsing and ensures a flat base for your cream.
The method.
Prepare the dough
Pulse flour, sugar, and butter until it resembles coarse sand. Add the egg and mix until it just comes together. Form into a disk, wrap, and chill for at least one hour.
Roll and shape
Roll the dough on a lightly floured surface to 1/8-inch thickness. Drape it over the tart pan, pressing gently into the fluted edges. Trim the excess. Freeze for 20 minutes before baking.
Blind bake
Bake at 375°F (190°C) with weights for 15 minutes. Remove weights and bake for another 10 minutes until the crust is pale gold. Cool completely.
Cook the pastry cream
Whisk yolks, sugar, and cornstarch. Slowly temper with hot milk, then return to the pan over medium heat. Whisk constantly until it thickens into a heavy custard. Strain through a sieve into a bowl, cover with plastic film touching the surface, and chill.
Assemble
Spread the cooled pastry cream into the shell. Arrange fruit in concentric circles. Heat preserves with a teaspoon of water, strain, and brush lightly over the fruit.
Other turns to take.
Lemon Curd Base
Replace pastry cream with a sharp lemon curd for a brighter, more acidic profile that cuts through rich crusts.
Almond Frangipane
Spread a thin layer of almond cream into the shell before blind baking for a nutty, dense base.
When it doesn't go to plan.
Always strain your pastry cream to ensure a glass-smooth texture.
If the dough feels sticky or elastic while rolling, put it back in the fridge for ten minutes.
Dry your fruit thoroughly on paper towels before arranging; excess water will turn your crust soggy within an hour.
The ones that keep coming up.
Why did my crust shrink?
The dough was likely stretched when placed in the pan. Let the dough relax in the fridge after shaping, and ensure you aren't pulling it down the sides of the pan.
Can I make this the day before?
The crust and pastry cream can be made a day ahead, but assembly should happen no more than two hours before serving to maintain the integrity of the pastry.
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