Festive Fruit Tart
Brighten up your dessert table with this stunning **Festive Fruit Tart**, a vibrant showstopper that's as delicious as it is beautiful. Featuring a buttery, golden tart shell filled with velvety homemade pastry cream, this tart is topped with an artful array of fresh, colorful fruits like strawberries, kiwis, blueberries, and optional mandarin orange slices. A glossy apricot glaze ties it all together, adding a refined touch and a hint of sweetness. Perfect for holidays, celebrations, or any special occasion, this elegant dessert combines approachable techniques with a visually striking presentation. Prep it in advance and let it chill for the ultimate make-ahead dessert that will dazzle your guests. Whether you're searching for a *fruit tart recipe*, a *holiday dessert idea*, or simply a way to showcase seasonal fruits, this recipe is a must-try!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 50 grams powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 500 milliliters whole milk
- 100 grams granulated sugar
- 3 large egg yolks
- 30 grams cornstarch
- 1 teaspoon vanilla extract
- 25 grams unsalted butter (for pastry cream)
- 200 grams strawberries
- 2 kiwis
- 100 grams blueberries
- 100 grams mandarin orange slices (optional)
- 3 tablespoons apricot jam
- 1 tablespoon water (for glaze)
Instructions
1. Make the tart crust: In a large bowl, whisk together the all-purpose flour and powdered sugar. Add the cold, cubed butter and rub it into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs.
2. Add the egg yolk and cold water to the mixture. Mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
3. Preheat your oven to 180°C (350°F). Roll out the chilled tart dough on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
4. Prick the bottom of the crust with a fork, then line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and bake for an additional 10 minutes, or until golden brown. Set the tart shell aside to cool completely.
5. Make the pastry cream: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
6. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble.
7. Remove from heat and stir in the vanilla extract and butter until smooth. Transfer the pastry cream to a bowl, cover it with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and let it cool completely.
8. Assemble the tart: Once the tart shell and pastry cream have cooled, spread the cream evenly into the crust. Arrange the sliced strawberries, kiwi, blueberries, and mandarin orange slices decoratively on top.
9. Make the apricot glaze: In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Brush the glaze gently over the fruit to give it a shiny finish.
10. Chill the tart in the refrigerator for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 472.2 g | 172% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 262.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 839 mg | 65% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2064 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
