Italian Fresh Fruit Tart
Indulge in the vibrant flavors of Italy with this Italian Fresh Fruit Tart, a stunning dessert that combines crisp, buttery pastry, velvety vanilla custard, and an array of colorful fresh fruits. Perfectly balanced in texture and sweetness, this tart showcases a golden, flaky crust as the base, filled with a luxuriously smooth custard made from scratch. Topped with an artistic arrangement of strawberries, kiwi, blueberries, and more, this dessert dazzles both the palate and the eye. A delicate apricot glaze gives the fruit a luminous finish, sealing in freshness. Ideal for celebrations or as a crowd-pleasing treat, this fruit tart is as much a feast for the senses as it is easy to prepare. Whether you're channeling your inner pastry chef or treating loved ones, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 100 grams Granulated sugar
- 2 Egg yolks
- 1 tablespoon Cold water
- 500 milliliters Whole milk
- 4 Egg yolks (for custard)
- 120 grams Granulated sugar (for custard)
- 40 grams Cornstarch
- 1 teaspoon Vanilla extract
- 400 grams Fresh fruits (e.g., strawberries, kiwi, blueberries, raspberries)
- 3 tablespoons Apricot jam
- 1 tablespoon Water (for glaze)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan with butter and set aside.
To prepare the crust, mix the all-purpose flour and granulated sugar in a large bowl. Add the cold, cubed butter and rub it into the dry ingredients with your fingers until the mixture resembles coarse breadcrumbs.
Add the egg yolks and cold water to the mixture, then mix until it forms a cohesive dough. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
After chilling, roll out the dough on a lightly floured surface and gently press it into the tart pan. Trim any overhanging edges and prick the base with a fork.
Line the crust with parchment paper and fill with baking weights or dry beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for 10 more minutes until lightly golden. Let cool completely.
To make the custard, heat the milk in a saucepan over medium heat until it just starts to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Slowly pour the warm milk into the egg yolk mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into custard. Remove from heat and stir in the vanilla extract.
Pour the custard into a clean bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and allow it to cool completely in the refrigerator.
Once the tart shell and custard are both cool, pour the custard into the shell and spread it evenly with a spatula.
Wash and prepare the fresh fruits by slicing as needed. Arrange the fruits decoratively on top of the custard, starting from the outer edge and working inward.
For the glaze, heat the apricot jam and water in a small saucepan over low heat until smooth. Brush the glaze gently over the fruits to give a shiny finish.
Refrigerate the tart for at least 1 hour before serving to allow the custard to set. Slice and enjoy!
Nutrition Facts
Calories |
3812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1444 mg | 481% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 559.7 g | 204% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 317.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 844 mg | 65% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1687 mg | 36% | |
*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.
