Fresh Fruit Tart Recipe

Fresh Fruit Tart Recipe

A stunning, elegant, and super impressive addition to any summer party!

Made with a smooth custard filling surrounded by a crispy tart crust and topped with gorgeous glazed fruits, this fresh fruit tart recipe is surprisingly easy to prepare! If you’re like me, always craving French pastries, but none are available nearby, you will LOVE this recipe! I’ve been making it since I moved to Texas, and it’s always been a hit at any summer party, especially the 4th of July!

The wonderful thing about this dessert is saving time by making the crust and custard ahead of time!  —Learn more about these delicious and useful French ingredients below!

Fresh Fruit Tart Recipe
A Fruit Tart made with French pastry cream, tart crust, and fresh seasonal fruits: strawberries, mangos, raspberries, and blueberries.

The Crust – La Pâte Sucrée

La pâte sucrée is a sweetened pastry crust in many classic French pastries. In this recipe, this crust will be the base of our tart. I usually make it 24 hours ahead of time or store it in the freezer for up to two months! It comes in handy when I want to quickly whip up something fancy for guests quickly; it tastes incredibly flavorful that no one will believe you made it at home!

Strawberry Tart
An elegant Strawberry tart made with French pastry cream and tart crust

The Pastry Cream – la Crème Pâtissière

The pastry cream, or crème pâtissière, is a creamy and rich custard filling used in several French desserts. It’s versatile, delicious, and super easy to make. Therefore, I usually make it a few hours ahead and stick it in the fridge until it’s all ready to assemble. It tastes amazing in this recipe, but I’ve also used it to make mille-feuilles (Napoleon) and other desserts. You may get creative and substitute coconut milk to add an exotic flavor to your coconut, mango, or pineapple tart; you can’t go wrong with this filling!

Fruit Tart
A classic fruit tart decorated with strawberries, kiwi, and grapes. I brushed the crust with dark chocolate to create a balanced bittersweet flavor.

Fresh Fruit Tart Recipe – Fun Variations!

A classic French fruit tart is usually made with various fruits: kiwis, strawberries, blueberries, etc. However, you can be creative and use whichever fruits you have according to the season, occasion, or taste! You have full creative control to select your colors, textures, and flavors! The options are limitless, and your tart will taste amazing no matter what fruits you pick!

To add a beautiful, balanced, and bittersweet touch to the refreshing taste, you may brush your crust with dark chocolate! Melt some dark chocolate, brush it over the cooked room-temperature crust, and refrigerate until chilled. Next, spread the pastry cream over the top and decorate it with glazed fruits. An absolute delight!

My favorite variation, however, is the 4th of July celebration tart! I love playing with the berries while designing the American flag, mainly sampling most fruits while cutting or decorating! You’ll see, you won’t resist!

Bon Appétit!

Fresh Fruit Tart
Fruit tart featuring the American Flag! It’s decorated with strawberries, blueberries, and freshly made whipped cream.

Fruit Tart

Fresh Fruit Tart Recipe

Laila Benjelloun Bailey
Made with a smooth custard filling surrounded by a crispy tart crust and topped with gorgeous glazed fruits, this fresh fruit tart recipe is surprisingly easy to prepare!
Prep Time 40 minutes
Cook Time 35 minutes
Cooling/Chilling Time 2 hours 15 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine French
Servings 6 people


For the Pastry Cream (la crème pâtissière):

  • 2 cups whole milk (almond milk may be substituted)
  • 1/2 cup granulated sugar
  • 1/4 corn starch (I use Maizena)
  • 2 egg yolks
  • 1 egg
  • 2 Tbsp unsalted butter
  • 1-1/2 tsp vanilla extract

For the Sweet Tart Crust (la pâte sucrée):

  • 1-1/2 cup all-purpose flour
  • 4 oz chilled unsalted butter
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1 egg yolk
  • 2-4 Tbsp cold water as needed

Fruits to Taste:

  • 2 cups strawberries (halved, sliced, or whole)
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup mangos (sliced)

For the Glaze:

  • 1 Tbsp strawberry jam (or apricot)
  • 1 tsp water


Make the Filling

  • Combine milk and 1/4 cup of sugar in a medium-sized saucepan, occasionally stirring until the sugar is dissolved and the mixture simmers. Remove from heat and set aside.
  • Meanwhile, whisk together egg yolks, egg, and the remaining 1/4 cup of sugar in a separate bowl. Gradually add the corn starch, and whisk until it's all combined (about 1 minute).
  • Slowly pour 1/2 cup of warm milk into the egg mixture while whisking continuously. This is to temper your eggs and prevent them from cooking.
  • Pour the egg/milk mixture back into the saucepan with the remainder of the milk. Cook on medium-low heat, whisking continuously until the cream is thick.
  • Remove the cream from the heat. Add butter and vanilla extract, and stir until it's combined.
  • Pour the hot custard into a bowl. Place a plastic wrap directly against the surface of the cream to avoid crust. Refrigerate until completely chilled, about 1-2 hours, at least.

Make the Crust

  • In a large bowl, whisk together the flour, salt, and sugar.
  • Cut the chilled butter cubes into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs. If a pastry blender isn't available, you may use your fingertips.
  • Add the egg yolk, and mix with your hands to form the dough.
  • Add 2 Tbsp chilled water to form the dough into a disc. Flatten the disk, cover it with plastic wrap, and refrigerate for one hour. If you're not making the tart the same day, you may refrigerate the dough up to 24 hours ahead or stick it in the freezer for up to 2 months.
  • Roll chilled dough into an 11" disc and transfer it to a 9" tart pan. Prick your dough with a form multiple times.
  • Place parchment paper over the top and fill with pie weights. If pie weights aren't available, dry beans will work just as fine. Make sure parchment paper is large enough to lift it and the weights from the crust later easily. Refrigerate for 15 minutes.
  • Place the tart pan in the middle rack of a preheated 375 F oven and cook for 15-20 minutes, or until edges start turning light brown. Next, remove the parchment paper and weights, and cook for 5-10 minutes until golden brown. Total time in the oven should not exceed 25 minutes.
  • Allow the tart crust to cool before assembling.

Assemble the Tart

  • Place the strawberry jam and water in a small saucepan over low heat, occasionally stirring, until melted. Set aside and allow it to cool. Meanwhile, wash and cut the fruits.
  • Spread the pastry cream over the tart crust. You may use a spatula to spread it evenly. Arrange the fruits over the top in the pattern of your choosing.
  • Lightly brush the top of the fruits with the glaze, and store in the refrigerator until ready to serve.


  • Crust and pastry cream may be prepared ahead to save time.
  • Assembly time only takes a few minutes.
  • Refrigerate the assembled tart until it’s ready to serve. Because this is a fresh fruit tart, it is best enjoyed the same day it is made.
Keyword creme patissiere, fruit tart, mixed fruit tart, pastry cream, tarte aux fruits

Looking for more berry desserts? Check these delicious lemon blueberry muffins out!
Lemon Blueberry Muffins
These lemon blueberry muffins are moist, fluffy, and DELICIOUS! Just enough lemon to add a fresh flavor and a hint of white chocolate to complement the blueberry flavor beautifully!
Check out this recipe
Lemon Blueberry Muffins

Did you make this fruit tart? Tag @petitapron on Instagram and show us how it turned out for you!

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