Fruit Tart with Vanilla Custard

The first time I made a fruit tart, I was terrified my custard would curdle. I stood over that stove, whisking until my arm actually ached, convinced something would go wrong. When it finally thickened into that silky, velvety perfection, I might have done a little victory dance in my kitchen. Now it is my go-to dessert when I want to make something that looks impressive but tastes even better.

I brought this tart to a summer dinner party once, and my friend Sarah literally gasped when I walked in with it. Something about that ring of colorful fruit against the golden pastry just makes people happy before they even take a bite. The best part was watching everyone try to guess the secret ingredient in the custard (it is patience and lots of whisking).

Ingredients

• All-purpose flour: The backbone of your tart shell, providing structure and that satisfying crunch
• Cold unsalted butter: Must be cold to create those flaky layers we love in a good pastry
• Powdered sugar: Dissolves beautifully into the dough for a tender, sweet crust
• Salt: Just enough to balance the sweetness and enhance all the flavors
• Egg yolk: Adds richness and helps bind the dough together
• Cold water: Bring the dough together slowly, adding just enough to make it cohere
• Whole milk: Full fat makes the silkiest, most luxurious custard
• Granulated sugar: Sweetens the custard without overpowering the vanilla
• Vanilla bean: Freshly scraped seeds give those gorgeous specks and intense flavor
• Egg yolks: The thickening magic that transforms milk into creamy custard
• Cornstarch: Ensures your custard sets properly and holds its shape
• Unsalted butter: Whisked in at the end for an unbelievably smooth finish
• Assorted fresh fruit: Choose what looks vibrant and seasonal, this is your moment to be an artist
• Apricot jam: The secret to that professional glossy shine on your fruit
• Water: Thins the jam just enough to brush easily over the fruit

Instructions

Make the tart shell dough:

Pulse the flour, powdered sugar, and salt in a food processor until combined, then add the cold butter and pulse until the mixture looks like coarse crumbs. The butter should still be visible in small pieces.

Bind the dough:

Add the egg yolk and pulse briefly, then drizzle in cold water one tablespoon at a time, pulsing after each addition until the dough just starts to come together when pressed.

Chill the dough:

Turn the dough out onto a floured surface, gather it into a disk, wrap tightly in plastic, and refrigerate for at least one hour. This resting period is crucial for preventing shrinkage during baking.

Blind bake the shell:

Preheat your oven to 350°F and roll the chilled dough to fit a 9-inch tart pan, pressing it gently into the corners and trimming any excess. Prick the base all over with a fork, line with parchment paper, and fill with pie weights before baking for 15 minutes.

Finish the shell:

Remove the weights and parchment paper, then return the shell to the oven for another 10 minutes until the bottom is golden brown and completely cooked through. Let it cool completely in the pan.

Heat the milk:

Warm the milk in a saucepan with the vanilla bean and its seeds (or vanilla extract) until it just begins to simmer. You want it hot but not boiling, with tiny bubbles forming around the edges.

Prepare the egg mixture:

Whisk the egg yolks, sugar, and cornstarch in a medium bowl until completely smooth and pale yellow, with no visible cornstarch lumps remaining.

Temper the eggs:

Slowly whisk about one cup of the hot milk into the egg mixture, pouring in a thin stream while whisking constantly. This gradual warming prevents the eggs from scrambling.

Cook the custard:

Pour the warmed egg mixture back into the saucepan and cook over medium heat, whisking constantly and thoroughly, until the custard thickens and large bubbles burst through the surface.

Cool the custard:

Remove from heat and whisk in the butter until completely smooth, then transfer to a bowl and press plastic wrap directly onto the surface. Chill for at least one hour until completely cold.

Fill the tart:

Spread the cooled custard evenly into the tart shell using an offset spatula, creating a smooth surface for your fruit arrangement.

Arrange the fruit:

Place your fresh fruit on top of the custard in any pattern that makes you happy, working in concentric circles or rows. This is where you can be creative and make it beautiful.

Make the glaze:

Warm the apricot jam with the water in a small saucepan until melted and smooth, then strain through a fine mesh sieve if you prefer a completely clear glaze.

Glaze and chill:

Brush the warm glaze gently over the fruit using a pastry brush, then refrigerate the entire tart for at least one hour to set everything properly before slicing.

Save

My daughter helped me arrange the fruit on this tart last spring, and she took her job so seriously, carefully placing each strawberry at the perfect angle. When we served it, she beamed like she had invented dessert itself. Those are the kitchen moments that stick with you long after the last crumb is gone.

Choosing Your Fruit

I have learned that the prettiest tarts come from fruit that is perfectly ripe but still firm enough to hold its shape when sliced. Soft fruit can work beautifully too, just place it gently and maybe avoid thin slices that might wilt. Think about colors that contrast beautifully against the pale yellow custard.

Working with Vanilla Beans

There is something so satisfying about splitting a vanilla bean and scraping out those tiny seeds, and the difference in flavor is remarkable. If the bean seems dry, soak it in the warm milk for ten minutes before scraping to soften it up. After scraping, toss the pod into your sugar container for vanilla infused sugar.

Make Ahead Strategy

The beauty of this tart is that both components can be prepared a day in advance, making assembly quick and stress free before your gathering. The tart shell stays crisp for days if stored properly, and the custard actually benefits from an overnight rest in the refrigerator.

• Wrap the cooled tart shell tightly in plastic wrap at room temperature
• Store the custard in the refrigerator with plastic wrap pressed directly on the surface
• Assemble with fruit no more than four hours before serving for the best texture

Save

Every time I slice into this tart and see those perfect layers of crisp pastry, creamy custard, and jewel like fruit, I am reminded why baking is worth the effort. Enjoy every beautiful bite.

Recipe FAQs

→ How is the tart shell prepared?

The tart shell is made by pulsing cold butter with flour, powdered sugar, and salt until coarse crumbs form, then combined with egg yolk and water to form dough. It is chilled before rolling out and blind baked to a golden finish.

→ What makes the custard smooth and creamy?

The custard uses whole milk, egg yolks, sugar, and cornstarch whisked and cooked gently until thickened, then finished with butter for a rich, silky texture.

→ Can the tart be made ahead of time?

Yes, both the tart shell and custard can be prepared and chilled ahead. Assemble with fresh fruit and glaze just before serving for best results.

→ What fruits work best on this tart?

Seasonal fruits like berries, kiwi, peaches, nectarines, and grapes provide color and flavor, but feel free to mix according to preference.

→ How is the shiny glaze made?

Apricot jam is gently warmed with water and strained if needed, then brushed over the arranged fruit to add shine and subtle sweetness.

→ Are there allergen concerns with this dish?

This tart contains wheat gluten, eggs, and dairy. Variations including nuts should be noted for allergies.