✶French Fruit Tart ✶
Making and baking Tart maybe a little intimidating, but at the end the results are rewarding. This French fruit tart is so decadent, elegant and light, filled with crème patisserie and topped with sweet and sour fruits.
🔘Ingredients:
For the pastry
153g all purpose flour
92g cold butter(cubed)
1/4 tsp fine salt
2 tbsp sugar
1 egg (beaten)
🔘For Crème Patisserie (may not use all)
300ml double cream
200ml whole milk
1 tsp vanilla extract
4 egg yolks (reserve 1 white for brushing the pastry)
80g caster sugar
2 tbsp all purpose flour
🔘Fruits
4-5 strawberries (halved)
1 kiwi (sliced)
Raspberries
Blueberries and Mango (sliced)
🔘Simple Syrup
200g sugar
100g water
2 tsp lemon juice
🔘Prep and baking process:
Preheat oven to 360F/180C. Sift the flour in a large bowl, add the butter and rub in until it’s well distributed. Mix in sugar and salt, then add the beaten egg and bring the mix together into a ball. Flatten the dough, wrap in plastic wrap and chill for at least an hour in the fridge. Take out from the fridge 15 minutes before rolling out.
While your dough is chilling, pour the cream, vanilla extract and milk in a medium pan on a medium heat and bring to simmer.
In another bowl place the egg yolks, add sugar and flour. Whisk well until combined, then pour slowly the hot liquid on to the egg mix, whisking all the time. From the bowl pour back into the pan, by constantly whisking, heat the mixture, until the custard thickens, then take off the heat, transfer to a bowl and cover with plastic wrap from the top (will prevent from crust appearing). Set aside to cool.
On a lightly floured surface, roll the dough into a circle that is 4-5 centimetres larger than the tart pan you are using. Roll dough to be about 1.5mm thick (not too thick and not too thin).
Place dough into a greased and floured tart tin (with a removable bottom) and use a sharp knife to trim the excess dough from the sides so that the pastry fits the tart pan. Place tart pan in the freezer until the dough is firm, about 15-20 min. After 20 minutes take out tart, line it with baking paper and baking beans (make sure they come right up the sides to support the pastry). Put in the oven for 20 min or until lightly golden on top. Remove the paper and beans, then bake for another 5 minutes to brown the base.
Turn down the oven to 300F/150C. Brush a little over the base of the tart with egg white (previously beaten), then return it to the oven for additional 2 minutes to seal. Take out and let it cool completely.
Remove the pastry case from the tin and put on a serving plate. Fill with the crème patisserie with piping bag (for equal distribution). Place fruits on top ( start by placing blueberries, strawberries,kiwi,raspberries, blueberries mango and repeat again until you reach the corner of the tart). Use a pastry brush to glaze the tart with the simple syrup to shine. Chill for 30 minutes before serving. Serve and Enjoy!♥️
I remember the first time I tried to make a French fruit tart; I was so nervous! But trust me, with a few simple tricks, you can create a showstopper that looks and tastes like it came from a fancy patisserie. This recipe is fantastic, but I've learned a few extra tips along the way that really make a difference. My Top Tips for a Perfect Tart Crust: The crust is the foundation, and no one wants a soggy bottom! I always make sure my butter is really cold and I handle the dough as little as possible. Overworking it develops the gluten too much, making it tough. When you're rolling it out, try to work quickly. Chilling the dough twice – once after mixing and again in the tart pan before baking – is crucial. This helps prevent shrinkage and keeps the crust tender and flaky. And those baking beans? Don't skip them! They're game-changers for blind baking, ensuring an even bake without bubbles. I’ve even used dried beans or rice as a substitute when I couldn’t find proper baking beans. Remember to prick the bottom of the crust with a fork before blind baking; this lets steam escape and prevents puffing. Mastering the Crème Patisserie: Ah, the heart of the tart! Crème patisserie can seem daunting, but it's all about technique. When you're tempering the egg yolks, pour the hot milk mixture in slowly while whisking continuously. This prevents the eggs from scrambling. Once it's back in the pan, keep whisking until it thickens. It will feel like forever, then suddenly it’s perfect! And the plastic wrap directly on the surface? That’s my secret weapon against a skin forming. Trust me, it makes a huge difference for a silky-smooth cream. If you find your custard is too thick, a splash of milk or cream and a quick whisk can usually bring it back to life. Creative Fruit Ideas & Seasonal Swaps: While strawberries, kiwi, raspberries, blueberries, and mango make a beautiful combination, don’t feel limited! This tart is incredibly versatile. In summer, I love using fresh peaches, nectarines, and blackberries. For a more autumnal feel, thinly sliced plums or figs work wonderfully. Just make sure your fruits are ripe but firm enough to hold their shape. Sometimes I’ll lightly brush fruits like apples or pears with a little lemon juice to prevent browning. The simple syrup glaze not only adds shine but also seals the fruit, keeping it fresh longer and adding an extra touch of sweetness. Making Ahead & Storing Your Tart: One of the best things about this French fruit tart is that parts of it can be made in advance. I often prepare the pastry dough a day or two before and keep it wrapped in the fridge. The crème patisserie can also be made a day ahead and stored in an airtight container with plastic wrap touching the surface. Assemble the tart just a few hours before you plan to serve it to ensure the freshest fruit and crispest crust. Once assembled, it's best enjoyed on the same day, but if you have leftovers, cover it loosely and refrigerate for up to 2 days. The crust might soften a bit, but it will still be delicious! Baking this tart is truly a labor of love, but the smiles it brings to faces make every step worth it. Don't be afraid to experiment and make it your own!
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