Fresh Fruit Tart with Crème Pâtissière

Want to make a effortlessly chic showstopper dessert? If so I have the recipe perfect for you to try out and it looks as though it was made and decorated in a Patisserie. I thought I would share this amazing fresh fruit tart with my favourite recipe for Crème Pâtissière. It’s light, super indulgent and definitely up your street if you love fruity, summery desserts. Enjoy and have a great weekend!

fresh fruit tart

fruit tart slice

pastry making

creme patisserie

Sweet Shortcrust Pastry (Pâte Sucrée)-

250g of plain flour + more for dusting

120g of unsalted butter, chilled and cut into smallish cubes

80g of caster sugar

1 teaspoon of lemon zest

Good splash of pure vanilla extract

1 large egg

Easy Crème Pâtissière-

500ml of whole milk

Good splash of pure vanilla extract

2 large free-range eggs, at room temperature

100g of caster sugar

50g of strong flour

16g of custard powder

For the Crème Diplomat-

150ml of double cream, lightly whipped to soft peaks 

Topping/Decoration-

Fresh fruit, anything you like: fresh strawberries, raspberries, blueberries, kiwis…

1 tbsp of apricot jam, boiling hot for glazing tart

fruit tart

Method- 

1. To make the pastry: Sieve the flour into a large mixing bowl. Add the chilled, cubed butter and using your fingertips rub the butter into the flour until you have a light, airated breadcrumb mixture. Add the lemon zest and sugar and mix through. Now add the egg and vanilla and mix until you have soft dough. Wrap in cling film and place in the fridge to chill for 30 minutes.

2. To line the tin, lightly dust a clean work surface with a little flour. Roll the pastry out, rotating the dough on each turn, until you have a round piece of pastry about a pound coin thickness. Preheat your oven to 180 degrees C Fan. Wrap the pastry up onto the rolling pin and gently place into the tin. Press in fully, making sure the sides are fully compact. Prick the base with a fork, then line the pastry case with parchment paper and baking beans. Blind bake in the preheated oven for 15 minutes, then remove the paper and beans and bake for a further 5 minutes or until the pastry is coloured. Leave to cool completely.

3. For the Crème Pâtissière: Boil the milk and vanilla gently in a saucepan. In a separate bowl, whisk the eggs and sugar  until smooth. Sift in the flour and custard powder and whisk until smooth. Pour half the boiling milk and whisk, then return the custard mix back to the remaining milk on the hob. Stir until you have a really thick mixture. Then spread out into a tray, cover with cling- to prevent a skin forming and leave in the fridge until cold.

4. When your ready to construct the tart, in a mixing bowl add all the creme pat. Then gently fold in the whipped cream. Spread this mixture into the prepared pastry case. Then top with any fruit you like- I went for an assortment of different berries. Then glaze with the boiling apricot jam. Serve chilled.

 

Thanks for reading and enjoy your weekend! jess

 

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121 thoughts on “Fresh Fruit Tart with Crème Pâtissière

    • Thank you Sini! It really was the taste of Summer, full of all those delicious berries and fresh fruit. Went down really well- almost been completely devoured. 🙂

  1. Pingback: Fiesta Friday #16 | The Novice Gardener

  2. Oh, this looks incredibly delicious! Nice presentation of a wonderful Spring dessert. Thanks for sharing. Pinning…:)

  3. Yum, Jess! This is a showstopper, indeed. Also happens to be one of my all time favorite desserts. When I was younger and living at home, and my mom asked what cake I wanted for my birthday, I would answer “fruit tart.” 🙂 Now I can make my own with your recipe!

    • Hi Ngan! Fruit tart has always been my favourite dessert, light, fresh and super summery! So nice that you’re Mum made you fruit tart for your birthday- I would pick this over cake any day! 🙂 Hope you’re having a great weekend! xx

  4. A fresh fruit tart has been on my baking list for years, yet, I still never got around to making one! This looks beautiful! Everything looks so delicious~

    • Thanks Lynna! This had been down on my baking list since last Summer, and I finally got round to making it! The hot weather this weekend gave me the perfect excuse! Really pleased you like the recipe! 🙂 xx

  5. Pingback: Fresh Fruit Tart with Crème Pâtissière | homethoughtsfromabroad626

  6. I love fruit tarts and yours is beautiful! They may be easy for you, but I’m pretty sure I wouldn’t be able to cut the fruit as nicely.

    • Thank you Tiffany! You’d be perfectly fine- I’m really bad at cutting things up neatly (i.e fruit!) and making them look pretty! The tart looks very rustic, but that’s what I like about it the most! It also tasted really light and summery! 🙂 xx

  7. Heck yes I want to make an effortlessly chic showstopper dessert! This is one gorgeous tart, lady!

    • Thank you Elizabeth! All your desserts and bakes always look like showstoppers! Really happy you like the tart, hope you’re having a great weekend! 🙂 xx

    • Thank you Mary Frances! That’s exactly what I love about this recipe, it’s super fresh and tastes so Summery! Really pleased you like the recipe. Hope you’re having a great weekend! 🙂 xx

  8. What a nice tarte! It looks so fresh and glamour! I want to try it! I hope you had a nice weekend, here sunshine was back 🙂

  9. No reason to go the a patisserie anymore if you can bake such a beauty! I’m so bad at decorating cakes but I think that if I copycat your decoration with care I can finally present something nice… love it!

  10. You always make the most beautiful desserts, Jessica. This literally looks as if you bought it from a real French patisserie (or Marks and Spencers!) A great save-for-later recipe!

  11. This tart looks absolutely perfect! It is so beautiful and I love the fresh fruit. I just got a tart pan and am gearing up to put it to good use.

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