Easy Summer Fruit Tart Recipe

Easy Summer Fruit Tart Recipe

summer fruit tart recipe

Here’s a really easy fruit tart recipe that is great for all the seasonally fresh berries in the summer. (Don’t despair if you are reading this blog post in the winter, as frozen strawberries, raspberries, and blueberries are always waiting for you in the freezer section.)

Tart Pastry Shell Recipe
1 1/4 cups of flour
1 tablespoon of sugar
1/4 teaspoon salt
1/2 cup of butter chilled
2 tablespoons of ice cold water

Mix flour, sugar and salt in a bowl. Cut the butter into the flour mixture then using your fingers, roll the butter pieces into the flour until they are the size of small peas. Place the bowl into the freezer for 5 mins. Meanwhile fill a cup with ice and add water. Take the bowl out of the freezer and add 1 tablespoon to the flour mixture, mix with hands, then add 2nd tablespoon and mix. Slowly form a ball with the flour mixture. If it is too flakey, carefully add a 1/2 tablespoon of water at a time while mixing with the flour mixture after each addition. Finally roll out the flour pastry onto a clean floured surface. Transfer the rolled pastry to a 9″ tart pan and place in the freezer for 20 mins. Preheat oven to 425F. Cover the base of the pastry with foil and using a fork, poke several holes. Next bake in the oven for 8 mins, then remove foil and bake for an additional 8-10 mins until pastry is light brown and crispy. Remove and let cool.

Pastry Cream Recipe (Julia Childs)
I’ve tried various recipes, but I think this basic one from Julia Childs is the best. You can use it for the base of Crème brûlée, tarts, or mix it with heavy whipping cream for the filling for profiteroles.

1 cup of milk
1 vanilla bean split (or 1 tablespoon of real vanilla extract)
4 large egg yolks ( I recommend fresh eggs like Eggland’s Best )
1/4 cup sugar
2.5 tablespoons cornstarch
1 tablespoon of unsalted butter

Pour milk in a medium sauce pan and using the tip of a knife scrape the pulpy seeds out of the vanilla seed and place into the pan (or add vanilla extract). Bring milk to a boil. While heating the milk, whisk yolks and sugar together in a bowl. Add cornstarch until throughly mixed. As soon as the milk comes to a boil, pour a bit of the hot milk into the egg mixture and immediate mix the eggs and yolk to prevent the yolks from cooking. While continuing to mix, pour the egg yolk mixture into the heated saucepan. Continue to mix until the cream begins the thicken. (about 5 mins). Remove from heat and remove the vanilla bean pods. Whisk in the butter. Scrape the pastry cream onto a cookie sheet covered with plastic wrap then seal over with plastic wrap. Place in freezer for 15-20 mins to cool.

Apricot Glaze
1/2 cup of apricot jelly
Microwave apricot jelly until it boils (45 sec). Then pass through a fine mesh seive.

Assemble The Fruit Tart
While the pastry shell and pastry cream are cooling. Wash, cut and dry the fruit. Fill the cooled tart pastry shell with the cooled pastry cream. Freely add the fruit above the cream. Use a pastry brush and glaze the tart with apricot jelly glaze. Sprinkle confectioner’s sugar above tart, slice, serve and enjoy!