The classic fruit tart is a perfect dessert when you want something light and delicious. Use whatever fruit is in season, pick a variety, or go with just one of your favorite kinds for a striking look. It’s completely up to you! I chose to use pears, raspberries, strawberries, oranges, mangos, kiwis, blueberries, and blackberries on my tart.

This post includes the pâte sablée, the pastry cream, and how to pull it all together into one beautiful tart. I recommend using a food processor for the pâte sablée. It’s a foolproof method, and produces a very tender crust. If you don’t have a food processor use cut the butter into 1″ pieces and use use your hands to rub the butter and flour together into a fine sandy texture.

Pâte Sablée

Yield: dough for one 9″ tart

Ingredients:

9.5 oz APF (all-purpose flour)

2.8 oz powdered sugar

1/2 tsp salt

12 T very cold butter

2 yolks

To make:

1. Place all ingredients (except yolks) in a food processor and pulse until you have a fine sandy texture. You can also use your hands to break up the butter if you don’t have a food processor.
2. Add the egg yolks and pulse until the dough comes together and forms a ball.
3. Remove the dough from your food processor. Wrap and refrigerate for at least 1 hr. Unbaked dough can be left in the fridge for up to 3 days if you would like to do this step ahead of time. You will need to blind bake your dough in order to fill with pastry cream. This simply means that you need to bake the tart dough by itself.
4. Set your oven to 375 degrees. While the oven is pre-heating roll out your dough to about 1/4 thick. I like to do this between two pieces of parchment.
5. Place dough in tart pan and cut off the excess.

6. Place a piece of parchment over the dough and fill with uncooked beans as seen below. This will stop your sablée dough from bubbling up in the center as well as prevent it from sliding down the sides during baking.

7. Freeze the dough like this for 15 mins.

8. Bake your tart dough for 10 mins. Remove tart from the oven, remove the beans and parchment paper and brush with a bit of egg white. This helps seal the tart shell and prevent it from soaking up moisture from any fillings you put in it.

9. Bake for an additional 5 mins or until golden brown.

10. Set aside until you are ready to fill with pastry cream.

Pastry Cream

Yield: 2 cups of cream

Ingredients:

20 oz whole milk

6.5 oz sugar

1.25 oz cornstarch

6 yolks

1 vanilla bean (or 1 tsp vanilla extract)

pinch salt

2 T butter

To make:

1. Place milk and a split vanilla bean (if you have one) in a heavy bottomed saucepan and turn to medium heat
2. Whisk sugar and cornstarch together. Then whisk in the yolks
3. When your milk is beginning to simmer pour a little bit of milk into your egg mixture. This will temper the eggs, or slowly heat them without cooking them.
4. Add the egg/milk mixture into the rest of your milk on the stove and cook for 5-7 mins stirring constantly. Or until it has thickened and is bubbling a bit.
5. Continue cooking for a couple more minutes. You want to cook the cornstarch a bit. If you stop cooking now the pastry cream will taste a bit like cornstarch, but if you give it 2 more minutes the cornstarch will sweeten and that flavor will go away.
6. Remove from heat and add your vanilla extract and 2 T butter to the cream and stir.
7. Place cooked pastry cream in a new container and place, covered, in the fridge for at least 3 hours before using.
8. When it has cooled I like to whip 1 cup of heavy cream, fold it into your pastry cream. This will lighten it and make it the perfect consistency for your fruit tart.

To assemble:

1. Take your baked tart shell and spread a tablespoon or two of your favorite fruit jam on the bottom.
2. Spread the pastry cream mixed with whipped cream into your tart shell.
3. Top with slices of your favorite fruit, or a bunch of berries. Be sure to pile it on and cover up the pastry cream completely. It will be easier to glaze this way.

To glaze:

1. On the stove heat a jar of apricot jam (you may need to blend it in food processor or blender if it’s not completely smooth) with 2 T of water.
2. When it is thin and nice and hot, take a pastry brush and brush all over your fresh fruit. This will make your fruit tart glisten and look truly professional.