Fresh Fruit Tart Recipe

Name: Fresh Fruit Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter at room temperature; 1/3 cup granulated sugar; 2 teaspoons pure vanilla extract; 1 teaspoon lemon zest fresh; 1 3/4 cups all purpose flour; 1/8 teaspoon kosher salt; 6 large egg yolks; 2/3 cup sugar; 3 tablespoons cornstarch; 2 cups half and half; 2 tablespoons unsalted butter; 2 teaspoons pure vanilla extract; 2 tablespoons whole milk; 1 banana peeled; 2 kiwi peeled; 2 peaches or nectarines, pitted and cut in half; 1 mango peeled and pitted; 6 strawberries hulled; 1/2 cup raspberries; 1/2 cup blueberries; 1/2 blackberries

Servings: persons

3/4 cup unsalted butter at room temperature
1/3 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon lemon zest fresh
1 3/4 cups all purpose flour
1/8 teaspoon kosher salt
6 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
2 cups half and half
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 tablespoons whole milk
1 banana peeled
2 kiwi peeled
2 peaches or nectarines, pitted and cut in half
1 mango peeled and pitted
6 strawberries hulled
1/2 cup raspberries
1/2 cup blueberries
1/2 blackberries

1
Preheat oven to 350 degrees. Fit the work bowl of a KitchenAid(R)Pro Line(R) 16 cup Food Processor with the multipurpose blade and push to lock. Add in the butter, sugar, and lemon zest and process on low speed until they are well combined, about 10 seconds.
2
Add in the vanilla and pulse 5 times. Add in the flour and salt and process until dough starts to come together, about 20 seconds.
3
Dump dough out onto a surface dusted lightly with flour and form dough into a disk. Press the dough into a 10-inch round tart pan with a false bottom.
4
Place a piece of 9-inch parchment paper on top of the tart and fill with beans or rice. Bake for 20 minutes. Remove the paper and beans and prick the bottom of the tart all over with a fork. Bake again for 20 minutes or until lightly browned. Allow to cool to room temperature.
5
Position the mini-blade in the mini-bowl of the food processor and push to lock. Process the egg yolks and sugar on low speed for 2-3 minutes , until the mixture is light yellow and slightly thickened. Add in the cornstarch and vanilla and process for another 10 seconds.
6
Bring the half and half to a boil in a medium saucepan and, with the food processor on low speed, pour it through the feed tube into the egg mixture. Pour mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens, 8-10 minutes.
7
Remove from heat and mix in the butter and whole milk. Spoon into a bowl and allow to cool. Then wrap tightly with plastic wrap placed directly onto the custard to avoid condensation. Refrigerate until cold.
8
Place the slicing disc in the work bowl of the stand mixer, and set it to the fifth notch from the left. Use the food pusher to feed the banana through the strawberries down the feed tube to slice. Set aside.
9
Push the false bottom up through the tart pan to remove the shortbread crust. Spread the pastry filling evenly over the bottom of the crust, then arrange the fruit slices and berries over top randomly.
10
Tip: Shortbread crust can be baked one day ahead and wrapped overnight to store. Pastry filling can be made one day ahead and refrigerated overnight. Tart should not be assembled and refrigerated or it will get soggy. Serve within 2 hours of assembling.

1268

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3/4 cup unsalted butter at room temperature, 1/3 cup granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon lemon zest fresh, and more.

Yes, Fresh Fruit Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Fruit Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions