Summer Fruit Tart Recipe

Name: Summer Fruit Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour + 2 tbsp; 2 tbsp powdered sugar; 1/2 cup butter, cold, chopped; 3 None egg yolks; 1/4 cup granulated sugar; 1 cup milk; 1 tsp vanilla extract; 1/2 lb strawberries, halved; 1/2 lb blueberries; 2 None kiwis, peeled, halved, sliced; 1/4 cup apricot jam, warmed, to glaze

Servings: persons

1
Sift together 1/2 cup flour and powdered sugar into a large bowl. Cut in butter until mixture resembles breadcrumbs. Add 1/4 cup ice water and mix until moistened evenly. Gather dough together into a ball then roll out and use to line a 14x4 inch fluted tart pan. Trim excess. Chill for 30 mins.
2
Preheat oven to 350u00b0F. Line tart shell with parchment paper and fill with pie weights. Bake for 15 mins. Remove weights and paper and bake for another 15 mins, or until base is golden brown. Set aside to cool.
3
Meanwhile, to make the custard, whisk egg yolks and granulated sugar until light and creamy. Whisk in remaining flour. Scald milk then, whisking constantly, pour into egg mixture. Return mixture to a clean saucepan and whisk over low heat for 4 mins, or until very thick.
4
Transfer custard to a bowl and add vanilla. Set aside to cool, stirring occasionally. Cover surface directly with plastic wrap. Chill for 1 hour 30 mins, or until cold. Transfer to cooled tart shell and arrange fruit over top. Brush fruit with jam, to glaze.

534

kcal

Calories

Fat

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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup all-purpose flour + 2 tbsp, 2 tbsp powdered sugar, 1/2 cup butter, cold, chopped, 3 None egg yolks, and more.

Yes, Summer 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!

Summer Fruit Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions