I’ve been dying to share these photos and a recipe with you guys ever since the sun consistently showed up here in L.A. Good weather means good light, and natural light truly matters when taking food photos. As for this recipe, I can’t help but fire my camera away as I gaze at it in awe of how beautiful this fruit tart is. Honestly, I felt a little bit down when I had to slice it up so that I could show you its lovely luscious cream filling. But it didn’t disappoint me, though, because it gets better and better as I look at it behind my lens – whether in its glorious full circle or sliced. The taste??? Well, superb would not bring justice to this summer treat. A pie is a crispy, flaky, slightly sloped crust usually made with flour, salt, cold water, and lard or butter. It may have a top and bottom crust. Yum! On the other hand, a tart has shallow sides and only a bottom crust, perfectly crumbly but not too flaky. The tart pan has a removable base to make unmolding and removing it easier.
Recipe Ingredients
This tart has three layers of goodness that will surely make your taste buds sing for joy. Let’s tackle them one by one.
How to Make Fruit Tart
Make the Dough Shape the Crust and Bake Make the Custard Filling Assembly
Recipe Variations
Chocolate Pie Crust – Just add a tablespoon (or two) of cocoa powder to our pie crust recipe to enjoy its chocolate flavor. Yum!Graham Crust – A simple trick to skip the baking part. Oh yes! You just need some graham crust, butter, and a bit of sugar, mix them, and you’re all set to enjoy a no-bake fruit tart. Woohoo!Pizza Crust – Dessert pizza? Why not! Try it with my homemade pizza dough instead for a fantastic snack twist. Oh, you’re going to love it for sure!
Tips and Tricks
Confectioner’s sugar or powdered sugar is finely ground sugar for a smoother finish. If you can’t find it in the baking aisle, you can grind granulated sugar in your blender until it’s smooth.I use unsalted butter in this recipe. If you just have salted butter, just omit the salt. Remember, salt is just a supporting cast in this showstopping dessert.Cold butter is ideal when baking pastries and pie dough. It creates pockets of fat-coated flour, which yields a flakier, more tender crust.
Make-Ahead Instructions
You can pre-bake the crust ahead, let it cool and cover it with an aluminum foil before storing it in the fridge. You may also make the custard filling in advance, too, and just cover it tightly and store it in the refrigerator until ready. Assemble the fruit tart when ready to serve by pouring the custard into the baked crust.
Serving and Storage Instructions
Tarts are best enjoyed when served on the day you make it. It’s the perfect ending to jambalaya or smoked ribs. Honestly, I haven’t tried storing leftover fruit tart because I’ve never had any – it’s that good! But here are some tips anyway: Since this has fresh fruits, I’d recommend storing it covered in the fridge for up to 4 days. Freeze it until firm. Once frozen, wrap it with a plastic wrap, cover it with aluminum foil, and put it back in the freezer. The tart should stay fresh for 3 months in the freezer if properly stored. Simply thaw it in the fridge overnight and serve cold when ready.
What to Serve with Fruit Tart
But, of course, you need an equally delicious and refreshing beverage after a slice (or more! ;P) of this yummy summer treat, like these dessert drink recipes below.
More Awesome Summer Dessert Recipes to Try
Buttermilk Pound CakeLemon TartBlueberry Lemon CakeCoconut Cream PieApple Galette
Conclusion
I have nothing but praise for this fruit tart. You’ll love that nice little bite into it that is a contrast to the luscious smooth custard filling. What fruit are you going to ramp up the flavor with? I’d love to hear from you in the comment section. This blog post was originally published in July 2019 and has been updated with additional tips.
