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Elegant Fresh Fruit Tart with Pastry Cream Filling

A close-up of a slice of fresh fruit tart topped with strawberries, blueberries, and raspberries, dusted with powdered sugar.
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Create a visually stunning, professional-looking fresh fruit tart perfect for Mother’s Day. This recipe uses a simple shortbread crust and a smooth pastry cream filling, topped with geometrically arranged seasonal berries for an elegant spring sweet.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1 cup whole milk
  • 1/2 cup granulated sugar, divided
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • 2 tablespoons apricot jam, warmed

Instructions

  1. Prepare the crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water; pulse until the dough just comes together. Do not overmix.
  2. Form the dough into a disk, wrap it, and chill for at least 30 minutes.
  3. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom all over with a fork.
  4. Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 8-10 minutes until lightly golden. Cool completely.
  5. Make the pastry cream filling: Heat the milk in a saucepan until simmering. In a separate bowl, whisk the egg yolks, 1/4 cup of the granulated sugar, and cornstarch until smooth.
  6. Slowly temper the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the cream thickens significantly and boils for 1 minute.
  7. Remove from heat, stir in the vanilla extract, and transfer the pastry cream to a shallow dish. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.
  8. Assemble the tart: Once the crust and cream are fully chilled, spread the pastry cream evenly into the cooled tart shell.
  9. Arrange the mixed fresh berries decoratively over the pastry cream. Aim for a geometric pattern for a professional look.
  10. Make the glaze: In a small bowl, mix the warmed apricot jam with 1 teaspoon of water. Brush this glaze lightly over the fruit to give the glaced fruit tart a shine. Chill until ready to serve.

Notes

  • For a sturdier crust, you can blind bake the shell until fully cooked, then let it cool before filling.
  • If you do not have apricot jam, use a clear apple jelly for the glaze.
  • When arranging the fruit, slice strawberries thinly to create uniform pieces for a cleaner design.

Nutrition

Find it online: https://dishicious.com/fresh-fruit-tart-mothers-day-dessert-recipe/