No matter what time of year, the taste of a sweet-chilled dessert is always the way to go. With its delicate pastry shell, creamy custard filling, and vibrant fresh fruit covered in an apricot glaze, this beloved Italian cuisine could be the highlight on the family table. So, with love for sharing things from the heart. Grab that apron, because it’s time to make a fruit tart. 

Prep Time: 15 min.  →   Cook Time: 40 min.  →  Servings: 8 people →  Calories: 412 cal

Ingredients

For the Crust:

▢ 3 1/3 cups all-purpose flour

▢ 1/2 tsp salt 

▢ 16 tbsp butter unsalted, cut into cubes

▢ 6 egg yolks

▢ 1 2/3 cups sugar

▢ 1 tsp vanilla extract

For the Pastry Cream:

▢ 2 cups whole milk 

▢ 1 vanilla bean split lengthwise

▢ 6 egg yolks

▢ 2/3 cup sugar 

▢ 1/4 cup cornstarch

▢ 1 tbsp cold unsalted butter

For the Glaze:

▢ 1/2 cup apricot jam

▢ 1 tbsp water

Assembly:

▢ fruit of choice

Instructions

For the crust

1. Add the cubed butter, sugar, salt and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes or until it’s homogeneous.
2. Add the egg yolks and mix until combined.
3. Add the flour and mix until shaggy, about 45 seconds.
4. Grease a 9-inch tart pan with butter and flour. Press the dough into the bottom of the pan with a spoon, your hands, or the bottom of a cup. Sprinkle the top with a little bit of flour if the dough is too sticky. Make it as flat as possible. Work with your thumbs around the edge to make it even, removing any extra dough. Prick the bottom and sides with a fork.  
5. Freeze tart for at least half an hour then bake at 350° F (175° C) for about 25 minutes, until slightly golden on the edges. (optional: To keep a flat base, use a baking weight.)

For the Cream

1. In a medium saucepan, combine the milk and vanilla bean pod and seeds, then place over medium heat and bring to a simmer, about 8 minutes. Immediately remove from the heat and set aside to infuse the vanilla in the milk for 15 minutes. Remove the vanilla bean pod.
2. In a heat-proof bowl, whisk the egg yolks and sugar until smooth and a bit lighter in color. Sift in the cornstarch and whisk vigorously until no lumps remain.
3. While whisking, slowly pour in ½ cup of the hot milk mixture into the egg yolks. Then, slowly whisk in the remaining hot milk mixture. Once combined, pour the mixture through a fine mesh strainer back into the saucepan.
4. Cook over medium heat, gently whisking continuously, until thickened and starting to bubble for 5 to 8 minutes. Remove from the heat and whisk in the butter until melted.
5. Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent skin from forming.
6. Chill for at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Whisk the pastry cream again until smooth before using, as it will have set into a firm custard.

For the Assembly

1. Combine 1/2 cup of apricot preserves, and 1 tbsp water in a bowl. Mix together.
2. Whip up your chipped pastry cream until it’s smooth. Spread on tart shell.
3. Place your fruit in the tart. Try and make a fun grouping with lots of colors.
4. Brush the fruit with the apricot jam mixture. This will help preserve the fruit and give it a beautiful glossy shine.