French Fruit Tart

French Fruit Tart Recipe 

You’ve seen this artfully arranged treat in display cases before, but have you ever dreamed of making it yourself? Make your fantasy a reality with our easy-to-follow recipe, and marvel at your culinary achievement. This French classic comes with fresh fruit beautifully arranged atop rich vanilla pastry cream, supported by a buttery crust. With a little time management and good faith, you too can enjoy a scrumptious slice of homemade French fruit tart. 

Ingredients for the pastry cream:

1 ½ cups whole milk

½ cup heavy cream

½ cup of sugar (divided)

¼ tsp salt (omit if using salted butter)

3 tbsp cornstarch

5 egg yolks

4 tbsp cold butter

1 ½ tsp vanilla extract or paste

Ingredients for the crust:

1 egg yolk

1 tbsp heavy cream

½ tsp vanilla 

1 ¼ cup all-purpose flour

⅔ cup powdered sugar

¼ tsp salt (omit if using salted butter)

8 tbsp cold butter

Ingredients for the topping:

1 quart strawberries

1 cup blueberries

1 can mandarin segments

¼ cup honey

2 tbsp warm water


Begin by making the pastry cream.

First, separate your egg yolks from your egg whites. I recommend doing this by having a large

bowl and a smaller bowl at the ready to separate your eggs. Break your eggs very gently, so as

to not pierce the yolk. After it’s broken, hold the egg over your larger bowl and pour it into your

hand very gingerly. Allow the egg whites to fall from the spaces between your fingers and down

into the larger bowl. Pass the egg yolk between your hands very gently until all the white has

fallen into the small bowl. Then gently set the remaining yolk into your smaller bowl. Repeat this

process for all 5 eggs. You can set the egg whites aside and use them for something else later,

but you will not need them for this recipe. 

Add your cornstarch, salt, and ¼ cup sugar to your egg yolks. Whisk it well, until it’s light and

creamy, then set aside. 


Next, combine your milk, cream, and ¼ cup of sugar in a large saucepan over medium-high

heat. Stir it occasionally and bring it to a simmer. Make sure you check on it frequently and stir

to keep it from burning. 

Once it begins to simmer, scoop out one cup of the hot milk mixture and slowly add it to the egg

mixture, whisking constantly. This will temper your eggs, so they won’t curdle.

Add the tempered egg mixture to the hot milk slowly, whisking constantly. Once fully

incorporated, reduce the heat until the cream is thick.

You’ll know the pastry cream is ready when it bubbles up in thick, loud bubbles as it’s cooking.

When it reaches that stage, remove it from the heat and add your butter and vanilla extract. 

Transfer it to a bowl and allow it to cool in the refrigerator for 3 hours. If you have cling wrap,

that is best to keep it from forming a skin on top. If you don’t have cling wrap, check on it every

half hour or so and give it a stir to keep a film from forming.

While your pastry cream cools, you can begin making your crust. 

Separate another egg yolk from the egg white using the previous method. Add the egg yolk to a

small mixing bowl. 

Whisk your egg yolk together with your tablespoon of heavy cream and vanilla extract. Set


In another large mixing bowl, add your flour and salt. Cut your cold butter into chunks and add it

as well. 

Cut the butter into the flour using a pastry cutter, a fork, or your own hands if you’re not too

warm. You want to keep the butter cold while you cut them together, and it can take up to 10

minutes to combine them. You’ll know when the dough is ready once it’s reached the texture of

damp sand. 

Once the dough is ready, add your liquid ingredients in and mix until just combined.

Press the dough into a tight disk and wrap it well. Put it in the refrigerator for 1 hour. 

After an hour has passed, place it on the counter for 10 minutes or so to help it unthaw a bit. 

Roll it out on a floured surface, creating a sheet a little bigger than your tart pan. 

Plop it in your tart pan and press it firmly into all sides and grooves, making sure it keeps a fairly

even thickness throughout. 

Once the dough is in your tart pan, set it in the freezer for 30 minutes. 

After you put the tart dough in the freezer, set your oven to 350°F.


When the 30 minutes passes and your oven is ready, pull your tart out of the freezer and cover

with a sheet of aluminum foil. This will keep it from getting too brown or burnt in the oven. 

Bake your tart for 30 minutes covered, rotating it at the 15-minute mark. Then remove the foil

and bake for another 5 to 10 minutes, until golden brown on the edges. 

Once it’s done baking, remove it from the oven and allow it to cool completely before you begin

filling it.

While you’re waiting for it to cool, you can prepare your fruits and the glaze. 

Wash and dry your blueberries and strawberries. Pick out any that aren’t fit for your tart. Set the

blueberries aside. 

 Cut up your strawberries as desired and set them aside.

Open your can of mandarins and drain off the juice. Set aside. 

In a jar, add your honey and hot water. Shake vigorously to combine. Set aside. 

When your tart has cooled, scoop in your pastry cream and spread it in an even layer. 

Arrange your fruit on top as desired. 

Brush every fruit with your honey glaze. This will preserve the fruit and keep it from browning

too quickly. 

Serve and enjoy!