Fruit Tart (Tarte aux Fruits)

Outside of Europe, it can be hard to find a good store-bought fruit tart. Though beautiful, they are often stale and taste like they have been sitting in a pastry case for far too long. The thought of making your own fruit tarts can seem intimidating… but, trust me, they are so much more delicious and also incredibly rewarding.

Whether you make one big tart using a classic tart pan (with a removable bottom) or smaller individual tarts (using perforated tart rings that the “pros” use), homemade fruit tarts are little works of art that are sure to impress!

TRADITIONAL SWEET TART CRUST (PÂTE SUCRÉE)

A tart crust is different from a pie crust both in taste and texture. Tart crusts (for sweet tarts) are typically sweeter, finer in texture, and aren’t as flaky. Traditionally, there are two methods of making a sweet tart dough.

The first method is the creaming or “crémage” method, where you start by creaming together sugar and room-temperature butter — essentially making a cookie dough — which is then baked into the shape of a tart shell.

The second method is called the “sablage” method, where cold butter is worked into the flour until it becomes “sandy” (similar to a pie dough, but without any chunks of butter).

This recipe uses the sablage method, which seems to be favored by traditional French pastry chefs.

I’ve tested both methods, and I just love the delicate texture that the sablage method gives to tart crusts!

MAKING FRUIT TARTS WITH A TART PAN VS. PERFORATED TART RINGS

This recipe makes one 9” tart (or as large as a 10.5” tart) — using a traditional tart pan with a removable bottom — or four 4” tarts using perforated tart rings. Yes, it is a bit more work to use tart rings, but I just love how professional they look. They are also great to serve as individual desserts at a dinner party or special occasion.

Nevertheless, this recipe covers how to form and bake both kinds/sizes.

HOW TO MAKE THE PERFECT PASTRY CREAM

Pastry cream is another classic component of many French desserts. It is a creamy custard filling that is so versatile and tastes so much better when it’s homemade. Pastry cream is actually very simple to make and is a great addition to your baking repertoire.

I’ve found that the only trouble I’ve encountered with pastry cream is undercooking it! I know there is a fear when making custard that the eggs may overcook and curdle; however, egg yolks actually contain an enzyme called “amylase”, which, if not cooked long enough, will break down the starch molecules in pastry cream and cause it to become runny once cooled.

The best way to avoid this is to cook the pastry cream — whisking constantly, of course — until it thickens and begins to bubble, then for another 1 to 2 minutes more to ensure it is properly cooked.

USING APRICOT GLAZE ON FRUIT TARTS

Apricot glaze is what gives fruit tarts — and many other classic French desserts — that characteristic (and very professional-looking) shine. It not only makes the tarts glisten so beautifully, but also helps prevent the fruit from drying out and gives an added depth of flavor.

PREPARING THE TART CRUST (PÂTE SUCRÉE)

In the bowl of a stand mixer, whisk together the all-purpose flour, almond flour, salt, and powdered sugar. Place the entire bowl in the freezer for 5 minutes to chill.

After 5 minutes, add in the cubes of very cold butter and mix on low (I use speed #3 setting on my mixer) for 10 to 12 minutes, until the flour/butter mixture is the texture of a fine cornmeal or almond meal.

In the meantime, whisk the egg yolk in a small bowl, and add in the water, vanilla extract, and almond extract. Stir to combine, then return the liquid mixture to the fridge to chill while you wait for the flour and butter to mix.

When the flour/butter mixture is finished, slowly drizzle in the liquid mixture (with the mixer still on a low speed). Mix just until the dough comes together and no dry spots remain.

Pick the dough up with your hands and form it into a smooth ball. You can knead it 2 or 3 times, if necessary, but try not to overwork the dough.

If you’re making one large tart, form the dough into a flat disk. If you are making smaller tarts using tart rings, form the dough into a rectangular shape (which will make it easier to cut into sections). In either case, wrap the dough in plastic wrap and allow it to chill in the fridge for 1 hour.

After an hour, remove the dough from the fridge and allow it to sit at room temperature for 5 to 10 minutes. You want the dough to warm up just enough to be pliable so that it doesn’t crack when rolling it out.

FORMING & BAKING ONE 9″ TART (USING A TART PAN)

On a lightly floured piece of parchment paper, roll the dough out into a circle that is about ⅛” thick. I recommend using a rolling pin that has adjustable stoppers to help ensure the dough is an even thickness.

Carefully turn the parchment paper upside down over top of your tart pan and remove the parchment paper from the dough.

Allow the dough to fall into the tart pan, gently pressing it into the bottom edges and sides of the pan, being careful not to stretch the dough. Using your thumb, press the dough firmly into the sides of the pan, making sure it is uniform in thickness all the way around.

Using your rolling pin, roll the pin over the top edges of your tart pan to trim off any excess dough.

Place the tart pan in the freezer for 30 minutes to allow the dough to chill and firm up.

During this time, preheat your oven to 350℉.

After 30 minutes in the freezer, remove the tart pan and place it on a baking sheet. Press a piece of aluminum foil into the bottom edges and sides of the dough and fill the foil with pie weights, dried beans, or rice.

Place the pan into the center of the oven and blind bake it for 20 minutes.

After 20 minutes, remove the foil and pie weights, prick the bottom of the tart with the tines of a fork, and place it back into the oven for another 10 to 15 minutes, or until nice and golden brown (depending on the size of your pan and thickness of your dough).

Remove the tart crust from the oven and place your tart crust (still in the tart pan) on a wire rack, and allow the crust to cool completely.

FORMING & BAKING FOUR 4″ SMALL TART (USING PERFORATED TART RINGS)

Before beginning, I recommend cutting the dough in half and rolling out each half on separate pieces of floured parchment paper. This will allow you to work with half of the dough at a time while the other half chills in the fridge.

Roll out one half of the dough into a rectangle about ⅛” thick. I recommend using a rolling pin that has adjustable stoppers to help ensure the dough is an even thickness.

Place the dough (still on the parchment paper) on a cutting board or baking sheet and back into the fridge for about 10 minutes to chill and firm up slightly. In the meantime, you can roll out the second piece of dough. Keep alternating between the two doughs to keep each half chilled.

For the bottom edge of each tart shell, cut out the bottom piece of dough using a perforated tart ring, as you would a cookie cutter. Ideally, the dough should be firm enough to stick to the inside of the perforated ring (but, if it doesn’t, that’s okay). Set the tart rings onto a plate covered with parchment paper and press the bottom piece of dough gently into the bottom edge of the tart ring.

Pro tip: If at any time you need to start over, just form the dough back into a ball in your hands, re-roll it out on your parchment paper to ⅛” thickness, and return it to the fridge or freezer to chill for a few minutes before continuing.

For the sides of your tart, cut out strips of dough that are each about 1″ wide. The dough should be chilled and firm enough to work with, but not so much that the dough cracks.

Place the strips around the inner edge of each tart ring and press them in firmly to the sides of the tart ring. You can use multiple strips around the circumference of each ring, just be shore to firmly join the edges together. Using your fingers, press the side pieces of dough into the bottom piece so that they are fused together firmly.

Using a paring knife, trim the edge of each tart shell so that the sides are flush with the top of each ring. If your dough has gotten too warm and isn’t cutting cleanly, you can place the whole tart shell in the freezer and trim them later.

Place the tarts into the freezer (on a plate covered with parchment paper so they won’t stick!) for 30 minutes.

In the meantime, preheat your oven to 350℉.

Place the tarts on a baking sheet lined with a perforated baking mat or piece of parchment paper and bake them in the center of the oven for 15 to 20 minutes (depending on the size of your tart molds and the thickness of your dough). They should shrink slightly away from the edges of the perforated tart ring and be lightly golden brown.

Allow them to cool completely on the baking sheet.

PREPARING THE PASTRY CREAM (CRÈME PÂTISSIÈRE)

In a large bowl, whisk together the granulated sugar and cornstarch. This will help prevent the cornstarch from forming any lumps.

Add in the egg yolks, and whisk until the mixture is pale yellow in color and forms a slowly dissolving ribbon on the surface when the mixture drips from the whisk.

In a heavy-bottomed saucepan, add in milk and salt and heat the milk gently until it just begins to bubble.

Whisking constantly, pour the hot milk into the egg yolk mixture, beginning with just small dribbles (so that you don’t cook the eggs) and continuing with a small, but steady stream, until all of the milk is incorporated.

Pro tip: I recommend placing the bowl with the egg yolk mixture on a kitchen towel so the bowl won’t slide around while you are whisking.

Once all of the hot milk has been added to the egg yolk mixture, pour the mixture back into your saucepan, and return it to medium heat. Continue to whisk constantly until your pastry cream gets thick and bubbly. 

Pro tip: It is important that pastry cream be heated enough to activate the cornstarch or else it will become runny once it cools. I recommend heating it until it begins to bubble and then for another 1 to 2 minutes, whisking constantly.

Remove the mixture from the heat and whisk in the butter and vanilla, until all of the butter has incorporated.

Press the hot pastry cream through a sieve and into a clean bowl. Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Allow it to cool for about 30 minutes until it is still warm, but not hot.

While the pastry cream is still warm, whisk vigorously until smooth. Then, spoon the pastry cream into your tart crust. Cover the surface of the cream, once again, with plastic wrap and place the tart into the fridge to cool and set completely. 

PREPARING THE APRICOT GLAZE

In a small saucepan (or bowl in the microwave), heat the apricot jam for a few minutes until it loosens.

Press the jam through a sieve to remove any larger pieces of apricot, and return it to your saucepan.

Add in the granulated sugar and cognac, and continue to cook over medium heat until it becomes thick and bubbly.

Turn off the heat, but keep the glaze on the stove to keep it warm while you assemble the tart.

Pro tip: The glaze must be warm enough to remain loose and spreadable with a pastry brush. If it cools and becomes too thick to work with, you can slowly reheat it and add in a splash of water, if necessary.

ASSEMBLING THE TART(S)

Once the pastry cream has fully cooled and set in the tart shell, remove the plastic wrap and cover the surface with your favorite fruit.

Spread the warm glaze over the top of the fruit to prevent it from drying out.

Serve the assembled tart immediately, or refrigerate it for up to 3 days. However, I recommend serving the tart within 24 hours so that it is optimally fresh and beautiful!