Fresh, colorful, and bursting with juicy fruit, a rich pastry cream, and a deliciously sweet pastry crust, also known as pâte sucrée, Create your own French fruit tarts following this simple and incredibly delicious recipe.
HOW TO MAKE A TART CRUST
8 ounces (2 sticks) butter
6 ounces powdered sugar
2 teaspoons salt
3 1/4 cups all purpose flour
1 egg yolk
1.2 ounces heavy cream
1 tablespoon vanilla
Combine the egg yolk, cream, and vanilla together in a small bowl and whisk together with a fork.
Using a food processor, cut the butter into the flour, powdered sugar, and salt until it resembles coarse crumbs.
Slowly pour the liquids into the flour mixture while the food processor is running and let it process until it begins to come together.
Remove the tart dough and flatten it into a disc, then wrap in plastic wrap and chill for at least an hour in the fridge.
When the dough has chilled, roll it out on a lightly-floured surface into a circle slightly larger than your tart pan, then gently lift it over the pan and press into the corners and fluted sides, running a rolling pin over the top to cut off any excess dough.
Freeze the tart shell for 30 minutes, then press a double layer of foil into the tart shell and fill with pie weights. Here is a helpful resource with step-by-step pictures about how to blind bake a tart crust using pie weights.
Bake for 30 minutes at 375 degrees before removing the pie weights and foil and baking for another 5 to 10 minutes, until golden
HOW TO MAKE THE PASTRY CREAM
- 1/4 cup cornstarch
- Pinch of salt
- 2 cups whole milk
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 tsp vanilla
To assemble tart, add pastry cream inside completely cooled tart shell. Smooth evenly. Arrange assorted cut fresh fruit and berries.