Classic French Fruit Tart

Method

1. 01

   Make the pastry cream first. Heat the 500 ml milk until steaming. In a bowl, whisk the 4 egg yolks, 100 g sugar, 40 g cornstarch, and 2 teaspoons vanilla until smooth and pale, then slowly whisk in about one third of the hot milk. Pour the warmed yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and bubbling.

   ⏱ 10 min
2. 02

   Keep whisking the pastry cream for 1 minute after it thickens so it sets well, then remove from the heat and whisk in the 30 g cold butter. Scrape into a shallow bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold.

   ⏱ 120 min
3. 03

   Make the tart shell. Mix 180 g flour, 25 g ground almonds, 65 g icing sugar, and salt in a bowl. Rub or pulse in the 100 g cold butter until the mixture looks sandy with a few small butter flecks, then add the beaten egg and mix just until the dough comes together. Flatten into a disk, wrap, and chill until firm.

   ⏱ 60 min
4. 04

   Roll the chilled dough on a lightly floured surface into a circle large enough for a 23-24 cm tart pan. Fit it into the pan, press it gently into the corners, trim the edge, and prick the base with a fork. Chill or freeze the lined shell while heating the oven to 180 C.

   ⏱ 30 min
5. 05

   Line the cold shell with parchment and fill with pie weights, dried beans, or rice. Bake at 180 C until the sides are set and lightly golden, then remove the parchment and weights and continue baking at 180 C until the base is dry, crisp, and evenly golden. Cool the shell completely before filling.

   ⏱ 25 min
6. 06

   Warm the 80 g apricot jam with 1 tablespoon water and 1 teaspoon lemon juice until fluid, then strain if it has large fruit pieces. Brush a very thin layer of the warm glaze over the inside of the cooled tart shell and let it set for a few minutes; reserve the rest for the fruit.

   ⏱ 5 min
7. 07

   Whisk the chilled pastry cream until smooth and spreadable. Spoon it into the glazed tart shell and smooth the surface into an even layer, keeping the shell edge clean.

   
8. 08

   Arrange the prepared fruit neatly over the pastry cream, starting around the outside edge and working toward the center. Overlap slices slightly, vary the colors, and cover the cream completely so the tart has a French bakery-style finish.

   
9. 09

   Rewarm the remaining apricot glaze if needed, then brush it lightly over the fruit. Use just enough to make the fruit glossy without pooling glaze in the cream.

   ⏱ 5 min
10. 10

    Chill the assembled tart briefly so the cream firms and the glaze settles. Serve the same day for the best contrast between the crisp shell, cool pastry cream, fresh fruit, and glossy top.

    ⏱ 20 min