Summer Fruit Tarts: A Delicious & Easy Recipe

Summer Fruit Tarts: Is there anything that screams summer quite like a vibrant, jewel-toned tart bursting with fresh, seasonal fruit? I think not! Imagine sinking your teeth into a crisp, buttery crust, filled with a creamy, cool custard, and topped with a dazzling array of perfectly ripe berries, peaches, and plums. It’s a symphony of textures and flavors that will transport you straight to a sun-drenched orchard.

While the exact origins of fruit tarts are debated, similar pastries have been enjoyed for centuries across various cultures. From medieval European fruit pies to elaborate Renaissance-era displays, the concept of showcasing seasonal bounty in a pastry shell has always been a celebration of nature’s gifts. These delightful treats are more than just dessert; they’re a testament to the artistry of baking and the joy of sharing good food.

People adore summer fruit tarts for their refreshing taste and stunning presentation. The combination of sweet, tangy fruit, rich custard, and flaky crust is simply irresistible. Plus, they’re surprisingly versatile! You can customize the fruit selection based on what’s in season and your personal preferences. Whether you’re hosting a garden party, celebrating a special occasion, or simply craving a delightful treat, these tarts are guaranteed to impress. Let’s dive into this recipe and create some edible sunshine!

this Recipe

Ingredients:

• For the Tart Crust:
• 1 1/2 cups (192g) all-purpose flour, plus more for dusting
• 1/2 cup (1 stick or 113g) unsalted butter, cold and cut into small cubes
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 4-6 tablespoons ice water
• For the Pastry Cream Filling:
• 2 cups (473ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• For the Fruit Topping:
• 1 pint fresh strawberries, hulled and sliced
• 1 pint fresh blueberries
• 1 pint fresh raspberries
• 2 kiwis, peeled and sliced
• 1 mango, peeled and diced
• 1/4 cup apricot jam, for glaze
• 2 tablespoons water, for glaze

Preparing the Tart Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for a consistent crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. These little pockets of butter will create flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Use just enough water to bring the dough together. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust. The dough should be slightly shaggy but hold together when pressed.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Roll from the center outwards, rotating the dough as you go to ensure an even thickness. If the dough sticks, sprinkle a little more flour underneath.
6. Transfer to Tart Pans: Carefully transfer the rolled-out dough to your tart pans (usually individual 4-inch tart pans work well, but you can also use a larger tart pan). Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges using a rolling pin or a knife.
7. Dock the Crust: Use a fork to prick the bottom of the crust all over. This prevents the crust from puffing up during baking.
8. Chill Again: Place the tart pans in the refrigerator for another 15-20 minutes. This helps the crust hold its shape during baking.

Baking the Tart Crusts

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Blind Bake: Line the tart crusts with parchment paper and fill with pie weights or dried beans. This will prevent the crust from puffing up and losing its shape.
3. Bake: Bake for 15-20 minutes, or until the edges are lightly golden brown.
4. Remove Weights: Carefully remove the parchment paper and pie weights.
5. Continue Baking: Return the crusts to the oven and bake for another 5-10 minutes, or until the bottom is golden brown and the crust is fully cooked. Keep a close eye on them to prevent burning.
6. Cool Completely: Remove the tart crusts from the oven and let them cool completely in the pans before filling.

Making the Pastry Cream Filling

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Be careful not to let it boil.
2. Whisk Sugar, Cornstarch, and Salt: In a separate bowl, whisk together the sugar, cornstarch, and salt. This ensures the cornstarch is evenly distributed and prevents lumps from forming in the pastry cream.
3. Whisk in Egg Yolks: Add the egg yolks to the sugar mixture and whisk until pale and smooth.
4. Temper the Egg Yolks: Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking constantly. This is called tempering and it prevents the egg yolks from scrambling when they are added to the hot milk.
5. Combine Mixtures: Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk.
6. Cook and Thicken: Cook over medium heat, whisking constantly, until the pastry cream thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously, to ensure the cornstarch is fully cooked. The pastry cream should be very thick and smooth.
7. Remove from Heat: Remove the saucepan from the heat and stir in the butter and vanilla extract. The butter will add richness and shine to the pastry cream, and the vanilla extract will enhance the flavor.
8. Cool and Chill: Pour the pastry cream into a bowl, cover the surface with plastic wrap (to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled. This chilling time allows the pastry cream to thicken further and develop its flavor.

Assembling the Summer Fruit Tarts

1. Prepare the Fruit: While the pastry cream is chilling, prepare the fruit. Wash and dry the strawberries, blueberries, and raspberries. Hull and slice the strawberries. Peel and slice the kiwis. Peel and dice the mango.
2. Fill the Tart Crusts: Once the pastry cream is chilled, spoon it into the cooled tart crusts, filling them evenly.
3. Arrange the Fruit: Arrange the prepared fruit on top of the pastry cream in a decorative pattern. Get creative with your arrangement! You can create concentric circles, alternating rows, or a random assortment of fruit.

Glazing the Fruit Tarts

1. Prepare the Glaze: In a small saucepan, combine the apricot jam and water.
2. Heat the Glaze: Heat over low heat, stirring constantly, until the jam is melted and smooth.
3. Strain the Glaze: Strain the glaze through a fine-mesh sieve to remove any lumps or seeds.
4. Brush the Fruit: Brush the glaze over the fruit with a pastry brush. This will give the fruit a beautiful shine and help to preserve it.
5. Chill Before Serving: Refrigerate the tarts for at least 30 minutes before serving. This will allow the glaze to set and the flavors to meld together.

Tips for Success

• Keep Ingredients Cold: Cold butter is essential for a flaky tart crust. Make sure your butter and ice water are very cold before you start.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
• Blind Bake the Crust: Blind baking the crust prevents it from puffing up and losing its shape.
• Cook the Pastry Cream Properly: Cook the pastry cream until it is very thick and smooth. This will ensure it sets properly.
• Chill the Pastry Cream: Chilling the pastry cream allows it to thicken further and develop its flavor.
• Get Creative with the Fruit: Arrange the fruit in a decorative pattern to make your tarts look beautiful.
• Glaze the Fruit: Glazing the fruit gives it a beautiful shine and helps to preserve it.

Variations

• Different Crust: You can use a graham cracker crust or a shortbread crust instead of a traditional tart crust.
• Different Filling:

  

  Conclusion:

  And there you have it! These Summer Fruit Tarts are truly a must-try recipe, especially when you’re looking for a dessert that’s both impressive and surprisingly simple to make. The combination of the buttery, crumbly crust, the creamy, tangy filling, and the burst of fresh, seasonal fruit is simply irresistible. I promise, one bite and you’ll be hooked!

  But why are these tarts so special? It’s more than just the sum of their parts. It’s the way the flavors and textures harmonize, creating a delightful experience for your taste buds. The crust provides a satisfying crunch, the filling offers a smooth and cool contrast, and the fruit adds a vibrant sweetness and a touch of acidity that cuts through the richness. Plus, they are absolutely gorgeous! Imagine presenting these beautiful tarts at your next gathering – they’re guaranteed to be a showstopper.

  Beyond their deliciousness and visual appeal, these tarts are also incredibly versatile. Feel free to experiment with different fruits depending on what’s in season or what you have on hand. Berries are always a classic choice, but don’t be afraid to try peaches, plums, nectarines, or even a mix of tropical fruits like mango and pineapple.

  Serving Suggestions and Variations:

  * A dollop of whipped cream or a scoop of vanilla ice cream: This adds an extra layer of indulgence and complements the fruit perfectly.
  * A sprinkle of chopped nuts: Almonds, pecans, or walnuts would add a nice textural element and a nutty flavor.
  * A drizzle of honey or maple syrup: This enhances the sweetness and adds a touch of warmth.
  * Lemon or orange zest: Incorporating citrus zest into the crust or filling will brighten the flavors and add a refreshing aroma.
  * Mini tarts: For individual servings, bake the filling in mini tart shells. This is perfect for parties or when you want to control portion sizes.
  * Different crusts: While I love the classic shortbread crust, you could also try a graham cracker crust or even a chocolate crust for a different flavor profile.

  I truly believe that anyone can make these Summer Fruit Tarts, regardless of their baking experience. The recipe is straightforward, and the results are well worth the effort. Don’t be intimidated by the idea of making a tart crust – it’s easier than you think! And even if your crust isn’t perfect, it will still taste amazing.

  So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a dessert that will impress your friends and family. I’m confident that these tarts will become a new favorite in your household.

  I’m so excited for you to try this recipe! Once you’ve made your own batch of these delightful Summer Fruit Tarts, I’d love to hear about your experience. Did you try any variations? What fruits did you use? What did your friends and family think? Share your photos and comments below – I can’t wait to see your creations! Happy baking!

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  Summer Fruit Tarts: A Delicious & Easy Recipe

  Delicate individual summer fruit tarts with flaky homemade crust, creamy vanilla pastry cream, and fresh seasonal fruits, glazed to perfection.

  Prep Time90 minutes

  Cook Time35 minutes

  Total Time125 minutes

  Category: Dessert

  Yield: 6-8 individual tarts

  Save This Recipe

  Ingredients

  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting
  • 1/2 cup (1 stick or 113g) unsalted butter, cold and cut into small cubes
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 4-6 tablespoons ice water
  • 2 cups (473ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries, hulled and sliced
  • 1 pint fresh blueberries
  • 1 pint fresh raspberries
  • 2 kiwis, peeled and sliced
  • 1 mango, peeled and diced
  • 1/4 cup apricot jam, for glaze
  • 2 tablespoons water, for glaze

  Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Use just enough water to bring the dough together.
  4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Roll from the center outwards, rotating the dough as you go to ensure an even thickness.
  6. Transfer to Tart Pans: Carefully transfer the rolled-out dough to your tart pans (usually individual 4-inch tart pans work well, but you can also use a larger tart pan). Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges using a rolling pin or a knife.
  7. Dock the Crust: Use a fork to prick the bottom of the crust all over.
  8. Chill Again: Place the tart pans in the refrigerator for another 15-20 minutes.
  9. Preheat Oven: Preheat your oven to 375°F (190°C).
  10. Blind Bake: Line the tart crusts with parchment paper and fill with pie weights or dried beans.
  11. Bake: Bake for 15-20 minutes, or until the edges are lightly golden brown.
  12. Remove Weights: Carefully remove the parchment paper and pie weights.
  13. Continue Baking: Return the crusts to the oven and bake for another 5-10 minutes, or until the bottom is golden brown and the crust is fully cooked.
  14. Cool Completely: Remove the tart crusts from the oven and let them cool completely in the pans before filling.
  15. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
  16. Whisk Sugar, Cornstarch, and Salt: In a separate bowl, whisk together the sugar, cornstarch, and salt.
  17. Whisk in Egg Yolks: Add the egg yolks to the sugar mixture and whisk until pale and smooth.
  18. Temper the Egg Yolks: Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking constantly.
  19. Combine Mixtures: Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk.
  20. Cook and Thicken: Cook over medium heat, whisking constantly, until the pastry cream thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously, to ensure the cornstarch is fully cooked.
  21. Remove from Heat: Remove the saucepan from the heat and stir in the butter and vanilla extract.
  22. Cool and Chill: Pour the pastry cream into a bowl, cover the surface with plastic wrap (to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.
  23. Prepare the Fruit: While the pastry cream is chilling, prepare the fruit. Wash and dry the strawberries, blueberries, and raspberries. Hull and slice the strawberries. Peel and slice the kiwis. Peel and dice the mango.
  24. Fill the Tart Crusts: Once the pastry cream is chilled, spoon it into the cooled tart crusts, filling them evenly.
  25. Arrange the Fruit: Arrange the prepared fruit on top of the pastry cream in a decorative pattern.
  26. Prepare the Glaze: In a small saucepan, combine the apricot jam and water.
  27. Heat the Glaze: Heat over low heat, stirring constantly, until the jam is melted and smooth.
  28. Strain the Glaze: Strain the glaze through a fine-mesh sieve to remove any lumps or seeds.
  29. Brush the Fruit: Brush the glaze over the fruit with a pastry brush.
  30. Chill Before Serving: Refrigerate the tarts for at least 30 minutes before serving.

  Notes

  • Cold butter is essential for a flaky tart crust. Make sure your butter and ice water are very cold before you start.
  • Don’t overmix the dough. Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
  • Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
  • Blind baking the crust prevents it from puffing up and losing its shape.
  • Cook the pastry cream until it is very thick and smooth. This will ensure it sets properly.
  • Chilling the pastry cream allows it to thicken further and develop its flavor.
  • Arrange the fruit in a decorative pattern to make your tarts look beautiful.
  • Glazing the fruit gives it a beautiful shine and helps to preserve it.