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A Sweet Slice of Paris: The Irresistible Fruit Tart
Ever dream of strolling down a Parisian street, only to stop by a charming patisserie where rows of colorful fruit tarts glisten behind the glass? Well, you’re in luck! Today, we’re bringing that dreamy experience right into your kitchen with this Classic French Fruit Tart recipe. With a crisp pastry crust, luscious vanilla custard, and a vibrant assortment of fresh fruit, this tart is more than just dessert—it’s an edible masterpiece. Whether you’re hosting a fancy dinner or simply indulging your sweet tooth, this tart is sure to impress both in taste and presentation.
Why You’ll Love This Recipe
- Elegance Made Easy: Despite its fancy appearance, this fruit tart is straightforward to make. The process might take a little time, but each step is simple and totally worth it!
- Versatile Fruit Topping: Use any seasonal fruits you like, from summer berries to autumn’s ripest peaches. It’s a dessert that changes with the seasons.
- A Showstopper: Perfect for celebrations or just treating yourself, this tart’s vibrant, colorful display will make it the star of any dessert table.
Now, let’s get into the recipe!
Ingredients
For the Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar (divided)
- Pinch of salt
- 3 tablespoons cornstarch
- 4 tablespoons cold butter (cut into pieces)
- 5 egg yolks
- 1/2 teaspoon vanilla extract
- 1 teaspoon cognac (optional)
The Tart Crust
- 2 tablespoons heavy cream (cold)
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into pieces)
For the Fruit Topping
- 2 to 2 1/2 cups assorted fresh seasonal fruit (e.g., kiwi, strawberries, raspberries, blueberries, blackberries, peaches, mango)
- 1/4 to 1/2 cup apricot preserves (optional, for glaze)
Step-by-Step Instructions
1. Prepare the Pastry Cream
- In a medium saucepan, combine milk, cream, and half of the sugar over medium-high heat. Stir occasionally until it begins to simmer.
- In a separate bowl, whisk the remaining sugar, salt, cornstarch, and egg yolks until light and creamy.
- Slowly whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper it (this prevents the yolks from scrambling).
- Pour the tempered egg mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened—about 2 minutes.
- Remove from heat and whisk in the butter, vanilla, and cognac (if using) until smooth. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until chilled, about 2 hours.
2. Make the Tart Crust
- In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- For food processor method: Combine flour, powdered sugar, and salt in a food processor and pulse a few times. Add butter and pulse until mixture resembles pea-sized crumbs. With the processor running, add the cream mixture until dough forms a ball.
- For hand-mixing: Mix flour, sugar, and salt in a bowl. Cut in butter using a pastry cutter until mixture resembles pea-sized crumbs. Add cream mixture and stir until combined, using hands if necessary.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for 1 hour (or up to 2 days).
- Grease a 9-inch tart pan. Roll out the dough on a floured surface, then transfer to the tart pan. Trim edges and refrigerate for at least 10 minutes.
- Preheat oven to 400°F (204°C). Line crust with foil and pie weights (or beans) and bake for 10 minutes. Remove weights, prick the bottom with a fork, and bake for another 5-6 minutes at 350°F (177°C) until golden. Let it cool completely.

3. Assemble the Tart
- Once the tart shell is cool, fill it with the chilled pastry cream, spreading it evenly.


- Arrange the fresh fruit on top in a decorative pattern.
- Optional: Warm apricot preserves in the microwave and brush over the fruit for a glossy finish.

Pro Tips
- Fruit Selection: Choose ripe, fresh fruits for the best flavor. Mix colors and textures for a visually stunning tart.
- Pastry Cream: Ensure the plastic wrap touches the cream to prevent a skin from forming.
- Crust Troubleshooting: If your dough is too crumbly, add a tiny bit more cream; if too wet, add a touch of flour. Adjust slowly!
Serving Suggestions
This tart pairs beautifully with a glass of sparkling wine or a cup of hot tea. For an extra indulgent touch, serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Nutritional Information
- Calories: 320 per serving
- Carbohydrates: 41g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 135mg
- Fiber: 2g
- Sugar: 23g
- Vitamin C: 40% DV
Frequently Asked Questions
Can I make the tart dough ahead of time?
Absolutely! The dough can be refrigerated for up to 2 days or frozen for up to 3 months.
Can I use different preserves for the glaze?
Yes! Feel free to use apple jelly, orange preserves, or any other favorite fruit preserve.
How do I store leftovers?
Store the tart in the refrigerator for up to 3 days. The crust may soften slightly, but it will still be delicious.
More Recipes to Try
- Lemon Curd Tart: A zesty, refreshing dessert perfect for summer!
- Easy Chocolate Mousse: A decadent treat in just three simple steps.
- Homemade Apple Pie: A slice of comfort that’s perfect for any occasion.
Conclusion
I can’t wait for you to try this Classic French Fruit Tart! It’s the kind of recipe that feels like a special treat but is surprisingly easy to make at home. Whether you’re sharing it with friends or enjoying a slice solo, this tart is sure to bring a bit of French elegance to your table. I’d love to see how your tart turns out!
Happy baking! 🍰
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Classic French Fruit Tart Recipe
- Total Time: 4 hours
- Yield: 12 servings
Description
This Classic French Fruit Tart features a crisp, buttery pastry crust filled with rich vanilla custard and topped with a vibrant array of fresh, seasonal fruit. Perfect for any special occasion or a delightful treat to elevate your everyday dessert game.
Ingredients
- Pastry Cream: Whole milk, heavy cream, sugar, salt, cornstarch, cold butter, egg yolks, vanilla extract, cognac (optional)
- Tart Crust: Heavy cream, egg, pure vanilla extract, all-purpose flour, confectioners’ sugar, salt, unsalted butter
- Fruit Topping: Assorted fresh seasonal fruit (e.g., kiwi, strawberries, raspberries, blueberries, blackberries, peaches, mango), apricot preserves (optional for glaze)
Instructions
- Prepare the pastry cream by simmering milk, cream, and sugar, then tempering with egg yolks and cooking until thickened. Chill for 2 hours.
- Make the tart crust by combining dry ingredients with cold butter, forming dough, and refrigerating. Roll out, line a tart pan, and bake.
- Assemble the tart by filling the cooled crust with pastry cream, arranging fruit on top, and optionally glazing with warmed preserves.
Notes
- Troubleshoot the tart dough by adjusting moisture if it’s too crumbly or wet.
- The tart crust can be refrigerated for 2 days or frozen for up to 3 months.
- Experiment with different fruits and preserves to personalize your tart.
- Prep Time: 1 hour 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Frensh
Nutrition
- Serving Size: 1 slice (1/12 of the tart)
- Calories: 320
- Sugar: 23g
- Sodium: 105mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 135mg