Fruit Tart Vanilla Custard

The first time I attempted a fruit tart, my kitchen looked like a confetti explosion after a party. Flour dusted every surface, butter melted faster than I could measure it, and I burned not one but two tart shells before finally accepting that patience might actually be an ingredient. Now that buttery golden crust comes naturally, and nothing beats the moment when the custard thickens perfectly that sudden transformation from liquid to silk that still feels like magic every single time.

I made this tart for my mothers birthday last spring, arranging the fruit in concentric circles while my toddler sat on the counter accidentally eating the glaze ingredients. She took one bite and actually got quiet which never happens and then proceeded to ask for the recipe in three different ways before leaving the table. Now its the only dessert requested for family gatherings and I have to hide at least two slices if I want any for breakfast the next morning.

Ingredients

• 1 1/4 cups (160 g) all-purpose flour: The foundation of that classic French pastry crust that somehow manages to be both tender and strong enough to hold everything together beautifully
• 1/2 cup (115 g) unsalted butter, cold and cubed: Keep this seriously cold I learned the hard way that room temperature butter makes for tough sad crust instead of the flaky masterpiece youre after
• 1/4 cup (30 g) powdered sugar: Dissolves into the dough more smoothly than granulated sugar giving you that refined pastry texture
• 1/4 tsp salt: Just enough to make everything taste more like itself without making your dessert taste savory
• 1 large egg yolk: The binding agent that also contributes to that gorgeous golden color and richness
• 2-3 tbsp cold water: Add this one tablespoon at a time you want just enough to bring the dough together without making it sticky or tough
• 2 cups (480 ml) whole milk: Full fat makes all the difference here giving your custard that luxurious restaurant quality mouthfeel
• 1/2 cup (100 g) granulated sugar: Slightly sweeter than you might expect because the custard needs to stand up to the tartness of fresh fruit
• 1 vanilla bean, split and seeds scraped: If youve never worked with a vanilla bean those tiny black seeds are pure gold and the aroma while heating the milk is intoxicating
• 4 large egg yolks: Room temperature yolks incorporate more smoothly and prevent that dreaded cooked egg texture in your finished custard
• 1/4 cup (30 g) cornstarch: The thickening powerhouse that transforms hot milk into the smoothest silkiest pudding youve ever tasted
• 2 tbsp (30 g) unsalted butter: Stirred in at the end this adds an incredible velvety finish and keeps the custard from developing a skin as it cools
• 2 cups assorted fresh fruit: Whatever looks most vibrant at the market strawberries kiwi raspberries peaches blueberries the more colors the better
• 2 tbsp apricot jam: The secret to that professional glossy finish that makes fruit look absolutely jewel like and irresistible
• 1 tbsp water: Just enough to loosen the jam for brushing over your fruit arrangement

Instructions

Prepare the Tart Shell:

Pulse flour powdered sugar and salt in a food processor then add cold butter pulsing until the mixture looks like coarse crumbs with some pea sized butter pieces still visible. Add egg yolk pulse again then drizzle in cold water a tablespoon at a time until dough just starts to come together when pinched. Shape into a disk wrap tightly and let it rest in the refrigerator for at least an hour this relaxes the gluten and prevents shrinking during baking.

Roll and Blind Bake:

Preheat your oven to 350°F (175°C) and roll the chilled dough on a lightly floured surface until its about 1/8 inch thick. Press it gently into a 9 inch tart pan trimming any excess overhang then prick the bottom all over with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans then bake for 15 minutes before removing the weights and parchment to finish baking for another 10 minutes until beautifully golden all over.

Make the Vanilla Custard:

Heat whole milk with the vanilla bean and its seeds in a saucepan until just simmering then remove from heat. In a separate bowl whisk together egg yolks sugar and cornstarch until completely smooth and pale yellow. Gradually whisk about a cup of the hot milk into the egg mixture to temper it then return everything to the saucepan and cook over medium heat whisking constantly until the mixture thickens dramatically and bubbles for about 2 minutes.

Cool the Custard:

Remove from heat immediately and stir in the butter until melted and completely smooth. Transfer to a clean bowl and press plastic wrap directly onto the surface of the custard to prevent a skin from forming then refrigerate for at least an hour until completely cold and set.

Assemble Your Masterpiece:

Spread the cooled custard evenly into your completely cooled tart shell using an offset spatula for the smoothest surface. Arrange your fresh fruit in any pattern that makes you happy concentric circles random colorful clusters or neatly arranged halves and wedges.

Add the Glaze:

Warm the apricot jam with water in a small saucepan just until melted and loose enough to brush easily. Gently brush the glaze over the fruit using a light touch this gives everything that professional shine and helps keep the fruit looking fresh longer.

Final Chill:

Refrigerate the completed tart for at least an hour to let everything set together properly making it easier to slice cleanly. Serve chilled and watch peoples faces light up when you bring it to the table.

Pin It

Last summer I brought this tart to a potluck and honestly forgot about it until someone literally tracked me down in the backyard to demand the recipe. Three people asked if I could teach them how to make it and now I have a standing monthly tart making date with two neighbors who had never baked from scratch before. Something about arranging all that colorful fruit on top of creamy custard just makes people feel creative and accomplished even if they swore they couldnt bake.

Making It Ahead

The tart shell can be baked up to two days in advance and stored in an airtight container at room temperature. The custard actually benefits from being made a day ahead as the vanilla flavor intensifies beautifully overnight. Just wait to assemble everything until a few hours before serving so the fruit stays fresh and vibrant.

Fruit Arrangement Secrets

Ive learned that smaller pieces of fruit look more elegant and are easier to eat than large wedges. Slice strawberries thinly peel kiwi and cut into attractive half moons and consider cutting larger fruits like peaches into neat triangles. The most gorgeous tarts usually have at least three different colors and a mix of shapes and sizes for visual interest.

When Things Go Wrong

Even experienced bakers have days when the crust cracks or the custard refuses to thicken. If your tart shell breaks while transferring it to the pan press the pieces back together before baking and nobody will ever know. If your custard seems too thin keep cooking it a bit longer it will eventually thicken dramatically and if you absolutely must you can press it through a fine mesh sieve to remove any stubborn lumps.

• A cracked custard surface can be hidden completely under artfully arranged fruit so dont panic if it looks less than perfect
• Brush your fruit with glaze right before serving rather than hours ahead to maintain the freshest appearance
• Leftovers keep reasonably well for a day though the crust will gradually soften from the custard moisture

Pin It

Theres something deeply satisfying about serving a dessert that looks this impressive but tastes even better than it looks. Every time I make this tart I remember that kitchen disaster years ago and smile at how far weve both come.

Recipe Q&A

→ How do you achieve a crisp tart shell?

Use cold butter and pulse quickly when mixing to create coarse crumbs, then chill the dough before baking to maintain flakiness and crispness.

→ What is the best way to make smooth vanilla custard?

Whisk egg yolks with sugar and cornstarch, then gradually temper with hot milk and cook over medium heat while whisking constantly until thickened.

→ Can I use different fruits as topping?

Absolutely, fresh seasonal fruits like berries, kiwi, peaches, or nectarines work beautifully and add natural sweetness and texture.

→ How is the fruit topping glazed?

Warm apricot jam with a little water, strain if needed, then gently brush over the fruit to add shine and preserve freshness.

→ How long should the tart chill before serving?

Chill the assembled tart for at least 1 hour to allow custard to set and flavors to meld for optimal texture and taste.