Fruit Tart Vanilla Custard

The summer I apprenticed at a tiny pâtisserie in Lyon, the head chef would make these fruit tarts every single morning. I watched him arrange berries like jewels, his hands steady after thirty years of practice. He told me the secret wasn't perfect technique—it was using whatever fruit looked brightest at the market that day. Now every time I smell vanilla custard warming on the stove, I'm back in that kitchen, dust motes dancing in the morning light.

Last summer I made this for my sister's birthday instead of a cake, partly because I was feeling lazy and partly because I'd seen the most gorgeous strawberries at the farmers market. She took one bite and declared it better than any bakery dessert she'd ever had, which might have been sisterly bias but I'll take it. The best part was watching her kids argue over who got the piece with the most kiwi.

Ingredients

• 1 1/4 cups all-purpose flour: The foundation of your crust—don't pack it down when measuring or you'll end up with a tough shell
• 1/2 cup unsalted butter, cold and cubed: Cold butter creates those flaky layers we're after, so resist the urge to let it sit out
• 1/4 cup granulated sugar: Just enough sweetness to balance the butter without making the crust cookie-like
• 1/4 tsp salt: This tiny amount makes all the difference in bringing out the butter's flavor
• 1 large egg yolk: Binds the dough together while adding richness and helping with browning
• 2–3 tbsp cold water: Add gradually—too much makes the dough tough, too little and it won't hold together
• 2 cups whole milk: Whole milk creates the silkiest custard—skim milk will leave you with a disappointingly thin texture
• 1/2 cup granulated sugar: This amount perfectly sweetens the custard without overpowering the vanilla
• 1 vanilla bean: Fresh vanilla bean elevates everything, though pure extract works in a pinch
• 4 large egg yolks: The more yolks, the richer and smoother your custard will be
• 1/4 cup cornstarch: This is what transforms the milk mixture into proper pudding-like thickness
• 2 tbsp unsalted butter: Stirred in at the end for an incredibly smooth finish
• 1 1/2 cups mixed fresh fruit: Use whatever looks beautiful—strawberries, kiwi, raspberries, blueberries, mango all work wonderfully
• 2 tbsp apricot jam: The secret weapon for that professional glossy shine
• 1 tbsp water: Thins the jam just enough to brush easily over the fruit

Instructions

Make the crust dough:

Whisk together flour, sugar, and salt in a large bowl, then work in the cold butter with your fingers until it looks like coarse crumbs with some pea-sized pieces remaining. You want to work quickly so the butter doesn't soften.

Bring it together:

Add the egg yolk and 2 tablespoons cold water, folding gently with a spatula just until the dough holds together when pinched—add more water only if necessary. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.

Blind bake the shell:

Preheat your oven to 350°F and roll the chilled dough on a floured surface, pressing it into a 9-inch tart pan and trimming any excess. Prick the base all over with a fork, line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and paper, then bake another 10 minutes until golden.

Heat the milk:

Split the vanilla bean lengthwise and scrape the seeds into a saucepan with the milk, bringing it just to a simmer over medium heat while stirring occasionally.

Prepare the yolks:

Whisk the egg yolks, sugar, and cornstarch in a medium bowl until the mixture is pale and thick—this takes about 2 minutes of vigorous whisking.

Temper and thicken:

Slowly pour about half the hot milk into the yolk mixture while whisking constantly, then return everything to the saucepan. Cook over medium heat, whisking continuously, until the custard bubbles and thickens significantly.

Finish the custard:

Remove from heat immediately and stir in the butter until melted and smooth. Press plastic wrap directly onto the surface and refrigerate until completely cooled.

Assemble the tart:

Spread the chilled custard evenly into the cooled tart shell, then arrange your fresh fruit on top in whatever pattern makes you happy—concentric circles look especially lovely.

Add the glossy finish:

Warm the apricot jam with water until it's liquid enough to brush, then gently paint it over the fruit with a pastry brush. Refrigerate for at least an hour before serving.

Pin It

My friend Sarah once tried to rush the chilling steps and ended up with custard that refused to set, turning her beautiful tart into a sad, soupy mess. We ate it anyway with spoons, laughing at her kitchen disaster, but she's never skipped the refrigeration time since. Some lessons are delicious even when they go wrong.

Choosing and Arranging Fruit

The trickiest part of this tart is making it look as gorgeous as it tastes. I've learned to avoid fruits that brown quickly, like bananas or apples, unless I'm serving immediately. Soft fruits like raspberries need gentle handling, while sturdier options like kiwi and strawberries can be sliced thinly and arranged more deliberately. The most stunning tarts I've made follow a color pattern—alternating red and green fruits, or creating a sunrise gradient from yellow mango to orange to red berries. Trust your instincts about what looks beautiful together.

Making It Ahead

You can absolutely prepare components in advance, which is why this recipe saves me for dinner parties. The baked tart shell keeps perfectly in an airtight container for two days, and the custard actually benefits from sitting overnight—the flavors deepen and the texture becomes even silkier. However, I never add the fruit more than four hours before serving, or the juices start to weep into the custard and that perfect glossy finish begins to dull.

Recipe Variations and Substitutions

Sometimes I swap the vanilla custard for lemon curd in spring, or chocolate ganache when I'm craving something richer. The crust can be made with almond flour instead of all-purpose for a nuttier flavor and slightly softer texture. During autumn, I've been known to use roasted figs and pears, brushing them with honey instead of apricot jam. The basic formula of crisp shell, creamy filling, and fresh fruit works endlessly.

• Add a layer of melted white chocolate to the cooled crust before adding custard for extra moisture protection
• Mix a tablespoon of lemon zest into your custard for brightness that cuts through the richness
• Try a chocolate crust by replacing 2 tablespoons of flour with cocoa powder

Pin It

There's something deeply satisfying about serving a tart that looks like it came from a French bakery, especially when you see people's eyes light up at the first bite. The contrast of that crisp, buttery crust against cool vanilla cream and juicy fruit hits every pleasure point.

Recipe Q&A

→ How is the tart shell prepared?

The crust is made by combining flour, sugar, and salt, then cutting in cold butter until crumbly. Egg yolk and cold water bring the dough together, which is chilled before rolling out, lining the tart pan, and baking until golden.

→ What makes the vanilla custard silky?

Heating milk with vanilla and slowly incorporating a mixture of egg yolks, sugar, and cornstarch creates a thickened custard that's smooth and creamy once cooled.

→ Can the fruit toppings be varied?

Yes, you can use any fresh seasonal fruits such as strawberries, kiwi, raspberries, or mango to customize flavors and colors.

→ What is the purpose of the apricot glaze?

The warmed apricot jam brushed over the fruit provides a shiny finish and adds a subtle sweetness that enhances the tart's appeal.

→ How long should the tart be chilled?

Chilling the assembled tart for at least an hour helps set the custard and meld flavors, making it easier to slice and serve.