Fruit Tart Recipe

Squared for the recipe card, this fruit tart still holds its full fruit arc.

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This classic French fruit tart builds three distinct components into one of the most satisfying desserts in a pastry chef's repertoire. The buttery pâte sablée melds with the baked almond cream beneath, while silky vanilla bean pastry cream and fresh seasonal fruit finish it with flavor and color in every slice.

Prep Time45

Cook Time30

Chill Time2

Total Time3 15

Course: Dessert

Cuisine: French

Servings: Slices

Author: Chef Lindsey

Ingredients

Pâte Sablée

2 cups all-purpose flour
1/2 cup granulated sugar
¼ teaspoon kosher salt
9 tablespoons unsalted butter
1 large whole egg
1 large egg yolk

Almond Cream

9 tablespoons butter room temperature
3/4 cups granulated sugar
1.5 large eggs beaten
1 1/4 cup almond flour
4 teaspoons cornstarch

Pastry Cream

2 cups whole milk
½ vanilla bean split and scraped
3/4 cup granulated sugar
1 large egg
2 egg yolks
1/4 cup cornstarch

Assembly

275 g pâte sablée half recipe from above
100 g almond cream
10 g Grand Marnier kirsch, cognac or similar
250 g pastry cream about half recipe from above
3 cups fresh seasonal fruit cut as desired
Apricot jam for nappage

US Customary - Metric

Instructions

Make the pâte sablée

In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and butter. Mix on low until no visible butter pieces remain and the mixture resembles sand.
Whisk the egg and egg yolk together until fully combined, then add to the mixer and mix on low until a cohesive dough forms.
Divide into two equal pieces (approximately 275 g each), flatten, wrap in plastic, and refrigerate at least 2 hours or overnight.

Make the pastry cream

Line a baking sheet with plastic wrap. Combine milk, half the sugar, and the split and scraped vanilla bean in a medium saucepot and bring to a boil over medium-high heat.
Meanwhile, whisk together the egg, egg yolks, remaining sugar, and cornstarch in a large bowl until lightened. Slowly pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the pot.
Whisk over medium heat until the cream comes to a full boil, boil for 1 minute, then scrape onto the prepared baking sheet. Spread flat, cover with plastic wrap, poke a few holes, and refrigerate for at least 1 hour or overnight.

Make the almond cream

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until light and fluffy.
With the mixer on medium-high, slowly add the beaten eggs in several additions. Add the almond flour followed by the cornstarch and mix until combined. Store at room temperature if using the same day, or refrigerate in an airtight container for up to one week.

Prepare the tart shell.

Preheat the oven to 375°F conventional or 350°F convection. Roll one chilled piece of pâte sablée to about ⅛ inch thick on parchment, flouring your rolling pin as needed. Allow the dough to become fully pliable before rolling — it will crack if still cold. And make sure to only flour one side of the tart dough.
Line a 10-inch tart ring or removable-bottom pan, letting the edges overlap, and chill for 15 minutes. Trim the excess with a sharp paring knife or rolling pin, then dock the bottom with a fork.

Bake the shell

Spread 100 g almond cream in a thin, even layer over the docked tart base. Bake for 15 to 18 minutes until evenly browned and the almond cream feels set and slightly spongy when gently pressed. Cool completely, then remove the tart ring.
Prepare the fruit. Peel if needed and slice the fruit thinly. Thin, even slices make the tart easier to cut cleanly and present more attractively.

Assemble the tart

Whisk or beat the pastry cream until smooth, then whisk in 10 g Grand Marnier or chosen liqueur if using. Dollop the pastry cream over the cooled almond cream layer and spread evenly with a small offset spatula. Arrange the fruit attractively over the surface of the pastry cream.
Glaze and serve. Heat 2 tablespoons apricot jam with 2 tablespoons water in a small pot, bring to a boil, and whisk smooth. Allow to cool slightly and brush a thin layer over the fruit. Refrigerate for 30 minutes to 1 hour before slicing with a sharp chef's knife. Serve the same day for best results.

Notes

Chilling: The pâte sablée must rest at least 2 hours before rolling, and the assembled tart needs at least 30 minutes to 1 hour in the refrigerator before slicing to ensure clean, even cuts.
Doneness cue: Pull the baked almond cream shell at the lower end of the time range. It is done when the surface is evenly golden and springs back lightly when pressed — not firm, not pulling away from the sides.
Make ahead: All three components can be made one to two days in advance and stored in the refrigerator. Assemble the day you plan to serve for the freshest result.
Storage: Once assembled, store loosely covered in the refrigerator for up to one day. For longer storage, keep the baked shell and pastry cream separate and assemble just before serving.

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