Fruit Tart With Pastry Cream Filling Recipe

Recipe By The Spruce Eats

Making a fruit tart is actually pretty simple. You start by blind-baking the pastry crust, then when it cools, fill it with vanilla pastry cream, top it with fruit, and finish by brushing on a clear apricot glaze. You can use all kinds of fruits for making fruit tarts, whatever's in season and colorful, with strawberries, raspberries, blueberries, blackberries, and kiwi being especially popular. Use either apricot or peach jam for a clear glaze. You could use red currant jelly if you wanted a slightly reddish glazeit all depends on what kind of fruit you're using. Reddish glaze over green kiwi fruit might not look right. Because tart dough, called shortcrust pastry, can be tricky to work with, it's easier to make several smaller tarts than one large one. You can make a larger fruit tart, too. It just takes more skill and/or patience. This fruit tart recipe will make about six 4-inch fruit tarts or one 9-inch tart.

4.4
12 Rating - Rate
Vegdiet
1hr 45minstotal
1hr 30minsPrep
15minsCook

ingredients serves

Ingredients For Fruit Tart With Pastry Cream Filling Recipe

Nutrition
value
198
calories per serving
3 g Fat4 g Protein42 g Carbs< 1 g FiberOther

Current Totals

  • 3 g Fat
  • 4 g Protein
  • 42 g Carbs
  • < 1 g Fiber

MacroNutrients

  • Carbs
    42 g
  • Protein
    4 g
  • Fiber
    0 g

Fats

  • Fat
    3 g

Vitamins & Minerals

  • Calcium
    29 mg
  • Iron
    0 mg
  • Vitamin A
    307 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    0 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    3 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    0 mg
  • Vitamin E
    0 mg
  • Copper
    0 mcg
  • Magnesium
    10 mg
  • Manganese
    0 mg
  • Phosphorus
    31 mg
  • Selenium
    1 mcg
  • Zinc
    0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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