Simple Fresh Fruit Tart with Lemon Pastry Cream
This fresh fruit tart with lemon pastry cream will leave your guest impressed.
It’s summer, and it’s the perfect time to start cooking fresh, light dishes. I’m going to show you how to make a tart that is beautiful and delicious. The recipe uses simple ingredients like flour, sugar, butter, eggs, lemon, strawberries, blueberries, blackberries, and vanilla extract.
You can use any fruit you have on hand, but this berry variation has become a family favorite for us!
To make this delicious fruit tart, you will need the following key ingredients:
Egg yolk is the fat in lemon pastry cream that emulsifies it giving it its creamy texture.
Cornstarch helps create a smooth and velvety texture to the pastry cream.
Lemon juice helps prevent the eggs from curdling.
Strawberries help by adding a refreshing tang that highlights the sweetness of other fruits.
Blueberries provide a sweet, sour, and tart flavor.
Blackberries are sweet and tart.
Frequently Asked Questions
Here are answers to some of the most frequently asked questions about fresh fruit tarts:
What is a tart and what are the benefits of making one?
A tart is a sweet or savory pie that usually has a crust on the bottom and sides. The outside of the tart shell is typically covered with fruit, nuts, cream, sugar and any other delicious ingredient you can think of! Tarts are easy to make at home and they’re perfect for making ahead. You can use them as an appetizer or dessert!
What are some Benefits?
They’re simple to make- only five ingredients are needed for this recipe. They also freeze wonderfully so if you have leftover filling from one batch, it’s not too hard to whip up another one in no time! There’s really nothing like homemade food- especially when it tastes this good. And of course, there’s always the bragging rights.
What is a fruit tart?
A fruit tart is a dessert recipe that typically consists of pastry dough topped with fresh fruit and sugar. The recipe for the crust can vary, but it usually has flour, salt, butter or shortening (or both), water to make it stick together better, and then some egg yolk mixed in.
A list of other fruit you can use in your tart recipe:
Fruit tarts are a delicious dessert that can be made with any type of fruit. Fruit tarts are great for summertime, as they’re light and refreshing, perfect for hot weather. There’s so many different combinations and ways you can make them! It all depends on what kind of mood you want to set with your dessert. Some people like their fruit tart recipes to be sweet, while others prefer the tangy taste of citrus fruits like grapefruit or oranges. One thing is certain: making a tart will never get old because there’s always new flavors to try!
Here are 10 different types of fruit that would work well in a fruit tart recipe:
-Pineapple chunks or slices (cut off the core)
As you can see there are no limits to what seasonal fruit you can use when creating a delicious fresh fruit tart.
What is a pastry cream?
Pastry cream, also known as crème patisserie, is a custard made with egg yolks, milk, and sugar to make it very creamy. Starch is used to thicken the cream. Use pastry creams for pastries and pies. You can add chocolate, coffee, whipped cream, and a list of other ingredients to make unique creations.
How do you make pastry cream?
After the pastry cream is cooked over low heat for five minutes, you add corn starch, which will thicken up the recipe.
The recipe is simmered for about five more minutes until it becomes thick and shiny, then cooled before using in the recipe of your choice.
-Other ingredients like butter or cream can be added to pastry cream depending on what you are making with it.
-Try adding pure vanilla extract or vanilla beans to your pastry cream to make a vanilla pastry cream. In this recipe, we use lemon zest to add more lemon flavor to our lemon cream.
Tart Crust vs. Pie Crust. What’s the difference between the two?
From a glance, you may believe that pie crust and tarts are the same, but upon further inspection, you will understand their differences.
Pie crusts are flaky and firm, made from flour, fat (butter, lard, or shortening), cold water, and sometimes vodka (like the one I made on Chopped).
Tart crust, take a pinch of finesse because the dough is more fragile. The crust firmer and made from flour, butter, water, and sugar (sweet tarts). Tart crust are baked in a tart pan with a removable bottom and maintain the tart’s integrity.
Pie traditionally has a top crust, and tarts usually do not.
What’s the difference between a pie pan and a tart pan?
A pie pan is typically round with a lip and has straight sides. A tart pan can either be round or rectangular, but the pointy corners make it look more like an actual pie shape than a pie pan. The recipe for your favorite apple pie would most likely call for you to use this type of dish.
What’s the difference between Tart dough and Sweet Pastry Dough?
Many people confuse tart dough with sweet pastry dough. The two are completely different in texture and flavor; one should not be substituted for the other in recipes unless instructed by the recipe author.
– Sweet Pastry Dough is typically used for pies or tarts with a cream filling. It has more butter than tart dough does and results in a higher ratio of fat to liquid. This fruit tart recipe calls for a sweet pastry dough with the perfect crisp texture to hold up to the lemon pastry cream.
– Tart Dough has more sugar than sweet pastry dough and can contain cornmeal, which gives it a crunchy exterior when baked. It’s usually used for savory tarts with cheese or vegetables on top that require cooking before the tart is baked.
How do you make sweet tart dough from scratch?
Tart Dough Ingredients:
1 stick unsalted butter, room temperature
½ cup powdered sugar
1 large egg
1 large egg yolk
¼ teaspoon kosher salt
2 cups unbleached all-purpose flour, plus more for rolling
1 tablespoon melted unsalted butter for buttering pan
In a large bowl cream butter and powdered sugar with a hand mixer about 1-2 minutes. Add the egg and egg yolk, mix together for 1 minute. In a bowl mix, together kosher salt and flour. Slowly add the flour and mix on low speed until a dough ball forms.
On a lightly floured, press dough into a disc shape, roll out to a 12-inch circle that’s 1/8 inch thick. Transfer dough to a buttered tart pan. Press dough into a 9-inch tart pan, making sure the dough is smooth against pan. Roll your rolling pin over the top to secure the top of the dough. Discard the scraps of dough. Use a fork to prick the dough evenly, wrap with plastic wrap and place in freezer for 30 minutes.
Preheat the oven to 350°F. Add the tart to a baking sheet and pop in the oven for 12 minutes or until golden brown. Remove and cool for 10 minutes. At this point the tart is ready for it filling.
Can you make it ahead?
Freezer: Tart Dough: You can mold the dough into a disc, wrap in plastic, put in a freezer bag and place in the freezer until you’re ready to use. Remove from the freezer 30 minutes before you roll it out.
Fridge: Tart Dough: You can mold the dough into a disc, wrap in plastic, put in a freezer bag and place in the fridge until you’re ready to use. Best used in 48 hours max.
Fruit Tart: You can make the fruit tart one days in advance. The fruit tart will remain fresh for 4 days covered in the refrigerator.
Lemon Pastry Cream: Once pastry cream cools off, transfer to an airtight container, place in the fridge for 3 days max.
Latest Recipe Video:
Common One to One Substitutions:
Pure Vanilla Extract, Almond Extract = Lemon Extract
Cake Flour (omit cornstarch in recipe), All-Purpose Flour = Unbleached All-Purpose Flour
Granulated Sugar = Raw Cane Sugar
Any Combination of Fruit = Strawberries, Blueberries, & Blackberries
what to serve with Fresh Fruit Tart with Lemon Pastry Cream?
Other Tart and Pie Recipes:
I hope you enjoyed my recipe for a simple fresh fruit tart with lemon pastry cream. If you make it, be sure to leave a comment below!
Simple Fresh Fruit Tart with Lemon Pastry Cream
- 1 9-inch tart
- 1 stick unsalted butter room temperature
- ½ cup powdered sugar
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon kosher salt
- 2 cups unbleached all-purpose flour plus more for rolling
- 1 tablespoon melted unsalted butter for buttering pan
Lemon Pastry Cream:
- ¼ cup unbleached all-purpose flour
- 2 teaspoons cornstarch
- ¼ teaspoon kosher salt
- ¾ cup raw cane sugar
- 1 ½ cups half and half
- 4 large egg yolks
- 2 teaspoons lemon extract
- zest of 1 small lemon
- 2 tablespoons unsalted butter
- 1 pint strawberries washed, tops removed, halved
- 6 oz. blueberries
- 6 oz. blackberries
- 1-2 tablespoons apricot jam melted *optional
- Make tart: In a large bowl cream butter and powdered sugar with a hand mixer about 1-2 minutes. Add the egg and egg yolk, mix together for 1 minute. In a bowl mix, together kosher salt and flour. Slowly add the flour and mix on low speed until a dough ball forms.
- On a lightly floured, press dough into a disc shape, roll out to a 12-inch circle that’s 1/8 inch thick. Transfer dough to a buttered tart pan. Press dough into pan, making sure the dough is smooth against pan. Roll your rolling pin over the top to secure the top of the dough. Discard the scraps of dough. Use a fork to prick the dough evenly, wrap with plastic wrap and place in freezer for 30 minutes.
- Make pastry cream: In a bowl mix, flour, cornstarch, sugar and salt. In a bowl whisk, eggs yolks. Then add to flour mix, and whisk until it resembles wet sand.
- Turn on the heat to medium in a medium pot add the half and half, bring to a slight boil, about 3-5 minutes. Once mixture is slightly boiling, whisk a 1/3 into the egg-flour mix. Pour back into the pot, stirring constantly, cook until custard thickens. Once custard looks lumpy increase speed of stirring, until smooth. Allow cream to boil for 10 seconds.
- Strain pastry cream in a fine mesh strainer over a bowl, stir in lemon extract, lemon zest and butter. Place plastic wrap directly on pastry cream, then place over an ice bath for 30 minutes to cool.
- While pastry cream cools. Preheat the oven to 350°F. Add the tart to a baking sheet and pop in the oven for 12 minutes or until golden brown. Remove and cool for 10 minutes. At this point the tart is ready for it filling.
- Fill the cooled tart evenly with pastry cream. Arrange berries over pastry cream in an even layer, fully covering the pastry cream. Brush the fruit with melted apricot for a glossy covering. Cover with plastic wrap and pop in the fridge for 4 hours to overnight. Tart is good for up to 4 days in the fridge.
Pure Vanilla Extract, Almond Extract = Lemon Extract, Cake Flour (omit cornstarch in recipe), All-Purpose Flour = Unbleached All-Purpose Flour, Granulated Sugar = Raw Cane Sugar, Any Combination of Fruit = Strawberries, Blueberries, & Blackberries