Description
This Fruit Tart with Vanilla Glaze is a stunning and refreshing dessert that’s perfect for summer gatherings, picnics, or simply treating yourself to something light and sweet. A buttery, crisp tart shell is filled with a creamy vanilla pastry cream, then topped with an assortment of fresh, colorful fruits like strawberries, kiwis, blueberries, and mangoes. Finished with a glossy vanilla glaze, this tart is as beautiful as it is delicious. With its vibrant flavors and elegant presentation, it’s sure to impress your guests while satisfying their sweet cravings. Easy to customize with your favorite seasonal fruits, this fruit tart is a celebration of summer in every bite!
Ingredients
For the Tart Shell:
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Vanilla Pastry Cream:
- 2 cups whole milk
- 1 vanilla bean (split and scraped) or 1 teaspoon vanilla extract
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
For the Topping:
- Assorted fresh fruits (e.g., strawberries, kiwis, blueberries, raspberries, mangoes, grapes)
- Optional: Mint leaves for garnish
For the Vanilla Glaze:
- ¼ cup apricot jam or apple jelly
- 1 tablespoon water
- ½ teaspoon vanilla extract
Instructions
1. Make the Tart Shell:
- In a food processor or mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
- Mix in the egg yolk and add ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and press it into a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, remove the weights, and bake for another 5-10 minutes until golden brown. Let cool completely.
2. Prepare the Vanilla Pastry Cream:
- Heat the milk and vanilla bean (or extract) in a saucepan over medium heat until steaming but not boiling. Remove from heat and let the vanilla infuse for 10 minutes.
- In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thick. Gradually whisk in the warm milk, then return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the butter until melted. Strain through a fine mesh sieve into a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill for at least 2 hours.
3. Assemble the Tart:
- Spread the chilled vanilla pastry cream evenly into the cooled tart shell. Arrange the fresh fruits on top in a decorative pattern.
4. Make the Vanilla Glaze:
- In a small saucepan, heat the apricot jam (or apple jelly), water, and vanilla extract over low heat until melted and smooth. Strain the glaze if needed for clarity.
- Brush the glaze gently over the fruit to give the tart a glossy finish.
5. Serve and Enjoy:
- Garnish with mint leaves if desired. Slice and serve chilled or at room temperature. Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 60 Minutes
- Cook Time: 120 Minutes
- Category: Main Course
- Cuisine: American
