Tart Recipes

Loaded with a lush assortment of seasonal berries and other fruit, there’s nothing quite as lovely as a Fresh Fruit Tart. You’ll also learn some baking basics, like a tart crust and pastry cream, along the way.

Lemon Blueberry Tart

There are 3 parts to this creamy lemon blueberry tart and each are prepared separately before bringing them all together. For best success, take your time and read through the recipe before starting.

Prep: 1h

Total: 4h

Yield: 8

Ingredients:

• 1 teaspoon cornstarch
• 2 teaspoons lemon juice (or water)
• 1 cup (190g) fresh or frozen blueberries (do not thaw)
• 2 teaspoons granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 (14 ounce weight) can full-fat sweetened condensed milk
• 6 Tablespoons (90ml) lemon juice (about 2 lemons)
• 1 teaspoon lemon zest (1 lemon)
• 1 large egg yolk
• Lemon slices, blueberries, leftover blueberry sauce, whipped cream

Instruction:

1. Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up. Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired. Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.)
2. Preheat oven to 350°F (177°C).
3. Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick. Using a rubber spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won’t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.
4. Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.
5. Whisk all of the filling ingredients together until combined. Pour into warm crust. Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use it in this step. If it’s too thick, warm it in the microwave for 5-10 seconds. Drop spoonfuls of blueberry sauce all over the top, using about half of the sauce. Reserve the rest of the sauce for serving. Using a toothpick or knife, gently swirl the sauce and filling together. Shimmy the pan back and forth 2-3 times to let the sauce and filling settle down into the crust a bit.
6. Bake for 17-19 minutes, just until the center of the tart no longer jiggles when you give the pan a light tap. It will still be a little sticky on top. Avoid over-baking because the tart will taste rubbery. (Tip: Err on the side of under-baking because the filling also has a chance to set up in the refrigerator. You want a creamy soft filling.)
7. Remove tart from the oven and place on a cooling rack. Cool completely at room temperature, then chill in the refrigerator uncovered for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, cover it. After chilling, remove the sides of the tart pan if your pan has removable sides.
8. Slice and serve with optional garnishes including any leftover blueberry sauce.
9. Cover leftovers tightly and refrigerate for up to 1 week.

Fresh Fruit Tart

Loaded with a lush assortment of seasonal berries and other fruit, there’s nothing quite as lovely as a Fresh Fruit Tart. You’ll also learn some baking basics, like a tart crust and pastry cream, along the way.

Prep: 20min

Total: 180min

Yield: 8

Serving Size: 1 slice

Nutrition Facts: calories 403 kcal, servingSize 1 slice, Carbohydrate 58 g, Protein 7 g, Fat 16 g, Saturated Fat 9 g, Cholesterol 199 mg, Sodium 290 mg, Fiber 1 g, Sugar 38 g

Ingredients:

• 2 cups whole milk
• 1 cup granulated sugar
• 6 egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon Salt
• 1 teaspoon vanilla extract ((see note 1))
• 7 tablespoons butter (softened)
• 1/2 cup powdered sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Salt
• 1 1/4 cups all-purpose flour (sifted)
• 1/4 teaspoon baking powder
• 1 pint Fresh cut fruit (such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi (see note 2))
• Apricot jam (melted, as needed (see note 3))

Instruction:

1. Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.
2. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.
3. Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
4. Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).

Fruit Tart

This fruit tart is the prettiest dessert for summer! A buttery crust gets filled with fluffy cream cheese and topped with a mix of fresh, glossy fruit.

Prep: 30min

Total: 4h40min

Yield: 8 – 10 serving(s)

Ingredients:

• 1 c. all-purpose flour, plus more for rolling
• 3 tbsp. granulated sugar
• 1/4 tsp. salt
• 6 tbsp. unsalted butter, chilled and cut into 1/2-inch pieces
• 1 large egg yolk
• 4 tsp. ice water
• 8 oz. cream cheese, softened
• 1/3 c. sour cream
• 1/2 c. powdered sugar
• 2 tsp. vanilla bean paste or vanilla extract
• Pinch of salt
• 1/3 c. heavy cream
• 1/2 c. blueberries
• 1/2 c. strawberries, hulled and chopped
• 1/2 c. raspberries
• 1/2 c. diced mango
• 1/2 c. diced kiwi
• 2 tbsp. apple jelly

Instruction:

1. For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
2. Roll the dough into a 11-inch circle on a lightly floured surface. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then in the freezer for 30 minutes.
3. During the last 20 minutes of chilling, preheat the oven to 400˚. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
4. For the filling: Beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in the bowl of an electric mixer fitted with a whisk attachment on medium until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream with the mixer running on medium-low and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer.
5. For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until cold and the filling is set, at least 2 hours or overnight.

The BEST Fruit Tart Recipe

FAQ

What are the 4 types of tarts?

What is the most popular tart?

• Meringue tart. FRANCE. shutterstock. …
• Tarte Normande. Normandy. France. …
• Pastafrola. ARGENTINA. shutterstock. …
• Bakewell Tart. Bakewell. England. …
• Butter Tarts. CANADA. shutterstock. 3.6. …
• Crostata. ITALY. Matija Babić MAIN INGREDIENTS. …
• Pastiera. Naples. Italy. shutterstock. …
• Sweet Pastry. Egg Tart. Guangdong. China.

What makes a tart a tart?

What makes a dessert a tart?