Seasonal Fruit Tart Recipe

Make dough

In a bowl or food processor, combine 1.5 cups flour, 0.25 cup powdered sugar and 0.125 tsp salt. Cut in 0.5 cup cold cubed unsalted butter until mixture resembles coarse crumbs with some pea-sized bits. Add 1 egg yolk and 0.5 tsp vanilla extract; pulse or mix until incorporated. Add up to 1 tbsp ice water, 1 teaspoon at a time, only if dough is dry and won't hold together. Gather dough into a disc; do not overwork.

Chill and blind-bake

Wrap disc in plastic and chill at least 1 hour (or up to 2 days). When ready, preheat oven to 375°F (190°C). Roll chilled dough on lightly floured surface to about 1/8-inch thickness and fit into a 9-inch tart pan with removable bottom, pressing into edges and trimming excess. Refrigerate tart shell 15 minutes to relax. Line shell with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, then bake another 8–10 minutes until edges lightly golden and center set. If bottom bubbles, prick with fork before final bake. Let shell cool completely on wire rack.

Heat milk and flavor

In a medium saucepan, scald 2 cups whole milk with a split vanilla bean (scraped seeds and pod) or 1 tsp vanilla extract and 0.125 tsp salt over medium heat until just steaming (do not boil). Remove from heat; if using vanilla bean, let steep 10 minutes off heat, then remove pod.

Whisk yolks and starch

While milk steeps, whisk 4 large egg yolks with 0.5 cup granulated sugar until pale and slightly thickened. Whisk in 0.25 cup cornstarch until smooth and free of lumps.

Temper and cook

Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Pour tempered yolk mixture back into the saucepan with remaining milk. Return to medium-low heat and whisk constantly until mixture thickens and comes to a gentle simmer (about 2–4 minutes). Let simmer 30–60 seconds while whisking to cook the starch fully.

Finish pastry cream

Remove from heat and stir in 2 tbsp unsalted butter until melted and smooth. If any lumps, strain pastry cream through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent skin forming. Chill until cool, at least 2 hours.

Prepare fruit

Wash and thoroughly dry fruit. Hull and slice strawberries, slice stone fruit (peaches, plums, cherries) into thin wedges, slice kiwi and figs in half or quarters as needed. Pat fruit dry so pastry cream and glaze stay stable. Arrange fruit in patterns or clusters to cover the tart surface attractively — start from outer edge and work inward or create concentric circles, alternating colors and sizes for contrast. Reserve any small berries to scatter on top.

Make glaze

In a small saucepan, warm 0.25 cup apricot jam with 1 tbsp water over low heat, stirring until melted and smooth. Strain if necessary. For a shinier glaze, you can whisk in 0.5 tsp lemon zest. Remove from heat and let cool slightly; it should be thin enough to brush.

Glaze fruit

When tart shell is cool and pastry cream is chilled and set, spread an even layer of pastry cream (about 1/2 to 3/4 inch) into the tart shell. Arrange prepared fruit on top as planned. Using a pastry brush, gently brush the warm apricot glaze over the fruit to coat and give shine. Return tart to refrigerator for 15–20 minutes to set glaze.

Just before serving, dust the tart lightly with 1 tbsp powdered sugar if desired. Remove tart from pan and slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature. Leftovers: keep refrigerated, covered, up to 2 days (fruit will soften).