Fruit Tarts for Summer

A favorite fruit tart from Kara Thompson.

Something I look forward to every spring and summer is buying copious amounts of fresh berries and then finding creative ways to use them before they go bad in the blink of an eye, as we all know berries tend to do. Over the years, I have discovered that my absolute favorite way to use fresh berries is to put them on top of a vanilla cream tart. In my opinion, the best part of the process is being able to get creative with the decorative arrangement of the fruit; I do it differently every time! You could even try any other summer fruit available if berries aren’t your thing, just make sure to slice and lightly dry with a paper towel if they happen to be of a larger, more juicy variety.

Making a fruit tart is a fairly time consuming process, but the finished product of this light and refreshing dessert is well worth the effort. When making a fruit tart, I go back and forth between using pre-made dough and making my own dough for the crust using the Bon Appetit “Basic Tart Dough” recipe, fill it with a variation of Martha Stewart’s “Pastry Cream for Fruit Tarts,” and top it off with whatever fruits sound good that day! 

Tip: I like to keep a book nearby to read during baking or cooling times. 

For the pastry cream:

• 2 cups milk

• 1 cup sugar

• 6 egg yolks

• ¼ cup cornstarch

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

For the crust:

• 6 tablespoons chilled butter, cut into pieces

• 1 tablespoon sugar

• 1 egg 

• ¼ teaspoon salt

• 1 cup all-purpose flour, sifted

For the toppings:

• 2 cups freshly cut fruit

• ¼ cup apricot jam melted (optional)

Photo by Kara Thompson.

To make the pastry cream:

1. In a saucepan over medium heat, warm the milk until bubbles appear on the surface (about 6 to 8 minutes). 

2. In a large bowl, whisk together the egg yolks and sugar. Whisk in the cornstarch and salt. 

3. While whisking constantly, slowly pour in half of the hot milk. Once combined, whisk in the remaining hot milk and return to the saucepan. 

4. Continue to heat over medium heat, whisking constantly, until the mixture thickens to a firm consistency (about 5 to 8 minutes). Whisk in the vanilla. Scrape into a bowl. 

5. Cover with plastic wrap, pressing it directly on to the surface of the pastry cream to prevent a skin developing. Refrigerate until chilled (about 2 to 3 hours). 

To make the crust dough: 

1. Whisk sugar, salt, and flour in a medium bowl. 

2. Mix in butter, the texture will look coarse.

3. Drizzle egg over mixture and mix gently. 

4. Knead dough on a lightly floured surface until smooth. Wrap tightly and chill for at least 1 hour. 

To bake the crust: 

1. Preheat oven to 350 degrees Fahrenheit. 

2. On a lightly floured surface, roll out dough to a thickness of ⅛ inch to ¼ inch. 

3. Lay the dough over a lightly greased tart pan (pie plate works too) that is about 9 inches in diameter.

4. Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Poke a few holes in the bottom of the dough with a fork. 

5. Bake for 12-15 minutes or until it starts to brown and let cool completely. 

To assemble the tart: 

1. Fill cooled tart crust with chilled pastry cream. Arrange fruit any way you want!

2. To keep fruit looking fresh and add a shine, brush the finished tart with melted apricot jam. 

3. Serve the tart right away or refrigerate it for up to 24 hours. 

Et voilà! I hope you enjoy! 

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Kara Thompson is a student in Portland, Oregon working on her MAT at Lewis & Clark College in hopes of teaching high school English in the near future. When she’s not in class or spending time with her 2-year-old son, she can be found reading in a cafe or watching period dramas with a cup of tea.