If you have a soft spot for sweet mornings, fresh fruit, and a touch of elegance on your breakfast table, then you’re absolutely going to adore this recipe. Breakfast Fruit Tarts: An Easy and Delicious Recipe brings together a crisp, buttery crust, luscious homemade pastry cream, and a vibrant array of fresh fruits that practically sing with flavor. Whether you’re making them for a lazy weekend brunch or a special occasion, these tarts deliver a perfect balance of creamy, tart, and sweet that will have everyone asking for seconds. Plus, the recipe is surprisingly straightforward, allowing you to create impressive, bakery-worthy treats right at home.

Breakfast Fruit Tarts: An Easy and Delicious Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a special role. They’re simple staples but their combined magic is what makes these Breakfast Fruit Tarts truly irresistible. From the flaky crust to the silky pastry cream, and the fresh burst of fruits, each component is essential in crafting this delectable breakfast delight.

All-purpose flour (1 1/2 cups): The foundation of the crust for a sturdy yet tender pastry base.
Unsalted butter, cold and cubed (1/2 cup): Ensures a flaky and flavorful tart shell.
Granulated sugar (1/4 cup + 1/2 cup): Adds just the right touch of sweetness to both crust and cream.
Salt (1/4 teaspoon + 1/4 teaspoon): Enhances all the flavors subtly without overpowering.
Ice water (4-6 tablespoons): Binds the dough gently without melting the butter.
Whole milk (2 cups): For a rich, creamy pastry cream with a smooth consistency.
Cornstarch (1/4 cup): Thickens the pastry cream to perfect custard consistency.
Egg yolks (4 large): Adds richness and helps set the filling.
Vanilla extract (1 teaspoon): Infuses the cream with fragrant warmth.
Fresh strawberries (1 cup): For vibrant color and juicy tartness.
Fresh blueberries (1 cup): Adds subtle sweetness and beautiful blue hues.
Fresh raspberries (1 cup): A burst of tangy freshness.
Kiwi, peeled and sliced (1): Brightens the tarts with citrusy notes and stunning green color.
Mandarin orange segments (1/2 cup): Tender, sweet citrus pieces to crown your tart.
Apricot jam (1/4 cup): For a glossy, sweet glaze that seals in freshness.
Water (2 tablespoons): To thin and smooth out the glaze perfectly.

How to Make Breakfast Fruit Tarts: An Easy and Delicious Recipe

Step 1: Prepare the Tart Dough

Start by whisking the flour, sugar, and salt together in a large bowl. The sugar adds just a touch of sweetness to your crust, making it a perfect contrast to the rich filling. Next, cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This step is crucial for that flaky texture we all love. Slowly add ice water, one tablespoon at a time, mixing gently to bring the dough together without overworking it. Once formed, shape the dough into a disc and chill it to relax the gluten and firm up the butter.

Step 2: Shape and Blind Bake the Tart Shells

After chilling, roll out your dough on a floured surface to about 1/8 inch thickness. Cut circles larger than your tart pans and gently press the dough into each pan, trimming any excess. Dock the crust with a fork to avoid bubbling during baking. Chill the lined tart pans again before lining them with parchment paper and pie weights. This blind baking step ensures a crisp crust that won’t get soggy once filled. Bake until golden then let them cool completely in their pans.

Step 3: Make the Silky Pastry Cream

While the shells cool, warm the milk and half the sugar in a saucepan until simmering – watch it closely, you want warmth without boiling. In a separate bowl, whisk together egg yolks, remaining sugar, cornstarch, and salt until smooth and pale. Temper the yolks by slowly adding hot milk while whisking to avoid scrambling. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat and stir in butter and vanilla extract. Cover directly with plastic wrap and chill for at least two hours to let the flavors meld and the texture set.

Step 4: Assemble Your Breakfast Fruit Tarts

Once both the tart shells and pastry cream are cool, spoon the luscious cream into each shell evenly. Now for the fun part: arrange fresh strawberries, blueberries, raspberries, kiwi slices, and mandarin orange segments artfully atop the filling. Every tart becomes a colorful masterpiece that’s as pleasing to the eyes as it is to the taste buds. Finish by heating apricot jam with water until smooth and brush this glaze gently over the fruit to give a shiny, appetizing finish and seal in freshness.

How to Serve Breakfast Fruit Tarts: An Easy and Delicious Recipe

Garnishes

A sprinkle of finely chopped fresh mint or a light dusting of powdered sugar can add an elegant touch to your tarts, boosting aroma and visual appeal. If you’re feeling indulgent, a small dollop of whipped cream alongside enhances the rich creaminess.

Side Dishes

Serve these delightful tarts with a side of creamy yogurt or a freshly brewed cup of your favorite coffee or tea. They pair wonderfully with simple, light breakfasts like scrambled eggs or a crisp green salad for a balanced meal.

Creative Ways to Present

Try serving single mini tarts on rustic wooden boards for a charming brunch, or arrange several on a large platter with edible flowers for a festive celebration. For an extra wow factor, drizzle a little honey or a berry coulis over the plate to tie the flavors together beautifully.

Make Ahead and Storage

Storing Leftovers

If you have any tarts left after breakfast (though that’s doubtful), cover them tightly and refrigerate for up to two days. The pastry cream keeps well chilled, and the fruit stays fresh, though best enjoyed quickly for the best texture.

Freezing

While the tart shells freeze beautifully before filling, assembled fruit tarts do not freeze well because of the fresh fruit and pastry cream. For best results, freeze unbaked shells for up to one month and bake fresh when you’re ready to enjoy.

Reheating

Since these tarts are enjoyed best chilled, reheating is not recommended. But if you want that freshly baked warmth, try reheating the shell alone briefly before filling it with cold pastry cream and fruit.

FAQs

Can I use store-bought tart shells?

Absolutely! While homemade shells add a wonderful buttery touch, store-bought tart shells work in a pinch and save time. Just make sure to blind bake them if required and cool before filling.

What fruits work best for these tarts?

This recipe is versatile. Stick to fresh berries and citrus fruits like strawberries, blueberries, raspberries, kiwi, and mandarin oranges, which offer both color and flavor that complement the pastry cream beautifully.

How long does the pastry cream take to chill?

For the best texture and flavor, chill the pastry cream for at least two hours. This allows it to thicken fully and makes it easier to pipe or spoon into the tart shells.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend designed for baking, and ensure your cornstarch is certified gluten-free. The texture might vary slightly, but the flavor will remain delightful.

Is there a way to make these tarts ahead for a party?

Yes, you can bake the tart shells and prepare the pastry cream the day before. Assemble and glaze the tarts the morning of your event for freshest taste and best presentation.

Final Thoughts

There is something truly special about starting your day with Breakfast Fruit Tarts: An Easy and Delicious Recipe. They’re delightful conversations starters at brunch, a beautiful way to showcase fresh seasonal fruits, and a comforting, impressive treat you can make without fuss. I encourage you to take some time, gather your ingredients, and enjoy the bliss of creating these colorful, flavorful tarts. Once you take that first bite, you’ll know all the effort was worth it!

Breakfast Fruit Tarts: An Easy and Delicious Recipe

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4.3 from 77 reviews

Author: admin
Total Time: 2 hours 50 minutes
Yield: 8 servings 1x

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Description

These Breakfast Fruit Tarts are a delightful and easy-to-make recipe featuring a buttery, flaky tart crust filled with creamy homemade pastry cream and topped with fresh, colorful fruit. Finished with a glossy apricot glaze, these tarts make for a refreshing and elegant breakfast or dessert option.

Ingredients

Scale

Tart Shell

1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
4–6 tablespoons ice water

Pastry Cream

2 cups whole milk
1/2 cup granulated sugar (divided)
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Fruit Topping & Glaze

1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
1 kiwi, peeled and sliced
1/2 cup mandarin orange segments, drained
1/4 cup apricot jam
2 tablespoons water

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Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to prepare the dry base for the tart dough.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, working quickly to keep the butter cold.
Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together, being careful not to overmix.
Form the Dough: Turn the dough onto a lightly floured surface and gently form it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to chill.
Roll Out the Dough: Roll the chilled dough on a floured surface to about 1/8 inch thickness.
Cut and Shape the Tart Shells: Cut out circles slightly larger than the tart pans using a cookie cutter or sharp knife. Press dough circles firmly into tart pans and trim excess dough.
Dock the Crusts: Prick the bottom of each tart shell several times with a fork to prevent bubbling during baking.
Chill Again: Place tart shells in the refrigerator for 15 minutes to firm up.
Preheat Oven: Set oven temperature to 375°F (190°C).
Blind Bake: Line tart shells with parchment paper and fill with pie weights or dried beans to prevent shrinking.
Bake: Bake tart shells for 15-20 minutes until edges are lightly golden.
Remove Weights: Carefully remove parchment paper and pie weights after the initial bake.
Continue Baking: Bake the tart shells for an additional 5-10 minutes until bottoms are golden brown.
Cool Completely: Let tart shells cool completely in pans before filling to ensure structural integrity.
Infuse the Milk: In a saucepan, heat milk and half the sugar (1/4 cup) over medium heat until simmering, stirring occasionally.
Whisk Egg Yolks and Sugar: In a separate bowl, whisk together egg yolks, remaining sugar (1/4 cup), cornstarch, and salt until pale and smooth.
Temper the Egg Yolks: Slowly add a small amount of hot milk to the egg yolk mixture, whisking constantly to prevent curdling.
Combine and Cook: Pour the tempered yolk mixture back into the saucepan with remaining milk. Cook over medium heat, whisking constantly until thickened and boiling. Continue for 1-2 minutes.
Remove from Heat: Take the saucepan off the heat and stir in butter and vanilla extract until smooth and glossy.
Cool and Chill: Transfer pastry cream to a bowl, cover surface with plastic wrap to prevent skin formation, and refrigerate for at least 2 hours until chilled.
Fill the Tart Shells: Spoon the chilled pastry cream evenly into the cooled tart shells.
Arrange the Fruit: Decoratively place fresh strawberries, blueberries, raspberries, kiwi slices, and mandarin orange segments on top of the cream.
Prepare the Glaze: Heat apricot jam and water in a small saucepan over low heat, stirring until melted and smooth.
Glaze the Fruit: Brush the melted apricot jam glaze over the arranged fruit to add shine and preserve freshness.
Chill (Optional): Refrigerate the assembled tarts for at least 30 minutes to set the glaze and chill before serving.
Serve: Serve the fruit tarts chilled and enjoy the fresh, creamy, and crunchy combination.

Notes

Use cold butter and ice water to ensure a flaky tart crust.
Pie weights or dried beans prevent the crust from puffing up during blind baking.
Press plastic wrap directly on pastry cream to avoid skin formation.
Chilling tart shells and pastry cream before assembly improves texture and flavor.
Fruit glaze adds shine and helps preserve fresh fruit longer.
These tarts can be made a day ahead and refrigerated until serving.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American