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
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
