# Fruit Tarts

A delicious recipe for homemade fruit tarts, which includes both the pastry and the cream filling.

- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1.25 cup all-purpose flour
- 0.33 cup powdered sugar
- 0.5 teaspoon salt
- 8 tablespoons cold butter
- 1 egg
- 1 teaspoon vanilla extract
- 5 egg yolks
- 0.5 cup sugar
- 3 tablespoons cornstarch
- 0.5 teaspoon salt
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons butter
- blueberries
- raspberries
- apricot jam

## Instructions

1. Add 1 1/4 cup of all-purpose flour to a bowl.
2. Add 1/3 cup of powdered sugar to the bowl.
3. Add a pinch of salt to the bowl.
4. Mix the dry ingredients with your fingers.
5. Transfer the dry ingredients to a mixer.
6. Chop 8 tablespoons of cold butter into small cubes.
7. Add the chopped butter to the mixer with the dry ingredients.
8. Mix on low speed until a crumbly texture is achieved.
9. Add one egg to the mixture.
10. Add 1 teaspoon of vanilla extract to the mixture.
11. Mix until the dough is smooth and uniform, forming a soft, moist ball.
12. Wrap the dough in plastic wrap and chill.
13. For the pastry cream, add 5 egg yolks to a measuring cup.
14. Add 1/2 cup of sugar to the egg yolks.
15. Whisk the egg yolks and sugar to prevent curdling.
16. Add 3 tablespoons of cornstarch.
17. Add a tiny pinch of salt to enhance flavor.
18. Add 1 teaspoon of vanilla extract.
19. Add 1 cup of heavy cream.
20. Add 1 cup of whole milk.
21. Pour the mixture into a saucepan.
22. Heat the mixture on medium heat while whisking until it thickens.
23. Let it bubble for 2 minutes while whisking to activate the starch's thickening element.
24. Add 4 tablespoons of butter to cool the cream down.
25. Pour the pastry cream onto a baking sheet, cover with plastic wrap, and chill for 2 hours or overnight.
26. Roll out the chilled dough to a 1/4-inch thickness.
27. Fit the dough into tart molds.
28. Trim the excess dough from the edges of the molds.
29. Dock the bottom of the tart shells with a fork to prevent them from rising unevenly.
30. Bake the tart shells until a light golden color, around 16-18 minutes at 375F.
31. Fill the baked tart shells with the chilled pastry cream using a piping bag.
32. Arrange your choice of fruit, such as blueberries and raspberries, on top of the pastry cream.
33. Glaze the fruit with apricot jam using a brush.

## Equipment

- bowl
- mixer
- spatula
- plastic wrap
- measuring cup
- whisk
- saucepan
- baking sheet
- rolling pin
- tart molds
- knife
- fork
- piping bag
- brush

## Tips

- Chill pastry cream for at least 2 hours or overnight.
- Dock the tart shells so the middle does not rise.
- Bake until a light golden color.

## Source

- Original video: https://www.tiktok.com/t/ZTrjQhp4M/
- Recipe page: https://www.cliprecipe.com/recipe/7d0592af-92e6-455e-b324-870f16411d27
- Extracted: 2025-11-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt