Spring Fruit Tart 🍊🍓 - Easy Seasonal Dessert Recipe
This vibrant Spring Fruit Tart features a buttery shortbread crust, a smooth vanilla pastry cream, and a colorful arrangement of fresh seasonal fruit. It’s a show-stopping dessert that’s as refreshing as it is beautiful — perfect for Easter, Mother’s Day, or any spring gathering.
Equipment
- - 9-inch tart pan
- - Mixing bowls
- - Saucepan
- - Whisk
- - Rolling pin (if using homemade dough)
- - Knife for fruit slicing
- - Cooling rack
Ingredients
- **For the tart crust**:
- - 1 1/4 cups all-purpose flour
- - 1/2 cup unsalted butter cold and cubed
- - 1/3 cup powdered sugar
- - 1/4 tsp salt
- - 1 egg yolk
- - 1–2 tbsp cold water if needed
- **For the pastry cream**:
- - 1 1/4 cups whole milk
- - 1/4 cup granulated sugar
- - 2 egg yolks
- - 1 tbsp cornstarch
- - 1 tbsp all-purpose flour
- - 1 tsp vanilla extract
- - 1 tbsp unsalted butter
- **For the fruit topping**:
- - Fresh strawberries sliced
- - Kiwi peeled and sliced
- - Blueberries
- - Raspberries
- - Mandarin orange segments
- - Optional: apricot jam for glaze
Instructions
- **Make the crust**:
- In a bowl, mix flour, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and mix just until dough comes together. Wrap and chill for 20 minutes.
- Preheat oven to 350°F (175°C). Roll dough and press into tart pan. Prick with a fork and bake for 15–18 minutes until golden. Cool completely.
- **Make the pastry cream**:
- Heat milk in a saucepan until just warm. In a bowl, whisk egg yolks, sugar, cornstarch, and flour until smooth. Slowly add warm milk while whisking, then return mixture to saucepan.
- Cook over medium heat, whisking constantly until thickened. Remove from heat, stir in butter and vanilla. Let cool slightly, then refrigerate until cold.
- Spread chilled pastry cream into cooled crust.
- Arrange sliced fruit on top in a beautiful pattern.
- Optional: Heat apricot jam with a splash of water and brush over fruit for shine.
- Chill until ready to serve.