DESSERT

Fruit Tart: A Classic and Delicious Recipe

Fruit tarts are a must-have dessert that will delight the palates of all those with a sweet tooth. With their vibrant colors, crisp pastry, delicate cream, and fresh fruit, they are a true delight for both the eyes and the palate. Whether in summer, with seasonal fruits like strawberries, raspberries, and blueberries, or in autumn, with apples, pears, and grapes, fruit tarts are a classic that suits any occasion and every taste. In this article, we offer a detailed fruit tart recipe, along with tips for customizing it to your liking.

 History of Fruitcake

The fruit tart has its origins in European pastry , particularly in France , where refined pastry techniques were developed during the 17th and 18th centuries. The French term “tarte aux fruits” refers to a baked pastry base topped with custard and fresh fruit.

Tarts with cooked fruit fillings (such as apple or plum) were already prepared in the Middle Ages, although not in the modern form. However, it was during the Renaissance that royal and noble courts began to demand more aesthetically pleasing and sophisticated desserts.

The evolution toward the fresh fruit tart came with improved refrigeration and transport techniques, which allowed for better preservation of fruit colors and flavors. Custard also evolved over time, influenced by the invention of vanilla as a popular flavoring in 18th-century baking .

Today, the fruit tart is a symbol of fine and elegant pastry , common both in homes and in the display cases of the world’s best pastry shops.

Ingredients for the Sablée Dough

To make a fruit tart, it’s essential to start with a good shortcrust pastry. It’s the base of your tart and should be both crunchy and slightly sweet to contrast with the sweetness of the fruit.

  • 250 g of flour
  • 125g cold butter, cut into cubes
  • 70 g of icing sugar
  • 1 egg
  • 1 pinch of salt
  • A little cold water (if necessary)

Preparation of Sablée Dough

1. Dry ingredient mix: In a large bowl, sift the flour, powdered sugar, and salt. Mix these dry ingredients well until you have a smooth base.

2. Add the butter: Add the cold butter pieces to the flour and work the mixture with your fingertips until you get a sandy texture. You can also use a food processor, but be careful not to overwork the dough to prevent it from becoming elastic.

3. Add the egg: Beat the egg in a small bowl and add it to the mixture. Mix with a spatula or by hand until the dough begins to form. If it’s too dry, add a little cold water, but do so sparingly.

4. Rest the dough: Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. This allows the butter to harden and the dough to relax.

5. Roll out the dough: On a lightly floured surface, roll out the dough into a circle about 3 mm thick. Place it in a pie plate and press it into the edges. Prick the base with a fork to prevent it from rising during baking.

6. Baking: Preheat the oven to 180°C. Cover the dough with baking paper and dried beans or baking weights. Bake for about 15-20 minutes, until lightly golden. Remove the paper and weights and let cool.

Pastry Cream (Optional)

Although some tarts are served with just fruit, a custard can add sweetness and richness to the dessert. Here’s how to make it:

Ingredients:

  • 500 ml of milk
  • 1 vanilla pod
  • 4 egg yolks
  • 100 g of sugar
  • 40 g of cornstarch
  • 30 g of butter

Preparation:

  1. Heat the milk with the split and scraped vanilla pod until it comes to a gentle boil.
  2. Meanwhile, beat the egg yolks with the sugar until pale. Add the cornstarch and mix well.
  3. Gradually pour the hot milk over the egg mixture, whisking constantly.
  4. Return everything to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.
  5. Remove from heat, add the butter and mix until completely melted.
  6. Let it cool before using it in the cake.

Choosing and Preparing Fruits

Fruit is the star of your cake. Its freshness and quality will determine the dessert’s flavor. Choose seasonal fruit for the best flavor and avoid overripe fruit so it doesn’t make the pastry soggy.

Suggested fruits:

  • Red fruits: strawberries, raspberries, blueberries, blackberries
  • Citrus fruits: oranges, lemons, grapefruits
  • Exotic fruits: mango, kiwi, pineapple
  • Autumn fruits: apples, pears, grapes, figs

Preparation:

  • Wash the fruit well and remove the stems if necessary.
  • Slice thinly for easy cooking and a good design.
  • You can marinate some fruits in a little sugar and lemon juice to enhance their flavor.

Assembling the Cake

1. Spread the cream (optional): If you have prepared the pastry cream, carefully spread it over the cold cake base.

2. Arrange the fruit: Arrange the fruit on top of the cream or directly on the dough. Be creative: you can make concentric circles or layers. The important thing is to balance the colors and textures.

Tips for a Perfect Cake

1. Choose fruits well:

  • Avoid overripe fruits
  • Prefer seasonal fruits
  • Balances acidity with a sweet base

2. Prepare them correctly:

  • Cut into uniform slices
  • Absorb excess juice with absorbent paper

3. Dough Tricks:

  • Refrigerate before baking
  • Bake in blank if you are not going to bake the whole cake.

4. Creams and variants:

  • You can use sweetened mascarpone or chantilly
  • Try a lemon curd for a tangy twist

5. Assembly and decoration:

  • Varies colors and shapes
  • Glaze with apricot jam
  • Add mint leaves or edible flowers

6. Glaze and finishes:

  • Butter or sugar icing
  • Powdered sugar just before serving

7. Variations and substitutions:

  • Change the dough for a puff pastry dough
  • Use fruits according to the season
  • Gluten-free dough for special diets

8. Freezing:

  • You can freeze the cake before or after baking it.
  • Freeze fruit to always have it on hand
  • Reheat before serving if frozen

9. More dough tricks:

  • Don’t overwork it
  • Use quality butter
  • Add cold water, not hot

10. Presentation:

  • Use a nice plate
  • Serve with whipped cream, English cream or ice cream.

Final Decorations

  • Glazed with apricot jam for a glossy finish
  • Sprinkle with icing sugar
  • Fresh mint leaves for color and freshness

Fruit Tart Variations

  • Tropical cake: mango, pineapple, kiwi
  • Rustic tart: free-form shortcrust pastry
  • Frangipane cake: almond cream base
  • Citrus tart: lemon custard with orange slices

Conservation

Once made, you can store the tart in the refrigerator for 2 to 3 days. However, it’s best to eat it the same day to fully enjoy the freshness of the fruit and the crunchiness of the pastry.

 Interesting Questions

  1. What fruits do you prefer in a cake: tropical or classic (strawberry, kiwi, grape)?
  2. Have you tried a vegan or gluten-free version of this dessert?
  3. Would you like to learn how to make homemade pastry cream for this type of cake?
  4. Do you think fruit cake is more visual or more gustatory?
  5. How would the flavor change if you used a chocolate or cookie base?

Texture and Flavor

  • Texture:
    • Shortcrust pastry or sablé base, crispy and firm , which holds the filling without getting wet.
    • The interior usually has a layer of soft, creamy and unctuous pastry cream or chantilly .
    • Fresh fruits provide juiciness and crunchy contrast .
    • It is often topped with a glaze (diluted jelly or jam) that provides a light, smooth layer on top of the fruit.
  • Flavor:
    • Sweet and fresh, with a balance between the sweetness of the cream, the natural acidity of the fruits and the toasted flavor of the base .
    • It can have notes of vanilla, citrus or almond .
    • By using a variety of fruits, the flavor is complex and refreshing in every bite.

Consumer Context

  • It is commonly consumed as a dessert at celebrations, snacks, birthdays, family gatherings or elegant events .
  • It is a classic in French and European pastry shops , but also very popular in Latin America.
  • Ideal for spring and summer , when fruits are at their sweetest and juiciest.

Visual Aspect

  • Very attractive, colorful and elegant , with fruits cut into decorative shapes.
  • Fruits such as strawberries, kiwis, grapes, peaches, blueberries, raspberries , etc. are often used .
  • The shine of the glaze highlights the colors and gives a polished, professional look .
  • Round or rectangular presentation, with artistic arrangement of the fruits .

Curiosities

  • There are versions that use chocolate instead of cream , or puff pastry bases instead of shortcrust pastry .
  • Some modern cakes include exotic fruits such as passion fruit, mango or pitahaya .
  • Glazing is not only decorative, it also protects the fruit from the air and preserves its freshness .
  • It is one of the most popular desserts in pastry competitions and gourmet pastry showcases .

Estimated Nutritional Value (per 120–150 g serving)

(Varies depending on ingredients and type of dough)

  • Calories: 280 – 400 kcal
  • Fats: 15 – 25 g
  • Carbohydrates: 35 – 45 g
  • Sugars: 20 – 30 g
  • Protein: 3 – 6 g
  • Fiber: 2 – 5 g (depending on the fruit)
  • Vitamins: High in vitamin C, A and antioxidants due to the fruit
  • Sodium: Low to medium

Conclusion

Fruit tart is a simple yet incredibly versatile dessert. With a crispy crust, smooth cream, and fresh fruit, it’s perfect for any occasion. With this recipe, you’ll have all the secrets to creating a perfect, beautiful, and delicious fruit tart. Let your creativity run wild and have fun customizing yours!

In summary

Fruit tart is a simple and elegant dessert that you can easily customize. With seasonal fruits, a perfect crust, and a few decorative touches, you can create an exquisite tart that everyone will love. Remember that success lies in choosing good ingredients and taking care of every detail of its preparation.