Classic Mixed Fruit Tart Recipe: A Delicious Way to Enjoy Summer Berries

As summer rolls in, there’s nothing quite like enjoying a delicious way to showcase fresh, seasonal fruits than a classic mixed fruit tart. This tart recipe features a buttery crust, creamy filling, and vibrant fresh berries that will have everyone reaching for seconds.

Ingredients

Tart Filling:

• 1 egg
• 2 egg yolks
• ½ cup white sugar
• 3 tablespoons cornstarch
• ⅛ teaspoon salt
• ¾ cup milk
• 1 cup heavy cream
• ¼ cup lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 slab refrigerated pie dough crust

Fruit Topping:

• ¾ cup mandarin oranges
• ¾ cup strawberries, sliced
• ¾ cup raspberries
• ¾ cup blueberries 

Instructions

1. Preheat the oven to 350 degrees fahrenheit.
2. Place the slab of refrigerated or frozen pie crust into the pan, form dough into its shape. Bake in the oven for 12-15 minutes or until lightly browned. Remove from the oven and let cool.
3. In a bowl, add the egg, egg yolks, sugar, cornstarch and salt all at once. Whisk together vigorously for a couple minutes until the mixture has become a paler yellow. Set aside.
4. In a saucepan, add the butter, milk and buttermilk together. Heat over medium heat while whisking until the butter has melted. Let the mixture come to a boil, then remove from the heat immediately.
5. Take about ⅓ cup of the milk mixture and while whisking the egg mixture, pour it into the medium bowl, continuously stirring until tempered.
6. Now pour the tempered egg mixture back into the saucepan with the rest of the milk. 
7. Continue to whisk over medium heat until the mixture thickens.
8. Once it has thickened to a custard, stop stirring and allow the mixture to start boiling. Whisk together again after it boils and remove from the heat.
9. Transfer the custard into a bowl and cover with plastic wrap, making sure the wrap touches the custard, so a film doesn’t form.
10. Place in the refrigerator to cool for 1 hour.
11. In another small bowl, pourthe strawberries, raspberries, blueberries, and mandarin oranges into it. Mix together with a spoon.
12. Once you remove the custard from the fridge. Pour it into the baked tart crust from earlier. Spread the custard evenly throughout the tart mold.
13. Place the mixed fruit on top of the custard and spread evenly.
14. Cover in plastic wrap and place in the refrigerator for 1 more hour.
15. Cut and enjoy!

FAQs, Tips, and Tricks

• Can I use a different type of fruit? Absolutely! This tart recipe is versatile, and you can use any fruit you like or have on hand. You can make a berry tart, a french fruit tart, use an apricot glaze with an apricot jam and even kiwi slices for these fruit tartlets.
• How do I store leftover tart? The tart can be stored in the refrigerator for up to 3 days. However, for the best taste and texture, I recommend eating it on the day it’s made.
• How do I freeze the tart? Unfortunately, this tart does not freeze well due to the fresh fruit and cream filling. I recommend making it fresh when you plan to serve it right in the tart pan.
• Can I use a store-bought pie crust? Yes, you can. However, I recommend making your own for the best flavor and texture. It’s easier than you might think! Grab you pastry brush, wire rack and rolling pin for this amazing treat.

Side Dishes and Serving Suggestions

This classic mixed fruit tart is the star of the show and doesn’t need much else! Serve it after a light summer meal or alongside other fruity desserts like fruit pizza or cream puffs. It’s also perfect for any gathering – from birthday parties to family reunions and everything in between.

To conclude, this mixed fruit tart recipe is a sweet way to end any meal, and it’s as pretty as it is delicious! My personal favorite part are the edges of the crust.

If you are looking for more amazing dessert recipes, be sure to check out this comprehensive list! 50+ Fun and Easy Dessert Recipes For Kids

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