Fruit Tart Vanilla Custard

The summer my neighbor Marie returned from studying pastry in Paris, she invited me over for what she called 'practice desserts.' Her tiny apartment smelled like butter and vanilla, and on her worn wooden table sat this fruit tart that looked like something from a bakery window. I took one bite of that silky custard and knew I'd never look at grocery store tarts the same way again.

Last spring I made this for my mothers birthday instead of a cake. She kept hovering around the kitchen as I arranged the strawberries and kiwi, saying it was too pretty to eat. We both ended up having seconds anyway, standing at the counter with tea and crumbs on our plates.

Ingredients

• All-purpose flour: The foundation for a crisp shell that holds its shape beautifully after baking
• Cold unsalted butter: Keep it icecold and work quickly to create those flaky layers we all love
• Powdered sugar: Dissolves more easily than granulated sugar for a tender, delicate crust
• Salt: Just a pinch balances all that sweetness and makes the flavors pop
• Egg yolk: Adds richness and helps bind the dough together without making it tough
• Cold water: Add it gradually and stop as soon as the dough comes together
• Whole milk: Full fat makes all the difference for a luxuriously smooth custard
• Granulated sugar: Sweetens the custard just enough to let the vanilla shine through
• Vanilla bean: Scrape those precious seeds yourself if possible, theyre worth every penny
• Egg yolks: The secret to that restaurantquality thickness and silky texture
• Cornstarch: Reliable thickener that wont break down like flour sometimes does
• Unsalted butter: Stirred in at the end for an unbelievably glossy finish
• Seasonal fruit: Pick what looks most vibrant and fragrant at the market
• Apricot jam: The simplest glaze that makes everything look professional and gleaming

Instructions

Make the tart dough:

Pulse flour, powdered sugar, and salt in a food processor until combined. Add cold butter and pulse until you see coarse crumbs throughout.

Bind the dough:

Add the egg yolk and pulse again, then drizzle in cold water one tablespoon at a time. Stop as soon as the dough starts clumping together.

Chill and rest:

Shape the dough into a disk, wrap it tightly in plastic, and let it rest in the fridge for at least an hour. This step prevents shrinking during baking.

Blind bake the shell:

Roll out the dough and press it gently into your tart pan, trimming any excess. Prick the bottom with a fork and line with parchment paper.

Weight and bake:

Fill the shell with pie weights or dried beans and bake at 350°F for 15 minutes. Remove the weights and bake until the bottom is golden and fully cooked.

Warm the milk:

Heat whole milk with vanilla bean seeds in a saucepan until you see small bubbles around the edges. Remove from heat immediately.

Prepare the egg mixture:

Whisk egg yolks, sugar, and cornstarch until completely smooth and no lumps remain. This takes some patience but pays off.

Temper and thicken:

Slowly whisk hot milk into the egg mixture, then return everything to the pan. Cook over medium heat, stirring constantly, until thickened and bubbling.

Finish the custard:

Remove from heat and stir in butter until melted and glossy. Press plastic wrap directly onto the surface and chill completely.

Assemble the tart:

Spread the cooled custard evenly into your tart shell. Arrange fresh fruit in any pattern that makes you happy.

Add the glaze:

Warm apricot jam with a splash of water until melted and brush gently over the fruit. Chill for an hour before slicing.

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My first attempt at this custard curdled into sweet scrambled eggs because I rushed the tempering step. Now I always whisk a small amount of hot milk into the eggs first, then gradually add the rest. The difference between a smooth custard and a failed one is literally patience and temperature control.

Working With Vanilla Beans

If youve never used a vanilla bean before, heres the trick: slice it lengthwise with a sharp paring knife, then open it up and scrape the seeds with the back of your knife. Dont throw away the pod! Tuck it into your sugar jar for vanillainfused sugar that lasts months.

Choosing Seasonal Fruit

The best fruit tarts follow the seasons. Spring brings tender strawberries and rhubarb, summer offers stone fruits and berries, fall gives us figs and grapes, and winter citrus can be surprisingly beautiful. Touch and smell everything at the market fragrance and slight give indicate perfect ripeness.

Making It Ahead

This dessert is actually better when you break it into steps. The tart shell can be baked a day ahead and stored at room temperature. The custard keeps well in the fridge for up to two days. Just assemble with fresh fruit an hour before serving to keep everything crisp and vibrant.

• Let the tart shell cool completely before adding the custard
• Brush the fruit glaze on gently to avoid disturbing your arrangement
• Bring the tart to room temperature for 15 minutes before serving

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There is something deeply satisfying about serving a dessert that looks like it came from a French patisserie. The first time I brought this to a dinner party, nobody believed I made it myself.

Frequently Asked Questions

→ How do I make the tart shell crisp and flaky?

Use cold, cubed butter cut into the flour until coarse crumbs form, avoid overworking dough, and chill before baking to achieve a tender, flaky shell.

→ What is the best way to prevent custard from lumps?

Slowly whisk hot milk into the egg mixture and cook gently while constantly stirring until thickened for a smooth custard.

→ Can I use different fruits for the topping?

Yes, any fresh seasonal fruits like berries, peaches, kiwi, or nectarines work beautifully to add color and flavor.

→ How do I glaze the fruit for a shiny finish?

Warm apricot jam with a bit of water and brush it gently over the fruit to add gloss and enhance sweetness.

→ Can this tart be prepared in advance?

The tart shell and custard can be made a day ahead and chilled. Assemble with fresh fruit and glaze just before serving.