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fruit tart

Homemade Summer Fruit Tart Recipe

It had been a while since I’ve made a homemade tart and since I can still find strawberries and cherries at farmers’ market, I decided to make a summer fruit tart. It turned out so delicious and fresh, that I decided to share the tart recipe with you.

You will learn how to make the crust (which is very yummy) and the filling. You can of course buy the crust and spare yourself to turn the oven on on these hot days, but trust me when I tell you that it will all worth it. Bake your own tart crust.

fruit tart

Homemade Summer Fruit Tart Recipe

Servings Prep. Time Waiting Time Cook Time Difficulty
1 piece 20 mins  1.5 hours 40 mins Medium

What you will need

For the crust:

  • 250 grams of whole purpose flour;
  • 125 grams of super cold butter – cut into cubes;
  • 40 ml of cold water (or milk);
  • 1 egg yolk;
  • a pinch of salt.

For the filling:

  • 500 ml of whole milk;
  • 3 tbsp corn starch;
  • 5 tbsp sugar;
  • 1 tsp vanilla extract.

For the topping:

  • 100 grams of fresh strawberries;
  • 100 grams of fresh cherries.

The Tart Crust

1. Mix the cold butter with the flour. Be careful! Use tools that won’t allow the butter to melt too quickly. Use a butter knife and a ceramic or glass bowl. Mix them together until you get a sand consistency mixture.

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2. Add the egg yolk and half of the cold water and mix well until you get to form a crumbly, non sticky dough. Add more water if you need to. Depending on the flour that you are using, you might need more or less water.

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3. Wrap the dough in plastic wrap an put it in the fridge to cool down for about an hour. If you’re impatient you can also put it in the freezer for about 30 minutes or so, until it’s harden.

4. After the dough sat in the fridge, turn your oven to medium heat and roll out the dough until it will be about 0.5 cm thick.

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5. Put it in your tart form carefully. Using a fork, pierce the dough carefully to prevent it from growing too much in the oven. Put a piece of parchment paper in the middle of the crust and add some beans on top. The weight of the beans will not allow the bottom of the crust to raise too much.

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6. Bake the crust for about 30 minutes, at medium heat, (with the beans on top) or until it is golden brown.

7. Take it out of the oven and let it cool down completely before you fill it in. The tart crust is very fragile and it will break if it is still warm.


The Filling

1. Add the sugar, starch and vanilla extract to the milk and mix well until everything is dissolved.

2. Put the milk mixture on the stove and bring it to a simmer, mixing constantly with a whisk to prevent it from sticking.

3. When it starts to boil, turn off the heat. By now the mixture should be thick enough and should look like a pudding. Continue to mix  for a few minutes until it cools down a little.

4. Cover the filling with a plastic wrap right on top on it to prevent it from forming a skin. Let it cool down completely.


The Fruit Tart

Now that both the tart crust and the filling are done and cooled down, it’s time to put the fruit tart together! Slice the strawberries and cherries first.

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Take the plastic wrap from the filling and give it a good stir to make it creamy again. Add the feeling to the crust and level it. Now all you have to do is add the fruits. You can totally use other fruits and you can create beautiful designs for your fruit tart.

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I recommend to let the fruit tart sit in the fridge for another 15-20 minutes before serving, but if you can’t resit, you can eat it right away.

I did not expect this fruit tart to turn out so delicious and refreshing! It’s a great treat during summer; it’s delicious, healthy and refreshing. I truly hope that you will try to recreate your own fruit tart!

Enjoy!


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  • Looks absolutely breath-taking! Strawberries & Cherries are my favorites, so I’ll definitely have to give this a go ♥

    • Let me know how it turned out, Christal! Hope you’ll enjoy it!

  • This might be a silly question, but do you transfer the filling to a bowl and then cover with plastic wrap or can you leave it in the pot?

    • Haha, it’s not a silly question. I let the filling in the pot, but you can transfer it to a bowl if it’s easier for you. If you let it in the pot, you have to stir it for about 5 mins after you turn off the heat – this will prevent the feeling from sticking or burning on the hot bottom of the pot.

      • Got it! I’m a by the book cook, so if it doesn’t say to remove from pot I don’t, and then sometimes I should have just used common sense so I thought I would check ;)

  • I have never had a fruit tart, but this looks amazing!

  • Neely

    I love fruit tarts and this sounds delightful!

  • Yum, this looks so good! Fruit tarts are one of my favorite things.

    • Glad you like it, Becky! Let me know if you give this recipe a try!

  • This looks so yummy! Gotta try it!

    • Let me know how it turned out, Lauren!

  • Jessica Rose

    Oh yum – I made something similar to this last week! so good! Love your blog

    • Aw, thank you, Jessica! It means a lot to me.

  • BRB… starving and gonna make this. Love this. Thanks!

    • Haha! Hope you’ll like it, Lana! Let me know how it turned out.

  • Pingback: 8 Reasons Why I Love Summer Time | *janded()

  • Silvija Rimkiene

    So delicious it looks!!! So hungry now

  • Rainy Days Fun

    Beautiful. Can you use ready-made crust? (sorry busy mum with a toddler haha)

    • Yes, totally! I tried pre-made crusts for mini tarts and works just as good. You can also buy the filling too, although it’s not very time consuming to make it at home.

  • Maria Matskevich

    Thank you so much for this! So much details!
    -Masha
    http://www.mmasha.com