Fruit Tart
Prep time: 1 hour
Cook time: 25 mins
Total time: 1 hour 25 mins
Tart Crust
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¼ cup granulated white sugar
  • 1½ cups all-purpose flour
  • ⅛ tsp salt
  • 1 egg
Filling (Creme Patisserie)
  • 1¼ cups milk
  • 3 egg yolks
  • ⅓ cup sugar
  • 1½ tbsp flour
  • 2 tbsp corn starch
  • 1 tbsp unsalted butter
  • ½ tsp vanilla extract
  • ⅓ cup fresh blueberries
  • 5 fresh raspberries
  • 2 kiwis, sliced
  • 5 large strawberries, sliced
  1. In a stand mixer (or with an electric hand mixer), cream together the butter, sugar and salt.
  2. Add the egg and mix on low until just blended, then add all of the flour and continue to mix on low just until everything is well mixed.
  3. Shape with your hands into a disc and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
  1. In a small bowl, whisk together flour and corn starch.
  2. In a separate bowl, whisk together the egg yolks and sugar.
  3. Add the flour mixture to the egg mixture and stir together until blended and smooth.
  4. Heat the milk in a small saucepan on medium heat just before boiling (do not bring to a boil!).
  5. Pour about ⅓ of the hot milk into the egg mixture and stir quickly. Then, pour all of the egg mixture back into the saucepan and quickly stir over medium heat until it thickens, then remove from heat (about 2 minutes).
  6. Add the butter and vanilla and stir.
  7. Let cool a few minutes, then cover with plastic wrap, pressing onto the filling, and place in the refrigerator to chill.
  8. In the meantime, preheat the oven to 400 degrees F.
  9. Press the tart crust dough into a greased regular sized tart pan and poke holes with a fork all throughout the bottom and sides.
  10. Bake for 5 minutes, then lower the heat to 350 degrees F and bake for 20 more minutes until golden brown.
  11. Let the crust cool, then spread the pastry filling inside and top with fresh fruit.
  12. Store covered in the refrigerator for up to 3 days, and bring to room temperature just before serving.
Makes 1 tart
Recipe by My San Francisco Kitchen at