Breakfast Fruit Tarts with Pastry Cream and Fresh Berries Recipe

Introduction

These Breakfast Fruit Tarts are a delightful combination of crisp pastry, creamy custard, and fresh, vibrant fruit. They’re easy to make and perfect for a special morning treat or brunch gathering.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 4-6 tablespoons ice water
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 kiwi, peeled and sliced
• 1/2 cup mandarin orange segments, drained
• 1/4 cup apricot jam, for glazing
• 2 tablespoons water, for glazing

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, and salt.
2. Step 2: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Step 3: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition until the dough just comes together. Avoid overmixing.
4. Step 4: Turn the dough onto a lightly floured surface and gently form into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, up to 2 hours.
5. Step 5: Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
6. Step 6: Cut dough into circles slightly larger than your tart pans. Press gently into pans and trim excess dough.
7. Step 7: Prick the bottom of each tart shell several times with a fork.
8. Step 8: Chill tart shells again in the refrigerator for 15 minutes.
9. Step 9: Preheat oven to 375°F (190°C).
10. Step 10: Line tart shells with parchment paper and fill with pie weights or dried beans.
11. Step 11: Bake for 15-20 minutes until edges are lightly golden.
12. Step 12: Remove parchment and weights carefully.
13. Step 13: Return tart shells to oven and bake 5-10 more minutes until bottoms are golden.
14. Step 14: Let tart shells cool completely in pans before filling.
15. Step 15: In a saucepan, heat milk with half the sugar over medium heat until simmering. Stir occasionally to dissolve sugar; do not boil.
16. Step 16: Whisk egg yolks with remaining sugar, cornstarch, and salt until pale and smooth.
17. Step 17: Temper egg yolks by slowly pouring small amounts of hot milk into the mixture, whisking constantly.
18. Step 18: Pour tempered egg mixture back into saucepan with remaining milk. Cook over medium heat, whisking constantly until thickened and boiling. Continue whisking for 1-2 minutes.
19. Step 19: Remove from heat and stir in butter and vanilla extract.
20. Step 20: Transfer pastry cream to a bowl and cover surface with plastic wrap to prevent skin. Refrigerate at least 2 hours until chilled.
21. Step 21: Fill cooled tart shells evenly with chilled pastry cream.
22. Step 22: Arrange fresh fruit decoratively on top of the cream.
23. Step 23: In a small saucepan, combine apricot jam and water. Heat on low, stirring until jam is melted and smooth.
24. Step 24: Brush glaze over the arranged fruit to add shine and flavor.
25. Step 25: Optionally, refrigerate assembled tarts for at least 30 minutes before serving.
26. Step 26: Serve chilled and enjoy your fresh, delicious fruit tarts!

Tips & Variations

• Use chilled ingredients and work quickly to ensure a tender, flaky crust.
• Substitute fruits based on season or preference, such as mango, peaches, or blackberries.
• For a dairy-free option, try coconut milk in the pastry cream.
• Add a sprinkle of toasted almonds or a dusting of powdered sugar for extra texture and sweetness.

Storage

Store assembled fruit tarts in an airtight container in the refrigerator for up to 2 days. To keep the crust crisp, you may store tart shells and pastry cream separately and assemble just before serving. Reheat tart shells briefly in a warm oven if needed, but avoid reheating assembled tarts as the fruit and cream are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells in advance?

Yes, tart shells can be baked and stored in an airtight container for up to 2 days before filling. This helps save time on the day you plan to serve them.

What if I don’t have pie weights for blind baking?

You can use dried beans, rice, or uncooked lentils as a substitute to keep the crust from puffing up during baking.

Breakfast Fruit Tarts with Pastry Cream and Fresh Berries Recipe

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★★★★★

4.5 from 70 reviews

• Author: Hailey
• Total Time: 3 hours 25 minutes
• Yield: 6 individual fruit tarts 1x
• Diet: Vegetarian

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Description

These Breakfast Fruit Tarts are a delightful and easy-to-make recipe featuring a buttery, flaky tart crust filled with smooth, creamy pastry cream and topped with a colorful assortment of fresh fruits. Perfect for a special breakfast or brunch, these tarts combine a crisp shell with sweet, silky custard and vibrant fruit glazes for a visually stunning and delicious treat.

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Ingredients

Scale 1x2x3x

Tart Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 4–6 tablespoons ice water

Pastry Cream

• 2 cups whole milk
• 1/2 cup granulated sugar, divided
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Fruit Toppings

• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 kiwi, peeled and sliced
• 1/2 cup mandarin orange segments, drained

Glaze

• 1/4 cup apricot jam
• 2 tablespoons water

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Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until fully blended.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Avoid overmixing to keep the crust flaky.
4. Form the Dough: Turn the dough out onto a lightly floured surface and shape it gently into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to firm up.
5. Roll Out the Dough: On a floured surface, roll the chilled dough to approximately 1/8-inch thickness, ensuring an even thickness throughout.
6. Cut and Shape the Tart Shells: Using a cookie cutter or sharp knife, cut dough circles slightly larger than your tart pans. Press each dough circle firmly into the tart pans, pressing against the bottom and sides. Trim excess dough from edges for a clean finish.
7. Dock the Crusts: Use a fork to prick the bottoms of each tart shell several times to prevent bubbling during baking.
8. Chill Again: Refrigerate the prepared tart shells for another 15 minutes to firm up the dough before baking.
9. Preheat Oven: Preheat your oven to 375°F (190°C) for optimal baking temperature.
10. Blind Bake: Line each tart shell with parchment paper and fill with pie weights or dried beans to keep the crust from puffing up.
11. Bake: Bake the tart shells for 15-20 minutes or until the edges turn a light golden brown.
12. Remove Weights: Carefully remove the parchment paper and pie weights from the shells once the edges are set.
13. Continue Baking: Return the tart shells to the oven to bake an additional 5-10 minutes until the bottoms are golden brown and fully cooked.
14. Cool Completely: Let the tart shells cool fully in their pans on a wire rack before filling.
15. Infuse the Milk: In a medium saucepan, combine whole milk and half of the sugar (1/4 cup). Heat over medium heat until just simmering, stirring occasionally to dissolve sugar—avoid boiling.
16. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together egg yolks, remaining sugar (1/4 cup), cornstarch, and salt until pale and smooth for the custard base.
17. Temper the Egg Yolks: Slowly pour some hot milk mixture into the egg yolk mixture while whisking constantly to raise the temperature gently.
18. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until thickened and boiling. Continue whisking 1-2 minutes after boiling to fully cook the custard.
19. Remove from Heat: Remove the saucepan from heat and stir in butter and vanilla extract for richness and flavor.
20. Cool and Chill: Pour pastry cream into a clean bowl, cover surface directly with plastic wrap to prevent skin, then refrigerate for at least 2 hours until completely chilled and set.
21. Fill the Tart Shells: Spoon chilled pastry cream evenly into cooled tart shells to form a smooth layer.
22. Arrange the Fruit: Decoratively arrange fresh strawberries, blueberries, raspberries, kiwi slices, and mandarin orange segments on top of the pastry cream for a vibrant finish.
23. Prepare the Glaze: In a small saucepan, combine apricot jam and water. Heat over low heat, stirring constantly until melted and smooth to create a glossy glaze.
24. Glaze the Fruit: Brush the warm apricot glaze gently over the arranged fruit to add shine and preserve freshness.
25. Chill (Optional): Refrigerate the assembled fruit tarts for at least 30 minutes if desired to let the glaze set and flavors meld.
26. Serve: Serve the fruit tarts chilled for a refreshing, elegant breakfast treat and enjoy!

Notes

• Ensure the butter is cold when cutting into the flour to achieve a flaky crust.
• Do not overmix the dough to keep the tart shells tender and crisp.
• Chilling the dough before rolling helps prevent shrinking during baking.
• Use pie weights or dried beans during blind baking to avoid puffing of the crust.
• Press plastic wrap directly onto pastry cream when chilling to prevent skin formation.
• Apricot glaze adds shine and helps keep fruit fresh longer.
• The tart shells and pastry cream can be made a day ahead, assembled just before serving.

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: French

Keywords: fruit tart, breakfast tart, pastry cream tart, fresh fruit breakfast, easy tart recipe, homemade tart crust