French Fruit Tart

Name: French Fruit Tart
Prep time: 41 min
Cook time: 29 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 500 g Pâte sucrée, chilled; 650 g Crème pâtissière, chilled; 500 g Fresh fruit, sliced; 80 g Apricot glaze, warmed; 10 g Flour, for dusting; 15 ml Water

French Fruit Tart · ready in 1 h 35 min · 8 servings · 477 kcal per serving · medium · 6 ingredients

A classic French pâtisserie tart with a crisp pâte sucrée shell, silky crème pâtissière, glossy fruit, and a jewel like apricot glaze.

Prep: 41 min
Cook: 29 min
Total: 1 h 35 min
Serves: 8
kcal: 477
Difficulty: medium

French Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

500 gPâte sucrée, chilled
650 gCrème pâtissière, chilled
500 gFresh fruit, sliced
80 gApricot glaze, warmed
10 gFlour, for dusting
15 mlWater

Equipment

oven, stovetop, tart pan, rolling pin, fork, parchment, baking weight, saucepan, pastry brush, offset spatula, knife, cooling rack

Instructions

Mise En Place
Gather pâte sucrée, crème pâtissière, fresh fruit, apricot glaze, flour, water, tart pan, rolling pin, fork, parchment, weights, saucepan, and brush. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Roll Pastry
Roll pâte sucrée on a lightly floured surface to a 3 mm circle, fit it into a 23 cm tart pan, trim the edge, and chill briefly. · 8 min
What to look for: Pastry sits flush in the pan with an even rim.
Dock Shell
Prick the base with a fork, line it with parchment, fill with baking weights, and press the sides cleanly against the pan. · 5 min
What to look for: Base is evenly docked and parchment covers the pastry.
Blind Bake
Bake the shell at 204°C / 400°F until the edges look set and pale gold, then lift out the parchment and weights carefully. · 15 min
What to look for: Edges are firm and lightly golden.
Finish Shell
Return the shell to the oven until the base is dry and evenly golden, then cool it completely in the pan before filling. · 35 min
What to look for: Shell is golden, crisp, and fully cool.
Loosen Cream
Whisk chilled crème pâtissière until smooth and glossy, keeping it thick enough to hold soft peaks without running. · 3 min
What to look for: Cream is smooth, glossy, and holds shape.
Fill Tart
Spoon the crème pâtissière into the cooled shell and spread it level with an offset spatula, keeping the rim clean. · 5 min
What to look for: Cream layer is level and reaches just below the rim.
Arrange Fruit
Place fresh fruit over the cream in tight circles or neat rows, covering the surface while leaving the glossy colors visible. · 10 min
What to look for: Fruit covers the cream in an even decorative pattern.
Glaze Fruit
Warm apricot glaze with water until fluid, then brush a thin coat over the fruit so it shines without pooling. · 4 min
What to look for: Glaze is fluid and the fruit has a clear shine.
Serve Tart
Slice the tart with a clean sharp knife and serve cool, when the shell is crisp, the cream is set, and the fruit is glossy. · 5 min
What to look for: Slices hold clean layers of pastry, cream, and fruit.

Nutrition (per serving)

kcal	477
Protein	9 g
Carbohydrates	71 g
of which sugars	40 g
Fat	18 g
of which saturated	11 g
Fibre	3 g
Sodium	156 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Serve chilled; reheating is not recommended because the cream and fruit will soften.