Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Fruit tart - photo 1
← Recipes

Fruit tart

Desserts Cakes and Bakes 90 min Medium 13 wyświetleń ~66.84 PLN - (0)
Rate:
(0)

Description

A delicate fruit tart is a classic dessert consisting of a buttery, slightly sweet shortcrust base filled with silky pâtissière cream and topped with fresh fruits. This elegant and colorful cake is perfect for New Year's Eve 2025 — easy to slice into portions, it looks great on the table and provides freshness after a heavier holiday menu. The flavor combines the buttery note of the pastry with vanilla cream and juicy fruits (strawberries, blueberries, kiwi, mango), while a clear apricot glaze adds shine and protects the fruits from drying out. The finish is visually striking: the contrast of red and green fruits against the creamy background will delight guests, and the subtle tartness of lemon in the cream will enhance the flavor. Serve the tart chilled, garnished with mint or lemon balm leaves, as a main dessert after dinner or a sweet ending to the New Year's Eve night.

Składniki (16)

Servings:
8
  • Wheat flour 250 g
  • Powdered sugar 60 g
  • sugar 100 g
  • Butter 150 g
  • Egg 3 szt.
  • Milk 500 ml
  • Cornstarch 30 g
  • Vanilla bean 1 szt.
  • Lemon zest 5 g
  • Strawberries 300 g
  • Blueberries 150 g
  • Kiwi 2.7 szt.
  • Mango 0.7 szt.
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Apricot jam 80 g
  • Water 20 ml
💰 Szacowany koszt dania: ~66.84 PLN (8.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the cold ingredients: cut the butter into small pieces (about 1 cm) and place it in the fridge if it's not very cold. Sift 250 g of flour into a large bowl, add 60 g of powdered sugar and a pinch of salt. Mix the dry ingredients with a whisk to distribute them evenly.

Ingredients: Wheat flour, Powdered sugar, Salt, Butter
Use a large, wide bowl and a sieve to sift the flour. A common mistake is using soft butter — the bottom will become too crumbly.
2

Add cold pieces of butter to the flour. Rub with your fingers or use a pastry cutter until the mixture resembles coarse crumbs (the size of pea grains and there are no large pieces of butter). This will take about 3-5 minutes by hand or 1-2 minutes in a stand mixer with a hook.

Ingredients: Wheat flour, Butter
Use a pastry cutter or knife if you don't have a mixer. Work quickly — the heat from your hands softens the butter, which will worsen the texture of the shortcrust pastry.
3

In the center of the dry ingredients, make a well, add 60 g of egg (1 egg). Quickly mix with a fork or spatula, just until the ingredients are combined – the mixture should form a uniform but not sticky dough. If the mixture is too dry, add 5-10 ml of cold water, one tablespoon at a time.

Ingredients: Egg
Use a wooden spoon or spatula. Do not knead too long — just enough to combine the ingredients. The dough may be slightly crumbly, that's normal.
4

Shape the dough into a flattened disk, wrap it in plastic wrap, and chill in the refrigerator for at least 45 minutes (preferably 1 hour). Chilling prevents the crust from shrinking during baking.

Ingredients: Wheat flour, Butter, Egg
Use the refrigerator, not the freezer. If you're in a hurry, you can chill for 30 minutes in the freezer, but be careful not to harden it too much.
5

Preheat the oven to 180°C (top and bottom heat). Take the dough out of the fridge and lightly dust the countertop with flour. Roll out the dough to about 3 mm thick, so that it fits into a tart pan with a diameter of 24 cm with a rim. Transfer the dough to the pan, press it against the edges, trim the excess, and smooth the edges with your fingers or a rolling pin against the edges of the pan.

Ingredients: Wheat flour, Egg
It's best to roll out between sheets of baking paper to avoid adding more flour. A 24 cm tart pan with a removable bottom makes serving easier.
6

Line the bottom with baking paper quite tightly and sprinkle ceramic baking balls or dry peas/rice on it (so-called blind baking). Bake for 15 minutes with the weight, then carefully remove the paper and weight and bake for another 8-12 minutes, until the bottom is golden brown. After baking, let it cool in the pan for 10 minutes, then remove and set aside to cool completely.

Ingredients: Wheat flour
Use ceramic balls or raw peas. If the bottom browns too much, cover the edges with aluminum foil. The bottom should be dry and lightly golden - if there is still raw flour, bake for an additional 3-5 minutes.

Cream

7

Prepare the pastry cream: in a medium saucepan, heat 500 ml of milk with a halved vanilla pod (the scraped seeds and the pod itself) until just before boiling — small bubbles will appear at the edges. Remove from heat and let it sit for 5 minutes to allow the vanilla to infuse its flavor.

Ingredients: Milk, Vanilla bean
Use a medium saucepan with a thick bottom to avoid burning. If you are using vanilla extract, add 1 teaspoon to the warm milk instead of a pod.
8

In a bowl, beat 120 g of eggs with 100 g of sugar until you have a light, creamy mixture (about 1-2 minutes by hand or 1 minute in a mixer), add 30 g of cornstarch and beat for a little longer until the mixture is smooth and lump-free.

Ingredients: Egg, Powdered sugar, Cornstarch
Use a whisk or mixer. The mixture should be light and slightly fluffy; make sure the starch is evenly distributed without lumps before adding the milk.
9

Tempering: slowly pour about 1/3 of the hot milk into the egg mixture, constantly whisking vigorously to prevent the eggs from curdling. Then pour the entire mixture into a saucepan with the remaining milk and heat over low heat, stirring continuously, until the cream thickens and begins to gently bubble (2-3 minutes from the moment it thickens).

Ingredients: Milk, Egg, Powdered sugar, Cornstarch
Use a wooden spoon or silicone spatula to stir continuously. If the cream has lumps, strain it through a sieve after cooking.
10

Remove the cream from the heat, add 30 g of butter and 5 g of lemon zest, stir until the butter is completely melted and the cream becomes smooth. Transfer the cream to a flat dish, cover the surface with plastic wrap touching the cream (to prevent a skin from forming) and set aside to cool completely at room temperature, then chill for 15-30 minutes in the refrigerator.

Ingredients: Butter, Lemon zest
Use a knife or spatula to smooth and make contact between the foil and the surface of the cream. The cream should be thick after cooling, but still spreadable with a spoon.

Fruits and finishing touches

11

Prepare the fruits: gently wash the blueberries and strawberries, and dry them on a paper towel. Remove the stems from the strawberries and cut them in half or into slices. Peel the kiwi and slice it thinly. Cut the mango into thin slices or pieces. Arrange the fruits aesthetically on the cooled tart base with the spread cream, starting with the larger fruits (slices of kiwi and mango) and finishing with the smaller ones (blueberries) for contrast.

Ingredients: Strawberries, Blueberries, Kiwi, Mango
Use a sharp knife to cut the fruit and a pastry tweezers for precise placement. Start arranging the fruit from the center or from the edge depending on the pattern you want to achieve.
12

Prepare a glossy glaze (optional): heat 80 g of apricot jam with 20 ml of water in a small saucepan, stirring until the jam dissolves and becomes liquid. Strain through a sieve to remove fruit pieces. Gently brush the top of the fruit with a thin layer of glaze to add shine and protect the fruit.

Ingredients: Apricot jam, Water
If you don't want to use jam, skip this step. Use a soft pastry brush. The glaze should be warm, not hot (about 40°C).
13

Chill the tart in the refrigerator for at least 30 minutes before slicing — the cream should set well, and the glaze should firm up. Before serving, you can decorate with mint leaves or lightly dust with powdered sugar (optional). Cut into 8 equal pieces and serve.

Ingredients: Strawberries, Blueberries, Kiwi, Mango
Use a long, sharp knife dipped in hot water and wipe it with a towel between cuts to achieve clean slices. Do not cut the tart immediately after filling - the cream needs to cool down.

Fun Fact

💡

Fruit tarts have their roots in European cuisines; the French tarte aux fruits with pastry cream and fresh fruits has been a classic café dessert in Paris since the 19th century.

Best for

Sylwester 2025 Przyjęcie Deser po kolacji

Tips

🍽️ Serving

Serve the tart well chilled. When cutting, use a large, sharp knife dipped in hot water and wipe between cuts to keep the slices clean. A delicate prosecco or fruit tea pairs well with the tart. If serving at a party, prepare the tart in advance and keep it in the fridge until serving.

🥡 Storage

Store the tart in the refrigerator loosely covered with plastic wrap (not tightly, to avoid condensation) for up to 48 hours. The topping and fruit lose their firmness after 2 days. If you prepare the tart in advance, add the fruit no more than 6 hours before serving. The cream can be made up to 24 hours before use and kept tightly covered.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Kruche Orzeszki z Chmurką Bezy 120 min

Kruche Orzeszki z Chmurką Bezy

Cakes and Bakes
Chocolate-Pumpkin Cake with Coconut-Cream Cheese Frosting (Sweet Blog) 120 min

Chocolate-Pumpkin Cake with Coconut-Cream ...

Cakes and Bakes
Delicate strawberry-mascarpone cake in the style of Sweet Blog 120 min

Delicate strawberry-mascarpone cake in the...

Desserts
Homemade Peanut Butter and Salted Caramel Ice Cream 270 min

Homemade Peanut Butter and Salted Caramel ...

Desserts
Baklava 90 min

Baklava

Middle Eastern Cuisine
Fluffy Yeast Rolls with Custard Cream and Fresh Strawberries 180 min

Fluffy Yeast Rolls with Custard Cream and ...

Desserts

Recipe Categories

Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama