Fruits that are tart can be a great add-on to your grocery list. Are you tired of eating apples every day? There is a whole world of fruits out there, and many of them are tart. This article lists different types of tart fruits, some health benefits associated with them and how to store them properly to ensure maximum freshness.
What Are Some Tart Fruits?
The acidity of lemons, limes, and other citrus fruits makes them some of the tartest or sourest-tasting fruits. Other well-known fruits that have a comparable tartness include kiwifruit, blackcurrants, and raspberries. Compared to other apple varieties, Granny Smith apples are also tastier.
The liver and gallbladder benefit from the sour or tart fruits, according to Chinese traditional medicine. The body is thought to be most effectively detoxified by these more acidic fruits. Fruits that work well for this include pineapples, plums, grapefruit, tangerines, and even sour tomatoes. Fruits that are sour have less calories than fruits that are sweet because they contain less fructose or natural sugar. Because consuming too much sweet food might result in weight gain, this is advantageous for people who are trying to lose weight. Vitamins are delivered by eating sour fruit without adding extra calories or sugar.
Generally abundant in citrus fruits and vegetables is ascorbic acid, also referred to as vitamin C. Vitamin C is effective in preventing colds because it supports a healthy immune system in the body. The USDA recommends a daily intake of 75 or 90 mg for women and males, depending. The fruit with the most vitamin C per serving is the guava, which contains 188 milligrams in only a half cup.
Few foods are as mouthwatering as a traditional fresh fruit tart. Lots of lovely fruits, a crisp sweet pastry shell, and a creamy custard inside. The variety of textures and flavor will appeal to you.
Prepare a delightful and traditional fruit tart to toast the bounty of Spring. Both large and little fruit tarts are suitable for servicing a large party or a single person. If you want to try more dessert recipes, try my recipe for Mexican flan.
HOW TO MAKE PERFECT TART SHELLS
You need get some tart rings with perforations. Although they cost a little bit, they are incredibly effective and durable. These magic tart rings, which I used to bake the shells, are something I’ve been collecting in a variety of sizes and forms. Baking on a perforated silicone sheet can give you a perfectly baked base with no bubbling. No docking is required because the steam that develops underneath may escape through the side!
STEPS TO MAKE THE FRUIT TART FILLING
- Bring the milk and vanilla bean to a boil in a medium saucepan over medium heat to warm it. After immediately turning off the heat, leave it alone for 15 minutes to infuse.
- Put the egg yolks and whites in separate bowls. You can make a lot of delicious things with those egg whites, so don’t throw them away! Place the yolks in a bigger basin.
- The egg yolks and 2/3 cup sugar should be combined while being whisked to create a light and airy mixture.
- Add the cornstarch and stir well after that. There shouldn’t be any lumps left over. To help avoid lumps, you can optionally sift it into the bowl.
- The remaining hot milk mixture should be mixed in after the first 1/4 cup has been whisked in. Re-add the mixture to the pan, and cook while whisking constantly over medium-high heat until the mixture thickens and begins to simmer. Proceed to turn off the heat and mix in the butter.
- Pour it into a bowl after allowing it to cool somewhat. To stop a skin from forming, cover with plastic wrap and gently press the plastic against the surface. At least two hours or until you’re ready to serve, chill it.
STEPS TO MAKE PERFECT TART SHELLS
- To a stand mixer with a paddle attachment, add the cubed butter, sugar, salt, and vanilla. Until homogenous, mix for roughly 2 minutes.
- Add the egg yolks and blend thoroughly.
- When the mixture is shaggy, add the flour and stir for for 45 seconds.
- Between two sheets of parchment paper that have been lightly dusted with flour, roll out the dough and chill it for up to a day.
- Cut out the tart bottoms by peeling off the layers of paper. For the side, trim a strip.
- Put the side strip into the tart ring.
- Trim the extra after pressing the side into the ring.
- To make the top flush with the ring, trim it.
- For about 12 minutes, bake at 320F.
HOW TO MAKE A FRUIT TART
- In a bowl, warm 1 tablespoon brandy, 1 tablespoon water, and 1/2 cup apricot preserves. After combining, strain.
- Your chipped pastry cream must be smooth after being whipped. Place in a piping bag and fill your tart shell after it has cooled.
- Put the fruit inside the tart. Create a colorful arrangement that is fun.
- Apply the apricot jam mixture with a brush to the fruit. This will give the fruit a lovely glossy luster and aid in its preservation.
Easy Fruit Tart
Everybody has been in a bakery and was perusing the sweets behind glass when they landed on the fruit tart “How are those made? How do they make it appear that wonderful, too?” This recipe will provide an answer to that query and demonstrate how unexpectedly simple it may be to make your own version at home.
Of course, the fruit is the most significant component of this dessert. You can top your tart with any fresh seasonal fruit; we went with berries and mandarins. The press-in crust, which resembles shortbread, is hassle- and stress-free. Because it shrinks while baking, make sure you press it all the way to the top of the tart pan. The filling is airy, just tangy enough, and moderately sweet. Use fruit that is in season and choose your favorites when it comes to fruit! Try our baked Apple Tart in the fall!
Both tarts contain almond extract, which gives them a marzipan-like flavor that we love, but if you are allergic to nuts or don’t care for the taste, you can simply substitute vanilla.
FOR THE CRUST
- 1 1/3 c. all-purpose flour
- 1/4 c. granulated sugar
- 1/2 tsp. kosher salt
- 10 tbsp. butter, melted
- 1/2 tsp. almond extract
FOR THE FILLING
- 1/2 c. heavy cream
- 1 (8-oz.) container mascarpone cheese
- 4 oz. cream cheese, softened
- 1/2 c. powdered sugar
- Juice of 1/2 lemon
- 1/2 tsp. almond extract
FOR THE TOPPING
- 1 c. halved strawberries
- 1 c. blackberries
- 1 c. raspberries
- 2 mandarins
- 1/3 c. blueberries
- 1/4 c. apricot preserves
- Step 1; Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms. Press mixture into a 10″ tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth.
- Step 2; Prick the dish all over with a fork and bake for 20 to 25 minutes, or until brown. Allow to totally cool.
- Step 3: Prepare the filling. Using a hand mixer, whip heavy cream in a medium bowl until stiff peaks form Cream cheese and mascarpone should be thoroughly combined in a big bowl. Beat in the powdered sugar, lemon juice, and almond essence until there are no lumps. Add whipped cream and fold.
- Step 4; Pour filling over the chilled crust, then top with fresh fruit.
- Step 5; Warm preserves and 2 tablespoons water in a small microwave-safe bowl for 30 seconds. Apply a glaze to the tart and cool for two hours.
The Goldilocks of summer sweets, this simple fruit tart is quicker to make than a traditional summer pie and prettier than a rustic fruit cobbler. It is actually very easy to create, but it has a dramatic, elegant, and downright amazing appearance. Sounds perfect, doesn’t it?
Do you need a tart pan for this recipe?
Although this recipe specifies a 9-inch tart pan with a removable bottom, any 9-inch round oven-safe dish can be used to bake this tart. However, since the bottom and sides of a tart pan are detachable, it will be much simpler to slice and serve. Shop for tart pan sets that come in three sizes—they’d be ideal for any upcoming tart recipes. Despite having little kitchen storage space, this is still a wise decision because the pans nest inside one another.
What kind of fruit can you use to make a fruit tart?
The possibilities are endless when it comes to the stunning fruit topping on this fruit tart! The tart would taste just as well if made with, for example, entirely raspberries, a blend of blackberries and blueberries, or spears of mango and papaya. This version employs a vibrant combination of strawberries, blueberries, kiwi, and mango. Basically, just make sure any difficult portions are well out of the way so that every mouthful is bursting with unrestrained sweetness. Just make sure the fruit is properly peeled, hulled, and pitted.
Can this fruit tart be made ahead?
Absolutely! The dough can be prepared three days in advance and frozen for up to a month. The tart can be assembled a day in advance, stored in the refrigerator on a lovely cake stand, and served with a dramatic “ta-da!” when it’s time for dessert. The tart shell can be baked the night before. 8 to 10 servings of yield (s) PREP TIME: 30 minutes 4 hours and 40 minutes in total
FOR THE CRUST:
- 1 c. all-purpose flour, plus more for rolling
- 3 tbsp. granulated sugar
- 1/4 tsp. salt
- 6 tbsp. unsalted butter, chilled and cut into 1/2-inch pieces
- 1 large egg yolk
- 4 tsp. ice water
FOR THE FILLING:
- 8 oz. cream cheese, softened
- 1/3 c. sour cream
- 1/2 c. powdered sugar
- 2 tsp. vanilla bean paste or vanilla extract
- Pinch of salt
- 1/3 c. heavy cream
FOR THE TOPPING:
- 1/2 c. blueberries
- 1/2 c. strawberries, hulled and chopped
- 1/2 c. raspberries
- 1/2 c. diced mango
- 1/2 c. diced kiwi
- 2 tbsp. apple jelly
- For the crust: Whisk together the flour, sugar, and salt in a large bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
- Roll the dough into a 11-inch circle on a lightly floured surface. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then in the freezer for 30 minutes.
- During the last 20 minutes of chilling, preheat the oven to 400˚. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.
- For the filling: Beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt in the bowl of an electric mixer fitted with a whisk attachment on medium until smooth and creamy, 2 to 3 minutes. Gradually pour in the heavy cream with the mixer running on medium-low and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer.
- For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until cold and the filling is set, at least 2 hours or overnight.
Melissa Clark’s Fresh Any Fruit Tart
FRESH ANY-FRUIT TART
- 1 cup all-purpose flour
- 1/8 teaspoon fine sea salt
- 1/4 cup confectioners’ sugar
- 1/2 cup (1 stick) cold butter
- 1/2 cup jam (any flavor)
- 3 to 4 cups cut up fruit and/or whole berries
During spring and summer, you can bet on an abundance of fresh fruit. Instead of letting extra stone fruits and berries go to waste, put them to use in this delicious tart. The flavors will blend together seamlessly and guests will definitely be impressed.
TECHNIQUE TIP: The dough must be frozen for 15 minutes. It can also be made ahead of time and frozen for up to 3 days.
SPECIAL EQUIPMENT: Food processor.
- In a food processor, combine the flour, sugar and salt and pulse to combine. Add the butter and pulse until a crumbly dough forms. Dump the mixture into the bottom of a 9-inch tart pan and use your fingers to press the dough evenly into the pan. Use a fork to prick dough all over. Freeze for at least 15 minutes and up to 3 days.
2. Heat the oven to 425 degrees. Place the crust on a rimmed baking sheet and bake until it’s set and golden brown at the edges, 12 to 17 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
3. Spread your favorite jam on the bottom of the crust. Top with the fresh fruit, making a nice mound in the center. Slice, serve and enjoy!
A fruit tart is a classic dessert found in fancy French bakeries, but it’s easy to make at home! Use your favorite fresh berries for the perfect summer dessert.
Fruit tarts are one of my favorite summer desserts. I love the combination of buttery crust, creamy vanilla filling, and fresh, sweet berries. And while they may look like they take hours to make, fruit tarts are actually pretty simple to put together—at least when you use this recipe!
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The pâte sucrée crust, which is used in classic French fruit tarts, is formed from flour, sugar, butter, and eggs. After being smoothed out, the dough is pushed into a tart pan. After the crust has been baked, a layer of pastry cream is added before the fruit is piled on top. Despite what it may seem like, the traditional recipe requires a lot of work.
This fruit tart is just as wonderful as those gorgeous fruit tarts from French bakeries, and anyone can make it. We utilize premade pie dough in this instance rather than the intricate crust. You have more time to concentrate on the pastry cream and lovely fruit topping because there is no hassle or worry.
(Try my banana cream pie, coconut cream pie, or classic french silk pie for more recipes using pre-made pie crust!)
Although fresh berries are frequently used in this region, stone fruits in the summer, such as peaches, nectarines, and plums, are particularly delicious, and some fruit tarts even contain kiwi. All you have to do is slice them up and place them in a circle.
See recipe card below this post for ingredient quantities and full instructions.
- Frozen pie dough – Thaw this before you start the recipe.
- Whole milk – Whole milk gives you the creamiest fruit tart filling!
- Granulated sugar
- Egg yolks – Here’s the best way to crack an egg.
- Vanilla extract – A vanilla bean can be used instead, if you prefer.
- Mixed berries – Use a combination of blueberries, strawberries, raspberries, or blackberries. (Try my ice water hack for reviving strawberries that are past their prime!)
- Apricot jam – Melt this in the microwave just before applying it as a glaze.
How to Make a Fresh Fruit Tart
1. Form the Crust
Preheat your oven to 350ºF. Roll out the pie dough with a rolling pin until it’s about an inch larger than your tart pan. Carefully lay the dough into the pan, pushing it into the bottom and sides to form the crust. Trim any excess dough with a paring knife.
2. Bake the Crust
Cover the shell with parchment paper, then fill it with pie weights, beans, or rice. Bake for 12 minutes, then remove the parchment and weights, and return the crust to the oven for another 10 to 15 minutes, or until the crust is golden brown.
3. Warm the Milk
Pour the milk into a medium saucepan and heat to just below a simmer, stirring frequently to prevent the milk from scorching.
4. Finish the Pastry Cream
Whisk the egg yolks and sugar in a large bowl; once the mixture is smooth, stir in the cornstarch and salt. Temper the milk into the yolks, then pour the yolk mixture back into the saucepan. Cook for another 6 to 8 minutes, or until the mixture thickens. Remove from heat.
5. Chill the Pastry Cream
Whisk in the vanilla extract and pour the pastry cream into a bowl. Cover this with plastic wrap, pushing the plastic onto the surface of the cream to prevent a skin from forming. Chill in the fridge for 2 to 3 hours.
6. Assemble the Fruit Tart
Fill the cooled tart shell with pastry cream, then use a rubber spatula to smooth the top. Arrange the fruits on top of the cream in a decorative pattern. Brush the fruit with the melted apricot jam.
7. Chill Again
Place the assembled fruit tart in the refrigerator and chill for 3 to 4 hours before serving.
How to Store a Fruit Tart
A fruit tart is best served the day it’s made, but it can be stored in the fridge for up to two days. Wrap it in the tart pan with plastic wrap, or store leftovers in an airtight container.