French Fruit Tart (Tarte Jardinière) with Silky Pastry Cream

There’s something timeless about a glossy French fruit tart: crisp pastry shell, cool vanilla pastry cream, and a rainbow of seasonal berries and fruit. In the video version, I used a firmer, flan-style pastry cream to guarantee stability. Here, I’ve fine-tuned the ratios (more yolks, slightly less flour) so you still get clean slices and a silkier mouthfeel. Whether you’re shopping Canadian summer markets for Québec strawberries and wild blueberries or assembling a showstopper dessert for a weeknight dinner in the U.S., this tart delivers pâtisserie-level results with home-kitchen simplicity.

Adapted from my original video — a few small changes for an even creamier result. Use the video as your visual guide for fonçage, cooking cues, and fruit layout.

Why This Recipe Works

• Creamier, not runny: 8 yolks per 1 liter of milk and a reduced thickener yield a smooth, shiny pastry cream that still cuts beautifully.
  
• Crisp base that lasts: A thorough blind bake plus a short “drying” bake keeps the crust crisp under the cream.
  
• Flexible fruit topping: Swap in berries, kiwi, peaches, or mango depending on season and budget.
  
• Make-ahead friendly: Bake the shell and cook the cream ahead; assemble the same day for the best texture and shine.
  

Ingredients

For a 9–10-inch (24–26 cm) tart with removable bottom.

Tart Shell

• 1 blind-baked sweet shortcrust or pie crust (see method below)
  

Pastry Cream (Silky Version)

• Milk: 1 liter (about 4 cups)
  
• Egg yolks: 8 large
  
• Sugar: 220–240 g (about 1 cup to 1 cup + 1 tbsp)
  
• Flour: 80 g (about ⅔ cup)
  
  • Pro option: 40 g flour + 40 g cornstarch for an even finer texture
    
• Vanilla: 1 tsp extract (or 1 whole vanilla bean, split and scraped)
  
• Pinch of salt (optional, but rounds flavors)
  

Fruit & Glaze

• 500–700 g mixed fruit: strawberries, raspberries, blueberries, kiwi (or peaches, mango, blackberries)
  
• 2–3 tbsp apricot jam + 1–2 tbsp water, gently warmed and strained (for a thin, glossy glaze)
  

Step-by-Step Instructions

1) Blind-Bake the Shell

1. Preheat to 350°F / 180°C.
   
2. Line a 9–10-inch tart pan (removable bottom ideal). Dock the base lightly with a fork.
   
3. Cover with parchment and pie weights (or dried beans).
   
4. Bake 25 minutes, remove weights and parchment, then bake 8–10 minutes more to dry and lightly color the base. Cool completely.
   

Crispness tip: A thoroughly dried shell resists moisture from the cream and stays crisp longer.

2) Cook the Pastry Cream

1. Heat the milk with vanilla to just below a boil. If using a bean, scrape seeds into the milk and add the pod; remove pod later.
   
2. In a bowl, whisk yolks with sugar until combined (no need to whip pale). Whisk in flour (or the flour/cornstarch mix). Add a tiny pinch of salt if you like.
   
3. Temper with a ladle of hot milk, whisking, then pour in the rest while whisking.
   
4. Return to the pot. Cook over medium heat, whisking constantly and scraping corners (figure-8 motion) until thick, glossy, and just bubbling.
   
5. Remove from heat. Press plastic wrap directly on the surface (to prevent a skin). Let cool 10–15 minutes — you want the cream still pourable for the cleanest layer.
   

What’s different vs. the video: These updated ratios (8 yolks; 80 g total thickener) give a silkier texture while keeping it slice-friendly.

3) Fill and Chill

1. Pour the warm pastry cream into the cooled tart shell and smooth the surface.
   
2. Press plastic wrap on the surface again and chill 25–35 minutes to set softly but not rock-hard.
   

4) Fruit & Glaze

1. Prep fruit: slice strawberries, peel/slice kiwi thinly, leave raspberries whole, rinse and pat dry blueberries.
   
2. Arrange in a rosette or alternating bands for color contrast.
   
3. Warm the apricot jam + water, strain if needed, then brush a thin veil over the fruit for shine and protection.
   

Pro Tips for a Pastry-Shop Finish

• Stop at the first “plop”: When small bubbles break and the whisk leaves a clear trail, the pastry cream is done. Overcooking can taste floury.
  
• Half flour / half cornstarch: The 50:50 blend gives a finer grain and a slightly cleaner cut.
  
• Optional moisture barrier: On a warm crust, grate a whisper of white chocolate; it melts into a thin waterproof layer before you add cream.
  
• Make the fruit pop: Season fruit lightly with a pinch of sugar and a few drops of lemon if it tastes flat.
  
• Local & seasonal: Canadian Québec strawberries and wild blueberries are unbeatable in summer; in the U.S., look for peak-season berries or ripe stone fruit.
  

Substitutions & Variations

• Gluten-free: Replace the 80 g flour with 60 g cornstarch.
  
• Dairy-free: Use lactose-free milk or unsweetened almond milk. Add 1 tbsp plant butter for extra richness.
  
• Vanilla options: Extract works; vanilla paste gives a stronger flavor and visible seeds.
  
• Fruit swap: Peaches/nectarines, mango + raspberries, or winter pears (poached, thinly sliced) with a lemon zest finish.
  
• Glaze: Apricot is classic; apple jelly or neutral jam works for lighter color.
  

Storage, Serving & Make-Ahead

• Chill: Best within 24 hours; the fruit glaze keeps shine, and the crust stays crisp.
  
• Make-ahead plan:
  
  • Day-1: Bake shell + cook pastry cream (keep wrapped on surface in the fridge).
    
  • Day-2 (serving day): Whisk cream briefly to loosen, fill, top with fruit, glaze, and chill 20 minutes.
    
• Serve slightly cool: Pull from the fridge 15 minutes before slicing to open up the vanilla aroma.
  

FAQ

1) Can I use a store-bought crust?
Yes. Choose a quality shortcrust or cookie-style shell. Still dry-bake it a few extra minutes for crispness.

2) My cream formed lumps—can I save it?
Yes. Off heat, immersion-blend 10–15 seconds, then strain if needed. Press wrap on the surface and chill.

3) Why is there juice on the tart after a few hours?
Very ripe strawberries can weep. Pat fruit dry, glaze lightly, and avoid piling wet fruit. A thin glaze veil is key.

4) I prefer a very firm, flan-like slice.
Use the original “video” ratio: 6 yolks + 100 g flour. It’s sturdier but tastes less rich.

5) Can I reduce the sugar?
Down to 200 g still works. Below that, the cream may lose some shine and balance.

What to Make Next

• For an airy, chocolatey classic, try your Ultra-Rich Chocolate Mousse.
  
• Love fruit desserts? Make this Fresh Strawberry Tiramisu.
  
• Prefer a rustic baked fruit dessert? Bake the Raspberry Clafoutis.
  
• Browse more Pastries & Pies or all Desserts.
  

French Fruit Tart (Tarte Jardinière) with Silky Pastry Cream

There’s something timeless about a glossy French fruit tart: crisp pastry shell, cool vanilla pastry cream, and a rainbow of seasonal berries and fruit. In the video version, I used a firmer, flan-style pastry cream to guarantee stability. Here, I’ve fine-tuned the ratios (more yolks, slightly less flour) so you still get clean slices and a silkier mouthfeel. Whether you’re shopping Canadian summer markets for Québec strawberries and wild blueberries or assembling a showstopper dessert for a weeknight dinner in the U.S., this tart delivers pâtisserie-level results with home-kitchen simplicity.

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Prep Time 20 minutes mins

Cooking Time 35 minutes mins

Chill Time 30 minutes mins

Category Dessert

Cuisine French

Portions 6 Portions

Calories 350 kcal

Ingredients

  

Tart Shell (9–10 in / 24–26 cm)

• 1 blind-baked shortcrust or pie crust fully cooled

Pastry Cream (Silky Version)

• 4 cups 1 liter milk
• 8 large egg yolks
• 1 cup to 1 cup + 1 tbsp 220–240 g sugar
• ⅔ cup 80 g all-purpose flour
• or ⅓ cup 40 g flour + ⅓ cup (40 g) cornstarch
• 1 tsp vanilla extract or 1 vanilla bean, split and scraped
• Pinch of salt optional

Fruit & Glaze

• 18 –24 oz 500–700 g mixed fruit (strawberries, raspberries, blueberries, kiwi)
• 2 –3 tbsp apricot jam + 1–2 tbsp water warmed and strained

Instructions

 

• Bake the shell: Preheat oven to 350°F / 180°C. Line a 9–10 inch tart pan with dough, dock with a fork, cover with parchment and weights. Bake 25 minutes. Remove weights and parchment, then bake 8–10 minutes more until lightly golden and dry. Cool completely.
• Heat the milk: Warm the milk with vanilla just to a simmer. If using a bean, scrape seeds into the milk and remove pod after steeping.
• Make the base mixture: In a bowl, whisk yolks with sugar until combined, then whisk in flour (or flour/cornstarch mix) until smooth.
• Temper & cook: Whisk in a ladle of hot milk to the egg mixture to avoid scrambling, then add the rest. Return everything to the saucepan and cook over medium heat, whisking constantly. Keep moving the whisk in a figure-8, scraping the edges, until thick, glossy, and bubbling.
• Cool properly: Remove from heat, press plastic wrap directly onto the surface, and let cool 10–15 minutes until still pourable.
• Fill the tart: Pour warm pastry cream into cooled shell, smooth with a spatula, cover again with wrap, and chill 25–35 minutes until softly set.
• Top & glaze: Arrange prepared fruit attractively on top. Warm apricot jam with water, strain if needed, and brush a thin, even glaze to give shine and prevent drying. Serve chilled the same day for best freshness.

Video

Notes

Pro Tips for a Pastry-Shop Finish

• Stop at the first “plop”: When small bubbles break and the whisk leaves a clear trail, the pastry cream is done. Overcooking can taste floury.
• Half flour / half cornstarch: The 50:50 blend gives a finer grain and a slightly cleaner cut.
• Optional moisture barrier: On a warm crust, grate a whisper of white chocolate; it melts into a thin waterproof layer before you add cream.
• Make the fruit pop: Season fruit lightly with a pinch of sugar and a few drops of lemon if it tastes flat.
• Local & seasonal: Canadian Québec strawberries and wild blueberries are unbeatable in summer; in the U.S., look for peak-season berries or ripe stone fruit.

Substitutions & Variations

• Gluten-free: Replace the 80 g flour with 60 g cornstarch.
• Dairy-free: Use lactose-free milk or unsweetened almond milk. Add 1 tbsp plant butter for extra richness.
• Vanilla options: Extract works; vanilla paste gives a stronger flavor and visible seeds.
• Fruit swap: Peaches/nectarines, mango + raspberries, or winter pears (poached, thinly sliced) with a lemon zest finish.
  
• Glaze: Apricot is classic; apple jelly or neutral jam works for lighter color.

Keywords dessert

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