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Fruit Tart

The Fruit Tart is a classic summertime treat that boasts a delightful and refreshing taste. It features a luscious custard filling and an abundance of ripe, seasonal fruits.
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Fruit Tart
  • Difficulty Moderate
  • Prep 40 minutes
  • Cook 30 minutes
  • Servings 8 people

Italian Fruit Tart, a delightful and vibrant dessert, epitomizes the essence of Italian baking. This exquisite tart, known in Italy as “Crostata di Frutta”, combines a buttery, crisp pastry crust with a luscious, creamy custard filling, topped with an array of fresh, juicy fruits. Its visual appeal and burst of flavors make it a favorite at gatherings and a testament to the culinary artistry of Italian dessert-making.

This Fruit Tart stands out for its versatility and adaptability. Whether you’re a seasoned baker or a novice in the kitchen, this recipe offers a balance of simplicity and sophistication. The Tart Crust, or “pasta frolla”, is a staple in Italian baking, known for its tender and flaky texture. It serves as the perfect base for the rich, velvety custard, traditionally made with high-quality ingredients like fresh cream and vanilla.

What truly sets the Italian Fruit Tart apart is the creative freedom it allows in Fruit Selection. Seasonal fruits like strawberries, kiwis, blueberries, and raspberries not only add a splash of color but also bring a harmony of sweet and tangy flavors. The glaze, typically made from fruit preserves, adds a glossy finish, enhancing the tart’s visual appeal and adding an extra layer of sweetness.

This dessert is not just a treat for the palate but also a feast for the eyes. Its vibrant colors and artistic arrangement of fruits make it a showstopper at any dinner party or special occasion.

Perfect for Summer Picnics, festive gatherings, or as an elegant finish to a meal, the Italian Fruit Tart is a testament to the beauty and flavor of Italian desserts. Its combination of a buttery crust, creamy custard, and fresh fruits creates a symphony of textures and tastes that is sure to delight any dessert enthusiast.


Copy Ingredients


  1. To prepare the Fruit Tart begin by making the Custard by heating the milk over a gentle heat with the seeds of the vanilla bean cut in. While the milk is heating, combine the egg yolks together with the sugar in another saucepan and beat them until slightly frothy.

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    In a bowl, combine the sifted flour and cornstarch and whisk them together until the mixture becomes smooth and lumps-free. When the milk is about to boil, gradually pour it into the mixture while stirring constantly to prevent lumps. Put the saucepan back on low heat and let the mixture thicken, stirring constantly to avoid sticking. Once the custard reaches the desired thickness, transfer it to a bowl, cover it with food-safe cling film, and allow it to cool to room temperature.

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  3. While the Custard is cooling, prepare the Tart Crust by working the refrigerator-cold butter cut into small pieces with the powdered sugar in the bowl of the planetary mixer. Add the egg yolks, a pinch of salt, and the seeds of half a vanilla pod and knead well with the dough hook. Then add the sifted flour and continue working until you get a smooth dough.
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  4. Form a rectangular loaf, wrap it with food wrap and let it rest in the refrigerator for 1 hour.

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  5. After the resting time has passed, take the shortcrust pastry, roll it out to a thickness of about 0.5 cm, then lay it on a buttered and floured 24-cm cake pan. Using a small knife, remove excess pastry from the edges and prick the base with the tines of a fork. Bake in a static oven preheated to 360°F (180°C) for 15-30 minute.

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  6. When the tart base is well baked and golden, remove it from the oven and let it cool completely. Take the custard out of the refrigerator, work it lightly with a spoon, spread it well over the shortcrust pastry and begin decorating with the fruit.

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  7. Once you have filled the tart with your desired fruit, gently spray it with an Edible Glaze Spray. Place it back in the refrigerator for about an hour, and then the Fruit Tart will be ready to be served and enjoyed.


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The type of fruit to decorate the tart can vary depending on the time of year or your personal taste, also using oranges, cherries, peaches, grapes, currants, bananas, figs, and whatever you like best!


After the cooling time, mix the cream quickly with a hand whisk; this will serve to make it smooth and velvety again. If it is too thick, dilute it with a little milk.


The Fresh Fruit Tart can be stored in the refrigerator, inside an airtight container, for up to 2 days.