Fruit Tart

If you’re one of the many who are stunned by the shiny fruit tarts in bakery windows, then this recipe is for you. Good news: It’s surprisingly easy to make a stunning fruit tart right at home! We perfect every step of the classic spring dessert in this recipe, from the crisp crust to the signature filling to the sweet fruit topping. Make it as the star of your Easter dinner, or as an easy, warm-weather treat to indulge in anytime. Here’s everything you need to know:

How to make the crust:
The shortbread-like crust is a press-in crust, which makes it no-fuss and stress-free. Plus, it comes together in no time. When placing your crust in the tart pan, be sure to press it all the way up the sides to the top of the pan until the dough is smooth (the dough will shrink as it bakes).

A soggy crust can be a worry when making a fruit tart. To prevent that, we bake our crust before adding the filling to keep it sturdy. 

The filling for a fruit tart:
The filling is light, slightly tart, and just sweet enough. We use almond extract which adds a marzipan-y flavor that we love, but if you are allergic to almonds or don't really like the flavor, you can sub for vanilla.

The best fruit to use:
The most important part of this tart is obviously the fruit. We chose sliced strawberries, blackberries, raspberries, blueberries, and mandarins, but you can choose any fresh seasonal fruit to top your tart. Decorate your tart as extravagantly or simply as you like, it will be delicious either way. 

Once your fresh fruit is arranged, we recommend heating together apricot preserves and water until warm, then brushing over the tart before refrigerating. It creates a shiny top, and adds an extra sweet touch.

Have you made this yet? Let us know how it went in the comments below!