Without a doubt French patisserie fruit tart is among my most favorite desserts. Topped with copious amounts of fruit, I’m being healthy, right? As long as I ignore the cream filling.
This dessert wows visually, but it’s not difficult to put together
Three parts: shortcrust, cream filling, and fruit topping. The glaze is optional and the first two items are make ahead.
My favorite grocery store in town started offering it about 10 years ago. The price kept going up to the point that I refused to buy it anymore. And thus, it became my mission to try to figure out the recipe. I finally did it. You basically prepare a vanilla cream made using cream cheese, heavy cream, sugar, and vanilla. That simple! It is not really a creme patisserie (thick pastry cream), but a much lighter one.
Pro tips for a great fruit tart:
- A popsicle or chopstick can level out your shortcrust bottom to help you build thicker sides. Think shortcrust zen garden.
- Pack the edges tight with your fingers and use a water glass for the bottom part. This will keep your crust from crumbling.
- For a silky smooth creme filling, let the cream cheese and sour cream come to room temperature before blending.
If you are interested in more traditional ethnic type desserts here are a few more to check out:
Polvorones de limón are a Spanish shortbread cookie with a hint of lime and dusted with powdered sugar.
Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a floral hint of rosewater.
Tusenbladstarta is a Swedish dessert that is like baking 6 big cookies and layering with custard cream, so good!
Lebkuchen is a German spice cookie that is typically made at Christmas time.
French Patisserie Fruit Tart
A deliciously refreshing French style patisserie tart with a sweet shortcrust, cream filling topped with fresh fruit and glazed for added effect. Delicious!
- 1 1/4 cup flour
- 4 oz unsalted butter cut into pieces
- 1 Tbsp sour cream
- 2 Tbsp sugar
- 6 oz cream cheese softened
- 1 Tbsp sour cream
- 1 1/4 cup heavy cream
- 3 Tbsp sugar
- 2 tsp vanilla
- 4 oz apple juice
- 1/4 cup sugar
- 1 Tbsp cornstarch
- 2 kiwi peeled and sliced
- 1/3 cup blueberries
- 1/2 cup raspberries
- 1/2 cup strawberries sliced
- Preheat oven to 375'F
- Place all crust ingredients in a food processor and process until it looks like cornmeal. Press mixture into a 10" tart pan and bake for about 15 minutes or until golden brown.
To prepare the cream filling place the heavy cream in the cold bowl of a stand up mixer and blend for about 2 minutes using a whisk attachment. Slowly add the sour cream, cream cheese, sugar and vanilla. Continue mixing until the mixture is smooth.
- To prepare the glaze: combine sugar and cornstarch in a bowl. Heat the fruit juice on medium, and slowly start adding in the sugar mixture while stirring. Bring to a boil and allow it to cook for about two minutes, or until thickened. Remove from heat and let it cool for ten minutes before using.
- Assemble the tart by first filling crust with vanilla cream, then arrange fruit in an artful way on top of the cream. Brush with glaze.
Here are some tips and tricks that I have found helpful in making a great fruit tart. When I have combined the ingredients for the short crust I drop the crumbly meal right into the 10 inch tart pan and level it out with a chop stick or popsicle stick. This gives me an even layer across the bottom and lets me build up the sides thicker. It reminds me of playing in a sandbox, or watching workers who are leveling fresh concrete with a long board. Anyhow, I draw the stick across the bottom and deposit the extra meal around the sides. I then take a flat bottomed water glass and gently tamp down the crust to pack it tight, and I usually work the edges with my fingers. Be sure to pack it tight so it is not crumbly after baking.
The next tip is for the cream filling to have a really smooth consistency. Be sure you let the cream cheese and sour cream come to room temperature before blending together.