Fruit and Berry Tart

Fresh, colorful, and bursting with juicy fruit, rich pastry cream, a deliciously sweet pastry crust. This French fruit tart recipe makes a showstopper dessert that is perfect for Spring & Summer!

If you have ever been to Paris, chances are those stunning jewel-colored fruit tarts displayed in the windows of every patisserie (aka French pastry shops) caught your eye. 

French fruit tarts are a wonderful dessert idea for entertaining, especially with the berry season in full bloom !

Fruit and Berry Tart

You're going to love the taste and flavor of this Fruit and Berry Tart.



  • 1 refrigerated 9-inch pie crust, or your favorite pie crust recipe

Vanilla Cream Filling

  • 1 cup 2% milk
  • ½ cup heavy cream
  • 1/3 cup granulated sugar
  • ¼ cup cornstarch
  • 3 egg yolks
  • 2 teaspoons vanilla extract

Fruit Filling

  • 1 cup sliced strawberries
  • 2 kiwi, sliced
  • ½ cup blueberries
  • ½ cup raspberries.
  • .35 ounce packet Clear Glaze, prepared to package directions


  1. Preheat oven to 350 degrees.

  2. Spray a 8-9 inch tart pan with nonstick cooking spray.

  3. Press pie crust into the pan and up along the sides.

  4. Cover the pie crust with foil and then fill the foil with rice or pie weights

  5. Bake for 30 minutes, or until pie crust is lightly browned.

  6. Prepare the vanilla cream filling by combining all cream filling ingredients in a medium saucepan.

  7. Whisk together until all lumps and bits of egg yolk are gone.

  8. Set pan on a burner and turn heat on to medium.

  9. Cook until thick, whisking continuously. This should be 6-10 minutes.

  10. Pour the vanilla cream filling into the tart crust.

  11. Slice strawberries and kiwi and arrange around the outer edges of the tart.

  12. Fill the middles with blueberries, and then alternate blueberries and raspberries around the outer edges in between the strawberry slices.

  13. Mix glaze (optional) according to package instruction in a small saucepan on the stove.

  14. Brush fruit and berries with the glaze for a shiny finish on the top of the tart. 

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