“Sweetness cloys. Tart fruit and tart women give life its savor…”
― George R.R. Martin, A Dance with Dragons

Peach Tart
Peach Tart

Summer Fruit Tart
Summer Fruit Tart

Plumcot Tart
Plumcot Tart

Rainier Cherry Tart with Chocolate Pearls
Rainier Cherry Tart with Chocolate Pearls

Plumcot Tart
Plumcot Tart

Strawberry Tart
Strawberry Tart

Buttery and Nutty + Dreamy Sweet + Brightly Tart

Summer brings a variety of fun and flirty fresh fruit flavors. With their endless color and texture combinations, you can make a different tart every day of Summer. Light and refreshing, they are my favorite desserts to help with the heat.

Crispy + Creamy + Juicy

Summer fruit tarts are popular for a reason. They combine three the most desirable textures — crispy shell, juicy fruit, and velvety cream in between to bring out the best in them.

Tart raspberries and blackberries are a delicate summer fruit. Commercial fruit tarts are often decorated with glazed fruit to prolong their shelf life. You can skip that step for berries and sliced peaches if fresh fruits are arranged on top of cream 2-3 hours before serving and refrigerated.

Sweet Dreams May Come

“Dreamy Sweet” is variable. Finding perfect flavor pairings for the fruit of your choice is where the creativity can shine.

For the recipe below, I used Mexican cajeta, evaporated and caramelized goat milk. It can be replaced with gianduja, praline paste, nougat, turrón, fudge, melted chocolate, fruit syrups, honey, etc. Every flavoring agent would require recipe adjustments to make sure the final result is not too runny. You can also flavor milk with herbs and/or spices of your choice.

More about tart tarts…

Summer Fruit Tart

Prep Time25 mins
Cook Time15 mins
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American, European
Keyword: berry, cream, decorated, dessert, fruit, lycooking, lyukum cooking lab, milk, recipe, tart
Servings: 2 tarts 12"D
Calories: 2329kcal


for tart shells

  • 250 g wheat flour all purpose, King Arthur
  • 30 g almond meal
  • 95 g confectioners powdered sugar
  • 1 pinch kosher salt
  • 150 g butter
  • 56 g egg ~ 1 large egg

for cream

  • 500 g milk whole
  • 150 g sugar
  • 1 each vanilla bean
  • 90 g egg yolks ~ 6 large eggs
  • 50 g corn starch
  • 200 g heavy whipping cream


for tart shell

  • Measure the first 4 (dry) ingredients in the list and transfer into the food processor jar. Using the S-shaped knife, process them on high speed to mix them well for about 1 minute.
  • Measure frozen butter, dice it, and add to the jar. Process it on high speed for about 1 minute to mix it well with dry ingredients.
  • Add 56g whole large egg and process on high speed until it moistens dry ingredients and they become a dough with just a few loose crumbs. Transfer the dough and the bits from a jar on to a working surface and knead them together a few times. Do not overwork it. Divide the dough into two equal parts.
  • Roll each portion of the dough between two parchment sheets into 14" diameter rounds and place them into a fridge for at least 45 minutes.
  • Prepare two 12" D tart molds. You need to be concentrated on what you are doing from the moment when taking the dough rounds from the fridge and until you finish lining the molds with the dough. Peel off the parchment paper form both sides of the dough and place it on top of the mold making sure it's centered. Do not force it down. Let it become more pliable as it warms up. Gently lift up the edges letting the center sink inside. Turn the mold going around. Be patient and slow. The dough will go in without much force when ready. Use your fingers to gently press the corners and to remove any extra dough sticking out the edges. Freeze the lined tart molds for at least 2 hours. You can make the dough and line the molds way in advance. The dough should be completely frozen before baking.
  • Preheat oven 330F, convection. Bake frozen tart crust for 15-20 minutes, until lightly golden. Let it cool for 5 minutes, remove from the tart pan, and let it cool to room temperature on a wire rack.

for basic pastry cream

  • In a saucepan, combine milk and opened and scraped vanilla bean. See How to Cut Open, Scrape, and Use a Vanilla Bean. Slowly bring milk to simmer, stirring. Let it simmer for 5 minutes. Strain flavored milk, discard the vanilla pod.
  • In a small bowl, combine egg yolks, starch, and sugar. Mix well. Stir in 2-3 tbsp of hot flavored milk. Scrape it into the saucepan with hot milk and stir, using a whisk.
  • Place it on medium-low heat and cook, energetically whisking, until thick and silky. Turn off the heat and continue whisking for another minute.
  • Using a spatula, scrape pastry cream into two pint-size containers and cover pressing plastic wrap directly onto its surface. Refrigerate.

for crème mousseline

  • Whip heavy cream. Whisk half the whipped cream into pastry cream, then fold in the rest.

for fruit tart

  • Fill the baked tart shells with crème mousseline, decorate with fresh fruits and/or berries of your choice, and serve. Fresh fruit tart can be refrigerated for up to 2 days.


Calories: 2329kcal | Carbohydrates: 259g | Protein: 38g | Fat: 129g | Saturated Fat: 72g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Cholesterol: 997mg | Sodium: 211mg | Potassium: 672mg | Fiber: 5g | Sugar: 136g

Summer Fruit Tart