Fresh Fruit Puff Pastry Tart Recipe
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking/baking time: 20 minutes

Difficulty: Easy
For 6 servings
- Puff pastry, approximately 30 cm x 12 cm and 12 mm thick (12” x 5”, 1/2” thick)
- 1 egg
- Pastry cream (below)
- Various seasonal fresh fruit: e.g., blueberries, raspberries, strawberries, kiwi, etc.
- 1 bunch fresh mint
- 150 g (5 oz.) fruit glaze or red currant jelly

Pastry Cream
- 800 ml (3 1/4 cups) milk
- 100 g (1/2 cup) sugar
- 90 g (12 tbsp.) cornstarch
- 100 g (1/2 cup) sugar
- 200 ml (3/4 cup) milk
- 3 eggs
- A pinch of salt
- 2 tsp. vanilla

Making the pastry cream

  1. Combine the 800 ml milk and 100 g sugar in a saucepan. In a bowl, whisk together the cornstarch, 100 g sugar, 200 ml milk and 3 eggs. Combine with the milk and sugar mixture in the saucepan.
  2. Cook until thickened, stirring constantly. Stir in the salt and vanilla. Transfer to a container and cover the surface with plastic wrap to prevent a skin from forming. Chill.

Method and Assembly

  1. Egg wash the puff pastry and prick all over with a fork. Bake in a preheated oven 180° C (350° F) oven for about 15 minutes, until golden brown.
  2. Remove from the oven and cool. Pipe the pastry cream over the pastry, leaving a border all around. Arrange the sliced fresh fruits on the pastry cream and brush with fruit glaze. Garnish with fresh mint.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up