Low Sugar Fruit Tart with Pastry Cream

Total time3 hr 40 min

Prep time45 min

Cook time25 min

A crisp, buttery shortcrust forms the base for this classic tart, rolled thin and baked until golden before it's filled with a silky vanilla pastry cream made from egg yolks and whole milk, thickened to a rich, spoonable set. Once chilled, that cream gets topped with a vibrant mix of strawberries, raspberries, blueberries, kiwi, and mandarin segments arranged in overlapping rings for a bakery-worthy finish. A light, glossy brushing over the fruit keeps everything looking fresh and gives each slice a beautiful sheen. The layers of flaky crust, cool custard, and juicy fruit make every bite feel balanced between crunchy, creamy, and bright. It's an elegant make-ahead dessert that slices cleanly into eight neat wedges, perfect for a dinner party or a weekend baking project. This one fits neatly into an added sugar–conscious kitchen without losing any of its French-bakery charm.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
2–3 tbsp ice water

For the pastry cream

2 cups whole milk
½ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
4 pasteurized egg yolks
3 tbsp cornstarch
2 tbsp unsalted butter, cut into pieces
1 tsp pure vanilla extract

For the topping

3–4 cups mixed fresh fruit (such as strawberries, raspberries, blueberries, kiwi slices, and mandarin segments), prepared and sliced as needed
3 tbsp apricot jam
1 tbsp water

Instructions

1
Make the crust: Whisk together the flour, 2 tbsp sugar, and salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tbsp at a time, tossing with a fork, until the dough just holds together when pressed — stop as soon as it coheres, using 2 to 3 tbsp total. Shape into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into an 11-inch round about 1/8 inch thick. Drape it over the rolling pin and transfer it into a 9-inch tart pan with a removable bottom, pressing it gently into the fluted sides without stretching. Trim any overhang flush with the top edge of the pan. Prick the bottom all over with a fork, then freeze for 15 minutes.

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