Fruit Tart with Blueberry Glaze and Strawberry Stars

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A crisp tart shell filled with vanilla custard, topped with a glossy blueberry glaze and fresh strawberries cut into star shapes for a festive dessert. This french-inspired desserts ready in about 75 minutes layers all-purpose flour, unsalted butter, cold and cubed, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/8 tsp salt
• 3-4 tbsp ice water
• 1 1/2 cups whole milk
• 3 large egg yolks
• 1/3 cup granulated sugar for custard
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup fresh strawberries, hulled
• 2 tbsp apricot jam
• 1 tbsp water

Instructions

1. Step 1: To make the tart crust, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/8 tsp salt in a large bowl. Cut in 1/2 cup cold cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs. Add 3-4 tbsp ice water gradually and mix just until dough holds together. Form into disk, wrap in plastic, and chill for 30 minutes.
2. Step 2: Preheat oven to 375°F. Roll out chilled dough to 1/8-inch thickness on a floured surface and press into a 9-inch tart pan with removable bottom. Prick crust with a fork and line with parchment paper and pie weights. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden. Cool completely.
3. Step 3: For the vanilla custard filling, whisk 3 large egg yolks with 1/3 cup granulated sugar and 3 tbsp cornstarch until smooth. Heat 1 1/2 cups whole milk in a saucepan over medium heat until simmering. Slowly pour hot milk into egg mixture while whisking continuously. Return mixture to saucepan and cook over medium heat, whisking constantly until thick and bubbling. Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly.
4. Step 4: Pour custard into cooled tart shell and smooth top. Refrigerate for 1 hour to set.
5. Step 5: For the blueberry glaze, cook 1 cup fresh blueberries in a small saucepan over medium heat until they burst and release juice, about 5 minutes. Strain through a fine sieve to remove skins, then stir in 2 tbsp apricot jam and 1 tbsp water. Heat gently until glossy.
6. Step 6: Arrange hulled 1 cup fresh strawberries cut into star shapes on top of custard. Brush strawberry stars and exposed custard with warm blueberry glaze to create a patriotic shine. Chill until ready to serve.