Seasonal Fruit Tart with Almond Crust

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A bright and refreshing fruit tart combining three quarters of seasonal fruits on a buttery almond crust with a light pastry cream. This French recipe, ready in about 55 minutes, layers all-purpose flour, ground almonds, unsalted butter, cold and cubed 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 320 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
• 1/4 cup ground almonds
• 1/2 cup (113 g) unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup milk
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 large egg, whole
• 3 cups total mixed fresh fruits (strawberries, kiwi, blueberries)
• 2 tbsp apricot jam, warmed

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a mixing bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup ground almonds, and 1/4 cup powdered sugar. Cut in 1/2 cup cold cubed unsalted butter until mixture resembles coarse crumbs.
2. Step 2: Add 1 large egg yolk and 1 tsp vanilla extract, mixing until dough just comes together. Press dough evenly into a 9-inch tart pan with removable bottom.
3. Step 3: Prick the dough base with a fork, line with parchment paper and pie weights, and bake for 15 minutes. Remove weights and parchment, bake an additional 10 minutes until golden. Cool completely.
4. Step 4: For the pastry cream, whisk together 1 cup milk, 1/4 cup granulated sugar, 2 tbsp cornstarch, and 1 whole egg in a saucepan over medium heat. Cook, stirring constantly, until thickened and bubbling, about 5 minutes.
5. Step 5: Remove from heat, strain to remove lumps, and cool to room temperature.
6. Step 6: Spread the cooled pastry cream evenly into the baked tart shell.
7. Step 7: Arrange 3 cups mixed fresh fruits (approximately three quarters strawberries, kiwi, and blueberries) decoratively on top of the cream.
8. Step 8: Brush 2 tbsp warmed apricot jam over the fruits to glaze for shine and preserve freshness. Chill for 1 hour before serving.