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    Home » Desserts » Fruit tart

    Fruit tart

    Published: Jul 11, 2021 · by Nico

    Jump to Recipe

    This beautiful and delicious fruit tart is a classic Italian pastry recipe that everyone loves. We make a light, crunchy, and easy pie crust that we then fill with our dairy-free homemade custard.

    We use simple ingredients that you already have in your pantry, then we top the tart with fresh seasonal fruit. This is an easy dessert that is perfect for any occasion.

    fruit tart
    On this page:
    • What is a fruit tart?
    • Ingredients & Substitutions
    • Equipment
    • How to make a fruit tart
    • Tips
    • Frequently asked questions
    • Storage
    • Variations
    • Recipe

    Check out our best vegan summer recipes collection!

    What is a fruit tart?

    Fruit tart, also known as "crostata di frutta" in Italian, is a classic Italian dessert made with a base of shortcrust pastry, filled with custard, topped with fresh seasonal fruit and covered with a thin layer of gelatine.

    If you ever come to Italy, you'll find fruit tarts in every single pastry shop. They come in different shapes, from very small ones, to big ones. And they are top with all kind of fruits.

    Here we show you how to make a fruit tart at home, with simple ingredient, and in just about 1 hour. You will love this dessert. The crunchy pie crust, combined with the sweet custard and the fresh fruit make the perfect dessert.

    Ingredients & Substitutions

    ingredients for fruit tart

    For the pie crust

    • Flour: you can use all purpose flour, bread flour, wholewheat flour, or a gluten-free mix.
    • Sugar: we use white sugar, but any sugar will work here.
    • Oil: we use sunflower oil, but any vegetable oil will work. For a more neutral flavour, use a refined vegetable oil.
    • Water: to keep the crust light and crunchy. We use cold tap water.
    • Baking powder: this will help make the tart lighter and more crumbly.

    For the custard

    • Milk: we use either soy milk or almond milk. Any other plant-milk works too.
    • Sugar: we use white sugar. You can replace it with any other sugar.
    • Cornstarch: to thicken the custard, instead of eggs. You can replace it with potato starch, although you won't get the exact same result.
    • Vanilla: either real vanilla or vanilla extract.
    • Turmeric: this is optional, but we recommend to add a pinch of it to give the typical yellow colour to the custard. Do not add too much or you'll taste it. Just the tip of a knife.

    For the fruit on top

    strawberries, kiwi, banana, apricot, blueberries

    You can really pick any seasonal fruit you have available where you live, as long as it's not too watery, or else it will make the fruit tart wet and soggy.

    For this one we used strawberries, green kiwi, banana, blueberries, and apricots. But we often change the fruit on top, based on the fruit we find at our green grocer.

    As an optional ingredient to protect the fruit from getting brown, we recommend using apricot jam mixed with water. This will add a protective layer to the fruit tart.

    Equipment

    • Pie dish with removable base so that it will be easy for you to remove the tart out of the dish once it's baked. For this recipe we used an 11 inch, 27 - 28 cm one.
    • Rolling pin to roll the shortcrust pastry.
    • Whisk and small pot for the custard.
    slice of fruit tart with fruit on top

    How to make a fruit tart

    Make the pie crust

    Preheat the oven to 350F (180C). Prepare your pie dish, oil the bottom and the side, then dust it with flour. This will prevent the pie crust from sticking.

    oiled and floured pie dish

    In a bowl, add sugar, oil and water. Stir with a spatula for a minute, until some of the sugar has melted in the liquid.

    Now add flour and baking powder, all at once. I sift them in so that the baking powder gets more evenly distributed.

    mixing the ingredients in a  bowl

    Mix with a spatula for a few seconds till the flour absorbs al the liquids. Then transfer the dough on a worktop and knead for just about a short minute, bringing all the pieces together into a dough ball.

    TIP: do not over-knead at this stage. Over-kneading will make your crust tough and less crunchy.

    dough ball for shortcrust pastry

    Dust your worktop with flour, then with a rolling pin, flatten the dough till it's large enough to cover your pie dish.

    To make things easier, you can roll the dough on a piece of parchment paper, then you can transfer it from the paper to the pie dish.

    rolled shortcrust pastry
    pie crust in pie dish with fork holes

    Adjust the dough into the pie dish to make it fit snuggly, then trim excess dough, and make many whole on the base of the pie with a fork.

    Now bake the empty pie crust in the oven at 350F (180C) for about 18 minutes. Once baked, take it out of the oven and let cool down completely.

    baked pie crust for fruit tart

    For the custard

    In a pot, off the heat, add all the ingredients: plant-milk, sugar, cornstarch, vanilla and turmeric. Whisk well till all the lumps are gone.

    Now on medium heat, stir till the liquid turns into a thick, creamy custard. It should take a couple of minutes.

    Take off the heat and let cool down while stirring. To speed things up, you can fill up your sink with cold water, then put the pot with the custard in it and stir. The custard doesn't have to be completely cold.

    freshly made dairy-free custard

    Build the tart

    Fill the pie crust with the custard, and distribute evenly with the back of a spoon.

    filling the pie crust with the custard

    Now prep the fruit, then arrange it in a circular manner, from the outside to the inside, making circles with different fruit types.

    strawberries, kiwi, banana, apricot, blueberries

    How to cut the fruit for a fruit tart?

    • Kiwi, banana: peel then cut in discs
    • Peach, nectarine, apricot: cut in half, remove stone, then slice in wedges
    • Orange, mandarin: peel then use wedges
    • Strawberries, grapes, cherries: cut in half
    • Blueberries, raspberries, blackberries, cranberries: keep whole
    top down photo of fruit tart

    Tips

    • Avoid watery fruit: we recommend picking any type of seasonal fruit you have available where you live, except watery fruit like watermelon, melon, etc.
    • Do not over-knead. This is important when making pie crust. Over-mixing will product a tougher, less crunchy, less crumbly pie crust. You should really just knead for max a minute.
    • Use a layer of apricot jam instead of gelatine
      If you want the fruit on the cake to stay fresh for longer without loosing it's bright colours, then you should add a layer of apricot jam melted in a dash of water. It will add a sweet fruit flavour to the tart, while preventing the fruit from turning brown.

      Our tip is to warm up 3 tablespoons of apricot jam with a spoon or two of water, bring to boil for a minute till it melts, and then brush over the fruit.
    apricot ham with water
    apricot jam with water
    brushing a layer of aprico jam on top of the tart
    brushing the jam on the tart

    Frequently asked questions

    Help! My dough is too sticky. What do i do?

    Don't panic. Depending on temperature and humidity levels the dough will be more or less sticky.

    To fix it, just add a bit more flour into the mix, or if you are already done kneading, sprinkle some extra flour on the board before and while rolling the dough. Also, don't forget to dust your rolling pin with flour too.

    Can I use different fruit?

    Yes, you can use most fruit for this tart. We recommend going with the season. You can even do a themed tart, for instance, a tropical one with mango, pineapple, papaya, dragon fruit and passion fruit.

    Or a fall one with apples, pears, grapes, figs, and walnuts. We would recommend avoiding watery fruit like melons and watermelons.

    Where is fruit tart from?

    For this recipe I took inspiration from classic Italian cuisine, more precisely from crostata di frutta con crema pasticcera. I believe that similar fruit tarts are also popular in the French cuisine.

    What if I don’t have a pie dish with removable base?

    Then you can either cut the fruit tart into the tray and only take out the slice you serve. Alternatively, you can cut 2 long and thick stripes of parchment paper and place them in a cross position into the pie dish under the dough.

    When the tart is baked, let it cool completely and then you’ll be able to lift it out of the tray by pulling up the parchment paper stripes.

    fruit tart with custard, strawberries and blueberries

    Storage

    We recommend storing this fruit tart for a max of 24 hours. After that, it will start getting soggy. You can refrigerate the tart overnight if you need to store it.

    Can you make fruit tart in advance?

    You can make all the elements of the tart in advance. For instance, you could make the pastry ready in the pie dish and freeze it before cooking it.

    You can make the custard and store it the fridge for a couple of days. Then on the day you want to serve the tart, just put it in and add the fruit on top.

    We wouldn't recommend however, assembling the tart and freezing it, or storing it for more than a day before serving it. It'll get soggy and the fruit won't look as fresh.

    crunchy Italian crostata di frutta

    Can you freeze a fruit tart?

    No, we wouldn't recommend it. It would absorb moisture and get soggy. You can however prepare the shortcrust pastry base in advance, place it into the pie dish and then freeze it before cooking it.

    Variations

    Fitness fruit tart: for an healthier fruit tart, replace all purpose flour with wholewheat flour, white sugar with coconut sugar. A delicious and kind of healthy treat!

    One-fruit fruit tart: you can make a delicious fruit tart even with just one fruit. In this case, we recommend a green kiwi fruit tart or a strawberry fruit tart. You just need to slice 4 to 5 kiwis and arrange their slices on top of the cream cheese. Same thing with the strawberries. You'll need about 1.5 cups.

    Fruit pizza: another delicious and easy fruity recipe is our fruit pizza made with dairy-free cream cheese filling and a topping of fresh fruit. This one is even easier to make!

    fruit pizza with fresh fruit

    If you liked this fruit tart, you might also like:

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    For many more sweet ideas, check out our desserts category page.

    Recipe

    fruit tart

    Fruit Tart

    Author: Nico
    This beautiful and delicious fruit tart is a classic Italian pastry recipe that everyone loves. We make a light, crunchy, and easy pie crust that we then fill with our homemade custard.
    Print Recipe Pin Recipe Share Recipe
    4.95 from 18 votes
    Prep Time 15 mins
    Cook Time 18 mins
    Cooling time 15 mins
    Total Time 48 mins
    Course Dessert
    Cuisine Italian
    Servings 10 people
    Calories 225 kcal

    Equipment

    • Pie dish with removable base, 11 inch, 27 - 28 cm.

    Ingredients
     
     

    For the pie crust

    • 65 g sugar
    • 55 g sunflower seed oil
    • 60 g cold water
    • 230 g flour all-purpose or wholewheat
    • 6 g baking powder

    For the custard

    • 500 g soy milk or almond milk
    • 50 g cornstarch
    • 65 g sugar
    • 1 teaspoon vanilla extract
    • 1 pinch turmeric

    For the fruit topping

    • mixed fruit we used 3 kiwis, 12 strawberries, 24 blueberries, 1 banana, 2 apricots
    • 3 tablespoon apricot jam optional

    Instructions
     

    For the pie crust

    • Preheat the oven to 350F (180C). Prepare your pie dish, oil the bottom and the side, then dust it with flour. This will prevent the pie crust from sticking.
      In a bowl, add sugar, oil and water. Stir with a spatula for a minute, till some of the sugar has melted in the liquid.
      mixing the wet ingredients for fruit tart
    • Now add flour and baking powder, all at once. I sift them in so that the baking powder gets more evenly distributed.
      Mix with a spatula for a few seconds till the flour absorbs al the liquids. Then transfer the dough on a worktop and knead for just about a short minute, bringing all the pieces together into a dough ball.
      TIP: do not over-knead at this stage. Over-kneading will make your crust tough and less crunchy.
      adding flour and baking powder
    • Dust your worktop with flour, then with a rolling pin, flatten the dough till it's large enough to cover your pie dish.
      To make things easier, you can roll the dough on a piece of parchment paper, then you can transfer it from the paper to the pie dish.
      rolling the pie crust
    • Adjust the dough into the pie dish to make it fit snuggly, then trim excess dough, and make many wholes on the base of the pie with a fork.
      transferring the pie crust into the pie dish
    • Now bake the empty pie crust in the oven at 350F (180C) for about 18 minutes. Once baked, take it out of the oven and let cool down completely.
      baked empty pie crust

    For the custard

    • In a pot, off the heat, add all the ingredients: milk, sugar, cornstarch, vanilla and turmeric. Whisk well till all the lumps are gone.
      mixing ingredients for custard
    • Now on medium heat, stir till the liquid turns into a thick custard. It should take a couple of minutes.
      custard is ready
    • Take off the heat and let cool down while stirring. To speed things up, you can fill up your sink with cold water, then put the pot with the custard in it and stir. The custard doesn't have to be completely cold.
      cooling down the custard in the sink with cold water

    Build the fruit tart

    • Fill the pie crust with the custard, and distribute evenly with the back of a spoon.
      filling the fruit tart crust with custard
    • Now prep the fruit, then arrange it in a circular manner, from the outside to the inside, making circles with different fruit types.
      adding the fruit on top of the tart
    • Optional: melt 3 tablespoon of apricot jam with 3 tablespoon of water, then brush the top of the fruit tart with it. It will create a shiny protective layer that will prevent the fruit from turning brown.
      brushing a layer of apricot jam on the fruit tart

    Video Recipe

    Notes

    Measurements: we recommend using the metric system for this recipe.

    Nutritional Values

    Nutrition Facts
    Fruit Tart
    Amount Per Serving
    Calories 225 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Potassium 195mg6%
    Carbohydrates 39g13%
    Dietary Fiber 1g4%
    Sugar 16g18%
    Protein 4g8%
    Vitamin A 200IU4%
    Vitamin B6 1mg50%
    Vitamin C 18mg22%
    Vitamin E 3mg20%
    Vitamin K 1µg1%
    Calcium 104mg10%
    Folate 64µg16%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 9mg2%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • Fruit pizza
    • Lemon tart
    • Strawberry tart

    Did you try this recipe at home? Let us know in the comments below, we love to hear from you!


    « Fruit pizza
    Apricot tart with frangipane »

    Reader Interactions

    Comments

    1. srna

      June 29, 2022 at 4:38 pm

      5 stars
      Great recipe! Would definitely make this again. 🙂 I would not recommend making the custard ahead of time, however; refrigerating it turned it into a jelly-like block, which requires reheating on stovetop and still leaves tiny lumps/beads. It would be less effort to simply start it from scratch the day needed.

      Reply
      • Nico

        June 30, 2022 at 6:24 am

        Cheers, srna, thanks for your comment! We're very happy you liked the fruit tart - you are very right about the custard. Have a good one. Best, Nico

        Reply
    2. Cassandra

      September 07, 2021 at 10:40 pm

      5 stars
      Excited to make this for a friend’s birthday on Saturday. Was wondering if I can bake the custard with the tart or is it not recommended? I just want the custard to be firm enough as I’m just going to decorate the tops with a few berries. Thanks!

      Reply
      • Nico

        September 08, 2021 at 10:28 am

        Hi Cassandra, yes, you can definitely bake the custard with the tart. This way the custard will be firmer. The only small downside is that the pie crust will be less crunchy this way. But still delicious!

        Reply
    3. Miriamita

      August 22, 2021 at 10:31 am

      5 stars
      This my 3rd time making this amazing fruit tart this spring/summer.
      I have substituted all plain flour for combination of buckweet & almond for my friend on a glutan free diet. This kind of dough is very hard to transfer into the tin.
      But otherwise, the cake was a big success at two birthday parties and I believe it will a success today at a welcome new baby too 🙂

      Reply
      • Nico

        August 23, 2021 at 3:00 pm

        Hi Miriamita, thank you for your message. We are so happy you like the fruit tart 🙂 It's also amazing to know that you managed to do it with buckwheat and almond, completely gluten-free! I can't wait to try that version myself. Ps. Hope the new baby party was a success!

        Reply
    4. Amy

      June 12, 2021 at 4:07 pm

      Should the bake time change is making small tarts rather than one big one?

      Reply
      • Nico

        June 13, 2021 at 7:49 am

        Hi Amy, if you make small tarts the cooking time should be around 20 to 25 minutes. You can also cook the small tarts without the custard filling for about 20 minutes, then when they have cooled down you can add the custard and the fruit on top.

        Reply
    5. Arlene

      May 17, 2021 at 10:02 pm

      Thank you for this recipe! Will this work with almond, oat or hemp milk?

      Reply
      • Nico

        May 18, 2021 at 1:44 pm

        Hi Arlene, yes, it would. You can use any of your favourite plant-milks 🙂

        Reply
    6. Angie

      December 23, 2020 at 5:52 pm

      5 stars
      I made this for my mom’s birthday and she absolutely LOVED IT! Everything turned out perfectly!

      Reply
      • Nico

        December 23, 2020 at 7:00 pm

        Thank you so much for the comment Angie! I am so happy your mom loved it 🙂

        Reply
        • Michelle

          March 16, 2021 at 8:12 pm

          5 stars
          Best fruit tart I've ever had. Thank you for the amazing recipe!

          Reply
          • Nico

            March 17, 2021 at 7:03 am

            Thank you so much Michelle! It makes us so happy to know you liked it 🙂 Cheers!

            Reply

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