A buttery, golden tart base topped with a medley of fresh seasonal fruits like peaches, apples, kiwi, and strawberries, served with delicate vanilla whipped cream. This colorful dessert is light, elegant, and perfect for summer afternoons or brunch gatherings.

Why You’ll Love This Recipe

This fruit tart strikes the perfect balance between richness and freshness. The crisp, buttery crust supports a layer of smooth vanilla whipped cream, topped with vibrant, juicy fruits. It’s an elegant dessert that’s surprisingly simple to make and highly customizable. Ideal for entertaining or adding a touch of sophistication to everyday meals, it’s as delightful to look at as it is to eat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Base:

• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1/3 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tbsp cold water

For the Whipped Cream:

• 1 cup heavy whipping cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Toppings:

• 1/2 peach, sliced
• 1/2 apple, sliced
• 1 kiwi, sliced
• 2 strawberries, quartered
• 1/4 cup rhubarb, lightly poached
• Optional: mint leaves for garnish

Directions

1. Make the tart base: In a food processor, blend all-purpose flour, almond flour, and powdered sugar. Add cold butter and pulse until the mixture is crumbly. Add the egg yolk and cold water. Mix until a dough forms.
2. Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
3. Preheat the oven to 350°F (175°C). Roll out the chilled dough and press into tart pans or cut into individual rounds.
4. Bake for 12–15 minutes or until the crust is lightly golden. Allow to cool completely.
5. Prepare the whipped cream: In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. Assemble the tart: Place the cooled tart shell on a serving plate. Spoon or pipe a layer of whipped cream into the tart base.
7. Arrange the sliced fresh fruits and poached rhubarb on top of the cream. Garnish with mint leaves if desired. Serve immediately.

Servings and timing

This recipe yields 4 individual tarts or 1 9-inch tart (serves approximately 6–8 people).
Preparation time: 20 minutes
Chilling time: 30 minutes
Bake time: 12–15 minutes
Total time: Approximately 1 hour

Variations

• Pastry cream base: Substitute the whipped cream with vanilla pastry cream for a classic bakery-style tart.
• Gluten-free: Use gluten-free flour blend and almond flour for a gluten-free crust.
• Citrus twist: Add lemon or orange zest to the whipped cream for a zesty note.
• Berry-focused: Replace mixed fruits with an assortment of fresh berries for a vibrant red and blue tart.
• Nut topping: Sprinkle with slivered almonds or chopped pistachios for added texture.

Storage/reheating

Fruit tarts are best enjoyed fresh. However, you can store assembled tarts in the refrigerator for up to 2 days. For best results, keep the crust and whipped cream separate until just before serving to maintain crispness. Do not reheat—this dessert is meant to be served chilled.

FAQs

Can I make the tart crust in advance?

Yes, the tart crust can be baked and stored in an airtight container at room temperature for up to 2 days before assembling.

Can I use store-bought tart shells?

Absolutely. Using pre-made tart shells can save time and still deliver a great result.

How do I prevent the crust from becoming soggy?

Make sure the crust is completely cooled before adding whipped cream. You can also brush the base with melted chocolate to form a moisture barrier.

Is the whipped cream stable for a few hours?

Yes, if stored in the fridge. For added stability, you can mix in a little mascarpone or use stabilized whipped cream.

What fruits are best for topping?

Any firm, fresh fruit works well—berries, citrus slices, kiwi, mango, and stone fruits are excellent choices.

Can I use a different sweetener for the whipped cream?

Yes, you can substitute powdered sugar with honey, maple syrup, or a sugar alternative like stevia.

Can I freeze the tart?

The crust can be frozen after baking. However, it’s not recommended to freeze the assembled tart due to the delicate texture of the whipped cream and fruit.

Is this tart suitable for vegans?

With substitutions—plant-based butter, coconut whipped cream, and egg replacer—the tart can be made vegan.

What is the best way to slice the tart cleanly?

Use a sharp, serrated knife dipped in warm water for clean slices.

Can I add a glaze over the fruit?

Yes, brushing the fruit with a light apricot jam glaze gives shine and preserves freshness.

Conclusion

This Fresh Fruit Tart with Vanilla Whipped Cream is a versatile and elegant dessert that highlights the beauty and flavor of seasonal produce. With its crisp, buttery crust and smooth, fragrant cream, it’s an impressive yet approachable dish for any occasion. Whether enjoyed at a summer brunch or a holiday dinner, it adds a refreshing and sophisticated finish to your meal.

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