The French fruit tart, or tarte aux fruits, has been dazzling pastry lovers since the 19th century. Born in France’s patisseries, these tarts were a way to showcase seasonal fruit in the most elegant form possible – buttery crust, silky custard, and jewel-like fruit arranged with care. Over time, they became a symbol of refinement, gracing bakery windows across Paris.

But here in Thunder Bay, Ontario, we’ve got our own twist. Living on the shores of Lake Superior, we’re surrounded by wild blueberries, Saskatoons, raspberries, and strawberries that thrive in Northwestern Ontario’s climate….in the summer. With Christmas just around the corner, fresh fruit can be harder to come by. Store-bought berries and tropical slices may not be quite as ripe or juicy as midsummer’s harvest, but they’ll still bring plenty of color and flavor….and arranged on a tart, they’ll look stunning and taste delicious enough to impress at any holiday table.

Recipe: Festive French Fruit Tart

Servings: 10 Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes, plus a few hours to prepare, chill, bake, and cool the pâte sucrée and pastry cream

Ingredients

• 1 recipe pâte sucrée (sweet tart dough)
• 2 cups whole milk (do not substitute low-fat or skim)
• ½ cup sugar
• 3 tablespoons cornstarch
• 1 large egg
• 2 large egg yolks
• 3 tablespoons unsalted butter, cut into pieces
• 2 teaspoons vanilla extract
• About 4 cups fresh mixed berries
• Sliced kiwi or mango for contrast *optional*
• ¼ cup apricot jam

Instructions

1. Make the Crust: Prepare the pâte sucrée, bake, and cool completely.

2. Make the Pastry Cream:

• Heat milk in a medium pot until just boiling, then remove from heat.
• In a heat-proof bowl, whisk sugar, egg, egg yolks, and cornstarch until smooth and pale.
• Temper the eggs by slowly whisking in a quarter of the hot milk.
• Combine with the remaining milk in the pot, whisking constantly over medium heat until thickened (about 2 minutes).
• Stir in butter and vanilla, cooking one minute more until the cream bubbles lazily.
• Transfer to a shallow bowl, cover with plastic wrap pressed directly onto the surface, and chill until cold (a few hours or up to 2 days).

3. Assemble the Tart:

• Remove tart shell from its ring and place on a serving platter.
• Whisk chilled pastry cream until smooth, then spread evenly into the shell.
• Arrange fruit in your desired design
• Warm apricot jam with 1 tablespoon water until thin, strain if chunky, and brush lightly over fruit for a glossy finish.
• Chill until ready to serve.

Helpful Tips

• Avoid high-moisture fruits like melon or citrus, which can seep into the cream.
• Skip apples and bananas, as they brown quickly.
• Dry berries thoroughly before use (raspberries should not be washed).
• If custard shows egg bits, strain through a fine mesh sieve.

Make-Ahead Tip

• Pastry cream can be made up to 2 days in advance.
• The tart can be assembled and refrigerated up to 1 day before serving.