Paula Deen Fresh Fruit Tart Recipe

This Paula Deen Fresh Fruit Tart is a stunning dessert showcasing a buttery, crisp tart crust filled with velvety pastry cream and topped with a vibrant assortment of seasonal fruits. Brushed with a glossy apricot glaze, this elegant treat is perfect for special occasions or summer gatherings, ready in about 3 hours with chilling time included.

Paula Deen Fresh Fruit Tart Recipe Ingredients

Pastry Cream

• 2 cups whole milk
• 1 cup granulated sugar
• 6 large egg yolks
• ¼ cup cornstarch
• ¼ tsp. salt
• 1 tsp. vanilla extract (or ½ vanilla bean, split)

Tart Dough

• 7 Tbsp. unsalted butter, softened
• ½ cup powdered sugar
• 1 large egg
• ½ tsp. vanilla extract
• ¼ tsp. salt
• 1¼ cups all-purpose flour, sifted
• ¼ tsp. baking powder

Fruit Tart Topping

• 1 pint fresh fruit (e.g., strawberries, blueberries, blackberries, raspberries, peaches, mango, kiwi)
• ¼ cup apricot jam, melted (or apple jelly)

How To Make Paula Deen Fresh Fruit Tart

1. Make the Pastry Cream: In a medium non-aluminum saucepan, heat 2 cups whole milk over medium heat until tiny bubbles form around the edges (about 180°F), stirring to prevent scalding, 6-8 minutes. In a large bowl, whisk together 6 egg yolks and 1 cup granulated sugar until smooth. Add ¼ cup cornstarch and ¼ teaspoon salt, whisking until combined. Gradually pour in half the hot milk while whisking constantly, then add the remaining milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened to a firm custard, 5-8 minutes. Stir in 1 teaspoon vanilla extract (or scrape in seeds from ½ vanilla bean). Pour into a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for 2-3 hours until chilled.
2. Prepare the Tart Dough: In a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream 7 tablespoons softened butter and ½ cup powdered sugar on medium-high speed until pale and fluffy, about 3 minutes. Add 1 large egg and mix until combined, scraping down the bowl as needed. Add ½ teaspoon vanilla extract and ¼ teaspoon salt, mixing until incorporated. On low speed, add 1¼ cups sifted all-purpose flour and ¼ teaspoon baking powder, blending until the dough just comes together (avoid overmixing). Scrape the dough onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for at least 1 hour.
3. Blind-Bake the Tart Crust: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to ⅛–¼-inch thickness. If it crumbles, gently press it back together. Loosely roll the dough around a rolling pin and unroll it over a 9-inch tart pan with a removable bottom (or a pie plate). Press the dough into the bottom and up the sides, trimming excess. Cover with parchment paper or foil and fill with pie weights or dried beans (about 2 pounds). Bake for 12 minutes, remove weights and parchment, and bake an additional 10-15 minutes until golden brown. Cool completely in the pan.
4. Assemble the Tart: Spread the chilled pastry cream evenly into the cooled tart crust. Arrange 1 pint of fresh fruit in a decorative pattern over the pastry cream, using a variety of colors and shapes for visual appeal.
5. Glaze and Serve: Using a pastry brush, lightly brush the fruit with ¼ cup melted apricot jam to add shine and preserve freshness. If the jam thickens, reheat gently until brushable. Serve immediately or chill briefly before slicing into 8 wedges.

Recipe Tips

• How do I prevent a soggy crust? Blind-bake the crust until fully golden and cool completely before adding the pastry cream to ensure a crisp base.
• Can I use other fruits? Absolutely, choose seasonal fruits like pineapple, citrus, or grapes, or theme the tart (e.g., tropical with mango and kiwi or citrus with oranges and grapefruit).
• How do I avoid lumps in the pastry cream? Whisk constantly while cooking and strain through a fine mesh sieve if needed for a silky texture.
• Can I make this gluten-free? Substitute all-purpose flour with a 1:1 gluten-free baking flour blend for the tart dough and ensure the cornstarch is gluten-free.

What To Serve With Fresh Fruit Tart

This elegant tart pairs beautifully with:

• A dollop of whipped cream or a scoop of vanilla ice cream for added richness
• Fresh mint leaves or edible flowers for a stunning presentation
• A chilled glass of sparkling wine or iced tea to complement the vibrant flavors

How To Store Fresh Fruit Tart

• Store: Cover the tart loosely with plastic wrap or store in an airtight container in the refrigerator for up to 4 days. The crust may soften slightly over time.
• Reheat: No reheating is needed; serve chilled or at room temperature. Refresh with a light dusting of powdered sugar or additional glaze if desired.
• Freeze: Freezing the assembled tart is not recommended due to the delicate pastry cream and fresh fruit. However, the baked tart crust can be frozen for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw and fill with fresh pastry cream and fruit.

Fresh Fruit Tart Nutrition Facts

• Calories: ~403 kcal per serving
• Protein: 7g
• Fat: 16g
• Carbohydrates: 58g
• Sugar: 38g
• Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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