Fruit Tart

This classic French fruit tart has a buttery shortbread crust, a creamy vanilla custard, and heaps of fresh fruit.

This classic French fruit tart combines three equally delicious elements: a crisp, buttery shortbread crust (or pΓ’te sucrΓ©e), a creamy vanilla custard (or crΓͺme pΓ’tissiΓ¨re), and heaps of fresh fruit. The recipe comes from my friend Lisa Kolb Ruland, the pastry chef behind the beautiful and inspiring blog Unpeeled (sign up for Lisa’s weekly newsletter β€” you’ll be glad you did!). The fruit tart comes together easily but looks like it came straight out of a French pΓ’tisserie window, and it tastes even better than it looks.


Pastry for single crust, 9β€³ Pie
1/3 cup Butter
3 Eggs
3/4 cup Sugar
1/4 cup Lemon juice
2 tsp Lemon peel, grated
1 cup Seedless red or green grapes
2 cups Fruits (raspberries, blackberries, sliced peaches, kiwi…)
1/3 cup Sweet orange Marmalade, melted


Line a 9β€³ tart pan with pastry, trim and finish edges. Prick generously with fork; bake at 425 degrees about 10 minutes, or until golden. Set aside to cool.

In top of double boiler over simmering water, melt butter. Whisk in eggs, sugar, and lemon juice. Cook, stirring constantly, just until mixture thickens. Stir in lemon peel, cool.

Spread over bottom of baked tart shell. Arrange fruits decoratively over top, brush with marmalade. Chill until serving time.

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