Stone Fruit Tart
This stone fruit tart is inspired by the fresh fruits and flavors of summer. A crisp, buttery pastry shell, filled with apricot jam and lemon pastry cream, all topped ripe, juicy stone fruits.
What makes this fruit tart so Special?
01. Flavor
Imagine biting into a slice where the sweetness of peaches meets the slight tartness of plums, while apricots add a subtle floral note. The flavors work together so well, creating the perfect balance of sweetness and tartness.
02. Appearance
We used an assortment of peaches, nectarines, plums, and cherries but you can use whatever is in season. The variety of colors and textures is what makes this tart look so impressive!
03. Perfect for Any Occasion
This fruit tart is the perfect summer dessert to make. Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Commonly Asked Questions
Can I make this ahead of time? Yes! You can prepare the tart shell up to 3 days ahead and bake it when you are ready to assemble. You can also make the pastry cream up to 3 days ahead and store it in the refrigerator until ready to use. The whole tart can be assembled a day ahead and stored in the refrigerator.
How do I keep the crust from becoming soggy? This tart shell is fully baked before the pastry cream is added, keeping the crust crispy.
How do I store the tart? Cover the tart with plastic wrap and store it in the refrigerator for up to 3 days.
Watch how we made it:
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Stone Fruit Tart
Ingredients
- 2 plums
- 1 necatrine, large
- 1 peach, large
- handful cherries
- 1/2 cup apricot jam divided
Pastry Cream
- 2 whole milk
- 1/4 cup corn starch
- 1/2 cup granulated sugar
- 3 egg yolks
- 2 tsp vanilla extract
- zest of 1 lemon
- 2 tbsp unsalted butter cold & cubed
Crust
- 1½ cups all-purpose flour
- 1/3 cup powdered sugar
- 1/3 cup granulated sugar
- 8 tbsp unsalted butter melted
- 1 egg yolk
Instructions
- To make the pastry cream: Bring milk to a simmer, then turn off the heat and allow the mixture to cool for 10 minutes.
- In a separate bowl, whisk corn starch, sugar, and eggs. While whisking, temper the egg yolks by slowly pouring in the milk.
- Place the mixture back on medium heat and whisk constantly until thickened, about 5-7 minutes. Once it starts bubbling, turn off the heat.
- Whisk in vanilla, lemon zest, and butter. Transfer to a bowl and cover with plastic wrap touching the surface of the cream. Refrigerate for at least 2 hours.
- To make the crust: Combine the flour, sugars, and butter until combined. Then, add in the egg yolk until fully combined. Pat down into a 9 in. tart pan. Bake at 350°F for 20-25 min. Allow the crust to fully cool before assembling.
- To assemble: First spread 1/4 cup of apricot jam followed by the pastry cream. Top the tart with fruit.
- Heat 1/4 cup of apricot jam with a 1 tbsp of water until thinned out. Brush the glaze on top of the fruit.
