If you’ve ever wanted a show-stopping breakfast that tastes as amazing as it looks, you’re going to fall totally in love with Breakfast Fruit Tarts: A Delicious & Easy Recipe. This recipe combines a buttery, flaky tart shell with a smooth, creamy pastry filling topped with a vibrant medley of fresh fruit. Whether you’re serving a special weekend brunch or just treating yourself to something sweet and refreshing, these tarts offer the perfect balance of textures and flavors in every bite. They’re surprisingly simple to make but impressively elegant—your friends and family will be begging for the recipe!
Ingredients You’ll Need
Getting these tarts right starts with a handful of simple, quality ingredients that build layers of flavor and texture. Each component plays a key role—from the flaky crust to the rich pastry cream and bright fresh fruit, every ingredient makes this dish truly special.
- All-purpose flour (1 1/2 cups): The foundation of a tender, flaky tart crust.
- Unsalted butter (1/2 cup, cold and cubed): Adds richness and flakiness to the dough—keep it chilled for best results!
- Granulated sugar (1/4 cup for crust, plus additional for cream): Balances sweetness in crust and filling.
- Salt (1/4 teaspoon for crust, plus 1/4 teaspoon for cream): Enhances all the flavors without overpowering.
- Ice water (4-6 tablespoons): Brings the dough together gently without melting the butter.
- Whole milk (2 cups): For that smooth, velvety pastry cream filling.
- Cornstarch (1/4 cup): Thickens the pastry cream to the perfect consistency.
- Egg yolks (4 large): Gives the pastry cream a rich, silky texture.
- Vanilla extract (1 teaspoon): Adds warm, sweet aroma and flavor depth.
- Fresh strawberries (1 cup, hulled and sliced): Juicy, sweet, and vibrant color.
- Fresh blueberries (1 cup): Bursting with a slightly tart pop.
- Fresh raspberries (1 cup): Delicate texture and rich berry flavor.
- Kiwi (1, peeled and sliced): For a tropical, tangy contrast in color and taste.
- Mandarin orange segments (1/2 cup, drained): Sweet citrus notes brighten up the tart.
- Apricot jam (1/4 cup): Transforms into a glossy glaze that seals in freshness and adds a subtle shine.
- Water (2 tablespoons): Thins the jam for glazing the fruit perfectly.
How to Make Breakfast Fruit Tarts: A Delicious & Easy Recipe
Step 1: Make the Tart Dough
Start by combining flour, sugar, and salt in a large bowl. Cut in cold cubed butter until the mixture resembles coarse crumbs, taking care not to overwork the dough—you want that perfect flaky texture! Gradually add ice water one tablespoon at a time until the dough just comes together, then form into a disc and chill for at least 30 minutes. This resting period lets the gluten relax so your crust will bake up tender and flaky.
Step 2: Prepare the Tart Shells
Roll out your chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut circles slightly larger than your tart pans and gently press them into each pan, trimming any excess. Dock with a fork to prevent puffing. Refrigerate again for 15 minutes—this second chill helps keep the shape crisp during baking.
Step 3: Blind Bake the Tart Shells
Preheat your oven to 375°F (190°C). Line each tart shell with parchment and fill with pie weights or dried beans. Blind bake for about 15-20 minutes until the edges turn lightly golden, then remove weights and paper and bake for another 5-10 minutes until the bottoms are golden. Let them cool completely in their pans before filling.
Step 4: Make the Pastry Cream
In a saucepan, gently heat milk with half the sugar until simmering. Meanwhile, whisk egg yolks with the remaining sugar, cornstarch, and salt until pale. Temper yolks with a small amount of hot milk, whisking constantly, then combine everything in the saucepan. Cook over medium heat until thick and boiling, whisking constantly to avoid lumps. Remove from heat and stir in butter and vanilla for that luscious, creamy filling. Pour into a bowl, cover with plastic wrap touching the surface to avoid a skin, and refrigerate until chilled, about two hours.
Step 5: Assemble the Tarts
Once tart shells and pastry cream are completely cooled, spoon the cream into each shell evenly. Artistically arrange your fresh fruit atop the pastry cream in any decorative pattern you love—this is where the magic happens and these tarts truly shine!
Step 6: Glaze the Fruit
Warm apricot jam with water until melted and smooth, then brush over the fruit generously. This glaze keeps the fruit juicy and adds a beautiful shine that makes these tarts irresistible. Chill the finished tarts for at least 30 minutes if desired, then serve and watch everyone’s faces light up!
How to Serve Breakfast Fruit Tarts: A Delicious & Easy Recipe
Garnishes
Add a fresh mint leaf or a light dusting of powdered sugar just before serving for a pop of color and extra freshness. These little touches make your Breakfast Fruit Tarts: A Delicious & Easy Recipe feel even more special and inviting.
Side Dishes
Pair these fruit tarts with simple sides like crisp bacon, scrambled eggs, or a light yogurt parfait. The fruity sweetness balances savory breakfast staples perfectly, making your meal well-rounded and satisfying.
Creative Ways to Present
Try serving individual tarts on colorful plates, or present them on a tiered cake stand for a brunch party. You can even customize the fruit combinations seasonally to keep your Breakfast Fruit Tarts: A Delicious & Easy Recipe fresh and exciting all year long.
Make Ahead and Storage
Storing Leftovers
Store any leftover tarts covered in the refrigerator, ideally within an airtight container to preserve freshness. They’ll keep well for 2-3 days, but the crust may soften slightly over time.
Freezing
This recipe is best enjoyed fresh, especially because of the fresh fruit topping. However, you can freeze unbaked tart shells for up to one month. Thaw and bake when needed, then fill and glaze fresh before serving.
Reheating
If you must reheat, do so gently in a low oven (around 300°F) for 5-7 minutes to crisp the crust slightly. Avoid microwaving since it can make the crust soggy and affect the pastry cream texture.
FAQs
Can I use frozen fruit instead of fresh?
Fresh fruit is best for these tarts because frozen fruit releases more moisture, which can sog the crust and water down the pastry cream. If you must use frozen, thaw and drain it very well, then pat dry before arranging on the tarts.
How long does it take to make these Breakfast Fruit Tarts: A Delicious & Easy Recipe?
Plan for about 2 hours and 50 minutes including chilling and baking steps, but much of that time is hands-off. It’s worth the wait for this beautiful and delicious recipe.
Can I make the tart shells ahead of time?
Absolutely! You can prepare and bake the tart shells a day ahead, then store them in an airtight container at room temperature. Fill and garnish just before serving to keep them crisp.
What if I don’t have apricot jam for the glaze?
Apricot jam provides a neutral, sweet finish, but you can substitute with peach or apple jelly. Simply warm with a little water to create a smooth glaze.
Are there any egg substitutes for the pastry cream?
Traditional pastry cream relies on egg yolks for richness and structure, so substitutes can be tricky. Some use custard powder or vegan cream alternatives, but for authentic flavor and texture, egg yolks are best.
Final Thoughts
There’s something truly magical about creating and sharing Breakfast Fruit Tarts: A Delicious & Easy Recipe. They bring together flaky crust, silky filling, and fresh fruit in a way that brightens any morning. Whether it’s a special occasion or just a treat-yourself moment, take the time to make these tarts—you will savor every bite and the smiles they bring. Happy baking and happy eating!
Print
Breakfast Fruit Tarts: A Delicious & Easy Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
These Breakfast Fruit Tarts combine a buttery, flaky pastry crust with rich vanilla pastry cream and a vibrant assortment of fresh fruits, glazed to perfection for a light and elegant morning treat. This recipe guides you through making the tart shells from scratch, preparing a luscious pastry cream, and artfully arranging seasonal fruits to brighten your breakfast table.
Ingredients
For the Tart Shells:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4–6 tablespoons ice water
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping and Glaze:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 kiwi, peeled and sliced
- 1/2 cup mandarin orange segments, drained
- 1/4 cup apricot jam
- 2 tablespoons water
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to evenly distribute all dry ingredients.
- Cut in the Butter: Add cold, cubed butter to the flour mixture and quickly cut it in using a pastry blender or your fingertips until the texture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water one tablespoon at a time, gently mixing until the dough just comes together without overworking it.
- Form the Dough: Turn dough onto a floured surface, form into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes up to 2 hours.
- Roll Out the Dough: Lightly flour your surface again and roll out the chilled dough to about 1/8 inch thickness.
- Cut and Shape Tart Shells: Cut dough into circles slightly larger than your tart pans, gently press into pans, ensuring edges and bottoms are firmly lined, trimming excess.
- Dock the Crusts: Prick the bottom of each tart shell several times with a fork to prevent bubbling during baking.
- Chill Again: Chill tart shells in the refrigerator for 15 minutes to firm before baking.
- Preheat Oven: Set oven to 375°F (190°C) to prepare for blind baking.
- Blind Bake: Line each shell with parchment paper and fill with pie weights or dried beans to keep shape.
- Bake: Bake shells for 15-20 minutes until edges turn light golden brown.
- Remove Weights: Carefully remove parchment paper and weights.
- Continue Baking: Return shells to oven for 5-10 minutes more until bottoms are golden brown.
- Cool Completely: Let tart shells cool in pans completely before filling.
- Infuse Milk: Heat milk and half the sugar in a saucepan over medium heat, stirring occasionally until just simmering—do not boil.
- Whisk Egg Yolks and Sugar: In a bowl, whisk yolks, remaining sugar, cornstarch, and salt until pale and smooth.
- Temper the Egg Yolks: Slowly add a small amount of hot milk into egg yolks while whisking to gradually raise temperature and prevent curdling.
- Combine and Cook: Pour tempered yolk mixture back into saucepan with remaining milk, cook over medium heat whisking constantly until thickened and boiling, continue whisking for 1-2 minutes after boiling.
- Remove from Heat: Stir in butter and vanilla extract until smooth and glossy.
- Cool and Chill: Transfer pastry cream to a clean bowl, cover surface tightly with plastic wrap to prevent skin formation, refrigerate at least 2 hours until chilled.
- Fill the Tart Shells: Spoon chilled pastry cream evenly into cooled tart shells.
- Arrange the Fruit: Decoratively place strawberries, blueberries, raspberries, kiwi slices, and mandarin segments on top of the pastry cream.
- Prepare the Glaze: Heat apricot jam and water in a small saucepan over low heat, stirring until melted and smooth.
- Glaze the Fruit: Brush the warm apricot glaze over the arranged fruit to add shine and preserve freshness.
- Chill (Optional): Refrigerate assembled tarts for at least 30 minutes to set glaze and meld flavors.
- Serve: Serve the fruit tarts chilled for a fresh, colorful breakfast treat.
Notes
- Ensure butter is very cold for the flakest tart crust.
- Do not overmix the dough to keep it tender and flaky.
- Use pie weights or dried beans when blind baking to prevent crust shrinkage.
- Press plastic wrap directly onto the pastry cream surface to stop skin formation.
- The glaze adds shine and helps preserve the freshness of the fruit.
- These tarts can be assembled a few hours ahead and refrigerated until serving.
