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Breakfast Fruit Tarts: A Delicious & Easy Recipe

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  • Author: admin
  • 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

Scale

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

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to evenly distribute all dry ingredients.
  2. 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.
  3. Add Ice Water: Gradually add ice water one tablespoon at a time, gently mixing until the dough just comes together without overworking it.
  4. 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.
  5. Roll Out the Dough: Lightly flour your surface again and roll out the chilled dough to about 1/8 inch thickness.
  6. 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.
  7. Dock the Crusts: Prick the bottom of each tart shell several times with a fork to prevent bubbling during baking.
  8. Chill Again: Chill tart shells in the refrigerator for 15 minutes to firm before baking.
  9. Preheat Oven: Set oven to 375°F (190°C) to prepare for blind baking.
  10. Blind Bake: Line each shell with parchment paper and fill with pie weights or dried beans to keep shape.
  11. Bake: Bake shells for 15-20 minutes until edges turn light golden brown.
  12. Remove Weights: Carefully remove parchment paper and weights.
  13. Continue Baking: Return shells to oven for 5-10 minutes more until bottoms are golden brown.
  14. Cool Completely: Let tart shells cool in pans completely before filling.
  15. Infuse Milk: Heat milk and half the sugar in a saucepan over medium heat, stirring occasionally until just simmering—do not boil.
  16. Whisk Egg Yolks and Sugar: In a bowl, whisk yolks, remaining sugar, cornstarch, and salt until pale and smooth.
  17. Temper the Egg Yolks: Slowly add a small amount of hot milk into egg yolks while whisking to gradually raise temperature and prevent curdling.
  18. 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.
  19. Remove from Heat: Stir in butter and vanilla extract until smooth and glossy.
  20. 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.
  21. Fill the Tart Shells: Spoon chilled pastry cream evenly into cooled tart shells.
  22. Arrange the Fruit: Decoratively place strawberries, blueberries, raspberries, kiwi slices, and mandarin segments on top of the pastry cream.
  23. Prepare the Glaze: Heat apricot jam and water in a small saucepan over low heat, stirring until melted and smooth.
  24. Glaze the Fruit: Brush the warm apricot glaze over the arranged fruit to add shine and preserve freshness.
  25. Chill (Optional): Refrigerate assembled tarts for at least 30 minutes to set glaze and meld flavors.
  26. 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.

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