This beautiful classic fruit tart combines a crisp tart shell, silky pastry cream, and fresh colorful fruit. It’s sure to be a crowd pleaser, and it shows off whatever fruit you choose to top it with.

Pulse flour, sugar, and salt in a food processor. Add cubed butter and pulse until mixture resembles coarse meal. Add the 2 egg yolks, and pulse until dough comes together in a ball.

Press dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 30 minutes.

Bake at 400°F for 18-20 minutes, until golden brown. Remove to a wire rack and cool completely.

Meanwhile, make the pastry cream. In a medium bowl, whisk together the 3 egg yolks, sugar, and cornstarch. Set aside. Heat the milk in a saucepan over medium-high heat until it just begins to simmer, whisking constantly. Slowly pour the hot milk into the bowl with the egg yolks, whisking constantly, until combined.

Pour the hot egg yolk mixture back into the saucepan and bring to a simmer, whisking constantly. Let simmer for about 30 seconds, until mixture thickens. Remove from heat and let cool slightly.

Transfer pastry cream to a bowl, and cover with plastic wrap. Press the plastic wrap directly onto the surface of the pastry cream, to prevent a skin from forming.

Once crust and pastry cream are cooled, spread pastry cream evenly onto the crust.

Arrange fruit into a pattern on top of the pastry cream.

Microwave the apricot jam and water in a small bowl until warm. Brush all over the fruit. Serve immediately, or refrigerate for a day before serving.

Classic Fruit Tart
Serves 8 – 10

Crust:
1 cup all-purpose flour
¼ cup sugar
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cubed and cold
2 egg yolks

Pastry Cream:
1 cup whole milk
3 egg yolks
1/3 cup sugar
½ teaspoon vanilla extract
1 ½ tablespoons cornstarch

Topping:
2 kiwis, sliced thinly
1 cup orange segments
½ cup blueberries
½ cup raspberries
2 tablespoons apricot jelly
1 teaspoon water

Preheat oven to 400°F. Spray a 9-inch tart pan with a removable bottom with nonstick spray; set aside.

Pulse the flour, sugar, and salt in a food processor a few times until combined. Add the butter and pulse until it resembles coarse meal. Add the 2 egg yolks, and pulse until moist clumps form. Press dough into the bottom and up the sides of the tart pan. Freeze for 30 minutes or until firm. Bake at 400°F for 18-20 minutes, until golden brown. Remove to a wire rack and cool completely.

Meanwhile, make the pastry cream. In a medium bowl, whisk together the 3 egg yolks, sugar, and cornstarch; set aside. Heat the milk in a saucepan over medium-high heat until it just begins to simmer, whisking constantly. Slowly pour the hot milk into the bowl with the egg yolks, whisking constantly, until combined. Pour the hot mixture back into the saucepan and bring to a simmer, whisking constantly. Let simmer for about 15 seconds, until mixture thickens. Transfer pastry cream to a bowl, and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.

Once the crust and pastry cream are cooled, spread pastry cream evenly onto the crust. Arrange fruit into a pattern on top of the pastry cream.

Microwave the apricot jelly and water in a small bowl until warm. Brush all over the fruit. Serve immediately, or refrigerate for up to a day before serving.