7 Steps to Make Fresh Fruit Tart for Father’s Day Dessert

Father’s Day is a special time to celebrate the dads and father figures in our lives. What better way to honor him than with a homemade dessert that’s as vibrant and refreshing as he is? A fresh fruit tart is an elegant, light, and flavorful choice, perfect for the summer season and sure to impress. With its buttery crust, creamy filling, and colorful array of fruits, this dessert strikes a balance between indulgence and freshness.

While it may look like something from a French patisserie, making a fresh fruit tart at home is surprisingly manageable if you break it down into clear steps. So follow this simple fresh fruit tart recipe for Father’s Day dessert and give your dad a reason to smile.

Step 1: The crust

The tart shell is the foundation of the dessert, offering a buttery, slightly sweet contrast to the fruity topping.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter (cold, cubed)
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons cold water

Method:

1. In a food processor, pulse the flour, sugar, and salt.
2. Then add the butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water next, one tablespoon at a time, until the dough just comes together.
4. Flatten into a disk, wrap in plastic, and chill for 30 minutes.
5. Roll out the chilled dough and press it into a tart pan with a removable bottom. Trim excess dough and prick the bottom with a fork. Chill again for 10 minutes before baking.

Step 2: The blind baking

Blind baking ensures a crisp base that won’t turn soggy once the filling is added. Preheat the oven to 375F or 190C. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes or until golden brown. Let it cool completely before adding the filling.

Step 3: The cream

This silky custard is the heart of the tart, adding creamy richness without being too heavy.

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

Method:

1. Heat the milk until just simmering.
2. In a separate bowl, whisk the sugar, cornstarch, and egg yolks.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat, stir in butter and vanilla, then strain through a sieve for smoothness.
6. Cool with plastic wrap directly on the surface to prevent a skin.

Step 4: The fruits

The beauty of this tart lies in its topping. Choose a colorful mix of fruit, including whatever’s fresh and seasonal. Common choices include strawberries, blueberries, kiwi, mango, raspberries, peaches and grapes. Pat the fruits dry after washing to prevent moisture from seeping into the pastry cream.

Step 5: The assembling

Once the crust and pastry cream are completely cooled, spread an even layer of pastry cream into the shell. Smooth the top with a spatula.

Next, arrange the fruit in concentric circles or decorative patterns. Start from the outside and work inward, overlapping slightly. The goal is to create visual appeal, so think of it as edible art.

Step 6: The glaze

A fruit glaze not only gives your tart a beautiful sheen but also helps preserve the fruit’s color and freshness. To make it, warm 1/4 cup apricot jam with a tablespoon of water until melted. Then strain to remove chunks, and gently brush over the fruit with a pastry brush.

Step 7: The chilling

Refrigerate the tart for at least 1 hour before serving. This allows the pastry cream to firm up and the flavors to meld. Serve chilled with a cup of coffee or tea, or as a stunning finale to your Father’s Day dinner.

Tips:

• You can prepare the crust and pastry cream a day in advance and assemble the tart the morning of the celebration.
• Make sure your eggs are at room temperature since cold eggs won’t blend in as evenly.