If you’ve ever wished for a vibrant, fresh, and downright delicious way to start your mornings, then this Breakfast Fruit Tarts Recipe is about to become your new obsession. Imagine crisp, buttery tart shells filled with luscious vanilla pastry cream and topped with an array of juicy, colorful fruits—strawberries, blueberries, kiwi, and more—each bite bursting with flavor and freshness. It’s easy to make, impressive to serve, and perfect for transforming your breakfast or brunch into a joyous celebration of taste and texture.
Ingredients You’ll Need
This Breakfast Fruit Tarts Recipe uses surprisingly simple ingredients, each playing a crucial role in creating a balance of buttery crust, creamy filling, and bright fruit toppings. Every component is essential to the final dish’s harmony of flavors and textures.
- All-purpose flour: The foundation for tender, flaky tart shells that hold everything perfectly.
- Unsalted butter: Cold and cubed for that irresistible, crumbly crust texture.
- Granulated sugar: Adds just the right touch of sweetness to both dough and cream.
- Salt: Enhances the flavors and balances the sweetness elegantly.
- Ice water: Keeps the dough cool and workable for a flaky finish.
- Whole milk: Rich and creamy, perfect as the base for the pastry cream.
- Cornstarch: The secret to a perfectly thickened, smooth custard.
- Large egg yolks: Provide richness and structure to the pastry cream.
- Vanilla extract: Infuses the cream with warm, inviting flavors.
- Fresh strawberries, blueberries, raspberries, kiwi, mandarin oranges: Bright, juicy fruits that crown your tarts with color and freshness.
- Apricot jam and water: Create a shiny glaze to make your fruits look irresistible and keep them fresh.
How to Make Breakfast Fruit Tarts Recipe
Step 1: Prepare the Tart Dough
Start by whisking your flour, sugar, and salt together, then quickly cut in the cold butter until the mixture resembles coarse crumbs. Adding ice water one tablespoon at a time helps the dough come together without becoming tough. Form into a disc, wrap, and chill. This chilling step is what gives your tart shells that perfect flaky texture.
Step 2: Roll Out and Shape the Tart Shells
Roll the chilled dough thin, about 1/8 inch thick, and cut into circles to fit your tart pans. Press them gently but firmly into the pans to avoid air pockets, then dock with a fork to prevent bubbling. Another quick chill ensures they keep their shape while baking, setting you up for a beautifully crisp crust.
Step 3: Blind Bake the Tart Shells
Preheat your oven to 375°F. Line the tart shells with parchment and fill with pie weights or dried beans to keep the crust from puffing up. Bake until edges are lightly golden, remove the weights, then bake a bit longer for a crunchy bottom. Allow the shells to cool completely before filling—this is key for maintaining that tender crunch.
Step 4: Make the Pastry Cream
Warm milk and sugar until just simmering, then whisk egg yolks, sugar, cornstarch, and salt together in a separate bowl until smooth. Temper the egg mixture with hot milk slowly to avoid scrambling, then cook the combined mixture on medium heat, whisking constantly until it thickens into a silky custard. Stir in butter and vanilla, chill thoroughly to let the flavors meld and the texture firm up.
Step 5: Assemble Your Breakfast Fruit Tarts
Fill your cooled tart shells with the chilled pastry cream, spreading evenly. Neatly arrange your fresh fruits on top—this is where creativity shines, whether you opt for a layered spiral, rustic scatter, or geometric design. Finish by brushing the fruit with the warm apricot glaze to add a stunning shine and keep everything fresh and inviting.
How to Serve Breakfast Fruit Tarts Recipe
Garnishes
A light dusting of powdered sugar or a sprig of fresh mint adds a lovely final touch to these tarts. The mint complements the sweetness of the fruit and the creamy filling, while powdered sugar enhances their visual appeal, making your breakfast table feel special and festive.
Side Dishes
Pair these fruit tarts with a refreshing glass of freshly squeezed orange juice or a robust cup of coffee for a balanced breakfast. A yogurt parfait with granola also complements the creamy and fruity notes of the tarts, making your morning menu well-rounded and satisfying.
Creative Ways to Present
Consider serving individual tarts on pretty dessert plates or arrange mini tarts on a tiered stand for an elegant brunch centerpiece. You can also experiment with seasonal fruits to change colors and flavors, turning this Breakfast Fruit Tarts Recipe into a year-round crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Wrap leftover tarts tightly with plastic wrap or keep them in an airtight container in the fridge. They’ll stay fresh for up to 2 days, making them a perfect treat for the next morning or a quick dessert.
Freezing
Because of the fresh fruit and delicate pastry cream, freezing assembled fruit tarts is not recommended as it can alter the texture. However, you can freeze the tart shells before baking for up to one month. Just thaw and bake when ready!
Reheating
Enjoy these tarts chilled. If you prefer a slightly warmer treat, briefly warm the tart shells before adding pastry cream and fruit, but once assembled, avoid reheating to preserve freshness and texture.
FAQs
Can I use pre-made tart shells for this Breakfast Fruit Tarts Recipe?
Absolutely! Pre-made tart shells can save time and still deliver great results. Just make sure to blind bake them if they aren’t pre-baked, so your crust stays crisp under the creamy filling.
What fruits work best for topping these tarts?
This recipe shines with fresh, colorful fruits like berries, kiwi, and mandarin oranges. Feel free to experiment with peaches, mango, or grapes depending on the season and your preference.
Is the pastry cream safe to eat since it contains egg yolks?
Yes, the egg yolks are gently cooked with hot milk, which cooks them through and makes the pastry cream safe and smooth. Just be sure to follow the cooking step carefully to avoid undercooking.
How can I prevent the fruit from making the tart soggy?
Brushing the fruit with a warm apricot glaze not only creates a beautiful shine but also acts as a sealant, helping keep the fruit moisture away from the crust to maintain its crispness.
Can I make this Breakfast Fruit Tarts Recipe vegan?
While this recipe relies on dairy and eggs for its rich texture and flavor, you can experiment with plant-based milks and vegan butter, and substitute the pastry cream with a vegan custard alternative for a dairy-free version.
Final Thoughts
This Breakfast Fruit Tarts Recipe is truly a showstopper that anyone can make at home. From the buttery crust to the creamy vanilla filling and vibrant fruit topping, it’s a beautiful and delicious way to brighten any morning. Give it a try—you’ll love how making something so delightful from scratch can bring such joyful moments to your day!
Print
Breakfast Fruit Tarts Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these homemade Breakfast Fruit Tarts featuring a crisp buttery crust filled with smooth vanilla pastry cream and topped with an assortment of fresh, colorful fruits. Perfect for a light breakfast or a refreshing dessert, these tarts combine a tender baked shell with a glossy fruit glaze for an impressive yet easy-to-make treat.
Ingredients
Tart Crust
- 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
Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar, divided
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Fruit Topping
- 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
Glaze
- 1/4 cup apricot jam
- 2 tablespoons water
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to ensure even distribution of dry ingredients for the tart dough.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs to form the base of the pastry.
- Add Ice Water: Gradually mix in ice water, one tablespoon at a time, until the dough just comes together without overmixing to maintain a flaky texture.
- Form the Dough: Turn dough onto a lightly floured surface, gently shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours to chill and firm up.
- Roll Out the Dough: Roll the chilled dough to about 1/8 inch thickness on a floured surface in preparation for shaping tart shells.
- Cut and Shape Tart Shells: Use a cookie cutter or knife to cut dough circles slightly larger than tart pans, press into pans firmly, and trim excess dough for perfect tart bases.
- Dock the Crusts: Prick the bottoms of tart shells several times with a fork to prevent bubbling during baking.
- Chill Again: Refrigerate tart shells for 15 minutes to solidify the dough before baking, aiding in crispness.
- Preheat Oven: Set oven to 375°F (190°C) to prepare for blind baking.
- Blind Bake: Line shells with parchment paper, fill with pie weights or dried beans to keep crust shape during initial baking phase.
- Bake: Bake for 15-20 minutes until edges are lightly golden, indicating initial set of crust.
- Remove Weights: Carefully take out parchment and weights to allow further baking of the crust bottom.
- Continue Baking: Return shells to oven for 5-10 minutes until bottoms are golden brown and fully baked.
- Cool Completely: Let tart shells cool in pans to room temperature before filling to prevent sogginess.
- Infuse the Milk: Heat milk with half the sugar in a saucepan over medium heat until simmering, stirring occasionally without boiling to dissolve sugar.
- Whisk Egg Yolks and Sugar: In a bowl, combine egg yolks with remaining sugar, cornstarch, and salt; whisk until pale and smooth to prepare the thickening mixture.
- Temper the Egg Yolks: Slowly add some hot milk to the egg yolks while whisking constantly to raise their temperature without scrambling.
- Combine and Cook: Pour tempered egg yolk mixture back into saucepan with remaining milk. Cook over medium heat, whisking constantly until thickened and boiling, then continue whisking for 1-2 more minutes for full cooking.
- Remove from Heat: Stir in butter and vanilla extract until smooth, then transfer to a bowl.
- Cool and Chill: Cover pastry cream surface with plastic wrap to prevent skin formation, refrigerate at least 2 hours until fully chilled and set.
- Fill the Tart Shells: Evenly spoon chilled pastry cream into cooled tart shells as the creamy base layer.
- Arrange the Fruit: Artistically place strawberries, blueberries, raspberries, kiwi slices, and mandarin segments atop the pastry cream to decorate the tarts.
- Prepare the Glaze: Heat apricot jam and water in a small saucepan over low heat, stirring until smooth and melted to create a shiny glaze.
- Glaze the Fruit: Brush the warm apricot glaze gently over the arranged fruit to add gloss and preserve freshness.
- Chill (Optional): Refrigerate the completed fruit tarts for at least 30 minutes to meld flavors and firm the glaze before serving.
- Serve: Present the fruit tarts chilled as a fresh, elegant breakfast or dessert.
Notes
- Be careful not to overwork the dough to keep the tart crust tender and flaky.
- Pie weights or dried beans prevent the crust from puffing up during blind baking.
- Press plastic wrap directly on the pastry cream to avoid skin formation during chilling.
- You can substitute fresh seasonal fruits depending on availability.
- Chilling the assembled tarts improves flavor melding and texture.
