We make this recipe with simple ingredients, without butter, egg yolks, or dairy, making it suitable for most diets and any occasion.
Ingredients & Substitutions
How to make a fruit tart
Make the custard
Build the fruit tart
Variations
Tips
Questions
Storage
More easy desserts
More pies and tarts
If you travel to Italy, you’ll find fruit tarts in every pastry shop. They come in different shapes, from tiny ones to big ones. And they are topped with all kinds of fruits. Here we show you how to make a fruit tart at home, with simple ingredients, in about 1 hour. You’ll love the crunchy pie crust, topped with creamy custard, and the vibrant sweetness and tanginess of seasonal fresh fruit.
strawberries green kiwi banana blueberries or other fresh berries apricots
As an optional ingredient to protect the fruit from getting brown, we recommend using apricot preserves or jam mixed with water. This will add a protective glaze to the fruit tart. Add sugar, oil, water, and the grated zest of half a lemon to a bowl. Stir to combine with a silicone spatula or wooden spoon. Sift in flour, salt, and baking powder and mix with the same spatula until the flour mixture absorbs the liquids. Compact the dough with your hands and shape it into a ball without kneading it. Transfer the dough to the tart pan and flatten it with your hands to cover the bottom and sides. Adjust the dough into the pie dish to fit snuggly, trim excess dough, and make holes in the base with a fork. Bake the empty tart shell in the oven at 350°F (180°C) for about 18 minutes or until golden brown, then let it cool down completely on a wire rack. Tip: I never fill the bottom with cooking beans or pie weights, but you can do so if you like. Stir the liquid on medium heat until it thickens (about 2 minutes). Take off the heat and let it cool down while stirring. To speed things up, you can fill up your sink with cold water, then put the pot with the custard in it and stir. The custard doesn’t have to be completely cold. Cut the fruit into slices, then arrange it on the custard making circles with different fruit types. Brush the top with apricot jam diluted in a dash of water. Check out our fruit pizza recipe.
Kiwi tart
A flaky sweet crust filled with creamy lime-infused custard and a top layer of sliced green kiwi makes this gorgeous and delicious kiwi tart a dessert champion. Check out our Kiwi tart recipe.
Blueberry tart
A fragrant and delicious tart made with a light shortcrust pastry and a juicy blueberry topping. Check out our blueberry tart recipe.
Apple tart
Thinly sliced apples cooked to perfection as the tart bakes. This one’s a winner for autumn and winter days, to celebrate holidays with family. Check out our apple tart recipe.
Strawberry tart
Fresh strawberries, a creamy sweet custard, and a crunchy pie crust make the perfect spring and early summer tart. Check out our strawberry tart recipe. Room temperature: store the fruit tart for up to 4 hours on the kitchen counter. Refrigerator: if you keep it for more than 4 hours, store it in the fridge. You can cover it with plastic wrap. It stays fresh for two days. After that, the tart is still edible, but the crust won’t be as flaky and crisp but a little soggy from the moisture. Freeze: we don’t recommend freezing this recipe. It would absorb moisture and get soggy. You can, however, prepare the shortcrust pastry base in advance, place it into the pie dish and then freeze it before cooking it.
Vegan Apple Cake
Vegan custard (pastry cream)
Baked Pears
Vegan Blueberry Muffins
Italian crostata Blueberry galette Vegan lemon tart Blueberry tart
For many more easy dessert ideas, check out our desserts category page.
Ricotta Pie
Blueberry Galette
Vegan Lemon Tart
Easy Crostata
40 Vegan Desserts
35 Easy Desserts
30 Vegan Pie and Tart Recipes
Vegan Summer Recipes
