Dessert Fruit

Sweetened Summer Fruit Tarts Recipe

Eat with your eyes with these fluted edge summer fruit tarts that not only look great but taste even better. Perfect for a picnic or tea party, these fruit tarts are simple to make and best enjoyed fresh.

We’ve made it easy for you to start cooking by highlighting all the equipment you’ll need to get underway.

Ingredients for the Crème Patisserie Equipment from
1 ½ Cups Sugar Medium Saucepan
300ml Milk Slotted Spoon
1 to 2 Teaspoons Vanilla Extract Mixing Bowl
3 Large Egg Yolks Fluted Tartlet Moulds
50g Caster Sugar Baking Paper
1 Tablespoon Plain Flour Baking Beans
Ingredients for the Pastry Moulds Baking Tray
300g Short Crust Pastry Wire Rack
400g Summer Fruits Whisk
Icing Sugar, for Dusting Silicone Spatula


Sweeten the Fruit

  1. Heat the sugar and 1 ½ cups water in a medium saucepan over a medium heat, stirring until the sugar has dissolved.
  2. Add your selection of summer fruits to the saucepan and stir very gently until the fruit releases its juices and the water begins to change colour. Take care not to boil the fruit as they’ll become too soggy and lose their shape. 
  3. Transfer the fruit to a clean bowl using a slotted spoon to drain away excess water and continue to heat the liquid until it reduces by half. Remove from the heat and let the liquid cool for a few minutes. 
  4. Fold the liquid into the fruit and chill for 15 minutes. 

Make the Pastry

  1. Preheat your oven to 190°C/170°C Fan/Gas mark 5. 
  2. Divide the pastry into eight equal pieces and line small fluted tartlet moulds no bigger than 8cm. Trim the excess pastry and leave a little sticking up above the tin as it will reduce in the oven. 
  3. Line each pastry mould with baking paper and add a layer of baking beans. Place them on a baking tray and make sure there is space between each mould so the pastry doesn’t stick together. 
  4. Blind bake for 10 minutes, then remove the baking paper and beans and bake for a further 5 minutes until golden brown. 
  5. Remove the pastry from the moulds and leave to cool on a wire rack while you concentrate on the crème patisserie.
TIP: Blind baking is partially or fully baking the pastry base before adding the filling so you get a strong crust that can hold liquid fillings.

RECIPE: Fancy making your own pastry from scratch? Take a look at our popular pastry recipes.

Make the Crème Patisserie

  1. Pour the milk into a saucepan, add the vanilla extract and slowly bring the milk to a gentle boil. Reduce the heat to simmer for a few minutes, stirring every now and then to make sure the bottom doesn’t burn. 
  2. Put the egg yolks, sugar and flour into a bowl and whisk until the mixture becomes pale and fluffy. Gradually add the hot milk to the mixture and whisk until it has fully incorporated. 
  3. Return the mixture to the saucepan on a low heat and gently stir until it thickens and becomes glossy. 
  4. Remove from the heat and pour into a clean glass bowl. Directly cover the mixture’s surface with a circle of baking paper to stop a skin from forming.
  5. Let the crème patisserie cool completely before you spoon equal amounts into the pastry tarts. Pile a generous portion of the sweetened fruit onto the top of each tart and dust with icing sugar to finish. 
Check out our blog on How to Prepare the Perfect Picnic to see what you can do to up your picnic game.

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