With all the beautiful berries in season I decided a fresh fruit tart would be the perfect dessert to kick off summer!

I used a combination of fresh strawberries, raspberries and blueberries to top off a delicious vanilla pastry cream filling. The crisp rustic style crust is a cornmeal pate brisee that I rolled out and placed into a 9″ tart pan. The combination of the rich, smooth pastry cream and the crisp buttery crust create the perfect backdrop to the ripe berries. A simple glaze made of heated and strained strawberry jelly creates a sweet shine of the berries.

Here is how you can make your own:


Cornmeal Pate Brisee: Start by making the cornmeal pate brisee crust. This recipe makes enough for two crust so just save one in the freezer to use at a later date. You can find the recipe here.

After you make the dough, divide it into two equal pieces. Wrap each piece in plastic wrap and place one in the fridge (the other can go into the freezer in a ziplock baggie) to chill for a few hours or overnight.

When the dough is completely chilled, roll it out to fit a 9″ tart pan. Place the rolled dough into the pan, pressing in firmly and evenly around the sides and the bottom. Prick bottom of shell with fork.

Trim off the excess and wrap pie shell in plastic wrap. Chill the pie shell in the pan in the freezer for 30 minutes.

While pie shell is chilling, place a rimmed baking sheet in the oven and preheat oven to 375 degrees. Line chilled pie shell with parchment paper and fill with pie weights.

Place on preheated pan in oven and bake for 15 to 20 minutes. Remove weights and parchment and continue baking pie shell until browned and crisp looking, another 15 to 20 minutes. Let pie shell cool completely on wire rack before filling with pastry cream.

Pastry Cream: While the shell is cooling start the pastry cream. You can find the recipe here.

In a medium sauce pan whisk together the egg yolks, sugar, and cornstarch until thick and pale. In a small sauce pan bring the milk to a boil.

Drizzle a 1/4 cup of the hot milk into the egg mixture, whisking the entire time. Pour the rest of the milk into the egg mixture and continue whisking until completely combined.

Put the pan over medium heat and while whisking vigorously, bring to a boil. Keep the mixture at a boil for 1 to 2 minutes then remove pan from heat, scrape into a clean bowl and let set for 3 minutes.

Add the butter and 1 1/2 tsp. vanilla extract, mixing until the butter is completely melted and combined. Place plastic wrap on the surface of the pastry cream and chill until completely cold – 3 hours to overnight. When pastry cream in completely chilled, remix and pour into pie shell.

Assembly: Top pastry cream with berries. In a small microwavable bowl, heat up 1/4 cup of strawberry jam until liquid. Brush and dab the jam over the berries to cover. Keep tart refrigerated until ready to serve.

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