Puff pastry tart with fruit

Ingredients

• 1 rollrectangular puff pastry
• 1egg, separated
• 2 tablespoonssugar
• 5egg yolks
• 100 gsugar
• 50 gcornflour
• 300 gwhole milk
• 1banana
• 3kiwis
• 25 graspberries
• 60 gblueberries
• 5, as neededstrawberries

Instructions

1. 1

   Shape the pastry

   Carefully unroll the puff pastry onto a baking tray. Fold the edges inwards to form a raised border.

2. 2

   Prepare the base

   Prick the pastry base all over with a fork so it does not puff up too much. Brush the pricked surface with the egg white and sprinkle it with the 2 tablespoons of sugar.

3. 3

   Bake the pastry

   Brush the border with the egg yolk. Bake the pastry on its own in a preheated conventional oven at 200°C for about 10 minutes, until lightly golden. Meanwhile, start the custard by putting the 5 egg yolks and 100 g sugar into a saucepan.

4. 4

   Mix the custard

   Whisk the yolks and sugar together, then mix in the cornflour. Gradually pour in the milk in a thin stream.

5. 5

   Cook and chill

   Cook the mixture over a low heat, stirring constantly to prevent lumps. Once the custard is ready, let it cool, transfer it to a dish, cover with cling film and refrigerate until set.

6. 6

   Slice the fruit

   Prepare the fruit and cut the kiwis, banana and strawberries into slices.

7. 7

   Fill the pastry

   Once the baked pastry is cool, transfer the custard to a piping bag without a nozzle and spread it evenly over the base.

8. 8

   Smooth the custard

   Level the custard with a spatula, then decorate the tart with the fruit. Arrange a first border of kiwi half-moons, followed by a row of blueberries.

9. 9

   Finish the topping

   Add the strawberries, place the banana slices on top and finish with two rows of raspberries. Serve the tart straight away.

What is a puff pastry fruit tart?

This is a European-style fruit tart built on a crisp pastry base, filled with custard and topped with fresh fruit. Its appeal is the contrast between flaky pastry, smooth cream and juicy fruit.

Here, the pastry is baked separately and the fruit is added after the custard has set. That keeps the fruit fresh and gives the tart a bright, colourful finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 5g protein, 42g carbs, 14g fat.

The pastry, sugar and cornflour provide most of the carbohydrates, while the pastry, egg yolks and whole milk contribute much of the fat. The yolks and milk also provide some protein; the fruit adds natural sugars and a little fibre. Balance a slice with plain yoghurt and keep the rest of the meal lighter on pastry or other starchy foods.

The pastry base

Folded edges: turning the pastry inwards makes a border to hold the filling. Pricking the centre helps limit how much it rises as it bakes.

Egg and sugar: the egg white is brushed over the pricked base, while the yolk gives the border colour. A little sugar adds sweetness to the pastry.

Making smooth custard

Mixing order: whisk the yolks with the sugar, then stir in the cornflour before adding the milk gradually. This helps combine the ingredients evenly.

Gentle heat: keep stirring as the custard cooks over a low heat. Once it has thickened, cooling and chilling it helps it hold its shape on the tart.

Getting the texture right

Pastry: bake until lightly golden, as directed, rather than waiting for a dark colour. Let it cool before adding the custard so the filling stays in place.

Custard: it should be thick enough to spread and level. If it is still warm or loose, give it more time to cool and set in the fridge.

Arranging the fruit

Layering: the recipe places kiwi around the edge, then adds blueberries, strawberries, banana and raspberries. Keep the slices fairly even so the topping sits neatly.

Timing: the tart is best finished shortly before serving, since sliced banana can discolour and the fruit releases moisture over time.

Serving the tart

Serve it as a dessert on its own or with a spoonful of plain yoghurt alongside. Cut with a sharp knife, wiping the blade between slices for cleaner portions.

Because the topping is arranged on a single pastry base, chill the assembled tart if you need to hold it briefly before serving.

Recipe notes & tips

• Keep the pastry cold until you are ready to unroll it so it is easier to handle.
• Prick the base thoroughly, but avoid piercing through the baking paper or tray.
• Stir the custard continuously over low heat to help prevent lumps.
• Cover the custard with cling film while chilling to limit a skin forming on its surface.
• Dry washed fruit well before arranging it over the custard.

Variations

• Use seasonal fruit: swap in other sliced fruit while keeping the same decoration approach.
• Add citrus: grate a little lemon zest into the custard for a fresh flavour.
• Change the berries: use extra blueberries or raspberries in place of another berry.
• Make smaller tarts: divide the pastry and filling into individual portions, adjusting the bake time to suit their size.
• Add a glaze: brush the arranged fruit lightly with warmed jam for a shiny finish.

Common mistakes to avoid

• Skipping the pricking: the centre can puff up; prick the base all over before baking.
• Using high heat for custard: it can catch or turn lumpy; cook gently and stir continuously.
• Filling warm pastry: the custard may soften the base; wait until the pastry is cool.
• Spreading loose custard: it may run beneath the fruit; chill it until set before assembling.
• Adding wet fruit: excess water can make the topping slippery; dry the fruit before slicing and arranging.

How to store

Keep leftover tart covered in the fridge and eat within 1–2 days. The pastry will soften as it sits, and reheating is not recommended because it can affect the custard and fresh fruit.

Frequently asked questions