There are few desserts as stunning and versatile as the Tarte aux Fruits de Saison. This delightful French tart combines a crisp, buttery crust with smooth pastry cream and a vibrant medley of fresh, seasonal fruits. Whether served at a summer garden party or as a festive dessert year-round, it never fails to impress with its color, flavor, and elegance.

Let’s explore what makes this tart so special, how to make it at home, and how to customize it with the fruits of each season.

🍓 What is Tarte aux Fruits de Saison?

Tarte aux Fruits de Saison means “seasonal fruit tart” in French. It consists of:

  1. A sweet pastry crust (pâte sucrée) – buttery, tender, and slightly crumbly.

  2. Pastry cream (crème pâtissière) – rich, silky vanilla custard.

  3. Fresh fruits – arranged artfully on top, using what’s in season.

  4. Glaze – a shiny, thin coat to keep fruits fresh and add an elegant finish.

It’s a staple in French pâtisseries and a perfect example of how simplicity and quality ingredients can create something extraordinary.

🍑 Seasonal Fruit Ideas

Here are some fruits you can use by season:

Spring:

Strawberries

Rhubarb (lightly cooked or candied)

Cherries


Summer:

Raspberries, blueberries, blackberries

Peaches, nectarines

Apricots

Figs


Autumn:

Pears

Apples (thin slices or lightly poached)

Grapes


Winter:

Citrus segments (orange, blood orange)

Pomegranate seeds

Kiwi

Bananas (used quickly to avoid browning)

🥧 Ingredients

For the Pastry (Pâte Sucrée):

200 g all-purpose flour

100 g unsalted butter (cold, cubed)

80 g powdered sugar

1 egg yolk

Pinch of salt

1–2 tbsp cold water (as needed)


For the Pastry Cream (Crème Pâtissière):

500 ml whole milk

4 egg yolks

100 g sugar

40 g cornstarch

1 tsp vanilla extract or 1 vanilla bean

25 g unsalted butter (optional, for richness)


For the Topping:

2–3 cups fresh seasonal fruits

2 tbsp apricot jam or jelly (for glazing)

1 tbsp water

🍽 How to Make Tarte aux Fruits de Saison

Step 1: Make the Pastry

  1. In a bowl, mix flour, sugar, and salt.

  2. Rub in butter until the texture is sandy.

  3. Add egg yolk and a little cold water to form a dough.

  4. Wrap and chill for 30 minutes.

  5. Roll out and press into a tart pan (about 24 cm). Prick the base with a fork.

  6. Bake at 180°C (350°F) for 15–20 minutes until golden. Let cool.

Step 2: Prepare the Pastry Cream

  1. Heat milk with vanilla in a saucepan.

  2. In a bowl, whisk egg yolks and sugar until pale. Add cornstarch.

  3. Slowly whisk hot milk into the egg mixture.

  4. Return to heat, stir constantly until thick.

  5. Off heat, stir in butter (optional). Cool completely before using.

Step 3: Assemble the Tart

  1. Spread cooled pastry cream evenly into the tart shell.

  2. Arrange fruits on top in decorative patterns.

  3. Warm the apricot jam with water. Brush lightly over fruits for shine.

💡 Tips for Perfection

Use firm, ripe fruits that are not overly juicy to prevent sogginess.

You can make the crust and pastry cream a day ahead and assemble before serving.

If you're using fruits like bananas or apples, brush them with lemon juice to prevent browning.

🎨 Variations and Ideas

Mini Tarts: Make individual tartlets for elegant plating.

Chocolate Base: Add a layer of melted chocolate under the pastry cream for contrast.

Coconut Cream: Swap pastry cream with coconut custard for a tropical twist.

🇫🇷 A Tart that Changes with the Seasons

Tarte aux Fruits de Saison is more than a dessert—it's a way to celebrate nature’s harvest. Its adaptability, beauty, and lightness make it a favorite across France and beyond. Whether topped with strawberries in May or figs in September, this tart always brings elegance to the table.

Bon appétit! 🥝🍒🥧