How to Make a Classic French Fruit Tartelette with Pastry Cream

A classic French fruit tartelette is a delicious pastry that combines buttery, flaky crust, smooth pastry cream, and fresh, vibrant fruit. It’s an elegant dessert often served in individual portions, perfect for a special occasion or a simple treat. Here’s a step-by-step guide on how to make this delightful French dessert.

Ingredients

For the Pâte Sucrée (Sweet Pastry Crust):

• 1 ¼ cups (160g) all-purpose flour
• ½ cup (60g) powdered sugar
• Pinch of salt
• 1 stick (113g) cold unsalted butter, cut into small cubes
• 1 large egg yolk
• 2-3 tbsp ice-cold water

For the Pastry Cream (Crème Pâtissière):

• 2 cups (500ml) whole milk
• 1 vanilla bean (or 1 tsp vanilla extract)
• 6 large egg yolks
• ½ cup (100g) granulated sugar
• 2 tbsp cornstarch
• 2 tbsp unsalted butter
• ½ cup (120ml) heavy cream

For the Topping:

• Fresh seasonal fruits (such as strawberries, raspberries, blueberries, kiwi, or figs)
• Apricot jam (optional, for glazing)

Instructions

1. Make the Pâte Sucrée (Sweet Pastry Crust)

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, powdered sugar, and salt.
2. Add Butter: Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
3. Add Egg Yolk and Water: Add the egg yolk to the mixture and stir to combine. Gradually add 2-3 tablespoons of ice-cold water, one tablespoon at a time, and mix until the dough just comes together. You may not need all the water, so add it sparingly.
4. Chill the Dough: Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough become easier to handle and prevents shrinking during baking.

2. Prepare the Pastry Cream

1. Heat the Milk: In a saucepan, pour the milk and scrape the seeds from the vanilla bean (if using). Add both the seeds and the pod to the milk. Heat the milk over medium heat until it’s almost boiling, then remove from the heat and discard the vanilla pod.
2. Whisk the Eggs and Sugar: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture becomes pale and smooth.
3. Temper the Eggs: Slowly pour the hot milk into the egg mixture while constantly whisking to temper the eggs (this prevents them from scrambling). Once combined, return the mixture to the saucepan.
4. Cook the Cream: Cook the mixture over medium heat, whisking constantly, until it thickens into a custard-like consistency. This should take about 3-5 minutes. Once thickened, remove from the heat.
5. Finish the Cream: Add the butter and whisk until melted and fully incorporated. Transfer the pastry cream to a bowl, cover it with plastic wrap (directly on the surface to prevent a skin from forming), and refrigerate for at least 2 hours to cool completely.

3. Roll and Bake the Pastry Shells

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Roll the Dough: On a lightly floured surface, roll out the chilled pâte sucrée dough to about ¼ inch (6mm) thick. Use a round cutter (approximately 4-5 inches in diameter) to cut out circles.
3. Fit the Dough into Tartlet Pans: Gently press the dough circles into individual tartlet pans, ensuring the dough fits snugly along the bottom and sides. Trim any excess dough along the edges.
4. Chill the Dough Again: Refrigerate the tartlet pans for 10-15 minutes to firm up the dough.
5. Blind Bake: To prevent the crust from puffing up, line the tartlet shells with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment paper. Continue baking for an additional 5-7 minutes until the crust is golden brown. Allow the crusts to cool completely.

4. Assemble the Tartelette

1. Fill the Shells with Pastry Cream: Once the tartlet shells are completely cool, spoon or pipe the chilled pastry cream into each shell, filling them generously but not overflowing.
2. Arrange the Fresh Fruit: Arrange your choice of fresh fruit on top of the pastry cream in a decorative pattern. You can use a variety of fruits such as strawberries, blueberries, raspberries, kiwi slices, or any seasonal fruits that you enjoy.
3. Glaze the Tarts (Optional): To give the fruit a beautiful glossy finish, gently warm a few tablespoons of apricot jam in a small saucepan. Brush the glaze over the fruit using a pastry brush for a shiny, polished look.

5. Serve and Enjoy

• Chill Before Serving: Refrigerate the assembled tartelettes for at least 30 minutes before serving to allow the pastry cream to set and the flavors to meld.
• Serve: Serve the tartelettes chilled or at room temperature for a delightful French treat that is perfect for any occasion.

Tips for Perfect French Fruit Tartelette

1. Make the Dough in Advance: The pâte sucrée can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months. Just make sure to thaw it overnight in the fridge if frozen.
2. Pastry Cream Variations: You can infuse the pastry cream with other flavors such as chocolate, coffee, or citrus zest for a twist on the classic.
3. Use Fresh, Seasonal Fruit: For the best flavor and appearance, choose ripe, in-season fruits. Don’t be afraid to mix different fruits to create a colorful and vibrant display.

A classic French fruit tartelette with pastry cream is a perfect combination of textures and flavors. The crisp and buttery tart shell pairs beautifully with the rich and creamy custard and the fresh fruit, making it a favorite for any dessert lover.