FRUIT TART

Nothing says summer like a fresh fruit tart filled with pastry cream and topped with whipped cream. As we close out summer, it felt right to make something fresh, light, and maybe a little "healthier" than a rich and heavy dessert.

I definitely think this can have a fun seasonal twist that works year round! I will have to get to work on a version of this recipe for fall too.

INGREDIENTS

Tart Crust

Pastry Cream

Whipped Cream

1 cup Strawberries, sliced in half

½ cup Cherries, pitted

1 tbs. Powdered Sugar, to sprinkle over the top

INSTRUCTIONS

1. Begin by preparing your fruit. Wash and cut the strawberries in half. Wash and pit the cherries.

2. Then, spread an even layer of pastry cream at the bottom of your tart crust. Make sure to use a spatula to evenly distribute the pastry cream, ensuring that it reaches all corners of the tart shell.

3. Next, add a layer of whipped cream on top of the pastry cream. I chose to pipe some nice little dollops around the edges but you can do whatever you want! Spread an even layer or skip to adding fruits over the pastry cream and top with a spoonful of whipped cream for a "messier" look.

4. After that, add your fruit on top. For this recipe, we're doing halved strawberries and pitted cherries.

5. Finally, when ready to eat, finish your tart by sprinkling a light dusting of powdered sugar over the top using a fine mesh sieve to achieve an even distribution. Enjoy right away so the powdered sugar doesn't dissolve!

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Begin by preparing your fruit. Wash and cut the strawberries in half. Wash and pit the cherries.

Then spread an even layer of pastry cream at the bottom of your tart crust. Make sure to use a spatula to evenly distribute the pastry cream, ensuring that it reaches all corners of the tart shell.

Next, add a layer of whipped cream on top of the pastry cream. I chose to pipe some nice little dollops around the edges but you can do whatever you want! Spread an even layer or skip to adding fruits over the pastry cream and top with a spoonful of whipped cream for a "messier" look.

After that, add your fruit on top. For this recipe, we're doing halved strawberries and pitted cherries.

Finally, when ready to eat, finish your tart by sprinkling a light dusting of powdered sugar over the top using a fine mesh sieve to achieve an even distribution. Enjoy right away so the powdered sugar doesn't dissolve!

I prefer to keep this tart in the fridge until ready to serve. If the sugar dissolved, add another layer, but be careful not to do this too many times!

Cut carefully so each bite has some fruit with it. It is truly the incredible combo of creamy, tart, and crunchy goodness that makes this dessert so good! If you want to take presentation to the next level, some lemon zest would be really nice.

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!