Examples of How to Make a Fruit Tart: 3 Delicious Examples You’ll Actually Want to Bake

3 best examples of how to make a fruit tart at home

Let’s jump straight into the good stuff: real examples of how to make a fruit tart. These 3 delicious examples are designed like mix-and-match templates, so once you master them, you can riff endlessly with whatever fruit you have.

You’ll see three core styles:

• A classic French-style custard tart with berries
• A lighter Greek yogurt tart with stone fruit
• A no-bake chocolate–hazelnut tart with bananas and berries

Along the way, I’ll point out extra examples of flavor combos so you can customize like a pro.

Example 1: Classic French Berry Fruit Tart (The Bakery Showstopper)

If you picture a fruit tart, this is probably the one in your mind: buttery crust, silky vanilla pastry cream, and shiny berries on top. Among the best examples of how to make a fruit tart for holidays, birthdays, and dinner parties, this one never fails.

Step 1: Make a simple tart crust (pâte sucrée)

You’re making a sweet, cookie-like crust that holds its shape and stays crisp.

Ingredients for a 9-inch tart pan:

• 1 1/4 cups (150 g) all-purpose flour
• 1/2 cup (60 g) powdered sugar
• 1/4 teaspoon fine salt
• 1/2 cup (1 stick / 113 g) cold unsalted butter, cubed
• 1 large egg yolk
• 1–2 tablespoons cold water, as needed

How to do it:

• Stir together flour, powdered sugar, and salt.
• Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
• Add the egg yolk and 1 tablespoon of water, and stir just until it starts to clump. If it’s too dry, add a tiny bit more water.
• Press the dough into a flat disk, wrap, and chill at least 30 minutes.
• Roll out between two sheets of parchment and fit into a 9-inch tart pan. Trim the edges.
• Freeze the crust 15–20 minutes so it doesn’t slump.
• Line with foil, fill with dry beans or pie weights, and bake at 375°F (190°C) for about 15 minutes. Remove weights and foil, bake 10–12 minutes more until lightly golden. Cool completely.

Blind-baking like this helps prevent sogginess, something many beginners struggle with. The USDA offers general baking and food safety tips if you’re new to baking with eggs and dairy: https://www.usda.gov/foodandnutrition

Step 2: Vanilla pastry cream filling

This is the creamy heart of the tart. It’s basically a thick vanilla custard.

Ingredients:

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract (or seeds from 1/2 vanilla bean)
• Pinch of salt

How to do it:

• Warm the milk in a saucepan over medium heat until steaming but not boiling.
• In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth and pale.
• Slowly whisk the warm milk into the egg mixture, then pour everything back into the saucepan.
• Cook over medium heat, whisking constantly, until thick and bubbling. Let it bubble for 1–2 minutes to cook out the starch taste.
• Remove from heat, whisk in butter and vanilla.
• Press through a fine strainer into a clean bowl. Press plastic wrap directly on the surface and chill until cold.

Step 3: Arrange fresh berries and glaze

Fruit ideas:

• Strawberries (halved or sliced)
• Blueberries
• Raspberries
• Blackberries

You can use one type of berry for a minimalist look or mix several for color. Berries are frequently highlighted in nutrition research for their antioxidants and fiber; for more on that, see the National Institutes of Health overview on berries and health: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4007340/

Glaze (optional but gorgeous):

• 1/4 cup apricot jam or jelly
• 1–2 teaspoons water

Warm the jam with water until melted, then strain if chunky.

Assemble:

• Spread chilled pastry cream into the cooled crust.
• Arrange berries in circles or clusters—no need for perfection; just aim for even coverage.
• Gently brush fruit with the warm glaze to keep it shiny and prevent drying.
• Chill 1–2 hours before slicing.

This classic berry tart is the first big example of how to make a fruit tart: 3 delicious examples wouldn’t feel complete without it. Once you’ve mastered this, you’ll be able to swap in peaches, kiwi, or even poached pears.

Example 2: Greek Yogurt & Stone Fruit Tart (Lighter, Brunch-Friendly)

If you want something fresher, lighter, and a bit more weekday-friendly, this is one of the best examples of how to make a fruit tart without leaning too heavily on butter and cream. It’s perfect for brunch, baby showers, or a summer cookout.

Step 1: Crunchy almond–graham crust

Instead of a classic pastry crust, this one uses crushed graham crackers and almonds.

Ingredients:

• 1 1/2 cups (about 150 g) graham cracker crumbs
• 1/2 cup (50 g) finely ground almonds or almond flour
• 1/4 cup (50 g) granulated sugar
• 6 tablespoons (85 g) melted unsalted butter
• Pinch of salt

How to do it:

• Stir crumbs, almonds, sugar, and salt together.
• Add melted butter and mix until it feels like damp sand.
• Press firmly into the bottom and up the sides of a 9-inch tart pan.
• Bake at 350°F (175°C) for 8–10 minutes until fragrant and lightly browned.
• Cool completely.

Step 2: Honey–Greek yogurt filling

This filling is tangy, creamy, and much lighter than pastry cream.

Ingredients:

• 2 cups (about 450 g) full-fat Greek yogurt
• 4 ounces (115 g) cream cheese, softened (optional for extra richness)
• 1/4–1/3 cup honey, to taste
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional but bright)

How to do it:

• In a bowl, beat cream cheese (if using) until smooth.
• Add Greek yogurt, honey, vanilla, and lemon zest. Mix until silky.
• Taste and adjust sweetness.
• Chill while the crust cools.

Greek yogurt adds protein and a bit of tang that balances sweet fruit. For people watching added sugars or saturated fat, this style of tart can be a more moderate option; see the Dietary Guidelines for Americans for more context on balanced eating: https://www.dietaryguidelines.gov/

Step 3: Pile on stone fruit and berries

This is where you can really play. Here are some real examples of fruit combos that work beautifully:

• Sliced peaches, blueberries, and a drizzle of honey
• Nectarines, raspberries, and a sprinkle of chopped pistachios
• Plums, blackberries, and a dusting of powdered sugar
• Apricots, cherries, and a few mint leaves

Assemble:

• Spread the yogurt filling into the cooled crust.
• Arrange sliced fruit in overlapping fans or loose clusters.
• Serve right away or chill up to a few hours. (The crust will stay crisper than you’d expect.)

This tart is a great example of how to make a fruit tart that straddles dessert and breakfast. It’s also one of the best examples of a recipe that adapts easily to seasonal produce: in summer, stone fruit and berries; in fall, thinly sliced apples or pears with a dash of cinnamon.

Example 3: No-Bake Chocolate–Hazelnut Fruit Tart (Lazy-Day Winner)

Sometimes it’s too hot to turn on the oven, or you just don’t feel like fussing with pastry. This no-bake option rounds out our set of examples of how to make a fruit tart: 3 delicious examples that work for different moods and seasons.

Step 1: No-bake cookie crust

Ingredients:

• 2 cups (about 200 g) chocolate cookie crumbs (like chocolate wafers or chocolate graham crackers)
• 6 tablespoons (85 g) melted butter
• Pinch of salt

How to do it:

• Stir crumbs, salt, and melted butter until combined.
• Press into a 9-inch tart pan (or even a pie plate if that’s what you have).
• Chill 30 minutes to firm up.

Step 2: Chocolate–hazelnut cream filling

Ingredients:

• 1 cup (280 g) chocolate–hazelnut spread
• 8 ounces (225 g) cream cheese, softened
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon vanilla extract

How to do it:

• Beat cream cheese until smooth.
• Add chocolate–hazelnut spread and vanilla; mix until fully combined.
• In a separate bowl, whip the cream to soft peaks.
• Gently fold the whipped cream into the chocolate mixture.
• Spread into the chilled crust and refrigerate 2–3 hours until set.

Step 3: Top with bananas and berries

Chocolate and hazelnut love fruit with a bit of acidity or creaminess. Some of the best examples include:

• Sliced bananas and strawberries
• Raspberries and chopped toasted hazelnuts
• Blackberries, blueberries, and shaved dark chocolate

Assemble:

• Just before serving, arrange fruit on top.
• If you want the fruit to stay glossy, lightly brush bananas and apples with a bit of warmed apricot jam or even orange juice.

Because this tart is rich, smaller slices go a long way. It’s a great example of how to make a fruit tart that feels indulgent and impressive, with almost no baking skill required.

More real examples of fruit tart flavor combos

Once you understand these three base methods, you can spin off endless variations. Here are more real examples to spark ideas:

• Citrus tart: Blind-baked crust + lemon curd filling + thin slices of blood orange and grapefruit.
• Tropical tart: Graham crust + coconut pastry cream + mango, pineapple, and kiwi.
• Fall tart: Sweet crust + maple cream cheese filling + roasted apples or pears, sprinkled with cinnamon.
• Mini tarts: Use the same recipes but press crust into muffin tins for individual servings.

These are all examples of how to make a fruit tart using the same basic logic: a sturdy crust, a creamy layer, and fruit that matches the flavor profile.

For general food safety when working with dairy, eggs, and fresh fruit (especially if serving to kids, older adults, or pregnant people), the CDC’s food safety guidelines are a helpful reference: https://www.cdc.gov/foodsafety/index.html

2024–2025 trends you can fold into your fruit tarts

Fruit tarts have been quietly trending back into home kitchens thanks to social media. If you want your tart to feel current, here are some 2024–2025 trends you can borrow:

• “Rustic pretty” styling: Instead of perfect concentric circles, people are embracing looser, more organic fruit arrangements.
• Higher fruit, lower sugar: Many bakers are leaning on naturally sweet, ripe fruit and slightly dialing back added sugar in fillings.
• Alternative crusts: Oat, nut, and seed-based crusts are popular, especially for gluten-sensitive or higher-fiber diets.
• Mini and slab tarts: Easier to serve for parties and potlucks, and they travel better.

Each of the three best examples in this guide can be tweaked to match those trends—swap in an oat–almond crust, cut the sugar a bit, or arrange fruit in more relaxed patterns.

FAQ: Examples of common fruit tart questions

What are some easy examples of how to make a fruit tart for beginners?
Start with the Greek yogurt tart or the no-bake chocolate–hazelnut tart. Both skip pastry cream and use simple crusts. Another beginner-friendly example of a tart is a store-bought crust filled with vanilla pudding and topped with sliced berries.

Can I make a fruit tart ahead of time?
Yes. For the best examples of make-ahead success, bake the crust and prepare the filling a day in advance, but assemble with fruit the day you plan to serve. This keeps the crust from getting soggy and the fruit from weeping.

What’s the best example of a fruit tart to bring to a potluck?
A classic berry tart or a slab-style fruit tart made in a rimmed baking sheet. They slice neatly, travel well, and please a crowd. The no-bake tart also works if you can keep it chilled.

Can I use frozen fruit in these examples of tarts?
Frozen fruit works best in the filling (like cooked berry compote or mixed into yogurt), not as the decorative top. Thaw and drain it very well first. For the top, fresh fruit gives the best color and texture.

How do I stop my fruit tart crust from getting soggy?
Blind-bake the crust until fully golden, let it cool, and fill it shortly before serving. In some examples of bakery-style tarts, bakers brush the baked crust with a thin layer of melted chocolate or cocoa butter to create a moisture barrier.

Is a fruit tart healthier than cake or pie?
It depends on the recipe. Some examples of fruit tarts—like the Greek yogurt version with lots of fresh fruit—can fit more easily into a balanced eating pattern. Rich custard or chocolate tarts are more indulgent. The Mayo Clinic has general guidance on building healthier desserts into your diet: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating

Bringing it all together

When you look at these examples of how to make a fruit tart: 3 delicious examples plus all the extra variations, a pattern appears. You’re not memorizing dozens of recipes; you’re learning a structure:

• A crisp crust (classic, graham, or no-bake)
• A creamy filling (pastry cream, yogurt, or whipped chocolate)
• Fresh fruit on top (berries, stone fruit, citrus, tropical, or whatever’s in season)

Once that clicks, you can invent your own best examples. Maybe next weekend it’s a mango–lime tart with a coconut crust, or a fall pear tart with maple cream cheese. The tart pan is just your canvas; the fruit does the rest.