French Red Berry Tart

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A jewel-box summer classic from France, this tart pairs a buttery sweet crust with silky vanilla pastry cream and a glistening crown of strawberries, raspberries, and red currants. The contrast of crisp shell, cool cream, and just-picked berries makes it a showpiece dessert for warm-weather entertaining.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 10 gSaturated Fat
• 50 gCarbs
• 3 gFiber
• 28 gSugar
• 6 gProtein
• 95 mgSodium
• 210 mgPotassium
• 105 mgCalcium
• 1.6 mgIron
• 28 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the Sweet Tart Dough

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/3 cup powdered sugar
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 1/4 teaspoon fine salt

For the Vanilla Pastry Cream

• 2 cups whole milk
• 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
• 4 large egg yolks
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• Pinch of fine salt

For the Topping

• 1 pound fresh strawberries, hulled and halved if large
• 1 cup fresh raspberries
• 1/2 cup red currants or pitted sweet cherries
• 1/3 cup apricot jam, warmed and strained
• 1 tablespoon water

Directions

1. Make the dough: In a large bowl, whisk the flour, powdered sugar, and salt. Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with pea-sized bits. Stir in the egg yolk, then drizzle in ice water a tablespoon at a time, mixing gently until the dough just comes together. Flatten into a disc, wrap in plastic, and chill for at least 1 hour.
2. Roll the chilled dough on a lightly floured surface into a 12-inch round and fit it into a 9-inch tart pan with a removable bottom. Trim the edges flush, prick the base all over with a fork, and chill for 20 minutes. Bake in a 375°F oven for 18 to 22 minutes, until pale golden and fully set. Cool completely in the pan on a wire rack.
3. Meanwhile, make the pastry cream: Warm the milk and vanilla bean (seeds and pod) in a saucepan over medium heat until just steaming. In a bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale and thick. Slowly pour the hot milk into the yolks while whisking constantly, then return the mixture to the saucepan.
4. Cook the cream over medium heat, whisking constantly, until it thickens to a pudding-like consistency and bubbles for 1 minute. Remove from heat, discard the vanilla pod, and whisk in the butter until smooth. Press plastic wrap directly onto the surface and chill until completely cold, about 2 hours.
5. Whisk the chilled pastry cream briefly to loosen it, then spread it evenly into the cooled tart shell, smoothing the top with an offset spatula. Arrange the strawberries, raspberries, and red currants on top in concentric circles, gently pressing them into the cream.
6. Warm the apricot jam with the water until fluid, then brush it over the berries to give the tart a glossy finish. Chill the tart for at least 30 minutes before slicing. Serve slightly chilled or at cool room temperature.

Cook’s Notes

• Keep all ingredients cold when making the dough; warm butter yields a tough, shrunken crust.
• Blind-baking the shell fully is essential so the base stays crisp beneath the wet cream and juicy berries.
• Strain the warmed apricot jam through a fine sieve to remove fruit bits for a clear, professional-looking glaze.
• Assemble the tart no more than 4 hours ahead so the berries stay plump and the shell crisp.
• For a flavor twist, spread a thin layer of almond frangipane in the baked shell before adding the pastry cream.

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