This Quick & Simple Summer Fruit Tart is a burst of sunshine on your plate, combining juicy seasonal fruits with a buttery, flaky crust. In just 20 minutes of prep and 15 minutes of baking, you’ll create a dessert that’s as stunning as it is delicious. The vibrant colors and fresh flavors make it perfect for impressing guests or treating yourself on a warm afternoon.
Each bite offers a delightful contrast of textures—crisp pastry, creamy filling, and tender fruit that practically melts in your mouth. The natural sweetness of the berries pairs beautifully with a hint of citrus, making it light yet satisfying. Whether it’s for a picnic, brunch, or dessert, this tart is a celebration of summer’s best flavors, effortlessly brought to life.
What You’ll Need
- 1 sheet (8 ½ oz/245g) store-bought puff pastry (defrosted)
- 1 recipe homemade pastry cream (or substitute with store-bought custard for convenience)
- 2 cups (10oz/284g) fresh sliced fruit and/or berries (e.g., strawberries, kiwi, peaches, or blueberries)
How to Make It
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the puff pastry into a 9-inch circle, place it on the prepared baking sheet, and bake according to the package directions until puffed and golden, about 15-20 minutes. (Tip: Look for a golden-brown color and a puffed, flaky texture.)
- Let the pastry cool completely on the baking sheet.
- Transfer the baked pastry to a serving plate and gently press down the center to flatten it slightly, leaving a 1-inch rim around the edges.
- Spread the pastry cream evenly over the flattened center of the pastry.
- Arrange the sliced fruit and/or berries on top of the cream in a decorative pattern. (Tip: Use a mix of colors and textures for a vibrant presentation.)
- Serve immediately and enjoy your quick and simple summer fruit tart!
Fresh & Fruity Topping Ideas
While this recipe calls for fresh sliced fruit and berries, feel free to get creative! Try a mix of kiwi, mango, and strawberries for a tropical twist, or peaches, blueberries, and blackberries for a classic summer combo. For a touch of elegance, drizzle with honey or melted dark chocolate before serving.
Perfect Pairings for Serving
This tart shines as a light dessert or even a brunch treat. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a refreshing drink, serve alongside iced tea, lemonade, or a crisp sparkling wine.
Time-Saving Tips for Busy Bakers
Short on time? Use store-bought pastry cream instead of making it from scratch. You can also prep the puff pastry circle and slice the fruit ahead of time. Just assemble right before serving to keep the pastry crisp and the fruit fresh.
Storage Tips for Leftovers
This tart is best enjoyed immediately, but if you have leftovers, store them in the fridge for up to 1 day. Keep in mind the pastry may soften slightly. To refresh, place it in a preheated 350°F (175°C) oven for 5 minutes before serving.
Fun Variations to Try
Switch up the base by using phyllo dough instead of puff pastry for a lighter, flakier texture. For a dairy-free option, swap the pastry cream with coconut cream or a cashew-based filling. You can also add a sprinkle of toasted almonds or shredded coconut for extra crunch.
Quick & Simple Summer Fruit Tart
Ingredients
- 1 sheet store-bought puff pastry (defrosted) 8 ½ oz/245g
- 1 recipe homemade pastry cream
- 2 cups fresh sliced fruit and/or berries 10oz/284g
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the puff pastry into a 9-inch circle, place on the prepared baking sheet, and bake according to the directions on the package until puffed and golden, about 15-20 minutes. Let cool completely.
- Place the baked pastry on a serving plate and press down gently in the center to flatten it slightly, leaving a 1-inch rim.
- Spread the pastry cream on the flattened pastry.
- Arrange the sliced fruit and/or berries on top of the cream. Serve immediately.
