Beth's Homemade Fruit Tart Recipe | ENTERTAINING WITH BETH

Learn how to make my homemade fruit tart recipe. The perfect dessert idea for 4th of July entertaining!
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MORE GREAT SUMMER DESSERTS FOR THE 4th!
Strawberry Shortcakes bit.ly/StrawShortEWB
Apricot Galette bit.ly/ApricotGalette
Coconut Ice Cream Baskets bit.ly/CoconutBaskets
Plum Crumble bit.ly/PlumCrumbleEWB
Blueberry Tartlettes bit.ly/1GunB0G
Ultimate Peach Cobbler bit.ly/1fjkmAo
Chocolate Chunk Ice Cream bit.ly/1eq9Cjz
Peach,Nectarine, Blackberry Crumble bit.ly/CrumbleEWB
RED, WHITE, BLUE FRUIT TART
Serves 8
INGREDIENTS:
PATSRY SHELL:
½ cup (120 g) of butter
¼ cup (50 g) of sugar
1 egg
1 egg yolk
1 tsp (5 ml) vanilla
1 ¾ cups (210 g) of flour
½ tsp (2.5 ml) salt
FOR PASTRY CREAM:
2 cups (475 ml) milk
vanilla bean, seeds and bean
1/3 cup (65 g) sugar
4 egg yolks
1/3 cup (40 g) cornstarch
1 tbsp (15 g) butter
FOR GARNISH:
1 cup (150) Blackberries
1 cup (150 g) Blueberries
1 cup (150 g) Raspberries
3 tbsp apple jelly
METHOD:
For the crust, whisk together the flour and salt and set aside.
Beat together butter and sugar with an electric mixture until fluffy. Add vanilla and eggs, beat to combine scrapping down the bowl as needed.
Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a ball, flatten into a disk. Wrap tightly in wax paper or plastic. Refrigerate for 30 mins or 10 mins in the freezer.
Meanwhile make pastry cream.
TO MAKE PASTRY CREAM:
In a heat safe bowl add the egg yolks and cornstarch, whisk until a smooth paste forms. Set aside.
Then in a large saucepan heat milk, sugar, vanilla paste and pod until simmering. Strain out the bean. Allow to cool slightly. Add the warm milk slowly to the egg mixture whisking all the while until combined. Wash out the saucepan.
Pour egg mixture through a fine mesh sieve back into the clean saucepan. Heat custard on medium high, whisking all the while until thickened. Remove from heat. Allow to cool slightly. Add the butter, whisk until smooth. Transfer to a shallow container, cover with plastic wrap and refrigerate until ready to use.
Roll out dough to ¼” (6 mm) thickness transfer to a 9” (23 cm) removabale bottom tart tin. Fold over sides to form a double crust.
Trim edges around the crust until flush with the tin. Prick bottom of tart with a fork all over bottom. Place tart tine with dough in freezer for 10 mins
Bake at 375F for 10-12 mins. Cover with foil 3-4 mins to allow rest of dough to bake fully (2-4 mins more). Allow tart shell to cool. Remove s hell from tin and place on a cake stand.
Fill shell with pastry cream, smoothing out to become level with shell.
Add berries in a decorative fashion! My favorite pattern is:
One row of blackberries on the perimeter, then 2 circles blueberries, then a circle of raspberries and place a large strawberry in the center (point side up)
Brush berries with heated jelly (30 secs in microwave to liquidly or in a sauce pan on low) brush gentle with a pastry brush. Refrigerate until ready to serve. Enjoy!

[@danielapagliaro8025]

Beautiful tart! I've made many of your wonderful recipes, they always work perfectly. You make them look and sound easy on your great videos. Thank you.

[@drjim933]

I tried this recipe and the result was great! My family really liked it! Thanks Beth for sharing this recipe! :)

[@katieclarke5259]

Making this now! So excited.

[@Laura.v.b]

This looks incredible! I always see mini versions of this in bakery's. I am very tempted to give this a go when the berry's come back in season here in New Zealand. Another fantastic recipe Beth!

[@enidcarrera5293]

It looks amazing and so good

[@dariasiodak6178]

Crust was perfect! Thank you!

[@donalskehan]

Loving the double crust!

[@EntertainingWithBeth]

Donal Skehan All about the cookie crust! Ha! :)

[@natalia7048]

Love your recipes/ videos Beth!!

[@jeffreymeyers125]

Thank u Beth u have been a great inspiration

[@emilyyang2229]

It looks soo beautiful

[@iliridaaliji5477]

so wonderful recipe beth

[@PatriciaGG]

Beth, this tart is not only delicious, it´s so beautiful as well! Perfect for your 4th of July Day. I love the three parts so much: The cookie dough, the pastry cream with this vanilla flavour and the fresh season fruit. Thanks for the tip about folding the dought edges over to make a double crust. This part is so crunchy when you eat into it. Wish you and yours a very happy 4th of july, Patricia.

[@EntertainingWithBeth]

Patricia G.G. Thanks Patricia :) So glad you enjoyed it! Yes you will find the double crust gives your tart great structure! :) Hope you are having a great summer!

[@Hunnie_B]

Yes, the crust is like a cookie dough.......love this recipe, thanks for sharing Beth XO

[@EntertainingWithBeth]

Hunnie B Keeps everything nice and crisp! :) Thanks for watching Hunnie!

[@7ajhubbell]

Thank you. Happy Independence Day to you! 🇺🇸🎆🎆🎆🎆🇺🇸

[@tatiserpas]

I really love your videos!

[@wendywu2199]

Wow! I will definitely try this one day!Thank you for your recipe!

[@EntertainingWithBeth]

My pleasure 😊

[@yvonnewong241]

Wow ‼️U R the best ❤️😋🍴thanks , GOD bless U

[@mirmar24]

That tart looks delicious!! Greetings from Puerto Rico.

[@katieclarke5259]

I adore your recipes. I always know when I need to impress, to go to a Beth recipe. Every one I have made (and it is a lot) have been delicious and huge crow pleasers. Thank you for teaching me to become a great cook, and wonderful hostess :-)

[@fatimahothman9912]

Tqvm it's so nice, i want to try very- delicious look

[@brittany05]

this is perfect for 4th of july!!!!

[@Parveensrecipes]

🌹wow looks awesome amazing beautiful delicious thank you dear for sharing yummy 😋 dessert 👌👌👌👍👍🌹

[@leticiayanez9399]

Hi Beth loved the fruit tarts first Time making them. I was a little intimidated making the cream I was crossing my fingers hoping it would come out nice and creamy and it did . I made mini ones wish I could share a pic of them thanks a lot for sharing all them good recipes

[@xlaurenxdance15]

Lovely as usual! Happy 4th of July Beth :)

[@tinalewis1202]

Delicious!

[@sophiexie3482]

Hi, Beth First of all thank you Beth for sharing your beautiful recipes my family and I absolutely love your recipes (we always look forward to your new videos updates) and I'm planning to get a kitchen aid mixer but there a many models, so I'm not quite sure on which one to get. Do you have any recommendation on which model ?

[@zezesalem2743]

Sound delicious

[@Roddie62]

Entertaining With Beth Loving it Beth ! Especially in these so hot days here in Europe !

[@EntertainingWithBeth]

Roddie62 So refreshing for sure!

[@SmartieAndSteveo]

Oh lovely!! :)

[@Sarahla91]

Love it. :)

[@kalavani2738]

Delicious

[@Ganaha_Celosia_Priskos]

This will also be good for Tanabata (also known as the Star Festival in Japan) because of the colors! I'm going to make some of those pastry stars you made for your Blueberry Tartelette to add on to this tart!

[@EntertainingWithBeth]

Celosia Prisco-Ganaha Oh yes! Perfect idea! :)

[@debbiefromillinois532]

So pretty!

[@EL-bg3lr]

Good video im hungry now!

[@CaptnRon2023]

Every time I show my room mate your videos he shouts out "WE HAVE THE SAME DISHES....we have that too...." etc. So you have influenced me over the years and it shows. Now I just want your kitchen and TAH'DAH! Oh, another thing, my soon to be wife and I will be traveling down south after our wedding and we would love to see you. I will bring the wine.

[@natashamalik9146]

Hey, I have watched so many of your videos on KZbin LOVE ALL OF THEM!! I have been craving for chocolate mousse for so long. Tried a few recepies around but nothing good. Since I can't eat raw eggs right now (preggo) Do you have any good mousse recepie? Pls, share Thank you Warm Regards Natasha

[@nazmees]

Hi Beth! Happy holidays to you and your family! I love how easy the tart crust recipe is for this, can this be used with your other recipes, such as the almond pear tart? I ask because I have a stand mixer but not a food processor! Thanks for the beautiful recipes!

[@EntertainingWithBeth]

Oh sure you could do that too! They are interchangeable :) Hope you enjoy! :)

[@520699426]

hi beth! I would like to ask if the cookie crust dough is actually soft before refrigeration?

[@eshalraza6030]

I'm starting to make this, I'll tell u if I succeed... ITS PERFECT omg thank you so much for telling us this recipe

[@EntertainingWithBeth]

I'm so glad you enjoyed it! YAY! :)

[@eshalraza6030]

@@EntertainingWithBeth yes I LOVED it. I am under 11 and I did it all alone (except the oven part) tysm for the recipe :)

[@XxShiroganexX]

It's like a fifth year in a row when I watch this video to make a birthday tart for my boyfriend, because it's the only type of cake he likes! Thanks for such a good recipe!

[@EntertainingWithBeth]

Aww I'm so glad to hear that! HAPPY BIRTHDAY to him! Hope it was a fun day! :)

[@sarag22]

can't thank you enough for this recipe

[@afnan1370]

Did you bake this ? How was it?

[@Beeeve]

Another beautiful tutorial, Beth! Will you be coming out with a cook book?

[@EntertainingWithBeth]

Evette Beitbadal Aww thanks Evette. I'd love to do a cookbook someday! Definitely on the "To Do List" and you all will be the first to know when it happens :) Stay tuned!

[@loveydovey89]

Beth, can I use a non-dairy milk with the creme? I am sensitive to too much dairy and that amount of milk would definitely make me so sick lol! I love this recipe though! Thanks!

[@priyaprajapati7802]

How long should I bake the crust if I were to make mini fruit tarts in a muffin pan?

[@collingamer1635]

Looks awesome but I have one problem with almost every other video tutorial on fruit tarts, nobody cuts into it ! Lol

[@tanvi3538]

Hi Beth! Instead of using a vanilla bean can I use vanilla essence?Cuz I don't get vanilla bean where I live. Also, I don't that tin you have can I make it in a cake tin rather

[@fatemehnematipour5068]

Great

[@fatimahalabi9286]

Good

[@abrar676]

Love it ! I will try it soon 😍 can u do kitchen tour it will be so interesting to see your kitchen 👀😁

[@amaralhasan6910]

Ya

[@amaralhasan6910]

Ur right

[@intowngirl102]

Could you use simple syrup to brush over the fruit?

[@laurabiscaro8135]

That looks so beautifuuulll!! and that cookie crust is definately a discovery, I've never heard of it before, it also seems less delicate than an actual pastry crust, which is always nice to work with hahaha ps: btw, that was a fat vanilla bean :O hahaha

[@EntertainingWithBeth]

Laura Biscaro Lol! I know I'm so spoiled I have a friend who lives in Tahiti who sends them to me and they are like cigars! :)

[@kawaiicookie5909]

Hi beth. And I have a question can I use flour instead of cornstarch. And how do you clean out the pot? Because I had the custard harden up. Please answer asap!!

[@michelleduong2120]

Can we bake this in a pie tin without a removable bottom? Would it affect the crust?

[@Parveensrecipes]

🌹🌹❤️❤️👍👍👍👌👌very nice. I like it good yummy yummy 😋🌹🌹🌹

[@adrianalevin8822]

Can you tell me what’s the difference from this crust to the chocolate pecan pie? Which one is better

[@lyssbrunner5156]

What do you preheat and bake the tart for?

[@laurenrose_music]

Please make more dessert videos! They're my favourite ...

[@EntertainingWithBeth]

minnie0949 Oh yes more coming up! A great one this weekend in fact :) Soft Serve Style Ice Cream Sandwiches :) Stay Tuned!

[@laurenrose_music]

Yay can't wait! Thanks so much :)

[@msmandychy]

Can you bake these individually in a cupcake pan?

[@heatherluu410]

For this recipe, would it be better to have ingredients such as the butter, milk, and eggs be at room temperature? Or is it okay for the ingredients to be cold?

[@josephdip715]

can you bake the tart with the berries on it ? if what temperature and time?

[@elvafong3591]

Can you use vanilla extract in place of the vanilla pod and if so how much vanilla extract?

[@junelow9299]

Hi if my pan is 6 inch, can i adjust the ingrediants by cut half portion?

[@rockpingoy1340]

My family loved it! Posting it on instagram soon!

[@shivanimysuria3552]

Does the butter for the crust have to be room temperature?

[@deniserodriguez1148]

What can I substitute corn starch with

[@isaacbernal]

What size tart pan did you use?

[@damasta9367]

You should try making red velvet cake

[@joannegoh3961]

Hi Beth, do you use soft, room temperature butter to make the cookie dough, or butter straight out of the fridge?

[@EntertainingWithBeth]

+Joanne Goh Soft room temp is best for cookies :) That way it will combine better with your other ingredients. Same with eggs when baking :) Enjoy!

[@calbright12]

Can you please do more cheap, easy eats for college students? I've watched all of yours and would love some more!

[@EntertainingWithBeth]

Charlotte Albright Oh yes! We will for sure get to this in Sept for Back to School :) Stay tuned!

[@carbolyn7986]

Please how do you make the fruit tart small enough to fit in the toaster?

[@jacquelinepham124]

Can we put this into little cupcake pans to make mini tartlets?

[@charlottethaithai6]

Yes u can. It probaly make like 8 to 10mini tart

[@eliseavu]

Can I use an 11" by 1.25" tart pan instead?

[@hendhosny8891]

ممتاز صديقتى العزيزة

[@patfranks4024]

can this be made with fresh peaches?

[@2NE1972000]

Some pipes of meringue, then broiled would be nice ;)

[@EntertainingWithBeth]

Harry Phạm Oh my yes indeed! Great idea! Love it :)

[@michelleduong2120]

I made this, and the crust was really crumbly, and it wouldn't hold together when I rolled it out. What could I have done wrong?

[@eshalraza6030]

You could have not baked it long enough, or spread it Btw ik this is 4 years later lol just wanted to reply to that

[@dollyperry3020]

Beth, Does it fall apart when serving? Have you done these in mini tartlets?

[@EntertainingWithBeth]

Dolly Perry Oh sure you can do mini tartelettes too! Best way to prevent it from falling apart is to refrigerate it for at least 2 hours before serving and then the custard will firm up and you will get nice clean slices :) Enjoy!

[@dollyperry3020]

:) Love you! Thanks for the reply!

[@Sunwell03]

Will the pastry cream ooze out after cutting the tart?

[@loveydovey89]

Probably have to let it cool in the fridge for a while to get it nice and solid before serving.

[@Sunwell03]

That method of refrigeration won't do if the pastry cream isn't sturdy enough.

[@tkfan123]

Entertaining With Beth my mum bought one extarordinary kitchen gadget a pan thats made of lava so when you cook on it you dont need to add a drop f oil or butter. it's a sicilian product and my mum bought it for 25 euros

[@charlottethaithai6]

My tart came out little soft. What did i did wring

[@XxXx-rn6zs]

What is a good alternative for cornstarch? I'm sorry for my bad english

[@jamiecloud1897]

Your English was perfect!

[@amaralhasan6910]

Thanks so much for telling us to make it in 4th of July (just if we want to (◍•ᴗ•◍) )

[@noormalik4526]

its in the oven and looks kinda sweaty. WISH ME LUCK

[@jillhbaudhaan]

That was amazing! BUT a bad idea to watch at 4am.

[@nidiasofia8349]

What should i do if the pastry shell dough is too creamy? Cannot flatten to a disk..

[@charlottethaithai6]

More flour. But chill it before u add more. I think ur butter to softed.

[@melissagomez5374]

Dose the butter have to be room temperature?!

[@EntertainingWithBeth]

If you mean for the crust, no it should be very cold when adding the cubes :)

[@Mr3239202]

New drinking game: drink everytime when Beth says "go ahead" XD Beth I love your video!!! Really!!!

[@viviandelinawiji]

Is the butter in room temprature?

[@EntertainingWithBeth]

Vivi Andelina Wiji yes room temp butter works best :)

[@wendytay1912]

My fruits tart pastry cream too soft , while we slice to PCs , pastry cream too messy. Is it to soft? ，

[@cyratariqparacha9222]

Please can you teach peanut butter pie

[@iddosadeh1998]

What’s the diameter of your pan?

[@jillhbaudhaan]

I bet the contestants on the last episode of MasterChef wish they had Beth in their ear

[@catherine4261]

Beth i have put the dough in the freezer but it still lost its shape. I felt horrible especially i was very excited to decorate:(

[@iglooshoe12]

what kind of milk? 2% or whole milk?

[@EntertainingWithBeth]

Whole Milk is ideal, but in a pinch 2% will work too!

[@ghadirissa4713]

May I have the recipe please? I couldn't find it in the website (dessert section).

[@EntertainingWithBeth]

Oh sure here you go entertainingwithbeth.com/videos/beth-s-red-white-and-blue-fruit-tart-recipe

[@ghadirissa4713]

+Entertaining With Beth Hi I did the fruit tart and IT WAS DELICIOUS!!! Thank you so much! I just wanna know if I could double the quantity for making 2 fruit tarts, does it work or I have to do them separatly? Thank's :)

[@EntertainingWithBeth]

YAY! So glad to hear it! For this recipe, I think it really works best to do them separately, rather than doubling the recipe. That way you'll be assured accurate quantity of dough for each tin as well and pastry cream. And not over fill one and skimp the other etc. I know it's more work, but worth the effort for assured success! :) So glad it was a hit!

[@ghadirissa4713]

+Entertaining With Beth Bonjour, j'utilise cette recette il y a maintenant plus d'un an, car je l'a trouve parfaite! Cependant, dernièrement j'ai commencé à avoir une crème patissière qui n'est pas lisse (avec des petits croûtelles) une fois refroidie.. Je trouve ça étrange! Pourtant, je passe toujours la crème patissière au tamis avant de lui faire continuer sa cuisson dans la casserole, exactement comme vous faites! Merci beaucoup ♡

[@hollyfirefly1]

Instead of cutting fruit to size, just press fruit into the pastry at the same level. Other than that great recipe 😊

[@erikaaragon4756]

The metric measurements for the pastry cream are wrong. They're both supposed to be 1/3 cup but it's written as 65 and 45 grams for the sugar and the corn starch. My measuring cups say that 1/3 cup is 79 grams.

[@cabrininguyen5666]

Hmm... But where is the tart in fruit tart? I like my tarts actually tart...

[@cemileemec4248]

I9iuh stip bu 8metre sohbet ve bizim 4tane var mı 2tane 1tane bu gün müsaittim yapam yorumları hem

[@mariepierremont3233]

You didn’t put lime zest or lime juice, and you didn’t glaze the fruits like the ladies on the create channel, “Test Kitchen”? WHY?