Rainbow Fresh Fruit Tart (Pride month inspired recipe)

Frequently asked questions about fruit tarts:

Do fruit tarts go soggy?

Yes fruit tarts can get soggy if you store them incorrectly or for too long. The crust aka the pastry can absorb the juices released fro the fresh fruit as it sits out. Make sure the fruit tart is chilled in the fridge to avoid the fruit going over ripe.

How to store a fresh fruit tart?/How long can fruit tarts last?

Fresh fruit tarts are best on the day it is made however once it is assembled, the leftovers can be portioned and stored in air tight containers in the fridge for up to 3 days. Keep in mind the tart will not have the same texture and the longer you keep it the softer the pastry base will get. 

What is fruit tart filling made of?

The most common fruit tart filling is vanilla custard but you can use any filling of your choice. I have used a mascarpone whipped cream but you can use regular whipped cream as well. Feeling a little healthy? Use whipped cream with greek yogurt or greek yogurt itself. 

Can you reheat a fruit tart?

No you cannot reheat a fruit tart as the cream will split and the fruit will go soggy. The entire tart will loose its texture. 

Can you freeze a fresh fruit tart?

No you cannot freeze a fruit tart as it will not defrost well. The whipped cream will loose its volume and texture and the fruits will become very juicy once defrosted making the tart soggy. This is for fresh fruit tarts that are not baked. 

How to eat a fruit tart?

I would say with your hands, lift up the slice and eat it but if you are feeling fancy for for a fork and knife or just a dessert fork would do for this specific recipe as well. 

How to cut a fruit tart?

To cut the fruit I like using a small pairing knife as it allows me to control the size of the fruit and thickness as well. To portion the assembled tart I like using a bread knife which cuts through the pastry easily and makes for clean edges. 

Why are fruit tarts glazed?

Most fresh fruit tarts are glazed to preserve the freshness of the fruit for a longer period of time. ostensibly often than not, apricot jam is diluted with warm water, it is cooled down and crushed over the fresh fruit once the tart is assembled.

Do you have to glaze the fruits in your fruit tart?

No you do not, I was serving this tart and knew it would not last longer than 2 days so I didn’t bother. You could melt 1 table spoon apricot jam with 3 table spoon of water, allow it to cool before brushing over the assembled fresh fruit tart. I personally have never liked glazed fruits on my fresh fruit tarts.

Can you make fruit tarts ahead?

This recipe is a delicious and simple one to prepare the components ahead and assemble when ready to serve. The pastry shell can be baked up to 2 days ahead, once baked and cooled, wrap in a cling wrap and store in a dry place at room temperature. The filling can be made a day ahead, covered in cling wrap and stored in the fridge. The fruit can be portioned the night before and stored in an air tight container in the fridge as well. I would suggest assembling the tart as needed to keep it super fresh.