The French adore serving fruit tarts for a special family occasion. It’s great to bake your own rather than buying one from a pastry shop as beautiful fresh fruits are so readily available.






Skill level

Average: 3.1 (26 votes)


  • 2 egg yolks
  • 95 g caster sugar
  • 25 g plain flour, sifted
  • 250 ml (1 cup) milk
  • vanilla bean, split lengthwise
  • 200 g frozen block puff pastry, thawed
  • 2 tbsp thickened cream, whipped
  • 300 g (2 cups) fresh or frozen thawed blueberries
  • icing sugar, mint leaves and double cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need a 30 cm x 10 cm rectangular tart pan for this recipe.

Preheat oven to 200°C. Beat yolks and 55 g sugar until combined, then stir in plain flour.

Place milk and vanilla bean in a small pan over medium heat. Bring to just below boiling point, then add to egg yolk mixture, stirring to combine. Transfer to a clean saucepan and cook over medium heat, stirring constantly, for 1 minute or until thickened. Return to a clean bowl and whisk for 10 seconds. Cool.  

Roll out pastry to 3 mm thick, then use to line base and sides of tart pan, trimming excess. Line pastry with baking paper and fill with dried beans or rice and bake for 15 minutes or until just golden. Remove beans and paper, and cool slightly. 

Remove vanilla bean. Fold whipped cream into cooled custard, then spread over pastry base. Top with berries, sprinkle with remaining caster sugar, then bake for 40 minutes or until pastry is golden and filling is just set.

Cool completely in pan before removing. Slice into six, dust with icing sugar, garnish with mint leaves and serve with cream.


Photography by Brett Stevens.