Treat yourself to this gorgeous French fruit tart with a nutty twist! Unlike traditional pastry bases, this version features a deliciously toasted hazelnut crust that pairs beautifully with silky homemade custard and vibrant fresh fruits. This elegant dessert brings together wonderful textures and flavours for a truly special treat.
This sophisticated tart is perfect for summer gatherings when fresh berries and stone fruits are at their peak but can be adapted year-round with seasonal fruits for a showstopping finale to any meal.
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Ingredients for my french fruit tart
- Hazelnuts
- Rolled oats
- Unsalted butter
- Soft light brown sugar or honey
- Sea salt
- Whole milk
- Egg yolks
- Caster sugar
- Cornflour
- Vanilla extract
- Fresh fruits
See the recipe card for quantities.
Method
Creating a perfect French fruit tart requires attention to several key techniques.
The Crust
Crème Pâtissière
Assembling your French fruit tart
Step 1: Toast your hazelnuts lightly before grinding for maximum flavour. When processing, pulse in short bursts to prevent the nuts from turning into paste. The texture should be like coarse sand.
Step 2: When pressing the hazelnut mixture into your tart tin, work systematically from the centre outwards. Pay special attention to the corner where the base meets the sides – this area often gets neglected but needs to be properly compacted.
Step 3: For the custard, the tempering process (gradually adding hot milk to eggs) is crucial. Pour in a slow, steady stream while whisking constantly to prevent curdling. This creates the silky-smooth texture that's essential for a professional result.
Step 4: When arranging your fruits, consider both colour and height. Starting from the outside and working inward creates a beautiful pattern, and varying the heights of different fruits adds visual interest.
Hint: If you're making this tart for a special occasion, add a final flourish by warming 2-3 tablespoons of apricot jam and brushing it lightly over the fruit for a professional, glossy finish.
Substitutions
- Hazelnuts - Almonds make an excellent substitute and work wonderfully with the custard flavour. Alternatively, a mixture of nuts can be used for a more complex flavour profile.
- Dairy-free - Replace the butter with coconut oil in both the crust and custard, and use almond milk instead of whole milk for a dairy-free version. The custard may require an extra 5-10g of cornflour to set properly.
- Sugar alternatives - Maple syrup can replace the honey in the crust, and coconut sugar can be substituted for caster sugar in the custard, though it will darken the colour slightly.
Variations
Seasonal adaptations - In autumn, try sliced poached pears with a sprinkle of cinnamon; in winter, blood oranges and pomegranate seeds add colour and brightness.
Chocolate lover's version - Add 2 tablespoons of cocoa powder to the hazelnut crust mixture, and fold 100g of melted dark chocolate into the cooled custard before filling the tart.
Citrus twist - Add the zest of one lemon or orange to the custard as it cooks for a refreshing citrus note that pairs beautifully with berries.
Equipment
A 23cm fluted tart tin with a removable base is ideal for this recipe. The removable base makes it much easier to present the finished tart without damaging it.
A heavy-bottomed saucepan is essential for making the custard – it distributes heat evenly and helps prevent the mixture from catching on the bottom.
Storage
Once assembled, this tart is best enjoyed within 24 hours. The custard can be made up to 2 days in advance and kept refrigerated with cling film pressed directly onto its surface to prevent a skin forming.
The baked hazelnut crust can be prepared up to 3 days ahead and stored in an airtight container at room temperature.
This tart doesn't freeze well once assembled, as the texture of the fruits will deteriorate upon thawing.
Top Tip
The secret to a perfect custard is patience and constant attention. When the mixture begins to thicken, it does so very quickly. Keep whisking continuously, making sure to reach the corners of the pan. You'll know it's ready when it coats the back of a wooden spoon and a line drawn through it with your finger remains clear.
Pairing
This elegant fruit tart pairs beautifully with:
- A glass of Sauternes or other sweet dessert wine
- A dollop of lightly whipped cream with a touch of hazelnut liqueur
- A scoop of vanilla bean ice cream for a more substantial dessert
Yes! Ensure your oats are certified gluten-free, and this tart is naturally gluten-free. The hazelnut crust provides structure without the need for wheat flour.
This usually happens when the eggs start to cook too quickly. To fix this, immediately remove from heat and whisk vigorously. If needed, pass through a fine mesh sieve before cooling. For future attempts, ensure you're tempering the eggs properly by slowly adding the hot milk while whisking constantly.
Berries (strawberries, raspberries, blueberries), kiwi, peaches, nectarines, and grapes all work wonderfully. Choose fruits that aren't too juicy or acidic – very ripe stone fruits might release too much liquid and soften the custard. Bananas are best placed just before serving to prevent browning.
More Recipes:
📖 Recipe
French Fruit Tart with Hazelnut Crust
Ingredients
- For the Hazelnut Crust:
- 200 g hazelnuts
- 100 g rolled oats
- 100 g unsalted butter
- 50 g soft light brown sugar or honey
- Pinch of sea salt
- For the Vanilla Custard:
- 500 ml whole milk
- 4 large egg yolks
- 100 g caster sugar
- 40 g cornflour
- 5 ml pure vanilla extract
- 50 g unsalted butter room temperature
- For the Topping:
- Selection of fresh fruits approximately 675g total
Instructions
- Begin by preparing your hazelnut crust. Preheat your oven to 180°C/160°C fan/Gas mark 4. Place the hazelnuts in your food processor and pulse until finely ground, taking care not to overprocess into a paste.
- Transfer your ground hazelnuts to a large mixing bowl and add the oats. Mix thoroughly to ensure even distribution. Melt your butter gently until just liquid - it should not be hot. Add the brown sugar or honey to your nut mixture, then pour in the melted butter, stirring constantly to combine. The mixture should resemble damp sand and hold together when pressed.
- Press this mixture into your prepared tart tin, working methodically from the centre outward. Use your fingers to press the mixture up the sides, ensuring even coverage and paying particular attention to the corner where base meets sides. The back of a measuring spoon can help achieve a smooth, even finish.
- Place the tin in your preheated oven and bake for 10-12 minutes until lightly golden and fragrant. Remove from the oven and place on a wire rack to cool completely.
- For the custard, begin by preparing your ingredients. Separate your eggs, reserving the yolks in a large bowl. Add the sugar to the yolks and whisk until the mixture becomes pale and creamy - this should take about two minutes of steady whisking. Add the cornflour and whisk until completely smooth.
- Pour the milk into your heavy-bottomed saucepan and add the vanilla extract. Heat gently, stirring occasionally, until steam rises and small bubbles appear around the edges. Remove from heat just before boiling point.
- Pour roughly one-quarter of the hot milk into your egg mixture in a thin, steady stream, whisking constantly to prevent the eggs from curdling. Once fully incorporated, add another quarter in the same way. Return this tempered mixture to the saucepan with the remaining milk.
- Place the pan over medium heat and whisk constantly as the mixture thickens. This will happen quite suddenly - continue cooking for one minute after it thickens to ensure the cornflour is fully cooked. Remove from heat and add the butter piece by piece, whisking until each cube is fully incorporated before adding the next.
- Pass the custard through a fine-mesh sieve into a clean bowl. Press cling film directly onto the surface to prevent a skin forming. Allow to cool to room temperature before refrigerating until completely chilled.
- When ready to assemble, remove the custard from the refrigerator 15 minutes before use. Stir gently to achieve a smooth consistency. Spoon into your cooled tart case and spread evenly with a palette knife.
- Arrange your prepared fruits in your chosen pattern, starting from the outside and working inward.
Notes
- Baked crust: 3 days at room temperature in an airtight container
- Custard: 3 days refrigerated with cling film directly on the surface
- Prepared glaze: 1 week refrigerated in an airtight container
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