![circular custard tart topped with blueberries and blackberries](https://cdn.statically.io/img/assets.epicurious.com/photos/5f63b88875bea50d6f624653/1:1/w_2560%2Cc_limit/fresh-fruit-tart-with-almond-press-in-crust-recipe-BA-091520.jpg)
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
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Recipe information
Yield
8 servings
Ingredients
Crust:
Custard and assembly:
Preparation
Crust:
Step 1
Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
Step 2
Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
Step 3
Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1–2 Tbsp. more water, but only if needed).
Step 4
Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2—3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20–30 minutes.
Step 5
Bake crust until deep golden brown all over, 35–40 minutes. Let cool.
Step 6
Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
Custard and assembly:
Step 7
Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
Step 8
Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly—it won’t want to combine easily at first—then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
Step 9
Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
Step 10
Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
Step 11
Do Ahead: Custard can be made 4 days ahead. Keep chilled.
How would you rate Fresh Fruit Tart With Almond Press-In Crust?
Leave a Review
Reviews (5)
Back to TopHey! It isn't gluten free at all! However, I expect I can make it with a gluten free crust...
Kate
Southern Vermont
7/1/2022
The heading says this crust is "Gluten Free"! It certainly is NOT gluten free. Only a portion of the flour called foe in the recipe is gluten free.
Chefdad
Philadlephia, PA
6/27/2022
Watch the crust very closely while baking. Mine went from underbaked to burned in just a few minutes. Was hard to press it evenly in the pan, so baked unevenly. Maybe try with a different crust next time.
miriamg
NJ
7/11/2021
I made this recipe when I had fresh blueberries and strawberries in my garden. I loved the tart and it was super easy to make. My only critique is the crust is WAY too salty. I love salty with my sweet but it overpowered the custard. It was also a pretty thick crust so that made it even more overpowering. I will cut the salt but definitely make it again.
drdenab1
Swedesboro, NJ
6/19/2021
Well, let's see, where do I start? The push crust sounds good, but the cooking time is far too long and you end up with a brick. A rolled crust with a shorter cooking time would be far superior. I ended up with half the custard left. I'll make something with the leftovers, but certainly not following this recipe.
schindlr
Jupiter, FL
5/13/2021
This is a lovely tart. I can't figure out why the crust is a little salty. I was sure to use unsalted butter, so perhaps 1 tsp. of salt is too much. However, with a bit with tart berries, creamy vanilla custard, and the slightly salty buttery crust, it's amazing. Great with prosecco and black coffee.
kellycush
Charlottesville, VA
10/11/2020