Kicking off this list, we have Ina’s absolutely incredible summer fruit tart recipe.
This tart, featured in her cookbook Cook Like a Pro, is sublime. It’s full of delicious summer flavors, and it’s one of those recipes you will find yourself making repeatedly.
The main ingredients in this recipe include peaches, plums, apricot jelly, and fresh figs, and they come together to create a refreshing tart that tastes just as good as it looks.
Rustic but completely elegant, this isn’t a recipe you will want to miss out on.
Serve with cold vanilla ice cream on a hot summer day.
Featured in Ina’s cookbook, The Barefoot Contessa Cookbook, these Fruit Tarts are simple to make but make a lasting impression.
The crust is delicate and delectable, while the custard filling is rich and creamy. Finally, the tarts are topped with fresh fruits that bring the whole recipe together.
The beauty of this recipe is that you can experiment with the fruit you want to use, making the finished dessert different each time.
Try using seasonal fruits or more unconventional options and see which combination tantalizes your tastebuds the most.
The whole recipe takes just under 2 hours to make, and you won’t be able to get enough of the final result.
We think this is a great option for any dinner party.
Ina Garten’s pavlova fruit tart is next level. It’s a stunning centerpiece, perfect for any gathering where you want to impress.
It starts with a cloud-like base of meringue, crunchy on the outside and marshmallow-soft inside, which is then adorned with an array of fresh fruits.
The process involves whipping egg whites to firm peaks, adding sugar for sweetness and cornstarch for stability, and a hint of white wine vinegar to enhance the texture.
After baking at a low temperature to achieve that perfect crispness, it’s filled with sweetened whipped cream and topped with strawberries, blueberries, raspberries, and grapes.
A homemade triple raspberry sauce provides a burst of flavor, while mint leaves add a fresh touch.
Different Fruit Tarts From Ina Garten
If you want a fruit tart that focuses on a single berry or fruit, we’ve got some desserts you’ll love below.
From sweet strawberries to appetizing apples, there’s something for every palate.
Strawberry lovers and Queen of Hearts assemble – we’ve got just the tart for you.
These tarts, featured in Ina’s Barefoot In Paris cookbook, are sweet, refreshing, and even a little tangy.
In addition to super tasty strawberries, this recipe uses apricot jelly, shelled pistachios, cold Crisco, and Pastry Cream. These ingredients combine to create a tart that will soon become a family favorite.
Before serving, fill the tart shells with the pastry cream and arrange the berries decoratively on top of the cream to make these tarts look almost too good to eat—almost!
This French fig tart is unique and simple, but it oozes elegance.
Fresh figs, known for their natural sweetness and texture, are arranged on a buttery pastry crust and baked until tender and bursting with flavor.
Lightly brushed with apricot jelly, the tart shines with a subtle sweetness that enhances the natural richness of the figs.
This tart is an elegant and understated dessert, perfect for a sophisticated finish to any meal.
We recommend serving it with cream.
Top Tips For Making Your Own Fruit Tarts
Fruit tarts are delicious and well worth the effort, but they can be challenging to make, especially if you’re not used to making tarts.
But with the right tips and tricks, you can look forward to a tart that everyone will enjoy.
Follow our guidance below for the perfect dessert.
1. Avoid A Soggy Bottom
One of the main reasons making fruit tarts can be difficult is that the bottom often gets soggy, ruining the whole structure of the tart.
But there is a way to avoid this, and that is by baking the crust before you add the fruit filling in.
Baking the crust first ensures it doesn’t break apart or get soggy when the filling is added. This method, also known as ‘Blind Baking,’ is a popular one for making pastries.
2. Always Let The Tart Cool Completely
Once your tart has been cooked, you might be tempted only to let it cool slightly so you can still enjoy it while it’s hot.
We recommend avoiding this and instead letting the tart cool completely.
Giving your tart time to cool ensures that it doesn’t fall apart and that the filling sets properly.
You can always reheat a piece later, so allow it to cool completely when freshly baked.
3. Make It Ahead Of Time
Some people find making fruit tarts stressful, so if you are one of them, make some components ahead to make it easier.
The pastry dough can be made three days ahead or frozen for up to a month, and lots of people find this to be the hardest part of making a fruit tart.
Preparing and making the tart ahead of time saves time and effort. You only have to worry about the filling on the day you want to serve it.
Final Thoughts
Ina Garten has some truly tempting fruit tarts in her repertoire. We’ve included just a selection of our favorites above so that you can make them yourself at home.
Whether you are in the mood for a refreshing summer dessert or a tart that showcases a single berry at its heart, Ina Garten has what you need.
Frequently Asked Questions
What Is The Difference Between A Fruit Tart And A Fruit Pie?
There are a few key differences between a fruit tart and a fruit pie. Fruit tarts are open from the top, and you can easily see the filling on top, whereas fruit pies are closed, and you usually can’t see the filling. Another key difference is that fruit pies have a thin and smooth crust, while fruit tarts have a rather thick and crumbly crust.
How Can I Thicken My Tart Filling?
If you want to thicken up your tart filling, one of the best ways to do this is by using cornstarch. You can also make sure that your tart filling thickens by leaving it in the oven until the filling starts to bubble. Giving it time to properly cool and set also helps with the thickening process.
Why Does My Tart Have A Soggy Bottom?
Wet tart fillings and soggy dough can be quite tricky to bake. Usually, your tart will have a soggy bottom because the bottom crust doesn’t set before the filling soaks in. This is why it is so important to make sure your bottom crust has set.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
