Tartine's Fresh Fruit Tart with Bavarian Cream

Decorated with 2 mangos and blackberries

The sweet pastry dough

Shape the dough into disks, wrap in plastic wrap or wax paper, and store in fridge for at least 2 hours

Roll the dough out, but make sure not to stretch it out too much. Then transfer into tart pan.

My baking assistant helping me press the dough onto the bottom and sides of the tart pan. Make sure to press firmly.

Use a fork and dock the dough into the tart pan.

Bake for 18 minutes. Several minutes before it's done, brush with egg wash

Top baked tart with Bavarian cream

My sister-in-law bought me this beautiful and delicious-looking recipes from the cook book by the Tartine Bakery based in San Francisco. I made 3 recipes from their cookbook- Sweet Tart Dough, Pastry Cream, and the Fruit Tart with Bavarian Cream. I used a 10.5 inch tart pan that I had bought from IKEA.

The pastry dough takes 2 hours to set in the fridge. If you make extra, can store in the freezer.

Sweet Tart Dough (~modified from the Tartine's cook book)
1 cup and 2 tablespoons unsalted butter, room temp
1 cup sugar
1/4 teaspoon salt
2 large eggs, room temp
3 1/2 cups of all purpose flour
Egg wash (1 egg and pinch salt)

  1. Combine butter, sugar, and salt and mix on medium speed until smooth.
  2. Mix in 1 egg, Add remaining egg until smooth
  3. Add flour all at once and mix on low speed until just incorporated. 
  4. On lightly floured surface, divide dough intil 4 equal balls and shape each ball into 1/2 inch disk. Wrap well in plastic wrap and chill for at least 2 hours or overnight. 
  5. After dough is ready, roll it out on floured surface. Don't stretch out dough too much. If having trouble with transferring dough to tart pan, then put back into fridge for several minutes. To transfer the dough, I had to move the dough onto a cookie sheet and invert it onto the tart pan.
  6. I pressed the dough into the tart pan. Make sure to press the sides firmly or else they might slip down. 
  7. Dock the dough to the tart pan by making small holes throughout the dough on the tart pan with a fork.
  8. Preheat oven to 325 F
  9. Baked for 16 minutes. Several minutes before done, brush with egg wash.
Pastry Cream (~modified from the Tartine's cook book)
  • 2 cups whole milk
  • 1/2 vanilla bean (I used 1 teaspoon vanilla extract)
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons corn startch (I used 3 tablespoons)
  • 1/2 cup and 1 tablespoon sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter, chopped into smaller pieces
  1. In a large bowl, combine sugar and corn starch
  2. Bring 2 eggs to room temperature by letting them sit in hot water for several minutes
  3. In sauce pan, heat up 2 cups milk with salt and vanilla extract until just under a boil. constantly stir so it wont burn. Then turn off stove and take off heat.
  4. Whisk 2 eggs into corn starch and sugar
  5. Slowly pour 1/3 of the milk into the egg mixture, constantly whisking.
  6. Pour the egg mixture into rest of sauce pan with milk. Heat until thickened. Constantly stir. My mixture thickened suddenly. Turn it off as soon as starts to boil and take off heat. Move to another bowl. Did not use a sieve as the cook book suggested since I did not use vanilla bean seeds.
  7. Let the mixture cool for 10 minutes, stirring constantly. 
  8. Add in 4 tablespoons of butter, 1 tablespoon at a time and chopped up.
Fruit Tart Cream with Bavarian Cream (~modified from the Tartine's cook book)
  • Fully baked 9 inch sweet tart dough (I used a 10.5 inch tart pan from IKEA)
  • 3/4 cup heavy whipping cream
  • 1 cup pastry cream
  • Fruit
  • Apple jelly or Apricot jam for glazing fruit, warmed

  1. Whip the heavy cream until stiff peaks.
  2. Combined with the whipped cream with pastry cream
  3. Top the baked tart shell with the whipped cream/pastry cream 
  4. Top with fruit
  5. Can glaze tart with fruit and/or top with confectioner's sugar


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