Fresh Fruit Tart with Buttery Graham Cracker Crust

June 12, 2011

Fruit tarts are wonderful and delicious summer time treats.  They are a light dessert and can be served after a summer meal or with brunch.  Plus they make a stunning presentation and are a easy to create.  Here is a recipe I have been using for years.

Special Supplies:

 9″ Tart pan
Silicone basting brush

Crust Ingredients:

1 premade Pillsbury pie crust
3 tablespoons Apricot Jam
dried beans
1/3 cup butter
1/4 cup water
1 1/4 cups finely crushed graham crackers
3 tablespoons Apricot Jam

Crust preparation:

Assemble the tart pan. 

Line the pan with the Pillsbury crust. 

Fill the crust with dried beans to keep it from rising and bake in the oven at 350 degrees F until the edges are golden brown. 

Remove from oven and cool.


Assemble the tart pan. 

In a microwave safe bowl, melt the butter, then stir in the water. 

Add the crushed graham cracker crumbs and mix well. 

Spread the crumb mixture evenly into the pie pan.  Press onto the bottom and sides to form a firm and even crust. 

Bake at 375 degrees F for 4-5 minutes until lightly browned. 

Remove from oven and cool

Filling Ingredients:

1/2 cup sugar
2 tbsp corn starch
1 3/4 cups milk
2 beaten egg yolks
1/2 tsp vanilla

Filling Preparation:

In a medium sauce pan combine the sugar and cornstarch.  Gradually stir in the milk. 

Cook and stir over medium heat untill thick and bubbly, about 2 minutes. 

Remove from heat.  Stir in about 1 cup of the hot cooked mixture into the beaten egg yolks. 

Pour the egg mixture back into the rest of the hot filling mixture in the saucepan.  Bring this mixture to a gentle boil for 2 minutes. 

Remove from heat and stir in the vanilla. 

Transfer the filling to a bowl, cover and refrigerate for 4 hours.

Topping Ingredients:

2 cups of fresh fruit such as strawberries, blackberries, raspberries, sliced kiwi, peach slices, blueberries, sliced papaya.

Final tart assembly:

With a basting brush, gently apply a thin layer of apricot jam to the pie crust bottom and sides and let dry about 5 minutes.  This will prevent the crust from becoming soggy.

Pour and evenly spread the cooled filling into the pie crust.

Arrange fresh fruit on top of the filling.

Keep refrigerated before and after serving.

These recipes have been adapted from those found in the 1996 edition of Better Homes and Gardens New CookBook.  This is a fantastic cookbook for a new chef in your life.  It is also great for college bound students living on their own for the first time. 

I have also added this recipe to Tastebook.  There you can find all of Tilly’s Nest’s recipes to date in one convenient place.

Photo Credit:  Tilly’s Nest


Author/Blogger/Freelancer-Sharing adventures with backyard chickens, beekeeping, gardening, crafting, cooking and more.



8 thoughts on “Fresh Fruit Tart with Buttery Graham Cracker Crust”

  1. Agreed! Gorgeous tart! Looks like a kaleidoscope.

    I'm waiting for a few more rhubarb to make this dessert.. shortbread crust, rhubarb jam like middle and struesel top.

  2. You are so welcome eden hills. Many of them are quite complicated when it comes to the filling. This one is pretty straight forward and delicious 🙂 I hope you enjoy!


Leave a Comment

About me

Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.