Summer Fruit Tart with Buttermilk Cream

1 9-inch square tart

A cornucopia of summer fruit is arranged in concentric squares over a layer of buttermilk pastry cream in a pate sucree tart shell, forming a delicious tart.


  • All-purpose flour, for dusting

  • Pate Sucree for Tarts

  • ½ cup cold heavy cream

  • Buttermilk Pastry Cream

  • 2 cups blackberries

  • 6 ounces fresh figs (about 6), quartered

  • 1 cup blueberries, picked over

  • 1 cup strawberries, hulled and halved lengthwise

  • ¼ cup red currants

  • 2 tablespoons red-currant jelly


  1. On a lightly floured surface, roll out dough to 1/4 inch thick. Gently press dough into a 9-inch square tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.

  2. Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges are golden, 15 to 17 minutes. Remove parchment and weights; continue baking until surface is golden, about 20 minutes. Let cool on a wire rack. Remove tart shell from pan.

  3. Beat heavy cream until soft peaks form. Gently fold into pastry cream; pour into tart shell. Arrange fruit on top of cream in concentric squares. Refrigerate.

  4. Meanwhile, heat jelly with 2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over figs.

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