The Ultimate Fresh Fruit Tart

The Ultimate Fresh Fruit Tart

Use whatever fresh fruits you have for this delightful prize-winning tart from the Connecticut State Fair.

Prep Time



Total Time






Pillsbury® refrigerated pie crust, softened as directed on box
oz unsweetened baking chocolate
cup plus 4 tablespoons whipping cream
tablespoons butter
cup sugar
tablespoon cornstarch
egg yolks
tablespoon vanilla
1 1/2
cups fruit, such as raspberries, blackberries, sliced nectarines, kiwifruit
cup apricot jam
tablespoon water
  1. Heat oven to 450°F. Press pie crust into 10-inch tart pan; prick bottom and side with fork. Bake 10 minutes; turn oven down to 350°F. Bake about 10 minutes or until golden brown.
  2. Melt chocolate and 4 tablespoons of the whipping cream over low heat. Stir until smooth; spread into baked pie shell, coating bottom of crust. Refrigerate.
  3. In heavy 2-quart saucepan, cook butter, sugar and cornstarch over medium-high heat, stirring constantly, until thick and mixture boils; boil 1 minute.
  4. Beat egg yolks in small bowl; stir small amount of sugar mixture into egg yolks. Slowly add egg mixture to remaining sugar mixture in saucepan, stirring rapidly to avoid lumps. Cook 1 minute over low heat. Remove from heat; add vanilla.
  5. Cover and refrigerate 3 hours. Whip 1 cup whipping cream until stiff peaks form. Fold cold egg mixture into whipped cream with whisk. Fill pie shell with mixture. Top tart with fruit.
  6. Microwave apricot jam and water in small microwavable bowl uncovered on High 1 minute. Glaze fruit with jam mixture using pastry brush. Refrigerate 1 1/2 hours and serve.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Unsweetened baking chocolate is unadulterated chocolate that contains 50 to 58 percent cocoa butter.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 290),
  • Total Fat 32g
    • (Saturated Fat 18g,
    • Trans Fat 1g),
  • Cholesterol 170mg;
  • Sodium 220mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 3g,
    • Sugars 20g),
  • Protein 4g;
Percent Daily Value*:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.