Summer Fruit Tart Crust
Prep time
Cook time
Total time
Summer fruit tarts are the perfect way to showcase summers' bountiful berries and fruits in a refreshing and elegant dessert.
Recipe type: Dessert
Cuisine: French
Serves: 2x 9" tarts
  • 7.5 ounces (about 2 sticks) butter, softened
  • 3 ounces (6 Tablespoons) sugar
  • ¼ teaspoon Salt
  • ¾ teaspoon Lemon zest, grated
  • ¼ teaspoon vanilla extract
  • 3 ounces (2) eggs, beaten
  • 12 ounces (2 ½ cups) All-purpose flour *See note for whole grain option
  1. Cream the butter and sugar with a paddle attachment of your mixer for 2-3 minutes.
  2. Add lemon zest and vanilla extract, and salt.
  3. Slowly add beaten eggs.
  4. Add all of the flour and mix to combine.
  5. Flatten the dough into a ½ inch thick disc, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes, up to 3 days.
  6. Flour your counter, then use a rolling pin to roll from center out, then rotate and repeat. If the dough is really hard, soften with your hands before rolling to prevent cracking. Add more flour to prevent dough from sticking to the counter. Roll to about 3/16 inches in thickness.
  7. Transfer the rolled-out crust to a tart pan.
  8. Freeze tart shell for 30 minutes.
  9. Blind bake the tart shell: Line the chilled shell with oven-proof plastic wrap or a sheet of parchment and place pie weights on top. If you don’t have pie weights use dried beans or rice. Bake at 350 F for about 10-15 minutes, then remove the weights and bake an additional 5 minutes. The tart shell should look dry and very light golden in color.
For whole grain crust use 2 cups (8 oz.) soft white wheat and 1 cup (4 oz.) either Einkorn, Rice, or Kamut. Also add ¼ teaspoon Guar gum to the flour.

You may want to use 2 sheets of parchment to roll out the dough and make it easier to transfer the rolled out round.

Do not overwork the dough as it will shrink inside the tart pan.

For a dairy-free alternative of the pastry cream replace the milk with either coconut milk or almond milk and the butter for coconut oil.
Recipe by Welcome 2 Our Table at