Ruby Fruit Tart

Rye pâte sucrée, vanilla bean crème pâtissière, & (mostly) ruby summer fruit

Hi everyone! As this summer draws to a languid close (YIPPEEEEE), I feel this scorching heat could justify almost any cooling dessert, including this stunning tart. Despite recently being diagnosed with both a plum and cherry allergy, I made an exception to enjoy a slice as it is just that good!

Featuring a rye-based pâte sucrée (simple, sweet French pastry), filled with thick and rich vanilla bean crème pâtissière (pastry cream), and then topped with loads of fresh sliced ruby-red fruit, this tart is an absolute showstopper and a perfect way to showcase the last of summer’s sweet gifts. I chose to highlight red plums, cherries, blueberries, and brown figs, but feel free to use whatever fruits you love or have available, as this is, of course, your tart. This is not a great dessert to assemble in advance, but each individual component can be prepped and stored refrigerated. I would suggest assembling this tart as close to serving as possible.

I am extremely excited to begin my fall cooking and baking! If you have any recipes or ideas you’d love to see me expand upon, please message me, as I am always looking for suggestions. Happy baking!

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