This is the perfect summer tart when fresh strawberries and basil are growing in abundance. With the balance of sweet and tangy mixed within a delicious pastry crust, this tart hits all the right notes in every bite. Not to mention, it’s a stunner to look at. If you’re looking for a dessert that brings a burst of summer (and beauty) to the table, well my friend… you’ve found her. 

This blueberry tart is made up of a sweet blueberry center (with a little lemony tang), inside of a buttery pastry crust. It sets perfectly so there isn’t any slop all over your plate - I mean I love that but this is not the occasion. So if you want to get a little bit fancier and spruce up your pie delivery, this tart recipe is the one for you. 

Pastry cream or créme pâtissèrie (sometimes lovingly called “créme pât”) is the base of a lot of your favorite tarts and danishes. You can place it in a piping bag and fill out the bottom of a pastry crust or even spread it flat in the fridge and use a cutter to slice discs out for various fillings. As it sits in the fridge it thickens, making it the perfect component for so many pastries.

These mini fruit tarts are made up of four elements: pastry crust, raspberry sauce, creme patisserie, and fresh fruit. As an optional add-on, you can paint the top with an apricot glaze to give your tarts a glossy finish. All in all, they are magic and the perfect treat for a party or just a solo weekend.

This recipe is the perfect base for your pies, fruit tarts, frangipanes, or honestly just to bite directly into out of the oven (cooled of course, we’re not animals). Take your time with it - rub that butter in - and respect the process, you’ll be rewarded with melt-in-your-mouth crust at the end, I promise.