Fresh Fruit Tart with Orange Curd Recipe for Summer

Did you know that June is National Fresh Fruit and Vegetable Month?! It makes sense since summer brings lots of great fruits and vegetables. And to celebrate all this delicious produce, I’m sharing a Fresh Fruit Tart with Orange Curd that’s perfect for summer!

To celebrate National Fresh Fruit and Vegetable Month, I’ve teamed up with 11 talented bloggers to bring you all sorts of fruit and vegetable recipes. You don’t want to miss these tasty recipes, so make sure you scroll to the bottom of the post to check them out.

Fresh Fruit Tart with Orange Curd

Have you ever been to a bakery or restaurant and seen those beautiful glistening fruit tarts? The glazed fruits always look so delicious! Well, with the abundance of fresh summer fruits in the market, I thought now would be the perfect time to make my own fresh fruit tart!

Pie Crust

To make the pie crust, I take a pre-made crust (or use your own recipe) and line a 9″ tart pan. Then, I trim and prick the bottom of the crust before baking to prevent any air pockets.

When the pie crust is baked, I brush it with orange marmalade. This helps ‘seal’ the crust and prevents it from getting too soggy once the curd is added. Once this is done, set the crust aside for later.

Orange Curd

Normally, fresh fruit tarts use a lemon curd for a base, but there were tons of fresh oranges piled high at my grocery store and decided to change things up and make orange curd instead. Since oranges are sweeter than lemons, I was able to cut back on the sugar while still providing the sweetness needed to counteract some of the tartness of the fresh fruits.

I’m not going to lie…the trickiest part of making this fresh fruit tart was making the orange curd. I tried cooking the curd in a double boiler and directly on the stove. I tried making the curd with and without cornstarch. And here’s what I found…

Cooking the curd directly on the stove is much faster and can be an alternative to the double boiler method, but it can produce tiny bits of cooked egg if you aren’t quickly AND constantly stirring the curd. Does it taste okay? Yes, if you strain out the bits of cooked eggs that may occur.

To me, the best method was the double boiler method or using a metal bowl (not glass) and metal whisk over a pot of boiling water. It takes longer and requires constant stirring, but produces an overall smoother texture and the one I liked best. You’ll know when the curd is done when it thickens and coats the back of the spatula. Check this by running your finger across the spoon and streak stays in place.

When the curd is done, let it cool a bit before placing it in a bowl. Cover the curd with plastic wrap, making sure the wrap is directly touching the curd to prevent a ‘skin’ from forming. Place the curd in the refrigerator to chill and further thicken.

Fruit Prep

While the curd is chilling, wash and slice the fruits for the top of the tart. I didn’t take pictures of the fruit prep, but you really can prep the fruit any way you like. There are no right or wrong way to decorate the top of the tart. For this tart, I sliced the cherries and grapes in half, sliced the strawberries in fourths, thinly sliced the apricots and used Mandarin orange wedges. Just make sure the fruits are completely dry of any excess water by placing them on paper towels.

Fresh Fruit Tart Assembly

Spread the orange curd onto the bottom of the pie crust in an even layer.

Begin placing the fresh sliced fruit onto the orange curd in a decorative pattern until the top of the tart is fully covered with fruit. Finally, gently brush the top of the fresh fruit tart with more orange marmalade to give a nice shine. Place in the refrigerator till serving time.

Fresh Fruit Tart with Orange Curd Recipe

Fresh Fruit Tart with Orange Curd

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Serves	8
Meal type	Dessert
Misc	Pre-preparable, Serve Cold
Occasion	Casual Party, Formal Party

Use fresh summer fruits to create a seasonal fresh fruit tart with orange curd. This fresh fruit tart uses oranges, cherries, strawberries, grapes, and apricots.

Ingredients

• 1 pre-made pie crust for 9
• 1/3 cup unsalted butter
• 3 Large eggs (room temperature)
• 2/3 cups sugar
• 1/4 cup orange juice (substitute with lemon)
• 1 1/2 heaped teaspoon cornstarch
• 1 - 18 oz. jar Orange marmalade
• 1 apricot (thinly sliced)
• 1 bunch green grapes (cut in half)
• 1 carton strawberries (sliced)
• 1 bag cherries (pitted and sliced in half)
• 2 Mandarin oranges

Note

• Lemons can be substituted to make the curd.
• Fruits can be substituted for your favorites.

Directions

Step 1

Line a 9" tart pan with the pie crust, trim the edge and prick bottom with a fork. Bake at 425°F for 10 - 13 minutes or until golden brown. Set aside to cool.

Step 2

In a small microwavable bowl, add 2 tablespoons of orange marmalade and heat for about 15 -25 seconds or until the marmalade heats up and is easy to stir. Take a pastry brush and brush the entire baked pie crust with the orange marmalade. Set aside.

Step 3

In a small bowl, stir together eggs, sugar, cornstarch, and orange juice. Set aside. Over a double boiler, using a metal bowl and metal whisk, melt butter. Add in the egg mixture and continuously whisk until it starts to thicken. Switch to a spatula and continue to mix for about 10 - 15 minutes or when the curd coats the spatula. It's the right consistency when you can run your finger through the curd and leave a streak. Remove from heat and cool. Place curd in a small bowl and cover with plastic wrap. Make sure the wrap is directly on the surface of the curd to prevent a 'skin' from forming on top and place in the refrigerator.

Step 4

While the curd is chilling, prep all the fruits. Wash, peel, and slice fruits. Place on paper towels and dry completely.

Step 5

Spread curd over the bottom of the pie crust. Decorate the top with prepared fruits in any arrangement you like. Microwave another 2 to 3 tablespoons of orange marmalade and gently brush over the top of the fruits. Chill until ready to serve.

National Fresh Fruit and Vegetable Recipes ~

Farmers’ Market Walk + Chilled Cantaloupe Soup with Preserved Lemon-Herb Salsa by Culinary Adventures with Camilla

Fresh Fruit Tart with Orange Curd by My Pinterventures

Fresh Strawberry Salsa by Jolene’s Recipe Journal

Fried Onion Strings by Family Around the Table

Fruity Rice Paper Rolls by Sneha’s Recipe

Green Papaya Salad (Som Tum) by Palatable Pastime

Grilled Ratatouille by A Day in the Life on the Farm

Shaved Asparagus Pizza with Brie by Karen’s Kitchen Stories

Spring Minestrone by Food Lust People Love

Strawberry Avocado Salad by Cookaholic Wife

Watermelon Lemonade by Caroline’s Cooking