Air Fryer Fruit Tart
Why this recipe works
- Crisp pastry base: Chilling the dough before air frying helps the shortcrust hold its shape and bake to a dry, lightly golden finish.
- Smooth custard filling: Cornflour and eggs thicken the vanilla custard into a sliceable filling that stays soft without being runny.
- Fresh, balanced finish: Berries and kiwi cut through the richness of the pastry and custard, while the apricot glaze adds shine and gentle sweetness.
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Timing notes
- Cool the shell fully: Let the pastry case cool completely before adding the custard, otherwise the filling can loosen and the base may soften.
- Chill before slicing: A short chill after filling helps the custard firm up enough for cleaner portions.
- Best finished close to serving: Add the fruit and glaze near serving time for the freshest texture, as cut fruit can release juice as it sits.
Texture tips
- Keep the base crisp: Fill only once the pastry is cool, and avoid leaving the assembled tart uncovered for long periods in the fridge.
- Whisk the custard steadily: Constant whisking as the custard thickens helps prevent lumps and gives the filling a smooth finish.
- Watch the air fryer closely: Air fryers vary, so look for pastry that is pale golden and dry to the touch rather than deeply browned.
Ingredient notes
- Choose firm ripe fruit: Fruit should be ripe enough for flavour but firm enough to slice cleanly and hold its shape on the custard.
- Keep the butter cold: Cold butter helps create a short, crumbly pastry texture rather than a greasy or heavy shell.
- Glaze alternatives: Orange marmalade works in place of apricot jam, but it gives the tart a slightly more bitter citrus note.
Make-ahead tips
- Prepare components separately: For the best texture, keep the pastry shell, custard and prepared fruit separate until shortly before serving.
- Keep chilled: The assembled tart should be refrigerated and is best served cool so the custard stays set.
- Best on the day it is topped: The tart can be stored briefly, but the fruit topping looks and tastes freshest on the day it is added.
Equipment you'll need
Ingredients
Shortcrust
Vanilla custard and topping
Instructions
- Make the pastry: mix the plain flour and the first caster sugar in a bowl. Rub in the cold butter until it looks like fine breadcrumbs, then mix in 1 egg to form a dough. Press into a disc, cover and chill for 20 minutes.
- Roll the chilled dough on a lightly floured surface and line a 20 cm tart pan, pressing into the corners. Prick the base all over with a fork and chill for 10 minutes. Preheat the air fryer to 170°C (340°F) for 3 minutes.
- Air fry the tart shell at 170°C (340°F) for 14 to 18 minutes until lightly golden and cooked through. If it puffs, press it down gently halfway through using the back of a spoon. Cool in the pan for 10 minutes, then leave to cool completely before filling.
- Make the custard: whisk the cornflour, the second caster sugar, 2 eggs and the vanilla extract in a bowl until smooth. Heat the whole milk in a saucepan until steaming, then slowly whisk it into the egg mixture. Return to the pan and cook over a medium-low heat for 3 to 5 minutes, whisking, until thick and smooth.
- Scrape the custard into a bowl and cool for 10 minutes, whisking once or twice so it stays smooth. Spoon into the cooled tart shell and level the top. Chill the tart for 15 minutes to set the custard for neat slicing.
- Hull and slice the strawberries, and peel and slice the kiwi. Arrange the strawberries, blueberries and kiwi over the custard. Warm the apricot jam in a saucepan over a low heat until fluid, then brush a light glaze over the fruit; chill for 5 minutes before slicing.
Recipe notes
Tips
- Keep an eye on the tart shell as air fryers vary; it should be pale golden and dry to the touch, not deeply browned.
- Whisk the custard constantly once it goes back on the heat to prevent lumps, and stop cooking as soon as it thickens.
- The custard uses eggs; if serving to vulnerable groups, use pasteurised eggs if available and ensure the custard is cooked until thick and steaming hot.
Substitutions
- Replace Apricot jam with Orange marmalade for a slightly more bitter, citrusy glaze.
- Replace Strawberry with Raspberry for a sharper, fruitier topping.
Storage
- Refrigerate up to 2 days
- Refrigerate the assembled tart in an airtight container for up to 2 days. For the best texture, add the fruit and glaze as close to serving as possible, as the fruit will weep and soften the custard over time.
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Recipe overview
- Servings: 8 servings
- Yield: fruit tart
- Total time: 1h 30min (30min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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