Homemade Japanese Fruit Tart

by momen

Japanese fruit tart

This is one of the common homemade Japanese fruit tart recipe. It’s made of 4 layers: sweet tart crust, Frangipane (almond cream), diplomat cream and fresh fruit with whipped cream.

I think that Japanese fruit tart tends to be decorated to look high both at home and shops. You will know what I mean if you have a look eye-catching tart of the shops in Tokyo: Cafe comme ca, La Maison ensoleille table and Qu’il fait bon.

Japanese fruit tart

How to make Homemade Japanese fruit tart

1. Tart crust

sweet tart crust

I made this sweet tart dough based on one of my most popular posts on my blog, Authentic Japanese butter cookies. So if you have leftover dough, don’t throw it away. You can keep the dough in the freezer and bake another day and enjoy as cookies.

And one more good thing about that is you don’t need to blind-bake the tart with pie weight. Once you have filled the tart pan with the dough, let it sit in the fridge until Frangipane cream is ready.

2. Frangipane

frangipane tart

frangipane tart

In short, Frangipane is French almond cream. It’s a mixture of almond flour, sugar, egg, butter and pastry cream. You may know the cream is a filling of Galette des rois (king cake), almond croissants or baked pear tart.

But in Japan, we commonly use almond cream, Flanpagine or Creme d’amandes, for fresh fruit tart. It not only gives a rich taste, but also prevents a soggy tart bottom, placing between tart crust and diplomat cream.

3. Diplomat cream

diplomat cream fruit tart

Diplomat cream is a combination of pastry cream and whipped cream. The texture is in-between those creams. But the taste is too good to describe as in-between. Be careful, once you tasted, you can’t stop eating. This cream is my favorite part of the tart. And it goes well with any kind of fresh fruits.

4. Fruit and whipped cream

Now you can enjoy decoration with plenty of fresh fruit of your choice. Mine is red and green grapes, and yellow peaches. It’s actually my husband’s birthday cake, which he asked me to make with yellow peaches. Next time, I would like to try strawberries, figs, kiwis or blueberries. And let me add that piping blobs on top of the tart is very Japanese.

Japanese fruit tart

You might feel this recipe requires lots of work. But if you make tart dough and Frangipane a day ahead, it’s easier than you might think.

I processed the recipe with this schedule as follow.

Day 1:

  • Made tart dough and Frangipane (Before adding pastry cream), then refrigerated overnight.

Day 2:

  • Made pastry cream
  • Finished Frangipane
  • Baked tart dough and Frangipane
  • Made dipromat cream
  • Topped with cream and fruit

Enjoy!

Japanese fruit tart

Homemade Japanese Fruit Tart

Servings: 1 9-inch (20-22 cm) tart pan

Ingredients

Tart crust

  • 180 g (1 1/4 cup) all-purpose flour
  • 60 g (1/2 cup) powdered sugar (or 4 tbsp granulated sugar)
  • 90 g (3.2 oz) butter chilled and diced
  • 1 egg well beaten
  • a pinch of salt

Frangipane (Almond cream)

  • 60 g (2.1 oz) butter room temperature
  • 60 g (6.5 tbsp) powdered sugar / (4 tbsp) granulated sugar
  • 1 egg well beaten
  • 70 g (2.5 oz) blanched almond flour
  • 1/2 tbsp rum
  • 3 tbsp (60 g) pastry cream

Pastry cream for Frangipane and Diplomat cream

  • 1 egg
  • 3 tbsp (45 g) granulated sugar
  • 1 1/2 tbsp all-purpose flour sub. gluten free flour, cornstarch
  • 1 cup (250 ml) whole milk

Whipped cream for Diplomat cream and Decoration

  • 1/2 cup (125 ml) heavy cream / whipping cream

Other

  • fresh fruit of your choice Recommended: strawberries, blueberries, grapes, figs and peaches.

Instructions

Tart crust

  • Place the flour, the sugar and the salt into a food processor and pulse until well blended. If you use granulated sugar, pulse a few minutes longer to fine the sugar.
  • Add the diced butter and pulse until sandy. Then add the beaten egg and pulse until the mixture becomes a dough forms, scraping down sides as needed.
  • Take the dough out and knead gently to remove the air from the dough. Then form into a thick disk shape. Wrap the dough in plastic wrap and refrigerate for 1 hour to overnight.
  • Roll out the dough on a lightly floured surface until it's larger than your tart pan. The thickness of the tart sheet should be about 3 mm (1/8-inch). If your tart pan is a not non-stick type, lightly grease inside of your tart pan.
  • Transfer the dough to the pan and press the dough into the pan. Trim away the excess dough on the edge of the pan. Then cover the pan with plastic wrap and refrigerate until Frangipane is ready.
  • Preheat the oven to 170 C / 325 F / gas mark 3.
  • After Frangipane is ready, remove the tart dough from the fridge and prick the bottom of the tart with a fork. Then evenly spread the Frangipane into the tart and bake for 40 minutes.
  • Remove from the oven and let it cool to room temperature.

Frangipane (Almond cream)

  • Place the butter and the sugar in a bowl and whisk until well blended and slightly fluffy.
  • Add the beaten egg little by little (for 4-5 times), beating after each addition.
  • Add the almond flour and the rum, and mix to combine. Then cover with plastic wrap and refrigerate until pastry cream is ready. Go to the Pastry cream instructions.
  • Add the 3 tablespoons of the pastry cream and mix well. Then go to the Tart crust instructions and follow from Preheating the oven.

Pastry cream for Frangipane and Diplomat cream

  • Place the egg and the sugar in a sauce pan and whisk until the mixture is pale yellow. Add the flour and whisk to blend. Then pour the milk and whisk vigorously over medium heat until thicken for about 3-4 minutes.
  • Remove from the heat and let it cool down to room temperature. Cover the surface of the pastry cream with plastic wrap.
  • For Frangipane: see the last instruction of Frangipane and follow.
  • For Diplomat cream: Set aside until whipped cream is ready.

Whipped cream for Diplomat cream and Decoration

  • Beat the heavy cream until stiff peaks with electric mixer. There is no need to add sugar.
  • For Diplomat cream: Combine half of the whipped cream and the rest of pastry cream in a large bowl and mix. Spread on the cooled baked tart.
  • For Decoration: put the rest of whipped cream in piping bag as needed and decorate with fruit.

Notes

When you finish making the fruit tart, refrigerate and consume within 2 days.

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