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Perfect Coastal Grandmother Stone Fruit Tart with Vanilla Custard

coastal grandmother stone fruit tart - featured image
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A stunning homemade dessert featuring a flaky tart crust, silky vanilla custard, and a vibrant topping of fresh stone fruits. This easy recipe captures a coastal charm perfect for summer and brunch.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tbsp ice water
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
  • 4 large egg yolks, room temperature
  • 1/4 cup (30g) cornstarch
  • 2 tbsp unsalted butter, softened
  • 3 cups mixed stone fruits, sliced (peaches, nectarines, plums, apricots — about 450g total)
  • 1 tbsp fresh lemon juice
  • 2 tbsp apricot jam (optional)

Instructions

  1. Make the Tart Dough: In a medium bowl, whisk together flour, sugar, and salt. Add cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until it resembles coarse crumbs with some pea-sized bits. Beat egg yolk with 2 tbsp ice water and stir into the flour mixture. Add more ice water, 1 tsp at a time, if dough feels dry. Gently knead just until dough comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Prepare the Vanilla Custard: In a saucepan, heat milk with vanilla bean seeds and pod (or extract) over medium heat until just simmering. Meanwhile, whisk sugar, egg yolks, and cornstarch in a bowl until smooth and pale. Slowly pour hot milk into egg mixture, whisking constantly to temper the eggs. Return mixture to saucepan and cook over medium-low heat, whisking constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and whisk in butter. Strain custard through sieve into …
  3. Roll and Blind Bake the Crust: On a lightly floured surface, roll out chilled dough to about 12-inch (30cm) circle. Transfer to tart pan, pressing into edges and trimming excess. Prick base with fork. Chill for 15 minutes in fridge. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, and bake 5-7 more minutes until golden. Let cool slightly.
  4. Assemble the Tart: Spread cooled vanilla custard evenly in tart shell. Toss sliced stone fruits gently with lemon juice and arrange over custard in a decorative pattern. If using apricot jam, warm it slightly and brush over fruit for a glossy finish.
  5. Bake the Tart: Bake assembled tart at 350°F (175°C) for 20-25 minutes until fruit is tender and custard set. Let cool completely on a wire rack before removing from tart pan and serving.

Notes

Chill dough before rolling to keep butter firm. Strain custard for smooth texture. Blind bake crust to prevent sogginess. Arrange fruit with space to avoid moisture buildup. Use pie weights or dried beans for blind baking. Warm apricot jam for a glossy fruit glaze. Can substitute frozen stone fruits if thawed and patted dry. For vegan or gluten-free options, see variations.

Nutrition

Keywords: stone fruit tart, vanilla custard, summer dessert, easy tart recipe, coastal grandmother dessert, peach tart, plum tart, nectarine tart

Find it online: https://tomyumy.com/perfect-coastal-grandmother-stone-fruit-tart-recipe-easy-homemade-vanilla-custard-dessert/