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Fruit tart
Fruit tart

Fruit tart

Preparation 20 minutes
Cooking time 25 minutes
Servings 11



  • 500 mL (2 cups) all-purpose flour
  • 2.5 ml (1/2 tsp) salt
  • 250 ml (1 cup) softened butter
  • 1/2 cup (125 ml) icing sugar
  • 1 egg


  • 500 ml (2 cups) milk
  • 180 ml (3/4 cup) sugar
  • 5 egg yolks
  • 60 ml (1/4 cup) cornstarch
  • 60 ml (1/4 cup) amaretto
  • 30 ml (2 tbsp) butter

Garnish :

  • 750 ml (3 cups) fruit (grapes, blueberries, sliced ??kiwis, sliced ??mangoes, sliced ??strawberries)
  • 125 ml (1/2 cup) apricot or currant jelly
  • 45 ml (3 tbsp) Amaretto



  • Preheat the oven to 200 °C (400 °F).
  • In a bowl, combine the flour and salt.
  • Reserve.
  • Using an electric mixer, beat the butter and icing sugar until a creamy consistency is obtained.
  • Add the egg and mix until the mixture is smooth.
  • Using a wooden spoon, stir in the dry ingredients.
  • Press dough into 4 to 5-inch (10-12 cm) removable-bottom tart pan with fingers and refrigerate for 1 hour.
  • Bake the tart shells for about 15 minutes or until the crust is golden.
  • Let cool completely.


  • In a saucepan over medium heat, heat the milk with half the sugar.
  • In a bowl, beat the egg yolks with the remaining sugar until the mixture whitens and is thick.
  • Stir in the cornstarch. Pour half of the milk mixture over the egg yolks, whisking to temper the preparation.
  • Transfer this mixture to the saucepan containing the remaining milk and add the amaretto.
  • Cook over low heat, whisking, for about 5 minutes or until the cream thickens slightly.
  • Incorporate the butter.
  • Pour the pastry cream into the crust, cover with plastic wrap directly over the cream and let cool for at least 3 hours.


  • In a small saucepan over medium heat, melt the jelly with the amaretto.
  • Garnish the tarts with a mixture of fruits or choose only one fruit per tart.
  • Using a brush, frost the fruit with the jelly and let cool for at least 30 minutes before serving.
Availability in stores