T o m a t o e s

A fruit tart topped with fruits on the right side

Tu BiShvat Fruit Tart


Every dish has it’s little story, wouldn’t you agree? I really really wanted to make a Tu BiShvat fruit tart, and fill it with silky pastry cream. Relive my culinary school days for a few. I found myself feeling a little lazy. I didn’t want to spend hours over a perfect little fruit tart. It’s the weekend and I had tidying up to do and a daughter who kept begging me to go to the doughnut shoppe (I’m as bewildered as you are.) So I thought I’d “hack” it. Make it easy and accessible. Quick and less frivolous. Sound good to you?


I made a quick 321 pie dough in the food processor. You can totally use store bought crust, I just didn’t have any in the house. For the filling, I made a creamy vanilla pudding laced with a little lemon zest. I topped it off with some juicy summer fruits that I splurged on in honor of Tu BiShvat.


My daughter is pleased. Now we have a “cake” for the trees birthday. I told her we celebrate with fruit and she was a little confused. Fruit and “cake.” I’ve covered everything now.

Tu BiShvat Fruit Tart


  • 1 1/2 c flour
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1 stick butter or margarine
  • 4 Tbsp cold water
  • 1 package instant vanilla pudding
  • 2 c milk (or a non dairy alternative)
  • Lemon zest from 1 lemon
  • Fresh fruits


  1. Combine the flour, salt, and sugar in the food processor.
  2. Add in the butter and pulse until tiny crumbs form. Slowly drizzle in the ice water until a soft dough forms. Cover the dough with plastic wrap and place in the fridge for 30 minutes.
  3. Spray a tart pan with cooking spray. Roll out the dough on a lightly floured surface. Place the dough into the pan, gently nudging it up the sides. Cut off the excess dough with a rolling pin.
  4. Place into the refrigerator for 30 minutes.
  5. Remove the tart pan from the fridge and prick the crust all over with a fork.
  6. Bake at 350F until slightly golden, around 25 minutes.
  7. Let the tart shell cool.
  8. Meanwhile, make the vanilla pudding. Pour the package into a pot and slowly whisk in milk. Cook, whisking, until the pudding comes to a boil. Fold in lemon zest. Pour the pudding into the cooled tart.
  9. Refrigerate for 1 hour. Top with desired fruits.

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