Comments on: Fruit Tart

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 17:59:38 +0000

In reply to Linda. Hi Linda! I'm sorry I missed this one! Strawberry jam could potentially work, but it may tint the fruit tart a little bit. For the pastry cream you want to let it cool for 20 minutes at room temperature, uncovered, then place the plastic wrap on it and chill for another 2-4 hours. :)

By: Linda

Linda — Thu, 02 Jul 2026 13:03:18 +0000

Hi the apple jelly can you just use the strawberry jam and cook it over the stove or would that not be good enough and also when you say cool the cream for 20 minutes is that with the plastic wrap or without? Please let me know I’m trying to make this for the Fourth of July. It looks and sounds delicious. Thank you for the recipe.

By: Sam Merritt

Sam Merritt — Mon, 08 Jun 2026 02:18:33 +0000

In reply to Yoana Georgis. Thank you. so much for trusting my recipes, Yoana! I am so honored to be bookmarked! :)

By: Yoana Georgis

Yoana Georgis — Sun, 07 Jun 2026 17:30:34 +0000

I have been referencing your recipes and website more and more — every recipe you have created works and comes out beautifully! I am so glad I stumbled onto your site, it is now bookmarked for easy reference. You do a great job!

By: Sam Merritt

Sam Merritt — Mon, 01 Jun 2026 18:32:55 +0000

In reply to Jill. Thank you so much for trying my recipe, Jill! I'm so glad it was such a hit! :)

By: Jill

Jill — Sat, 30 May 2026 18:32:40 +0000

I make this tart for my boyfriend’s birthday every year and it’s literally perfect and 100x better than anything store-bought. Make the custard and pie dough the day before and refrigerate. Then on day-of you just bake the crust, cool for a bit, then assemble. Use the beast vanilla extract or paste you can afford. This tart will make anyone feel loved on their birthday 💗

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 16 Mar 2026 21:00:40 +0000

In reply to Natasha. We don't recommend it :(

By: Natasha

Natasha — Mon, 16 Mar 2026 00:35:24 +0000

hi, can the heavy cream be substitute as cream cheese?

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Fri, 23 Jan 2026 18:00:54 +0000

In reply to Jessi. We're so glad everyone loves this, Jessi!

By: Jessi

Jessi — Thu, 22 Jan 2026 22:31:46 +0000

Made this recipe soo many times and it’s sooo good! It does take quite a while but so worth it. Both my family and my coworkers DEVOURED it!!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 23 Oct 2025 21:17:20 +0000

In reply to Julie. Thanks for giving it a try, Julie! So glad you enjoyed it :)

By: Julie

Julie — Thu, 23 Oct 2025 16:39:33 +0000

Great recipe! 😋The filling tastes sooo good and the crust is very nice too. It does take a few hours to get all the steps done (chilling times…) but it’s worth it!

By: Sam

Sam — Thu, 10 Apr 2025 17:04:23 +0000

In reply to Matthew Cox. Fruit tart bibs! I love it! I will have to talk to the merchandising team. ;)

By: Matthew Cox

Matthew Cox — Thu, 10 Apr 2025 00:29:51 +0000

Trust me, if a guy like me can do this – and now I CAN! – then you can do it too. This crust is the one you are looking for. A firm snap and then butter all the way home. I break off a piece of crust, dip it in the custard, and just drag that gem all the way across and shove the whole thing in my mouth – my hand, chin, and mouth just covered in fruit tart. The people who think this is somehow improper are the ones who do not eat fruit tart – they’re the ones who don’t approve of wearing a bib to eat ribs. They are on the sidelines.

A suggestion for the SSR team, you should sell fruit tart bibs.

By: Sam

Sam — Mon, 17 Feb 2025 19:52:06 +0000

In reply to Geej. I'm so glad you enjoyed it so much! :)

By: Geej

Geej — Sat, 15 Feb 2025 02:40:54 +0000

This recipe is absolutely amazing. I knew it had to be wonderful because of the same custard recipe used in your cream puffs. I have family members begging me to make more cream puffs, so you know it is delicious. I made two of these tarts for a birthday celebration tomorrow and I know there will be raves. Thank you for this awesome recipe Sam. You make me look good!

By: Sam

Sam — Tue, 04 Feb 2025 20:02:46 +0000

In reply to Brandy. Hi Brandy! I haven't personally done it, but I think it could work. :)

By: Brandy

Brandy — Thu, 30 Jan 2025 23:25:41 +0000

Can you make multiple mini tart shells in advance and store them freezer for a couple of months (kinda like pre made pie shells) and then pull them out and add the other ingredients. I love making the other components but when it comes to pastry I like pre made- this seems like a good compromise to get homemade all the way but still (mostly) limit the part I least like doing

By: Sam

Sam — Mon, 11 Nov 2024 17:42:11 +0000

In reply to Olivia. I'm so glad you enjoyed them so much, Olivia! :)

By: Olivia

Olivia — Sat, 09 Nov 2024 04:46:19 +0000

This recipe is absolutely perfect!! I used to get a Publix fruit tart for my birthday every year, but since I moved out of state, there are none near me. I’ve been trying to find copycats that include the chocolate coating for years, but no one seems to do it, so I thought I’d try making it myself. Followed this recipe and it came out so delicious that I don’t think I’ll ever need to buy one again! Can’t express how happy I am. Thanks so much 🙂

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 16 Sep 2024 14:28:54 +0000

In reply to Shea. So glad you enjoyed it so much, Shea! Thanks for coming back to leave a review

By: Shea

Shea — Sun, 15 Sep 2024 15:04:53 +0000

I stumbled upon this recipe while trying to find a recipe to recreate Publix’s Berry European Tart. I made this recipe last night, and holy gods above, it is DELICIOUS. Better than the Publix tart. It took me an embarrassingly long time to make (~6 hours), though to be fair, I took breaks and was re-watching the video before/during every major step. Thank you so much for sharing. This one is going in my recipe book for sure!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 17 Jun 2024 21:09:26 +0000

In reply to Sherrie. Hi Sherrie! If you'd like to add the cream to a baked pastry, we'd recommend you add after baking (like when making eclairs!). We'd recommend following our pastry cream recipe for this.

By: Sherrie

Sherrie — Mon, 17 Jun 2024 21:06:16 +0000

In reply to Emily @ Sugar Spun Run.

Can you the cream filling go into the oven using puff pastries?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 20 May 2024 15:03:51 +0000

In reply to Kristy. We're so happy you chose our recipe, Kristy! Happy birthday to your son