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This easy fruit tart is the Goldilocks of summer desserts: it's easier than making a classic summer pie, but fancier than a down-home fruit cobbler. It looks dramatic, elegant, and downright impressive, but it's actually simple to make. Sounds just right, right?

Do you need a tart pan for this recipe?

This recipe does call to use a 9-inch tart pan with a removable bottom, but this tart can be baked in any 9-inch round oven-safe dish. However, it will be much easier to slice and serve if it's made in tart pan because the bottom and sides are removable. Shop tart pan sets that include three sizes, which would be perfect for any future tart recipes. Don't worry about being short on kitchen storage space—it's still a smart choice, because the pans nest inside each other.

What kind of fruit can you use to make a fruit tart?

When it comes to the gorgeous fruit topping on this fruit tart, the sky's the limit! This version uses a colorful mix of strawberries, blueberries, kiwi, and mango, but the tart would be just as delicious with say, all raspberries, or a mix of blackberries and blueberries, or a fan of mango and papaya spears. Just be sure the fruit is properly peeled, hulled, and pitted—basically, just make sure any tough bits are well out of the way so that every bite is bursting with unbridled deliciousness. 

Can this fruit tart be made ahead? 

Absolutely! The dough can be made 3 days ahead or frozen up to a month. The tart shell can be baked the night before, and the whole tart can be assembled a day ahead and stored in the refrigerator on a pretty cake stand and presented with a dramatic "ta-da!" when it's time for dessert.

all-purpose flour, plus more for rolling

unsalted butter, chilled and cut into 1/2-inch pieces

vanilla bean paste or vanilla extract

strawberries, hulled and chopped 

Vanilla bean paste is thick like honey and contains flecks of vanilla bean seeds, which make desserts look extra elegant. Substitute with regular vanilla extract if that's what you have.