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This document describes a French fruit tart recipe that features a colorful array of fruits, rich pastry cream, and a sweet pastry crust, making it an ideal dessert for Spring and Summer. It highlights the appeal of fruit tarts seen in Parisian patisseries and emphasizes their suitability for entertaining, especially during berry season. The document also mentions various fruit options that can be used in the tart, showcasing its versatility.

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21 views3 pages

Us Magazine

This document describes a French fruit tart recipe that features a colorful array of fruits, rich pastry cream, and a sweet pastry crust, making it an ideal dessert for Spring and Summer. It highlights the appeal of fruit tarts seen in Parisian patisseries and emphasizes their suitability for entertaining, especially during berry season. The document also mentions various fruit options that can be used in the tart, showcasing its versatility.

Uploaded by

api-547902265
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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F resh, colorful, and bursting with juicy fruit, rich pastry cream, a deliciously sweet pastry crust, and an easy
fruit tart glaze, this French fruit tart recipe makes a showstopper dessert that is perfect for Spring & Summer!

If you have ever been to Paris, chances are those stunning jewel-colored fruit tarts displayed in the
windows of every patisserie (aka French pastry shops) caught your eye. As much as I love choc-
olate croissants, baguettes, macarons, and crepes, of all the foods I tried in France, it was their
fruit tarts that were my favorite over anything else. The thing I�ve missed most back home.

French fruit tarts are a wonderful dessert idea for entertaining, especial-
ly with the upcoming berry season when fresh berries and other fruit are at their best!

A tart is a sweet or savory dish made from pastry dough with a firm, crumbly crust. Tarts are typically baked in a
pan with shallow sides and a removable bottom since they only have a bottom crust, and are unmolded before serving.

In Paris, you will see strawberry tarts with whole strawberries standing on end, raspberry tarts with piles of deli-
cious red or golden raspberries, or mixed fruit tarts like this one that I made with strawberries, blueberries, sliced
kiwi fruit, mandarin oranges, and raspberries arranged in a decorative pattern over the vanilla pastry cream.

But blackberries, peaches, cherries, or almost any other fruit you can think of would
be delicious with a sweet, shortcrust tart crust and creamy, silky pastry cream.

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