The crucial bit is that the glaze should be thin and have some tartness ... When I was young I used to make fruit tarts, we called them flans - with sponge bases and covered in a powdered jelly ...

Among the treats that tempt me the most in the Worst Dream Ever are glossy tartlets filled with custard and topped with glistening mosaics of glazed fresh fruit. These tarts have haunted my waking ...

This classic French fruit tart recipe is the ultimate French pastry shop dish. A layer of eye-catching, glazed fresh fruits sits atop heavenly vanilla pastry cream, all nestled into a homemade ...

But on my quest for redemption in 2018, I picked this new Glazed and Flaky Apple Tart and then proceeded to ... brandy-vanilla mixture that infuses the fruit with lots of complex, toasty flavor.

Arrange strawberries in a circle around inside edge of tart. Overlap kiwis inside and mound berries in center. Brush warm glaze over fruit and serve.

If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you. Halved apples (that's right, no slicing or dicing) are roasted with brandy and maple syrup ...

Which means if you are making this for more than four fruit lovers, consider making a second tart. My only note: Don’t get carried away as you near the end and omit the last steps of the glaze.

We can't think of anyone who wouldn't be impressed by a fruit tart for dessert. It's light, sweet, and tastes as good as it looks — everything you'd want in a treat. And if you're looking to add ...

Macerate the fruit for the filling ... Make Ahead: The baked and glazed tart can be stored at room temperature, wrapped in plastic wrap, for up to 2 days or in the refrigerator for up to 5 ...

Sift flour, corn starch and baking powder into egg yolk mixture; tart. Place fresh strawberries in a circular pattern. Mix juice with glaze. Cook until thick, place over fruit and let set.