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 ...

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 ...

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 ...

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.

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 ...

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 ...

Let cool for 5 minutes. Using a pastry brush, coat the fruit in the tart shell with the glaze, letting some of the glaze run down between the fruit. Chill the tart for at least 2 hours.

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.

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.