{"id":26012,"date":"2021-08-03T15:11:45","date_gmt":"2021-08-03T19:11:45","guid":{"rendered":"https:\/\/bakeschool.com\/?p=26012"},"modified":"2025-08-20T13:51:10","modified_gmt":"2025-08-20T17:51:10","slug":"fruit-tart","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/fruit-tart\/","title":{"rendered":"Fruit Tart (Tarte Jardini\u00e8re)"},"content":{"rendered":"\n

Learn how to make a perfect fruit tart<\/strong> from scratch, including the p\u00e2te sucr\u00e9e (a sweet shortcrust dough for tarts) and vanilla pastry cream. The custard tart can be topped with your preferred fruit or whatever is in season. It's highly customizable. Anything goes from fresh berries to grapes, kiwis, or even slices of citrus fruit!<\/p>\n\n\n\n

\"Fruit<\/figure>\n\n\n\n

The French sometimes call this tart a \"tarte jardini\u00e8re\" because it is garnished with fruit and berries from the garden. Typically, they are made with a sweet tart crust and cr\u00e8me p\u00e2tissi\u00e8re (pastry cream) filling. Pastry cream thickened with cornstarch doesn't need any gelatin to set properly, so this fruit tart recipe does not have gelatin.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Fruit Tart Components<\/h2>\n\n\n\n

The classic fruit tart you see in pastry shops is usually a custard tart made up of three components:<\/p>\n\n\n\n

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  1. crust or tart shell<\/strong>, traditionally made from a p\u00e2te sucr\u00e9e or sweet shortcrust pastry, which is basically like a sweet cookie crust.<\/li>\n\n\n\n
  2. custard filling<\/strong>, usually vanilla pastry cream (French baking term<\/a> for pastry cream is cr\u00e8me p\u00e2tissi\u00e8re), though it could also be a mousseline filling, combining pastry cream with more butter (the same filling that is in the classic framboisier cake<\/a>)<\/li>\n\n\n\n
  3. fruits<\/strong>, generally lots of berries, but you'll also see other fruits like segments of citrus fruit, grapes, kiwis, etc.<\/li>\n\n\n\n
  4. glaze<\/strong>, which is optional, but if your fruit isn't as fresh and sweet as you were hoping, sometimes a transparent glaze (you could even use honey or maple syrup) will add shine to the fruit garnish and also some sweetness. Powdered sugar is an alternative to the glaze.<\/li>\n<\/ol>\n\n\n\n

    Ingredients<\/h2>\n\n\n\n

    There are three major components to plan for when you are making a fruit tart, and each requires its own set of ingredients.<\/p>\n\n\n\n

    \"Ingredients<\/figure>\n\n\n\n