Parisian Fruit Tarts

Preparation info
  • Makes six

    4½ inch

    individual tarts
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This type of tart—a cookie dough crust, covered with a thin layer of pastry cream and topped with an assortment of glazed fruit—has been the mainstay of pastry shops in Paris and many other cities for the better part of a century. In the past, the fruit was carefully arranged in concentric rows in the crust and then painted with a simple glaze. Nowadays the fruit is mixed together with the glaze fruit-salad style, resulting in a tart that is more casual, and manages to pack in a lot more fr