How to Make Tarts with Cooked Fruit

Just as with pies, if you put raw fruit in a tart shell and bake it, the fruit will release its juice and you will end up with a pastry shell full of fruit soup. You can solve this problem by using one of two methods. The first method, used for plums, apricots, peaches, or other stone fruits, is to cut the fruit into wedges and bake the wedges on a sheet pan at 375°F until the liquid they release evaporates. The cooked fruit can then be arranged on a tart shell lined with creamy filling, just as it is for fresh Raspberry-Lemon Tart shown. The second approach is to line the unbaked tart shell with a mixture that you can cook—a nut cream called frangipane is the most popular choice—and that will absorb the liquid released by the fruit.