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Baked Tarts

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
In its simplest form, a baked fruit tart is nothing more than an unbaked tart shell filled with a layer of fresh fruit and a little sugar and then baked. Many types of fruits may be used; the most popular are apples, pears, peaches, plums, apricots, and cherries.
A number of variations on this theme are possible, allowing you to create a wide range of tarts. The following are among the more popular varieties:
  1. When using juicy fruits, sprinkle the bottom of the tart shell with a thin layer of cake crumbs, cookie crumbs, or even bread crumbs. These absorb some of the excess juices during baking and contribute to the texture and flavor of the filling.
  2. Chopped nuts may be sprinkled in the bottom of the tart shell.
  3. Frangipane may be spread on the bottom of the shell. This creates a rich, luxuriously almond-flavored fruit tart.
  4. Pastry Cream may be used in place of frangipane cream, especially for small, individual tartlets. Arrange the fruit so it covers the cream completely.
  5. If the raw fruit is hard (some apples, pears, and plums, for example), it may not cook to tenderness in the time it takes to bake the pastry. This is especially true if frangipane or pastry cream is used under the fruit. In such cases, precook the fruit by poaching it in a syrup or sautéing it in butter and sugar.
  6. Before serving or displaying fruit tarts for sale, dress them up by brushing them with a glaze or by dusting them lightly with confectioners’ sugar.
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