To prevent the tart shells from becoming soggy, bake as instructed. Then 2 minutes before they are ready, take them out and brush egg white on the inside. This will help seal the crust.

you need to make the cream filling for your fruit tart. (You can do this while the tart shell bakes.) This cream isn’t like the whipped cream on an American fruit pie. French pastry cream ...

For an unconventional twist, we love embellishing the crust with pistachios, and topping the tart with a drizzle of chestnut honey or a dollop of passion-fruit cream. One of our favorite ...

These pretty fruit tarts are perfect for picnics or make-ahead ... Brush the insides of the pastry shells with a thin layer of jelly. Fill the cases with the custard and top with a generous ...

The fruit is usually harvested when the rind is ... which make six or seven tartlets, respectively. The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple ...

This fruit and herb sweet tart is filled with frangipane ... Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes. To make the passionfruit jelly ...