This classic French fruit tart recipe is the ultimate French pastry shop dish. A layer of eye-catching, glazed fresh fruits ...

The crucial bit is that the glaze should be thin and have some tartness ... When I was young I used to make fruit tarts, we called them flans - with sponge bases and covered in a powdered jelly ...

Among the treats that tempt me the most in the Worst Dream Ever are glossy tartlets filled with custard and topped with glistening mosaics of glazed fresh fruit. These tarts have haunted my waking ...

Arrange strawberries in a circle around inside edge of tart. Overlap kiwis inside and mound berries in center. Brush warm glaze over fruit and serve.

If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you. Halved apples (that's right, no slicing or dicing) are roasted with brandy and maple syrup ...

But on my quest for redemption in 2018, I picked this new Glazed and Flaky Apple Tart and then proceeded to ... brandy-vanilla mixture that infuses the fruit with lots of complex, toasty flavor.

But he argues that if the product is called “Strawberry Pop-Tart,” then strawberries should be the No. 1 fruit in the filling ... Maple Iced Glazed' and 'Maple Bar' doughnuts contain maple ...

Let cool for 5 minutes. Using a pastry brush, coat the fruit in the tart shell with the glaze, letting some of the glaze run down between the fruit. Chill the tart for at least 2 hours.

If fruit isn't bubbling slightly in the center, return to the oven for 10 more minutes and then remove. While the tart is baking, prepare and keep warm a simple glaze that you'll use to finish it off.

How do you make fruit tarts look as good as they do in a patisserie? I can get as far as making a sweet pastry, and add the fruit but I love the shiny glaze they put on those thinly sliced apple ...