Quick Summary: Tarte aux fraises (French strawberry tart) is a classic French dessert of fresh strawberries arranged over vanilla pastry cream and almond cream on a crisp puff pastry base. It comes together with three make-ahead layers, then a quick assembly, and serves 8.

What is tarte aux fraises?

Tarte aux fraises is a traditional French dessert made with a buttery tart crust, pastry cream, and fresh strawberries. Tarte aux fraises translates as strawberry tart in English, where "tarte" means tart and "fraises" means strawberries.

In France, tarte aux fraises appears in almost every bakery and boulangerie once strawberry season starts in early May. Traditionally, the sweet pastry crust is made with a sandy shortcrust, or pâte sablée, though French pastry chefs also widely use puff pastry for the tart base, as in this recipe.

A vanilla pastry cream known as crème pâtissière is another key component of a French strawberry tart. This custard is the base for many French desserts, especially fresh fruit tarts, or tarte aux fruits. Many versions, including this one, also add a layer of almond cream (crème d'amande) baked into the pastry shell.

Finally, the seasonal strawberries, glazed with apricot jam or a clear glaze, are the stars of the dessert.

Why you'll love this recipe

• This classic tart is a traditional French dessert. If you love French cuisine, this tart is a must-make.
• The French strawberry tart recipe is easy to make and has a make-ahead option that helps manage your time on the day of serving.
• It is a perfect summer dessert with a refreshing taste that highlights the strawberry season.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Puff pastry: Use frozen ready-rolled puff pastry or roll it between two parchment paper sheets.

• Butter: The recipe calls for salted, softened butter (not cold butter) for the almond cream and unsalted butter for the pastry cream. Opt for European-style butter with 82% fat content.

• Sugar: Use golden brown sugar to make the almond cream and granulated white or caster sugar for the rest of the dessert.

• Ground almonds: Grind slivered almonds yourself or use almond flour.

• Eggs: Use an egg separator to separate egg yolks from the whites. Then bring egg yolks and required whole large eggs to room temperature.

• Milk: The recipe calls for whole milk for the best results.

• Cornstarch is used to make crème pâtissière. Replace it with all-purpose flour if desired.

• Vanilla bean: Use the most flavorful Madagascar vanilla beans. You can replace the vanilla bean (gousse de vanille) with 1 tablespoon of vanilla extract or 1 teaspoon of vanilla bean paste.

• Strawberries: Choose seasonal, ripe strawberries sold at local farmers' markets or picked at farms. Hull the berries, but leave some of them with green tops. Sort strawberries by size to make the tart decoration easier.

• Icing sugar and pistachios are optional: sprinkle the dessert with icing (powdered) sugar and chopped pistachios.

Equipment

To make this French strawberry tart, you will need the following kitchen tools:

• fluted tart pan
• rolling pin
• parchment paper
• mixing bowl
• hand whisk
• rubber spatula
• egg separator

How to make French strawberry tart

Step 1. To make almond cream, mix softened butter, ground almonds, and sugar in a large bowl with a rubber spatula.

Step 2. Add the egg and gently mix to combine (photo 1). Cover with plastic wrap in contact and refrigerate.

Step 3. To make puff pastry crust, preheat the oven to 355°F (180°C). Thaw the frozen puff pastry. Using a rolling pin, roll it out on a lightly floured surface or between two parchment paper sheets to ⅕ inches (5 mm) thick.

Step 4. Line a 9-inch (23 cm) fluted tart pan with a removable bottom with the pastry, pressing it into the bottom and sides of the dish. Trim the edges of the pastry case with a sharp knife and prick the bottom with a fork (photo 2).

Step 5. Blind bake the crust for 25 minutes (no need to use ceramic pie weights or dried beans).

Step 6. Take the pastry out of the oven and lightly press the pastry base to flatten, using a paper towel.

Step 7. Decrease the oven temperature to 300°F (150°C). With a spoon or a small bent spatula, spread the almond cream (photo 3).

Step 8. Bake for a further 20 minutes. Remove it from the oven, and let it cool completely in the pan (photo 4). Then transfer the pastry base to a serving platter. 

Step 9. To make pastry cream, split the vanilla bean in half lengthwise, and scrape the seeds with the tip of a knife. In a mixing bowl, whisk egg yolks, sugar, and cornstarch with a hand whisk (photo 5).

Step 10. Pour milk into a medium saucepan, add scraped vanilla seeds, and the pot split in half, and bring to a boil. Remove the vanilla pod, and add hot milk while constantly stirring the egg yolk mixture.

Step 11. Pour the egg mixture back into the saucepan and cook the cream over low to medium heat, stirring constantly.

Step 12. Stop cooking when the cream thickens. Remove the pot from the heat, add butter to the thickened mixture, and mix (photo 6).

Pro tip: Learn how to make perfect French pastry cream.

Step 13. Immediately transfer the pastry cream to a shallow dish, and cover it with cling film (aka plastic film) in contact. It should touch the whole surface of the cream. Let it cool at room temperature.

Step 14. To assemble the tart, whisk the vanilla pastry cream filling with a hand whisk and spread it on the baked almond cream.

Step 15. Wash, drain, and hull strawberries. Leave a few of them with green tops for decoration. Cut strawberries in half lengthwise and arrange them on the layer of pastry cream (photo 7). Refrigerate at least one hour before serving.

Step 16. To serve, sprinkle the edge of the tart with icing (powdered) sugar. To highlight strawberry halves, take some, sprinkle them with a little icing sugar, and place them back on the tart. Sprinkle the dessert with chopped pistachios (photo 8). Bon appétit!

Expert Tips

1. Do not overmix the almond cream; otherwise, it will swell during baking and overflow the tart. Use only a rubber spatula for this step.
2. Watch the color of the almond cream while baking: it has to be lightly brown.
3. Cut fresh strawberries in two or four, depending on the size. Leave some of them with green tops.
4. Arrange strawberries on top of the tart however you like.

Recipe variations

Instead of making a large strawberry tart, you can make individual tarts (tartelettes individuelles) or French strawberry tartlets using small tart tins. Decorate them with halves, quarters, or thin slices of fresh strawberries, or use wild strawberries if available.

Here are a few ways to decorate tarte aux fraises:

• Arrange fresh strawberries cut in half to place them spontaneously in different directions. It is the same technique used by French chefs Cyril Lignac and Benoît Couvrand to decorate their Tarte aux fraises.

• Arrange berries cut side up or side down, leaning strawberries up a little as you work along the edge or towards the center. Start from the outside of the tart, slightly overlapping strawberries.

• Slice strawberries into the thickness and decorate your tarte au fraise in a circular pattern, resembling a strawberry "rose" on top of the dessert. Or place strawberry slices about ⅓ inch (1 cm) thick harmoniously on top of the tart to cover the pastry cream.

If you desire, cover berries with a fruit tart glaze or brush them with warm apricot jam. Sprinkle the top of the dessert with chopped pistachios, toasted flaked almonds, and decorate with fresh mint or verbena leaves.

Storing & freezing

Keep the finished strawberry tart with pastry cream refrigerated for up to 24 hours. It is not recommended to freeze the assembled strawberry tart.

Recipe FAQ

Can you make tarte aux fraises in advance?
You can bake a puff pastry tart shell with almond cream one day ahead and keep it at room temperature, covered with a tea towel. You can also make the pastry cream in advance and refrigerate it for up to 2 days, covered with plastic in contact. On the day of serving, decorate the tart with strawberries.

Do you need to use pie weights to bake the puff pastry crust?
No. You do not need to line this type of tart pastry with parchment or aluminum foil, and you do not need pie weights or dried chickpeas. The puff pastry layers need to rise and puff up as they bake.

Can I use pâte sablée instead of puff pastry?
Yes. Traditionally, French bakeries make tarte aux fraises with a sweet shortcrust pastry (pâte sablée or pâte sucrée). This recipe uses puff pastry for a lighter, flakier base, but you can swap in a blind-baked sweet crust if you prefer.

What are the best strawberries for a French strawberry tart?
Choose small to medium, ripe, deep-red strawberries that are firm and fragrant. Halve or slice larger berries, and arrange them cut-side down so the tart holds its shape when sliced.

How long does tarte aux fraises last?
It is best eaten the same day, while the pastry is crisp. Once assembled, keep it in the refrigerator and enjoy within 1 to 2 days. The crust softens over time as it sits on the cream.

How many calories are in French strawberry tart?
One slice of this tarte aux fraises has about 398 calories, based on the recipe serving 8.

Love French fruit tarts? Try these next!

• Cherry Puff Pastry Tart
• Peach and Blueberry Galette
• French Fig Tart
• French Lemon Cream Tart
• Browse all the Tart Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on April 07, 2021. It has been revised to include improved content and photos. All posted pictures are mine.

Quick Summary: This peach and blueberry galette is a free-form, rustic fruit tart with a flaky shortcrust base, juicy summer peaches, and fresh blueberries. It is baked flat on a sheet with no pan and comes together with simple ingredients for an easy summer dessert.

What is a galette?

A galette is a free-form French tart baked flat on a sheet with no pan. You roll out a single round of pastry, pile fruit in the center, and fold the edges up and over to hold everything in. Because it is hand-shaped, a galette is meant to look rustic, making it far more forgiving than a traditional pie.

This peach and blueberry galette pairs juicy summer peaches with fresh blueberries on a buttery shortcrust base.

If you are peach‑obsessed like me, you will also love this easy Puff Pastry Peach Galette and Peach Panna Cotta Tart.

Why you'll love it

• Uses simple ingredients and comes together fast.
• Sweet peaches and juicy blueberries balance each other perfectly.
• The shortcrust pastry is easy and forgiving. Re‑roll if needed.
• Great for gatherings, holidays, or anytime peaches are in season.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: Use all-purpose flour for the shortcrust pastry.

• Butter: Use cold unsalted butter, not room temperature.

• Sugar: Granulated or caster sugar for the crust; golden brown sugar to sprinkle.

• Salt: Enhances flavor.

• Egg yolk: Separate them from the egg whites and keep them cold.

• Ice water: Use ¼ cup (60 ml) with ice cubes or chilled from the fridge.

• Peaches: Choose firm, ripe peaches (4 medium or three large). Replace with nectarines if desired.

• Blueberries: Add for contrast, or swap them for blackberries or raspberries. Optionally, use only stone fruit or only blueberries.

• Almond flour: Prevents soggy crust.

• Almonds: Chopped or flaked for crunch.

Equipment

• Large mixing bowl
• Rolling pin
• Parchment paper
• Baking sheet
• Pastry brush
• Wire cooling rack

How to make peach and blueberry galette

Step 1. To make the shortcrust pastry, sift flour, sugar, and salt, then mix with cold cubed butter until the mixture is crumbly.

Step 2. Add the egg yolk and ice water and mix until the dough starts to come together. Knead briefly on a floured surface, shape into a ball, wrap, and chill for 30 minutes.

Step 3. Preheat oven to 355°F (180°C). Roll the dough between sheets of parchment paper into a 10-inch (26 cm) circle, then transfer to a baking sheet.

Step 4. To assemble the galette, mix almond flour and sugar. Spread the mixture in a 9-inch (23 cm) circle on the dough.

Step 5. Arrange peach slices and blueberries, leaving a 1.5-2 inch border. Fold the dough edges over the fruit, brush with egg wash, and sprinkle with brown sugar and flaked almonds.

Step 6. Bake 45-55 minutes until golden. Cool 10 minutes, then slice and serve with vanilla ice cream, crème fraîche, or homemade whipped cream.

Expert tips

• Keep all ingredients cold, even dry ones.
• Roll and assemble the dough on parchment to avoid breaking.
• Use another parchment sheet on top when rolling instead of flour.
• Peel peaches if you like, or leave the skin on.
• Don't worry about imperfections for a rustic look.
• For brushing, use egg wash (one large egg beaten with 1 tablespoon (15ml) of water, milk, or cream) instead of just a beaten egg.
• Before serving, place a few fresh mint leaves on top of the dessert.

How to shape a galette

Folding a galette is quite simple. As a free-form pie, called la tarte rustique in French, it is made without a mold.

To keep its rustic charm, don't trim the edges of your rolled pastry. Just leave them imperfect. But if you prefer a neat, round galette, use a large mixing bowl or plate as a template. Place it on the dough and trim around it.

Add the fruit filling in the center of the rolled pastry, then fold a flap of dough up over the filling. Turn the pastry a bit and fold another flap, continuing until the entire edge is tucked around the fruit. It is an easy and forgiving way to fold a galette.

Here is a handy trick: make small cuts about 2 inches (5 cm) inward from the edge, spaced every 2 inches. This makes it much easier to fold the dough edges.

You can also get creative by making small individual galettes. Use the same folding technique.

Recipe variations

This peach and blueberry galette is easy to adapt to what you have on hand:

• Other fruit: Swap in nectarines, plums, apricots, or a mix of summer berries.
• Frangipane base: Spread a thin layer of almond frangipane under the fruit for a richer tart.
• Spices: Add a pinch of cinnamon, cardamom, or fresh thyme to the fruit.
• Citrus and vanilla: Toss the fruit with lemon zest or a splash of vanilla before filling.
• Finishing touch: Brush the baked crust with warm apricot jam for shine, or sprinkle coarse sugar on the edges before baking.

Storing & freezing

Keep your galette at room temperature for up to 24 hours. Wrap leftovers in plastic wrap and refrigerate for 2 to 3 days.

You can freeze your galette wrapped in plastic for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for a few minutes at the same temperature you used to bake the galette.

Recipe FAQ

Can you make a fruit galette in advance?
The galette is best warm, right after baking. You can make the shortcrust pastry up to 8 days ahead, wrap it, refrigerate it, and thaw it overnight before baking.

Can you make this galette with frozen fruit?
Yes. Thaw and dry the frozen peaches first, but you can scatter frozen blueberries on top without thawing.

Can you make this galette with canned peaches?
Yes, canned peaches work too. Drain them well first to avoid a soggy base.

How do you prevent a fruit galette from having a soggy bottom?
Avoid creamy or egg-based fillings, and sprinkle ground almonds or almond flour on the dough to absorb the fruit juices before adding the fruit.

How many calories are in a peach and blueberry galette?
One slice has about 435 calories, based on the servings listed on the recipe card.

Love fruit desserts? Try these next!

• Puff Pastry Peach Galette
• Peach Panna Cotta Tart
• Apple and Blueberry Crumble
• German Strawberry Cake
• Or browse all the tarts and pies

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on June 04, 2021. It has been revised to include improved content and photos. 

Quick Summary: This puff pastry peach galette is a rustic, free-form French tart of juicy peaches on flaky, buttery puff pastry, brightened with lime and rosemary. Adapted from Yotam Ottolenghi, it uses store-bought puff pastry and bakes in about 35 minutes, serving 6.

What is Ottolenghi peach galette?

I first discovered this peach galette recipe a few years ago on Valérie's wonderful French food blog. Created by Yotam Ottolenghi, it has since become my favorite summer dessert.

A galette is a rustic, free-form tart or pie made by folding pastry around fresh fruit. It is a stress-free, easy dessert that does not require a pie/tart tin. The naturally folded edges of the crust bring a charm to the galette.

Why you'll love this recipe

• Rustic and pretty: its free-form shape looks great with almost no effort and needs no special tart pan.
• Quick with store-bought puff pastry: flaky, buttery layers come together fast, so it is easy to whip up.
• A crowd-pleaser: the perfect sweet ending to a BBQ or dinner party, loved by both kids and adults.
• Bright summer flavor: sweet, juicy peaches with a touch of lime and a hint of rosemary.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Limes: Use organic limes for zest and juice, or swap with lemon.

• Sugar: Use white granulated sugar. You can also use brown or turbinado.

• Peaches: Opt for slightly under-ripe, unpeeled ones. Nectarines work too.

• Rosemary: 2 sprigs + ½ teaspoon leaves (yes, it is the key flavor!).

• Puff pastry: Use store-bought, butter-based puff pastry or make it your own. You can try this flaky all-butter galette crust or the versatile galette dough I used in my peach and blueberry galette.

• Butter: Use cold, unsalted butter.

• Whipping cream: Must be chilled for making firm whipped cream.

• Egg & cornflour: 1 large egg and a little cornflour for structure.

Equipment

To make this peach galette, you will need a few basic kitchen tools:

• Rimmed baking sheet
• Parchment paper
• Rolling pin
• Large mixing bowl
• Pastry brush
• Small saucepan

How to make a peach galette with puff pastry

Step 1. Preheat the oven to 350°F (180°C) and line a rimmed baking sheet with parchment.

Step 2. In a large bowl, mix lime juice, sugar, lime zest strips, and rosemary sprigs. Add sliced peaches (about 10.5 oz. or 300 g), toss, and let them soak at room temperature for 40 minutes to 2 hours. Drain, discard rosemary and zest, and reserve the syrup (about 2 fl oz or 60 ml).

Step 3. Roll puff pastry into a 10-inch (26 cm) circle, ½ cm thick. Transfer to the baking sheet. Arrange drained peaches in a single layer, leaving a 2-inch border.

Step 4. Fold the edges over the fruit, add the butter cubes, brush the pastry with beaten egg, and sprinkle with sugar. Bake for 20 minutes.

Step 5. Meanwhile, whisk cornflour into reserved syrup, heat until thickened like honey, and pour over half-baked peaches. Sprinkle with rosemary leaves and bake another 15 minutes, until golden and bubbling.

Step 6. Optionally, whip cream with sugar and lime zest and chill until serving. Consult a homemade whipped cream recipe for step-by-step, photographed explanations.

Expert Tips

• Dry the peaches: Pat the strained peaches with a paper towel to remove excess syrup. This keeps the puff pastry crisp and prevents sogginess.
• Leave a border: Leave some space around the peaches so you can easily fold the pastry edges over the fruit.
• Serve it up: Enjoy each slice on its own, or add a dollop of plain or lime-infused whipped cream or a scoop of vanilla ice cream.
• Make ahead: This peach galette can be made a day in advance. It tastes just as delicious the next day.

Storing & freezing

This peach galette is best eaten the day it is baked, while the puff pastry is crisp. Store leftovers loosely covered at room temperature for up to 1 day, or in the refrigerator for up to 3 days, and warm slices in a 350°F (180°C) oven to re-crisp the pastry. To freeze, wrap cooled slices well and freeze for up to 2 months, then reheat from frozen.

Recipe FAQ

Can I use nectarines instead of peaches?
Yes. Nectarines work just as well and do not need peeling. You can also use a mix of peaches and nectarines.

Do I need to peel the peaches?
No. Leave the peaches unpeeled. The skin holds the slices together and softens as the galette bakes.

Can I make this peach galette ahead of time?
You can macerate the peaches and roll the puff pastry a few hours ahead, then assemble and bake when ready. For the crispest pastry, bake it the same day you plan to serve it.

Why use puff pastry for a galette?
Store-bought puff pastry makes this an easy, fast dessert with flaky, buttery layers and no need to make dough from scratch. You can also use a homemade galette crust if you prefer.

What can I serve with peach galette?
It is great warm with a scoop of vanilla ice cream, lightly whipped cream, or crème fraîche.

How many calories are in this peach galette?
One serving of this puff pastry peach galette has about 267 calories, based on the recipe serving 6.

Love summer desserts? Try these next!

• Peach and Blueberry Galette
• Peach Panna Cotta Tart
• Cherry Crumb Pie
• French Fig Tart
• Browse all the pies and tarts

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from cestmafournee.com/. It was originally published on August 05, 2018. The recipe has been revised to include improved content and photos.

Quick Summary: Cherry pizza is an Italian-style dessert pizza made with a thin pizza-dough base spread with almond cream, topped with fresh halved cherries and flaked almonds, then baked until golden. It comes together in about 25 minutes, serves 4, and is best eaten warm, on its own or with a scoop of vanilla ice cream.

What is cherry pizza?

Cherry pizza (pizza aux cerises in French) is a sweet, dessert-style pizza rather than a savory one. Instead of tomato sauce and cheese, the pizza-dough base is spread with almond cream (a mix of butter, sugar, egg, and almond flour) and topped with fresh cherries and flaked almonds before baking.

The idea is inspired by Italian dessert pizzas and by pastry chef Christophe Michalak's sweet pizza. It turns a familiar pizza shape into a light summer dessert that lets cherries take center stage.

Why you'll love this recipe

• The cherry dessert pizza recipe is made with just minimal ingredients. It is straightforward and easy to assemble.

• It features a delicious almond cream and reveals toasted flaked almonds that perfectly complement the juicy cherries. Download the free Flavor Fruit Pairing Chart and get your creativity up by experimenting with flavors.

• Making pizza at home is a fun way to use up seasonal cherries.

• Finally, it is a perfect pizza for a family pizza or a Friday night.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Pizza dough: Use store-bought pizza dough or make your own dough. Follow this beer pizza dough recipe or make whole-wheat pizza dough. You can use a pizza crust if desired.

• Cherries: Use fresh cherries, pitted and halved. If they are out of season, use whole frozen cherries, well-drained. I haven't tried to make this recipe with cherry pie filling; you are free to experiment.

• Egg: You will need half of the whole large egg. Beat it with a fork and use half of the mixture.

• Butter: Use unsalted butter at room temperature. Take it out of the refrigerator 1 hour before you start.

• Icing sugar: Make it with a coffee grinder or use store-bought powdered sugar.

• Almond flour: The recipe calls for almond flour or ground almonds. Replace it with hazelnut flour/meal or ground hazelnuts if desired.

• Flour: Use a bit of all-purpose flour to make the pizza topping.

• Almonds: use flaked or chopped almonds (hazelnuts in case of hazelnut flour) on top of the pizza. If you desire, omit nuts on top.

Equipment

• A mixing bowl to prepare the almond cream
• A rubber spatula for mixing and spreading
• A baking sheet or pizza stone to bake the pizza
• Parchment paper to keep the dough from sticking
• A silicone brush to brush the crust with oil
• Oven mitts to safely handle the hot baking sheet

How to make cherry pizza

Step 1. Preheat the oven to 475°F (245°C). Heat oven for an additional 10 to 15 minutes to ensure the baking sheet is well heated.

Step 2. Wash, pit, and cut cherries in half. In a mixing bowl, place the softened butter, icing sugar, half of the egg, almond flour, and all-purpose flour and mix with a rubber spatula (photo 1).

Step 3. To shape the pizza dough, dust a cutting board (with or without parchment) with flour.

Pro tip: The floured surface prevents the pizza dough from sticking and makes it easier to slide out.

Step 4. Using only your hands (don't use a rolling pin), press the dough down, spreading it out to the edges.

Step 5. It takes some time to stretch the dough, giving it an oval shape about 12 inches (30 cm) long. The dough should be thinner in the center and thicker on the edges.

Step 6. Spread the almond mixture on the top of the dough, leaving about 1 inch (2.5 cm) around the edge (photo 2).

Step 7. Arrange cherries on top, slightly pressing them down. Sprinkle the pizza with the flaked almonds (photo 3)

Step 8. Take the baking sheet from the oven. Brush it with olive oil (or another type of oil) using a silicone brush. Transfer the pizza dough by sliding it to the oiled baking tray. You may use a metal pizza peel if desired.

Attention: Use the oven mitts to carefully remove the hot baking tray from the oven and bring it back to the oven with a pizza on.

Step 9. Cook in the center rack of the oven for 10 to 15 minutes until golden brown. Remove the pizza from the oven (photo 4), and transfer it to a cutting board with parchment paper. Slice the pizza with a large knife or a pizza cutter.

Expert Tips

1. Leave cherries whole instead of cutting them in half if desired.
2. Serve warm pizza with a scoop of vanilla ice cream or cherry syrup.

Recipe variations

The plain cherry pizza pie is at its best, but you can add some flavor.

• Replace almond cream with cream cheese mixture and add lemon zest.

• Make a streusel topping and sprinkle cherries before baking for an extra touch of crunchiness. Then drizzle your pizza with sugar icing for the extra sweetness.

• Top your pizza with crumbled feta or goat cheese and season it well using salt and black pepper before baking.

• Garnish your pizza by adding microgreens or fresh herbs for an extra kick while serving.

• Drizzle a bit of balsamic glaze (not balsamic vinegar) over everything just because everyone loves something extra.

• Cut your pizza into wedges, and serve it with whipped cream and mint leaves.

Storing & freezing

The pizza is best served fresh, straight from the oven. Store your cherry pizza in an airtight container or covered with plastic wrap and aluminum foil in the refrigerator for two days.

To reheat the next day, bring it to the preheated oven to 350°F (177°C) for about 5 to 10 minutes.

Recipe FAQ

What crust do you use for cherry pizza?
Use your favorite pizza dough, homemade or store-bought. You can also try a soft sugar cookie crust, a pie crust, or a brioche dough.

Can I use store-bought pizza dough?
Yes. Store-bought pizza dough works well and saves time. Let it come to room temperature so it is easy to stretch.

Can I use frozen cherries?
If fresh cherries are out of season, use frozen ones, but thaw and drain them first so they do not make the pizza soggy.

Can I use a different fruit?
Yes. Try apricots, plums, peaches, or berries in place of cherries, or mix a few together.

Can I make it without a pizza stone?
Yes. Use an inverted baking sheet or a large cast-iron skillet turned upside down, and preheat it the same way you would a pizza stone.

How many calories are in cherry pizza?
One serving of this cherry pizza has about 456 calories.

Love cherry recipes? Try these next!

• Cherry Crumb Pie
• French Cherry Clafoutis
• Chocolate Cherry Financiers
• Homemade Apricot Pizza
• Browse all the tart recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on June 16, 2021. It has been updated and may differ from what was initially published.

Quick Summary: This French caramel apple tart layers a buttery shortbread crust, smooth vanilla pastry cream, and caramelized Pink Lady apples under a glossy caramel topping. It takes about 2 hours, serves 10, and works for date nights, dinner parties, and the holidays.

What is French caramel apple tart?

French caramel apple tart is a shortcrust dessert built in layers: a pressed shortbread crust, a vanilla pastry cream, and caramelized apples finished with a caramel glaze. Unlike a rustic apple tart or a Tarte Tatin, it is assembled cold and served chilled, so each layer stays distinct.

The crust is based on shortbread cookies. They are pulsed in a food processor until crumbs, mixed with melted butter, and pressed into a tart pan rather than rolled out, which makes it beginner-friendly.

The vanilla cream is based on a classic pastry cream and comes together quickly. The one step that takes care is making dry caramel to caramelize the apples, but the recipe walks you through it. Use apples with the name Pink Lady®.

Why you'll love this recipe

1. This shortbread apple tart is easy to make: no rolling out the crust and no blind baking.
2. Topped with shiny caramelized apples, the tart makes a rich, dressed-up dessert.
3. The caramel topping and caramelized apples pair nicely with a tangy note of lime.
4. It highlights autumn flavors and works well as a fall dessert.

Best apples to make an apple tart

For this tart, I use Pink Lady^® apples, a trademarked variety (cultivar name Cripps Pink) registered in Australia. They are high in sugar and acid, which slows browning once sliced, so the apple layer stays fresh-looking.

Pink Lady® apples hold their shape when cooked, which makes them a good pick for this caramel apple tart. If you cannot find Pink Lady® apples, use Honeycrisp, Fuji, Gala, or Braeburn. For more guidance, see The Six Best Apples for Baking.

How to make dry caramel?

Dry caramel is sugar melted and cooked on its own, with no added water, until it liquefies and turns deep gold. To make it, heat granulated or caster sugar in a saucepan over medium heat.

Swirl the pan instead of stirring with a spoon or spatula. The sugar melts in patches at first; keep swirling, and it will melt evenly.

Once the caramel reaches a deep gold color, it is ready. Take the pan off the heat and pour the caramel onto parchment paper.

For more on dry versus wet caramel, whether to stir, and how to tell when caramel is done, see How To Make Hazelnut Praline Paste.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Shortbread cookies: either use homemade shortbread cookies or store-bought shortbread fingers.

• Butter: the tart recipe calls for unsalted butter.

• Milk: use whole milk for this recipe.

• Egg yolks: use large chilled eggs to separate egg yolks from egg whites. You will love this egg separator once you try it!

• Sugar: use either granulated or caster sugar.Cornstarch

• Cornstarch: used to make the pastry cream, the base for the vanilla cream in the recipe.

• Gelatin: use a 200-bloom gelatin sheet.

• Vanilla bean: Use top-quality Madagascar vanilla beans for the most flavor.

• Apples: Pink Lady® apples are the best for making the tart because they are slow to oxidize, or simply put, to turn brown when sliced. To replace Pink Lady® apples, use Red Delicious, Gala, Fuji, or Honeycrisp apples.

• Lime zest: buy an organic, untreated lime and use a zester grater to make the lime zest. You can replace lime zest with orange zest.

• Neutral glaze: This makes the caramel apple tart even more dazzling and adds a professional touch. Use only 3.5 oz (100 g) of ready-made neutral glaze to make the caramel topping. You can omit this step or use the cake glaze only instead of making the caramel topping. To make the neutral glaze, please see note #3 in the recipe card below.

Equipment

To make a French caramel apple tart at home, gather these basic baking tools before you start:

• food processor
• rectangular tart pan
• saucepan
• hand whisk
• silicone spatula
• pastry brush
• fine-mesh sieve
• bent spatula

How to make French caramel apple tart

Step 1. Preheat oven to 355°F (180°C). To make the shortbread cookie crust, place the shortbread fingers in the bowl of a food processor and pulse until they resemble breadcrumbs (photo 1). Add the melted butter and mix with a rubber spatula or by hand (photo 2).

Step 2. Transfer the mixture into a rectangular tart pan with a removable bottom. Using your hands, pat out the cookie dough so it covers the bottom and sides of the pan to the edge (photo 3). Then bake for 10 minutes. Remove the cookie crust from the oven and refrigerate for 30 to 60 minutes.

Step 3. Keep the oven temperature at 355°F (180°C). To make caramelized apples, place granulated sugar in a saucepan and bring it to a simmer over medium heat (photo 4).

Step 4. Swirl the pan over the stove to make caramel. Pour caramel onto parchment paper and let it cool down (photo 5). Break the caramel into pieces and reduce it to a powder using a chopper or food processor (photo 6).

Step 5. Peel the apples, cut them into large cubes, and place them in a dish. Add the lime zest and the caramel powder (photo 7), then mix. Cover the dish and bake for 30 minutes.

Step 6. Stir halfway through cooking (photo 8). Transfer the caramelized apples to a bowl and let them cool down before assembling the tart.

Step 7. To make the vanilla cream, soak gelatin in cold water for 5 to 10 minutes. In a separate bowl, whisk the egg yolks, sugar, and cornstarch with a hand whisk (photo 9)

Step 8. Heat milk, add a whole vanilla bean, and infuse for 20 minutes in a covered container. Remove the bean and bring milk to a boil. Then pour hot milk into the egg yolks/sugar/starch mixture, stirring constantly. Return the mixture to the pan and heat over medium heat for about 1 minute, stirring constantly (photo 10).

Step 9. Remove the cream from heat, add the drained gelatin, and mix. Transfer the cream to a bowl and let it cool down to 104°F (40°C) or warm to the touch. Gradually add the butter, cut into small cubes, and mix with the spatula (photo 11). Cover the cream with plastic film in contact and refrigerate.

Step 10. To assemble the tart, take the tart crust from the freezer and keep it in a tart pan. Garnish the bottom of the tart with vanilla cream up to two-thirds (photo 12). Arrange caramelized apples and refrigerate.

Step 11. To make the caramel topping, place the granulated sugar in a saucepan and heat over medium heat until it turns golden brown. Pour in the hot water (keep the pan off the heat and be careful not to splash!) and heat the caramel syrup again for a few seconds.

Step 12. In a separate saucepan, make a clear cake glaze as directed (see note #3). Let the glaze cool for about 1 minute, then whisk with the caramel syrup. Let it rest until it starts to thicken (photo 13).

Step 13. Coat apples with the caramel topping using a silicone brush (photo 14). Decorate the tart with edible flowers, gold sugar pearls, or edible gold leaf. Remove the tart from the pan before serving.

Expert tips

1. Replace Pink Lady® apples with Red Delicious, Gala, Fuji, or Honeycrisp apples.
2. Coat the caramelized apples with the only neutral cake glaze instead of the caramel topping to simplify the cooking process.
3. To make the neutral glaze, mix the contents (10 g) of Dr. Oetker cake glaze with two tablespoons of sugar in a saucepan. Stir in 1 cup cold water. Bring to a boil; let boil over medium heat for 1 minute. Cool for 1 minute, then brush it over apples.
4. Arrange the apples neatly. For a cleaner look, place the largest apple pieces first and work toward the center in a tight, even layer before adding the caramel topping.
5. Keep the crust crisp. Bake the shortbread base until set and let it cool before filling, so the vanilla cream and apples do not soften the bottom and make it soggy.

Recipe variations

Once you are comfortable with the basic tart, try one of these variations:

• Caramel apple tartlets: divide the dough and filling among small tart pans to make individual caramel apple tartlets, and shorten the baking time slightly.
• Salted caramel: add a small pinch of flaky sea salt to the caramel topping for a salted caramel apple tart.
• Different apples: swap Pink Lady for Honeycrisp, Fuji, Gala, or Braeburn, which also hold their shape when cooked.
• Spiced version: add a little ground cinnamon or apple pie spice to the cooked apples for a warmer, autumnal flavor.
• Puff pastry shortcut: for a quicker dessert, bake the caramelized apples on a sheet of puff pastry instead of the shortbread crust.

Storing & freezing

Keep the French caramel apple tart in an airtight container in the refrigerator for up to 3 days. Because it has a vanilla cream layer, it should not sit at room temperature for long. For the ideal result, take the tart out of the fridge about 15 minutes before serving.

Freezing is not recommended, as the vanilla cream and caramel topping change texture once thawed. If you want to get ahead, prepare the shortbread crust in advance and freeze it on its own, then assemble the tart closer to serving.

Recipe FAQ

Can you make this caramel apple tart in advance?
Yes. Make the shortbread crust and the caramelized apples one day ahead. Freeze the crust and keep the baked apples covered in the fridge, then assemble the tart the next day.

Do you need to peel the apples?
Yes, peel the apples for this French apple tart. The skin adds texture but keeps the caramelized apples from cooking down evenly.

What are the best apples for a caramel apple tart?
Pink Lady® apples work best because they are firm and slow to brown. Honeycrisp, Fuji, Gala, or Braeburn are good substitutes.

What is the difference between dry and wet caramel?
Dry caramel is sugar melted on its own without water, so it cooks quickly and tastes deep. Wet caramel starts with sugar dissolved in water and is more forgiving for beginners.

Why did my caramel crystallize?
Caramel usually crystallizes from stirring or stray sugar crystals on the pan sides. Swirl the pan instead of stirring, and brush the sides down with water if needed.

How do you store French caramel apple tart?
Keep the tart in the refrigerator, loosely covered, for up to 2 to 3 days. Add the caramel glaze close to serving so it stays glossy.

What is the difference between a tart and a pie?
A tart has a single, firm crust with shallow, straight sides and no top layer, so the filling stays exposed. A pie is usually deeper, has sloped sides, and often a top crust. This French caramel apple tart shows off the caramelized apples on top instead of covering them.

Can you make caramel apple tartlets instead?
Yes. Press the shortbread dough into small individual tart pans, fill them with the vanilla cream and apples, and reduce the baking time slightly. Caramel apple tartlets are a nice option for parties and single servings.

What can you serve with caramel apple tart?
This tart is nice on its own, but it also pairs well with a scoop of vanilla ice cream, a spoonful of lightly whipped cream, or a drizzle of crème anglaise. A hot cup of coffee or tea rounds it out.

Can you add cinnamon or apple pie spice?
Yes. Stir in a little ground cinnamon or apple pie spice as the apples cook for a warmer, more autumnal flavor. Start with a small pinch so it does not overpower the caramel and vanilla.

How do you keep the tart from getting soggy?
Cool the baked shortbread crust completely before adding the vanilla cream, and drain any excess liquid from the cooked apples. Assembling the tart close to serving time also keeps the base crisp.

How many calories are in a French caramel apple tart?
One slice has about 496 calories, based on 10 servings.

Love apple desserts? Try these next!

• Apple Tarte Tatin
• French apple fritters
• Apple sponge cake
• Apple mousse cake
• Apple and olive oil cake
• Apple and blueberry crumble
• Apple crumble bread
• Caramelized apples
• Apple cinnamon crepes
• Or browse all the tart recipes.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://www.femmeactuelle.fr. It was originally published on April 26, 2019. The recipe has been revised to include improved content and photos. 

Quick Summary: French peach tart with panna cotta is a summer dessert made with a cookie crust, smooth Italian panna cotta filling, and roasted peaches arranged in a flower pattern. Inspired by Ladurée, it is easy to make, requires no complicated pastry work, and can be prepped a day ahead.

What is French peach tart?

French peach tart is a summertime fruit tart made with shortcrust pastry, almond cream, frangipane or panna cotta filling, and peaches arranged in a concentric pattern.

It is a versatile dessert with tart fillings, including almond cream, frangipane, or Italian panna cotta. Made with a fluted loose-bottomed tart tin, it differs from a rustic French peach tart or galette.

Inspired by an image of the peach tart created by the French bakery Ladurée, I could not resist making it. I fell in love with the tart's styling, where peaches are arranged in a pretty flower design to show them off.

Why you'll love this recipe

• Special filling: smooth Italian panna cotta sets this apart from custard or frangipane peach tarts.

• Easy and fun: the no-bake filling comes together fast, and kids love arranging the peaches.

• Summer flavor: creamy panna cotta pairs with sweet roasted peaches.

• Pretty presentation: peach slices in a concentric flower pattern make a striking finish.

Equipment

Here are the tools you need to make this peach panna cotta tart:

• food processor for the cookie crust
• fluted tart pan with a removable bottom, 9-inch (23 cm)
• saucepan for the panna cotta filling
• rubber spatula to fold in the whipped cream
• parchment paper for roasting the peaches
• glass dome to store the finished tart

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Shortbread cookies: Use store-bought shortbread fingers or other kinds of tea biscuits.

• Butter: To make the buttery cookie crust, use high-quality unsalted butter (not margarine).

• Gelatin: Use 200-bloom gelatin sheets.

• Heavy cream: Choose heavy or heavy whipping cream with at least 30% fat or double cream.

• Milk: The recipe calls for whole milk.

• Sugar: Use regular granulated sugar or caster sugar.

• Peaches: Good peaches are the stars of the peach tart. Choose firm, ripe peaches; they will soften with roasting.

How to make French peach tart

Step 1. Heat oven to 355°F (180°C). To make the cookie crust, place shortbread fingers in the bowl of a food processor and crush until the dough resembles breadcrumbs. Add melted butter and mix well.

Step 2. Transfer the preparation into a 9-inch (23 cm) fluted tart pan with a removable bottom.

Step 3. Using your hands, pat out crumbs so they cover the bottom and sides of the pan to meet the edge (photo 1). 

Step 4. Bake in the preheated oven for 10 minutes (photo 2).

Step 5. Remove the cookie crust from the oven and place it straight in the freezer for 30 minutes. 

Step 6. To make the panna cotta filling, soak gelatin sheets in cold water for 10 minutes.

Step 7. Pour milk, 1 ⅔ cups (400 g) heavy cream, and sugar into a small saucepan and bring to a boil.

Step 8. Remove the pan from the heat, add the drained gelatin, and mix until completely dissolved. Let it cool and set aside.

Step 9. In a separate bowl, whisk the remaining cold heavy cream (100 g) until medium peaks. Add the whipped cream to the main mixture (photo 3) and combine with a rubber spatula.

Pro tip: Consult the sugar-free whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 10. Gently pour the panna cotta filling into the cooled, partially frozen cookie crust (photo 4) and freeze for about 1 hour, until the panna cotta is set.

Step 11. To roast peaches, preheat oven to 320°F (160°C). Cut peaches into ⅜-inch (1 cm) thick slices with a paring knife and place them on a baking sheet covered with nonstick baking paper.

Step 12. Sprinkle with granulated sugar and bake for 8 minutes.

Step 13. Remove fruit slices from the oven and let cool (photo 5). Keep the peach syrup around the fruit on parchment paper.

Step 14. Arrange peach slices in a flower pattern, starting from the outer edge of the tart and going towards the center. Overlap each slice as you go (photo 6).

Step 15. Optionally, brush the top of the peaches with the peach syrup kept after roasting the fruit, or cover the fruit with a clear glaze or warmed apricot jam.

To serve, cut the tart into wedges. Use a sharp knife to carefully cut the peach layer to avoid disturbing the neat spiral. Apply gentle pressure to slice through the panna cotta and tart shell.

Expert tips

1. Freeze the baked cookie crust before pouring the panna cotta to set it and prevent cookie crumbs from getting into the filling.
2. Freeze the panna cotta in the crust to help the filling set quickly and prevent it from escaping.
3. Keep the tart in a pan until ready to arrange peach slices. Once the panna cotta filling is set, remove the tart from the tin.
4. Peel roasted peaches or nectarines if preferred.
5. Cover the fruit slices on top of the tart with a store-bought or homemade clear or apricot glaze, or drizzle the fruit with honey heated in the microwave for a few seconds.
6. Serve peach tart with panna cotta filling cold. Avoid keeping it at room temperature for longer than one hour to prevent the gelatin from softening.

Recipe variations

• Pastry case: Replace the cookie crust with shortcrust pastry or buttery puff pastry. Another great option is to use a pre-made tart crust.

• Tart filling: Replace panna cotta with frangipane filling, almond pastry cream, or classic crème pat (French crème patissiere).

• Flavoring: Flavor panna cotta with vanilla extract, or use fresh or dried lemon verbena leaves for a subtle lemon-lime flavor. Infuse the hot milk-and-cream mixture off the heat for 10-15 minutes. Drain the verbena leaves, then add the gelatin.

• Fruits: Use peaches and nectarines interchangeably, or replace peaches with plums. Decorate the tart with fresh peach slices if desired.

Storing & freezing

Store the peach panna cotta tart under a glass dome in the refrigerator for 2-3 days.

Can you freeze peach tart with panna cotta? Freeze panna cotta-filled tart (without peach slices) in a few steps. Fill the tart shell with the panna cotta and freeze it. Once frozen, cover the tart with plastic wrap and aluminum foil and freeze for up to one month.

Avoid defrosting and refreezing the tart to maintain the perfect panna cotta texture.

To thaw, refrigerate the tart overnight. The next day, roast peaches and decorate the tart.

Recipe FAQ

What is panna cotta?
Panna cotta is a famous Italian pudding made with milk, cream, and sugar, thickened with gelatin. Panna cotta means "cooked cream."

What is the difference between peaches and nectarines?
The main difference is that peaches have a fuzzy coating on the outside, while nectarines have smooth skin. Some people consider nectarines juicier and sweeter, but that is a matter of personal preference. In cooking, you can use these fruits interchangeably.

Can you leave the skin on peaches?
Peach skin has a hairy texture, so some people peel the fruit. Some people are also concerned about chemicals or pesticides that coat the fruit. But if peaches are washed thoroughly, they are safe to eat.

Can you make peach tart in advance?
You can make this tart up to 1 day before serving, or in the morning if you plan to serve in the evening, since it requires some chilling time.

How many calories are in French peach tart?
One slice of this peach panna cotta tart has about 458 calories, based on 10 servings.

Love peach desserts? Try these next!

• Fresh peach clafoutis
• Peach and blueberry galette
• Puff pastry peach galette
• Peach compote
• Caramelized skillet peaches
• Or browse all the tart recipes.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from the French blog C'est pas de la tart. It was originally published on September 19, 2018. The recipe has been updated and may differ from what was initially published.

Quick Summary: Quince tarte Tatin is a French upside-down tart of quinces slowly poached in a spiced honey-vanilla syrup, caramelized in butter and sugar, then baked under a puff pastry lid and flipped over to serve. Poaching softens the hard, tart fruit and turns it a deep rose color, giving this tart its signature flavor. Serve warm with cream or vanilla ice cream.

What is tarte Tatin?

Tarte Tatin (sometimes spelled tart Tatin) is a classic French upside-down pastry, traditionally made with caramelized apples baked under a pastry crust, then flipped over to serve.

The dessert was born by accident: as the story of Classic Apple Tarte Tatin goes, one of the Tatin sisters dropped a tart and served it anyway, upside down, and a French icon was born.

Today, bakers make tarte Tatin with all sorts of fruit, such as pears, quinces, plums, peaches, and pineapple, and even with savory vegetables like onion, artichoke, tomato, and cabbage. This version swaps apples for quinces, whose firm flesh and floral aroma make it a natural fit for the slow caramelization for which tarte Tatin is known.

Tarte Tatin pan

The traditional tool is a dedicated tarte Tatin pan, and the classic is the costly copper mold made by the French company Matfer Bourgeat. More affordable options work just as well, such as an authentic tarte tatin pan or a simpler one.

Both give even heat distribution and good heat retention, and some have inverted handles that make flipping the tart easier.

If you do not have a special pan, do not worry. A simple 9-inch (23 cm) pie pan, a tart pan with a removable bottom, or a cast-iron skillet works well too.

Why you'll love this recipe

1. This quince tart recipe is easy to make.
2. It is the best way to use seasonal fruit that is hard to eat on its own.
3. Adding spices to the poaching liquid adds great flavor to quinces.
4. Using store-bought puff pastry and poaching the quinces in advance allows you to make the quince tart within an hour.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Puff pastry dough: use a store-bought butter-based puff pastry. If you are not a fan of puff pastry, replace it with your favorite pie crust, such as shortcrust pastry.

• Quinces: the recipe calls for large quinces. Choose fully ripened fruit that is yellow to golden and is free of any bruises, wrinkling, or other signs of damage.

• Lemon juice: use an organic, untreated lemon and a citrus juicer to make homemade lemon juice.

• Brown sugar: use either golden brown or dark brown sugar.

• Honey: try using flower honey, such as clover or acacia, and avoid intensely flavored coffee, eucalyptus, or lavender honey. You still want to keep the delicate, fruity aroma of quinces.

• Star anise: use whole star anise in the recipe.

• Vanilla bean: use the best-quality wholesale Madagascar vanilla beans for the most flavorful results.

• Sugar: use regular granulated white sugar or caster sugar.

• Butter: the recipe calls for unsalted butter. Do not substitute it for margarine.

Equipment

• A tarte Tatin pan or a 9-inch (23 cm) pie pan, tart pan, or cast-iron skillet
• A large saucepan for poaching the quinces
• A vegetable peeler and a knife to prep the fruit
• Parchment paper to cover the quinces while they poach
• A colander or slotted spoon for draining
• A wooden spoon for the caramel
• A rolling pin to roll out the puff pastry
• Oven mitts for flipping the hot pan safely

How to make quince tarte Tatin

Step 1. To poach quinces, peel the fruit with a vegetable peeler, remove the core, and cut into quarters.

Step 2. In a large saucepan, heat water, brown sugar, honey, vanilla, whole star anise, and lemon juice over medium-high heat. 

Step 3. Lower the heat to a simmer, then add the quince slices to the liquid (photo 1).

Step 4. Cover the pan with a parchment paper circle with a small hole cut in the center, and place it on top.

Step 5. Simmer quince quarters (do not boil) for 2 hours, maybe longer.

Step 6. To test the cooked quince, insert the tip of a knife: it must come in and out easily.

Step 7. Remove from heat, drain quinces in a colander or transfer them from the syrup with a slotted spoon, and let cool (photo 2).

Step 8. To make the caramel, place the sugar and lemon juice in a tarte Tatin pan or a 9-inch (23 cm) pie pan.

Step 9. Cook over moderate heat until the sugar melts into a syrup and starts caramelizing. Watch for the deep amber color of caramel.

Step 10. Add butter and cook until melted, stirring occasionally with a wooden spoon (photo 3).

Step 11. Remove the pan from the heat and arrange poached quince wedges in the bottom of the pan over the caramel.

Step 12. Pack them in a nice pattern, concentric circles, with the cut sides facing up as tightly as possible (photo 4).

Step 13. Bring the pan over medium heat and cook for about 7 minutes to caramelize the fruit. Remove from the heat and let cool.

Step 14. Preheat the oven to 355°F (180°C). Let a sheet of puff pastry thaw at room temperature. Roll the dough with a rolling pin on a work surface.

Step 15. Cut a circle of pastry the same size as the pan you are using. Freeze the excess dough to use next time.

Step 16. Gather the dough, place it over the quinces, and tuck the edges (photo 5).

Step 17. Then place the skillet in the center of the oven and bake for about 25 minutes (photo 6).

Step 18. After baking, allow the dessert to rest for about 5 minutes (photo 7).

Step 19. Then invert the pan onto a rimmed serving dish to catch extra syrup, using oven mitts (photo 8).

Expert tips

1. Watch for the quinces to be ready while poaching the fruit. The required time is about 2 hours, sometimes longer; so, test the fruit for readiness from time to time while cooking.
2. Store poached quinces in the fridge in an airtight container, submerged in the syrup for up to one week.
3. Do not burn the caramel: once it gets a deep amber color, add butter.
4. Use a store-bought butter-based puff pastry. If you are not a fan of puff pastry, replace it with your favorite pie crust.
5. Prick the puff pastry with a fork before covering the quinces. This step is optional, but it allows steam to escape during baking.
6. Do not let the baked quince tarte Tatin sit in the baking dish for more than 5 minutes: the dessert will stick to the pan. If it happens, place the pan over low heat and stir gently to lift the dessert from the edges. Then invert the pan onto a serving plate.

Recipe variations

One batch of poached quinces can turn into three different treats, so it is worth poaching a little extra:

• Quince tarte Tatin: the main recipe, with caramelized poached quinces baked under a puff pastry lid.
• Quince purée: poach extra quinces and blend them in a food processor or with an immersion blender. Enjoy it on its own or use it in coconut macaroons in place of applesauce.
• Quince jelly: reduce the poaching syrup over medium heat until thick. Serve this quince filling with French crepes or a slice of blue cheese.

Storing & freezing

Tarte Tatin is best eaten the same day it is made. Once baked, keep it at room temperature for up to 24 hours rather than refrigerating it. For a picnic, transport it in the pan, reheat over a barbecue or fire, then turn it out and serve warm.

Avoid freezing the baked tart, as it dulls the texture and flavor. You can, however, freeze the unbaked assembled tart with the raw pastry on top for up to two weeks: wrap it tightly in plastic wrap, then foil. To bake, thaw it in the fridge overnight and bake as directed.

Recipe FAQ

What is quince tarte Tatin?
It is a French upside-down tart made with quinces instead of the traditional apples. The fruit is poached until tender, caramelized in butter and sugar, baked under a puff pastry lid, and flipped over to serve.

Do you have to poach quince before making tarte Tatin?
Yes. Raw quince is hard and astringent, so poaching is essential. Simmering the fruit in a spiced syrup for about two hours softens it and develops its rose color and floral flavor.

Can you make tarte Tatin in advance?
The best way is to assemble the tart with the raw pastry on top, wrap it in plastic, and refrigerate it overnight. The next day, bake and serve.

How do you serve quince tarte Tatin?
Serve it warm with vanilla crème anglaise, a dollop of Chantilly or whipped cream, a scoop of vanilla ice cream, or crème fraîche.

Can I use a different fruit or crust?
Yes. Tarte Tatin can be made with pears, apples, plums, peaches, or pineapple. You can also swap the puff pastry for your favorite pie crust, such as shortcrust pastry.

How many calories are in quince tarte Tatin?
One serving of this quince tarte Tatin has about 419 calories.

Love tarts and pies? Try these next!

• Apple Tarte Tatin
• French Strawberry Tart
• Cherry Crumb Pie
• French Lemon Cream Tart

Browse all the Pies and Tart Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on October 06, 2019. It has been revised to include improved content and photos. 

Quick Summary: This French fig tart, or tarte aux figues, is the best summer dessert with a rich pâte sucrée (shortcrust pastry), delicious praline cream, and seasonal figs. Sweet, nutty, and figgy, fresh fig tart requires only 40 minutes of hands-on time.

What is French fig tart?

A French fig tart, or tarte aux figues, is a summer dessert built on classic French patisserie technique: a buttery sweet shortcrust (pâte sucrée), a rich nut cream, and fresh figs baked in until soft and jammy. It is the French answer to a fresh fig dessert, meant to show off figs at their peak.

Most French fig tarts use an almond cream (crème d'amande, also called frangipane). This version swaps in a hazelnut praline cream for a deeper, nuttier flavor that pairs with the honeyed figs, so it tastes different from a standard frangipane fig tart while keeping the same French tart structure.

The crust uses the easiest press-in method: there is no need to chill the shortcrust pastry, roll the dough with a rolling pin, or cut dough strips, so there is no leftover dough.

Once the peak fig season arrives, I prepare to make other fig recipes, such as fig and almond cake, fig tiramisu, and fig and cinnamon Pavlova.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• All-purpose flour
• Unsalted butter: top-quality butter softened at room temperature.
• Granulated sugar
• Whole milk
• Hazelnut praline paste: Use homemade or store-bought hazelnut praline. To make the praline paste at home, you can easily mix nuts: 50% hazelnuts and 50% slivered almonds.
• Extra large whole egg at room temperature.
• Corn starch
• Heavy cream or heavy whipping cream with at least 30% fat content or double cream with a higher fat content.
• Flaked almonds: To toast nuts, bring them into the preheated oven at 300°F (150°C) and toast for 10-15 minutes
• Fresh seasonal figs: Choose firm-ripe figs, so they hold their shape while baking. Opt for Black Mission figs with an inky purple skin and rust-colored flesh. You can use other varieties of figs, from Adriatic figs with green skin and pale pink to red-violet sweet flesh to Kadota figs with light green skin and sweet white flesh and Brown Turkey with reddish-purple color and a pretty flavor.

Pro tip: If you live in the United States, the first crop arrives around June, but it is far from developing the honey sweetness associated with a delicious fig. I would recommend waiting for the second crop around August - late September when figs fully develop their peak flavor.

Equipment

To make French fig tart at home, gather these basic baking tools before you start:

• food processor
• 9-inch round fluted tart pan
• mixing bowl
• hand whisk
• silicone spatula
• wire rack

How to make French fig tart step-by-step

Step 1. Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) round fluted tart pan (with removable bottom) and set aside.

Step 2. To make the shortcrust pastry, place the plain flour, granulated sugar, and a pinch of salt in the bowl of a stand mixer fitted with a paddle attachment.

Step 3. Add the softened butter and process in short pulses until the mixture crumbles. Pour the milk and mix in short pulses. The mixture should have the consistency of wet sand (photo 1).

Step 4. Transfer the coarse crumbs to the prepared pan. Firmly press the dough into the tart tin, pressing evenly on the bottom and sides of a 9-inch pan with the heels of your hands and your fingers (photo 2).

Step 5. Bake the pastry crust for 15 to 20 minutes until lightly golden brown. Cool completely before filling (photo 3).

Step 6. To make the praline cream, whisk the softened butter and praline in a large bowl with a hand mixer.

Step 7. Add egg and cornflour, then add heavy cream and whisk again (photo 4).

Step 8. To assemble the tart, cut figs into quarters. Garnish the tart crust with the praline cream and spread it into an even layer with an offset or rubber spatula (photo 5).

Step 9. Arrange quarters of figs on top of the cream mixture in concentric circles (photo 6).

Step 10. Decrease the oven temperature to 330°F (165°C) and bake for 60 to 65 minutes.

Step 11. Once the tart is baked (photo 7), sprinkle it with flaked almonds (photo 8) and cool it on a wire rack.

To serve, slice the tart and accompany it with a dollop of almond or vanilla ice cream. Or simply dust the tart with icing sugar if desired.

Expert Tips

1. Make the pâte sucrée (shortcrust pastry) with your hands by rubbing the softened butter into dry ingredients, or use a wire pastry blender if you do not have a stand mixer.
2. While baking the pastry base, place a baking sheet on a lower oven rack in case of spillage. If the edges of the tart brown quickly, cover them with a pie shield or aluminum foil.
3. Try to avoid preparing fig slices in advance to prevent any oxidation and release of fig juices ahead of time.
4. Arrange figs in a circular pattern or in a way you desire.
5. Sprinkle the tart with flaked almonds while it is hot after baking, or sprinkle the top with chopped almonds before baking and bake.
6. Make-ahead option: Make the tart dough in advance (up to 1-2 weeks), press it down into the tart pan, wrap it well with plastic film, and freeze it unbaked. Bake the sweet tart crust from frozen by adding a few more minutes to the baking time.

Recipe variations

• Tart shell: Replace shortcrust pastry with puff pastry or make a flaky pastry using ice water and chilled butter.

• Filling: Experiment with praline filling by replacing part of the hazelnuts with almonds while making homemade praline paste. Or replace praline cream with a classic frangipane filling, French pastry cream, cream cheese, or mascarpone.

• Fruits: Use stone fruits to create fresh fruit tarts. For example, replace fresh figs with fresh plums, apricots, or peaches.

• Tart pan: Use a large tart tin, a rectangular tart pan, or small fluted tins to make a sharing dessert or individual easy fig tarts. To re-calculate ingredients, use this simple pan sizes calculator.

Storing & freezing

Store fig tart in the fridge, covered in plastic wrap, for up to 2 days. To freeze, cover the cooled fig tart with plastic wrap and freeze it for up to one month. To thaw, bring the tart to room temperature for a few hours before serving.

Recipe FAQ

Does the pastry dough need to be refrigerated?
No, the pâte sucrée does not need to be refrigerated, and you do not need a rolling pin. Simply press the shortcrust dough into the tart pan with your hands.

Do you need to blind bake this fig tart?
Yes, the tart shell must be partially baked before you add the filling, but it is baked without pie weights over the greaseproof paper. Pricking the pastry with a fork is optional.

What figs are best for a fig tart?
Use ripe, in-season fresh figs, such as Black Mission, Brown Turkey, or Adriatic. Dried figs are not a good substitute here, since the tart relies on the soft texture and natural sweetness of fresh figs.

Can I make French fig tart ahead of time?
Yes. You can bake the tart shell and prepare the hazelnut praline cream a day in advance, then assemble with fresh figs shortly before serving so the pastry stays crisp.

How do you serve fig tart?
Serve fig tart warm or at room temperature. It pairs well with almond ice cream or a sweet Muscat wine, such as Jaboulet Beaumes de Venise Muscat.

How many calories are in French fig tart?
One slice of this fresh fig tart has about 445 calories, based on the recipe yielding 8 slices.

Love tart recipes? Try these next!

• Plum frangipane tart
• Peach panna cotta tart
• Chocolate ganache tart
• French strawberry tart
• Or browse all the tart recipes.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://www.mercotte.fr/. It was originally published on September 09, 2018. The recipe has been re-tested and revised to include improved content and photos.

Quick Summary: French plum frangipane tart (tarte aux prunes) is a classic French dessert made with a buttery shortcrust pastry, a soft almond frangipane filling, and fresh red plums. Adapted from French pastry chef Cyril Lignac, this easy plum frangipane tart needs no blind baking and comes together with just a handful of ingredients.

What is plum frangipane tart?

Plum frangipane tart (Tarte aux prunes et frangipane) is a classic French plum tart made with sweet shortcrust pastry, frangipane, and juicy plums. This tart uses a sweet almond frangipane filling, so it's also called a plum almond frangipane tart.

Why you'll love this recipe

• This plum frangipane tart recipe is basic and easy for a novice and seasoned baker. It doesn't require blind baking.

• The plum and almond frangipane combo is a winner among stone fruit-nut combinations.

• The fruit is evenly distributed in the tart: the frangipane filling holds fruit, preventing it from sinking to the bottom of the pan.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Sugar: Use granulated white sugar or caster sugar interchangeably.

• Butter: I use European-style unsalted butter (with 82% fat content) when baking. To soften, take it out of the fridge 1 to 2 hours before you start.

• Flour: Use all-purpose flour.

• Eggs: For accuracy, you will need ½ large egg and 1 ½ extra-large chicken eggs. Make sure the eggs are at room temperature.

• Almond meal: Use store-bought almond meal or ground almonds made yourself. Just process nuts in a food processor for a few minutes.

• Plums: I like using dark-fleshed ripe plums to give the tart a bright color and a sweeter, sharper tang. You will need three large plums.

• Salt enhances the tart's flavors.

Equipment

Here is the equipment you need to make this plum frangipane tart:

• A 9-inch (23 cm) fluted tart pan with a removable bottom
• A stand mixer (or a hand mixer) for the pastry and frangipane
• A flour sifter for the flour
• A rolling pin to roll out the dough
• A large mixing bowl
• A baking sheet

How to make plum frangipane tart

Step 1. To make a shortcrust pastry, beat softened butter and granulated sugar in the bowl of a stand mixer until smooth. Add eggs and mix to combine.

Step 2. Using a flour sifter, sift plain flour with salt and add the flour mixture to the main preparation. Mix at medium speed until homogeneous (photo 1).

Step 3. With your hands, bring the dough together and shape it into a ball. Cover the dough ball with plastic wrap and chill for 2 hours (better overnight).

Step 4. Roll the chilled pastry out on a lightly floured work surface into a large circle. Place dough onto a rolling pin and bring it over a 9-inch (23 cm) fluted tart pan (with a removable bottom).

Step 5. Use your fingers to press the dough into the bottom and edges of the pan (photo 2). Refrigerate for 10 to 15 minutes.

Step 6. Trim a little excess pastry from the sides with a sharp knife. Prick the bottom of the pastry base with a fork (photo 3).

Step 7. Heat oven to 355°F (180°C).

Step 8. To make almond frangipane, place softened butter, sugar, almond meal, all-purpose flour, salt, and eggs in the bowl of a stand mixer and whisk until smooth and homogeneous (photo 4).

Step 9. Pour the frangipane mixture into the prepared tart shell. With an offset spatula, spread frangipane into an even layer.

Step 10. To decorate the tart, slice the plums in half and de-stone the fruits. Cut plum halves into smaller slices and arrange them on top of the filling (photo 5).

Step 11. Bake the tart in the preheated oven for 35 to 45 minutes until the frangipane becomes golden brown (photo 6). Check with a toothpick: it should come out clean after being inserted in the center of the tart.

Step 12. Remove the tart from the oven, and let it cool in the pan. Unmold the tart and carefully transfer it to a serving plate.

Step 13. To serve, sprinkle it with icing sugar (confectioners' sugar) and cut it into wedges.

Expert Tips

1. Respect the chilling time needed to hydrate the flour with the wet ingredients and harden the butter. This will make the dough easy to handle.
2. Arrange plum slices on top of the pastry as you like. Slice them thinly, lay them tightly together, or scatter them over the filling.
3. Experiment with different types of plums, plumcots, pluots, and apriums. You will get a delightful dessert in any way.

Recipe variations

• Plum hazelnut frangipane tart: Replace almonds with ground hazelnuts or a store-bought hazelnut meal.

• Peach or apricot frangipane tart: Replace plums with peaches or apricots, and add a few blackberries or raspberries on top of the almond frangipane filling.

• Pear or apple frangipane tart: Switch plums for pears or apples, sliced thinly.

• Fig frangipane tart: Slice seasonal figs in quarters and dip the cut sides into the warm honey. Then, place figs on top of the frangipane in a pretty pattern you desire.

Storing & freezing

To store, cover the cooled plum frangipane tart with plastic wrap and refrigerate for up to 2 days.

Can you freeze plum frangipane tart? You can freeze your tart for up to 2 months. Wrap it in plastic, then aluminum foil, and place it in a freezer bag. To thaw, bring it to the fridge overnight, then to the kitchen counter to reach room temperature.

Recipe FAQ

What is the difference between frangipane and Bakewell tart?
A frangipane tart is made of a pastry shell, a frangipane filling, and fruit. A Bakewell tart has a shortcrust pastry case, a layer of jam, frangipane, and flaked almonds on top.

Do you need to blind bake this plum frangipane tart?
No. Blind baking with pie weights is common for most tarts, but for this frangipane tart, it is enough to prick the pastry base with a fork before adding the filling.

Can you make the frangipane filling in advance?
Yes. Make the almond frangipane a few days ahead and keep it in the fridge until needed. You can also freeze it, then move it to the fridge in advance to thaw fully before using.

Is this an Ottolenghi plum frangipane tart?
No. This recipe is adapted from French pastry chef Cyril Lignac, not Yotam Ottolenghi. Both use plums and almond frangipane, but this French version keeps the pastry and filling simple with no blind baking.

How do you serve plum tart?
Serve plum tart warm from the oven, sliced, and with a scoop of almond ice cream. It is also good at room temperature, dusted with icing sugar (confectioners' sugar).

How many calories are in plum frangipane tart?
One slice of this plum frangipane tart has about 428 calories, based on the recipe yielding 8 slices.

Love fruit tarts? Try these next!

• Strawberry pistachio tart
• French fig tart
• Peach panna cotta tart
• French pumpkin pie
• Or browse all the tart recipes.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on September 30, 2018. It has been updated and may differ from what was initially published.

Quick Summary: Strawberry pistachio tart is a French-style summer dessert made with a crisp, buttery sablé Breton crust, a smooth pistachio mousseline cream, and fresh strawberries. There is no traditional tart shell to line or blind bake, so this easy strawberry and pistachio tart comes together with less fuss than a classic tart.

What is strawberry pistachio tart?

Strawberry pistachio tart is a French-style fruit tart built on a sablé Breton, a thick, buttery shortbread biscuit from the Brittany region of northwestern France. Unlike a classic tart, there is no pastry shell to line or blind bake: the sablé Breton is baked flat as a crisp, crumbly base, then topped rather than filled.

On top sits a smooth pistachio mousseline cream (pastry cream enriched with butter and flavored with pistachio paste), finished with fresh strawberries. The combination of a rich, cookie-like base, nutty green cream, and sweet-tart summer berries is what sets this dessert apart from a standard strawberry tart or a frangipane tart.

Why you'll love this recipe

• No blind baking: the sablé Breton base is baked flat, so there is no fragile tart shell to line, chill, or blind bake with pie weights.
• Make-ahead friendly: you can bake the buttery shortbread base days in advance and top it before serving.
• A texture and flavor balance: the crisp, crumbly crust pairs with the ultra-smooth pistachio mousseline cream and juicy strawberries.
• A modern pastry pairing: strawberry and pistachio are one of the top summer combinations in French patisserie.
• Easy to customize: swap in other creams, berries, or fruit to make the tart your own.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Egg yolks: using an egg separator, separate egg yolks from the whites while whole eggs are chilled. Then bring egg yolks to room temperature.

• Sugar: use granulated white or caster sugar.

• Butter: the recipe calls for unsalted butter. Use high-quality 82% fat content European-style butter to make the sablé Breton crust to get its crisp and crumbly texture. Take the butter out of the refrigerator 1 to 2 hours before you start.

• Flour: use all-purpose flour. I haven't tried to make the tart base with another type of flour.

• Salt balances and enhances the flavors of the crust.

• Baking powder is added as a leavening agent.

• Milk: use whole milk or replace it with low-fat milk if desired.

• Icing sugar: make it yourself with a coffee grinder or use store-bought powdered sugar.

• Cornstarch: a thickening agent for the pastry cream. Replace it with all-purpose flour if desired.

• Pistachio paste is one of the stars of the strawberry pistachio tart. Purchase it on Amazon or in special baking supermarkets.  

• Pistachio nuts: use toasted or raw pistachios to decorate the tart.

• Fresh strawberries: use seasonal ripe strawberries cut into halves or quarters.

Equipment

Here is the equipment you need to make this strawberry pistachio tart:

• A tart ring (or a cake ring as an alternative); a regular tart pan does not work here, and you do not need pie weights
• A mixing bowl and a rubber spatula for the dough
• An electric mixer and a rolling pin for the sablé Breton
• A hand whisk and a heavy-bottomed saucepan for the mousseline cream
• A pastry bag fitted with an open star pastry tip to pipe the cream

How to make strawberry pistachio tart

Step 1. To make the sablé Breton crust, place egg yolks and sugar in a large bowl and whisk with an electric mixer to get a creamy, white mixture (photo 1).

Step 2. Add softened butter and mix with a rubber spatula to smooth (photo 2).

Step 3. Using a flour sifter, sift flour, baking powder, and salt. Add dry ingredients and mix again (photo 3). Wrap the dough in plastic film and refrigerate for two hours.

Step 4. Heat oven to 355°F (180°C). Roll the dough between two parchment paper sheets to approximately ¼ inch (6 to 7 mm) thick.

Step 5. Place a 9-inch (23 cm) tart ring on top of the rolled dough and press it with your hands. Keep the ring and remove the excess dough from the ring (photo 4).

Step 6. Transfer the sablé Breton (being in the ring) with a sheet of parchment paper to a baking tray. Bake for 15 to 20 minutes, until slightly browned (photo 5).

Note: No need to grease the pastry ring and prick the pastry.

Step 7. Remove the crust from the oven. Once it is still hot, remove the ring immediately. Using oven mitts, carefully lift the ring and let the crust cool down on a cooling rack.

Step 8. To make the pistachio mousseline cream, mix egg yolks, sugar, and cornstarch in a bowl.

Step 9. Bring milk to a boil in a heavy-bottomed saucepan, add pistachio paste, and mix well with a hand whisk.

Step 10. Pour a bit of hot pistachio mixture over egg preparation, whisking constantly. Then pour the remaining milk mixture and mix with the hand whisk.

Step 11. Transfer the mixture back to the saucepan. Reduce heat to medium, and cook, constantly stirring, for 2 to 3 minutes, until the cream thickens (photo 6).

Step 12. Remove the pistachio pastry cream from heat, and add 1.7 oz. (50 g) softened butter, and mix with the whisk.

Step 13. Transfer the pistachio cream to a shallow plate, cover it with plastic film in contact, and let it cool for 30 to 60 minutes at room temperature.

Step 14. Once the cream is cool, add the remaining 1.7 oz. (50 g) softened butter.

Step 15. Whisk the cream with an electric mixer until smooth and shiny (photo 7).

Step 16. To assemble the tart, place the crust on a serving platter and pipe the pistachio mousseline cream with the open star pastry tip, Wilton 1M.

Step 17. Wash and drain strawberries (don't hull them). Cut strawberries in half or quarters, arrange them over the tart, and sprinkle with toasted pistachios (photo 8).

Step 18. If desired, add a few pistachios sprinkled with powdered sugar to make the dessert more interesting.

Step 19. To serve, take the tart from the fridge for 20 minutes before presenting it to the table to allow mousseline cream to soften.

Recipe variations

Here are a few ways to vary this strawberry pistachio tart:

• Simpler cream: swap the pistachio mousseline for plain whipped cream, then pipe it on and decorate with fruit and nuts.
• Strawberries only: for a classic look, decorate with strawberries alone, following the method in my French strawberry tart.
• Mixed berries: use fresh raspberries and blueberries and sprinkle the tart with toasted almonds.
• Pear and caramel: combine fresh pears, candied pecans, and salted butter caramel for a fall version.
• Stone fruit: arrange sliced peaches and blackberries on top and scatter with toasted almonds.
• Tropical: add sliced mango and other tropical fruit, then finish with coconut chips or flakes.

Storing & freezing

Store the assembled strawberry pistachio tart in the refrigerator and serve it within 24 hours. Bring it to the counter for 20 to 30 minutes before serving so the mousseline cream softens.

Freezing the finished tart is not recommended, since the pastry cream base of the mousseline and the fresh strawberries do not thaw well.

You can, however, prepare ahead: chill the sablé Breton dough for up to 5 days or freeze it for up to 2 months, or bake the base 1 to 4 days in advance and keep it at room temperature.

Expert tips

1. Make-ahead option: you can bake the sablé Breton one to four days in advance and keep it at room temperature. But make mousseline cream and decorate the tart on the day of serving.
2. If mousseline cream is lumpy while whisking, it means that the butter was too cold when you added it. To solve the problem, let the cream rest and warm up at room temperature until the butter softens completely. Then beat the cream again.
3. If you see butter pieces in the mousseline cream, warm up the cream in a microwave for 2-5 seconds and stir the mixture. You might need to repeat this process, then whisk the cream well.
4. If the mousseline cream seems liquid, refrigerate for a few minutes and whisk again.
5. Add a few drops of green food color to intensify the color of the cream if desired.

Recipe FAQ

What is sablé Breton?
Sablé Breton is a buttery French shortbread from the Brittany region in northwestern France. Its name comes from the high ratio of butter in the dough, which gives it a crisp, crumbly texture.

What is mousseline cream?
Mousseline cream, also called German buttercream, is a mix of pastry cream and butter in a 2:1 ratio (2 parts pastry cream to 1 part softened butter). Here it is flavored with pistachio paste.

Do you need to blind bake this strawberry pistachio tart?
No. The sablé Breton base is baked flat inside a tart ring, so there is no traditional tart shell to line or blind bake with pie weights.

Can you make a strawberry pistachio tartlet instead?
Yes. Cut the sablé Breton into smaller rounds and pipe the pistachio mousseline cream on top to make individual strawberry pistachio tartlets. Adjust the baking time down for the smaller size.

Can you make this tart ahead of time?
You can make the sablé Breton dough or bake the base 1 to 4 days in advance and keep it airtight. Add the pistachio cream and fresh strawberries shortly before serving so the crust stays crisp.

How many calories are in strawberry pistachio tart?
One slice of this strawberry pistachio tart has about 467 calories, based on the recipe yielding 10 slices.

Love strawberry desserts? Try these next!

• French Strawberry Tart
• Strawberry Clafoutis
• Strawberry Crumble Bars
• Browse all the Tart Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on June 14, 2019. It has been revised to include improved content and photos.