Fresh, sweet, summery, and fruity is what this French strawberry tart or tarte aux fraises highlights. Juicy strawberries, luscious almond cream, rich crème pâtissière, and a flaky puff pastry go well in this classic French dessert.

You cannot go wrong with this amazing strawberry tart or tarte aux fraises. If you look for a delicious strawberry dessert, this tart is your perfect pick.

Starting a strawberry season in early May, tarte aux fraises is sold in almost every bakery or boulangerie in France. Traditionally, sweet pastry crust is made with sandy crust or pâte sablée. Although, puff pastry to make a tart base is wildly used by French chefs as well.

A delicious vanilla pastry cream known as crème pâtissière is another component of French strawberry tart. It is usually used as a base for making different French desserts, especially fresh fruit tarts or tarte aux fruits.

Another wildly made layer of French strawberry and red fruit tarts is almond cream (crème d'amande) baked in a pastry shell.

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

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.

Why you should try 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 lovely taste that highlights a 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 to make 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.

• Corn starch 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 in local farmer's markets or picked at farms. Hull the berries, but leave some of them with green tops. Sort strawberries according to their size to facilitate the tart decoration.

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

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 how to decorate strawberry tart:

• 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.

How to make French strawberry tart

Making tarte aux fraises includes a few steps: making almond cream, puff pastry crust, crème patissière, and assembling the tart.

Make almond cream

Mix softened butter, ground almonds, and sugar in a large bowl with a rubber spatula.

Add the egg and gently mix to combine (photo 1). Cover it with a piece of plastic wrap in contact and refrigerate.

Make puff pastry crust

Preheat the oven to 355°F/180°C. Thaw the frozen butter 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.

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).

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

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

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

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. 

Make pastry cream or crème patissière 

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).

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.

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

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.

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.

Assemble the tart

Whisk the vanilla pastry cream filling with a hand whisk and spread it on the baked almond cream.

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.

Serve  

Sprinkle the edge of the tart with icing (powdered) sugar. To highlight strawberry haves, take some, sprinkle them with 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. Read for tips and tricks on how to make French pastry cream.
4. Cut fresh strawberries in two or four, depending on the size. Leave some of them with green tops.
5. Arrange strawberries on top of the tart in the way you desire.

Storing and freezing

To store - Keep the finished strawberry tart with pastry cream refrigerated for up to 24 hours.

Can you freeze strawberry tart? It is not recommended to freeze the assembled strawberry tart.

Recipe FAQ

Love French fruit tarts? Try these next!

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!

Recipe card

French Strawberry Tart (Tarte aux Fraises)

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

Fresh, sweet, summery, and fruity is what this French strawberry tart or tarte aux fraises highlights. Juicy strawberries, almond cream, vanilla custard, and puff pastry go together well in this classic French dessert.

• Author: Irina Totterman
• Total Time: 1 hour, 30 minutes
• Yield: 8 1x
• Category: Tarts
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

1 sheet puff pastry

For the almond cream:

• 3 ½ tablespoons (50 g) salted butter, softened
• 4 tablespoons (50 g) brown sugar
• ½ cup + 1 teaspoon (50 g) almond flour
• 1 large egg

For the pastry cream:

• ⅔ cup + 1 tablespoon (175 g) whole milk
• 8 ½ teaspoons (40 g) granulated white sugar
• 1 ½ tablespoon (15 g) corn starch
• 2 large egg yolks
• 1 vanilla bean
• 1 tablespoon (15 g) unsalted butter

For decoration:

• 17.5 oz. (500 g) fresh strawberries
• 1 tablespoon icing (powdered) sugar
• 0.35 oz. (10 g) raw pistachios (see note #1)

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

1. To make the almond cream, mix softened butter, ground almonds, sugar with a rubber spatula. Add the egg and gently mix just to combine. Cover it with plastic film in contact and refrigerate.
2. To make the puff pastry crust, preheat the oven to 355 F/180 F. Thaw the frozen butter puff pastry and, using a rolling pin, roll it out between two parchment paper sheets to ⅕ inches/5 mm thick. Line a 9-inch/23 cm fluted tart pan, with a removable base, with the pastry, pressing it into the bottom and sides of the dish. Trim the edge with a sharp knife and prick the bottom with a fork. Bake for 25 minutes. Take the pastry out of the oven and lightly press the pastry base to flatten, using a paper towel. Decrease the oven temperature to 300 F/150 C. With a spoon or a small bent spatula, spread the almond cream. Bake for a further 20 minutes. Remove it from the love, let it cool completely in the pan, then transfer the pastry base to a serving platter.
3. To make the 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 corn starch with a hand whisk. 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 stirring to the egg yolk mixture. Pour the mixture back into the saucepan and cook the cream over low to medium heat, stirring constantly. Stop cooking when the cream thickens. Remove the pot from the heat, add butter, and mix. Transfer the pastry cream to a shallow dish, and cover it with plastic in contact (it should touch the whole surface of the cream). Let it cool at room temperature.
4. To assemble the tart, whisk the pastry cream with a hand whisk and spread it on top of the baked almond cream. Wash, drain, and hull strawberries. Leave a few of them with green tops for decoration. Cut strawberries in half lengthwise and arrange them over the tart. Refrigerate at least one hour before serving.
5. To serve tarte aux fraises, sprinkle the edge of the tart with icing (powdered) sugar. To highlight strawberry haves, take some, sprinkle them with icing sugar, and place them back on the tart. Sprinkle the dessert with chopped pistachios. 

Notes

1. 10 g pistachios equal about 18 raw pistachios.
2. Do not overmix the almond cream; otherwise, it will swell during baking and overflow the tart. Use only a rubber spatula for this step.
3. Watch the color of the almond cream while baking: it has to be lightly brown.
4. Cut fresh strawberries in two or four, depending on the size. Leave some of them with green tops.
5. Arrange strawberries on top of the tart in the way you desire.

Nutrition

• Serving Size: 1 slice
• Calories: 398
• Sugar: 12.1 g
• Sodium: 152 mg
• Fat: 27.1 g
• Saturated Fat: 9.1 g
• Carbohydrates: 33.7 g
• Fiber: 2.6 g
• Protein: 7.1 g
• Cholesterol: 95 mg

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.

This peach and blueberry galette has a flaky, buttery crust and juicy peaches and blueberries inside. Imagine a scoop of vanilla ice cream melting on top. This galette tastes like summer.

Peach and blueberry galette recipe

Nothing beats a homemade fruit galette with fresh, seasonal peaches and blueberries. If you are peach‑obsessed like me, you will also love this easy Puff Pastry Peach Galette and gorgeous Peach Panna Cotta Tart.

This blueberry peach galette has a buttery crust, sweet‑tart fruit, and a sprinkle of almonds for crunch. It is rustic, simple to make, and perfect for summer celebrations.

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 with blackberries or raspberries. Optionally use only stone fruit or only blueberries.
• Almond flour: Prevents soggy crust.
• Almonds: Chopped or flaked for crunch.

How to make peach and blueberry galette

To make the shortcrust pastry, sift flour, sugar, and salt, then mix with cold cubed butter until crumbly. Add egg yolk and ice water, mixing until dough starts to come together. Knead briefly on a floured surface, shape into a ball, wrap, and chill for 30 minutes.

Preheat oven to 355°F (180°C). Roll dough between parchment paper into a 10-inch (26 cm) circle and transfer to a baking sheet.

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

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

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 one tablespoon (15ml) water, milk, or cream) instead of just 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 folding the dough edges much easier.

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

How to store it

Keep your galette at room temperature for up to 24 hours. Wrap leftovers in plastic film and keep them in the fridge for up to 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

Love fruit desserts? Try these next!

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!

Recipe card

Peach and Blueberry Galette

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

This easy peach and blueberry galette is made with a buttery pastry crust and fresh seasonal peaches. Served hot right from the oven with a scoop of vanilla ice cream melting on top, this galette tastes like summer.

• Author: Irina Totterman
• Total Time: 1 hour, 15 minutes (plus resting time)
• Yield: 6 1x
• Category: Pies and Tarts
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the shortcrust pastry:

• 2 cups (250 g) all-purpose flour
• 4.4 oz. (125 g) unsalted butter, cold
• 2 tablespoons (30 g) granulated sugar
• 1 pinch of salt
• 1 egg yolk
• 2 tablespoons ice-cold water

For filling:

• 3 large peaches
• 2 oz. (60 g) blueberries
• 1 tablespoon almond flour
• 1 tablespoon granulated sugar
• 2 tablespoons brown sugar
• 1 oz. (30 g) flaked almonds

** If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

1. To make the shortcrust pastry, sift flour with a flour sifter. Place flour, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment and mix at low speed. Add the cold butter, cut into small cubes, and mix for 1 to 2 minutes.
2. Add the egg yolk to the flour mixture and combine for about 20 seconds until the texture resembles coarse-grained sand. Pour ice water and knead the pastry for 2 to 3 minutes till the dough begins to hold.
3. Turn the dough onto a lightly floured work surface and knead with your hands to obtain a smooth dough ball. Place it in a salad bowl, cover it with plastic film, and refrigerate it for 30 minutes.
4. Preheat the oven to 355°F (180°C). Take the pastry from the refrigerator and, using a rolling pin, roll it out between two sheets of parchment paper to a thickness of 3 to 4 mm. You should get an imperfect pastry circle of 10 inches (26 cm). Transfer it with the bottom parchment to a baking sheet.
5. To assemble the galette, wash the peaches. Cut them along with the skin into thin slices.  Mix almond flour with granulated sugar and scatter this mixture onto the pastry shell, forming a circle of about 9 inches (23 cm). Arrange peach slices in a circular pattern, add blueberries, making sure to garnish about 1.5 to 2 inches (3.5 to 5 cm) from the edge.
6. Fold the pastry over the fruit, forming occasional pleats. Add flaked almonds on top, and using a pastry brush, brush the crust with the beaten egg. Then, sprinkle the brown sugar (use a mini strainer) and flaked almonds over the dough.
7. Bake for about 45 to 55 minutes in the middle rack of the oven. It is ready when the pastry is cooked and golden brown. Let it cool for about 10 minutes and serve with a scoop of vanilla ice cream.

Notes

1. Make sure all ingredients are cold before you start. You can even place dry ingredients such as flour, sugar, and salt in the refrigerator to keep them cold.
2. Roll out the pastry dough and assemble the galette on parchment paper. It prevents breaking the shell while transferring it from the working surface onto parchment.
3. Do not use any flour while rolling the dough. Instead, put a second sheet on top of the dough to roll out to facilitate this step.
4. Leave the peaches with the skin on or peel them if desired. 
5. Don't worry about making the perfect galette. The more imperfection it has, the more rustic look it gets.
6. Instead of a beaten egg, use an egg wash (1 large egg beaten with 1 tablespoon (15ml) water, milk, or cream). 

Nutrition

• Serving Size: 1 slice
• Calories: 435
• Sugar: 24.1 g
• Sodium: 32 mg
• Fat: 20.9 g
• Saturated Fat: 11.2 g
• Carbohydrates: 56.5 g
• Fiber: 4 g
• Protein: 7.5 g
• Cholesterol: 80 mg

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. 

This puff pastry peach galette combines flaky, buttery puff pastry, sweet, juicy peaches, a touch of lime, and a hint of rosemary. It is easy to make and perfect for summer.

What is a galette?

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. Naturally folded edges of the crust bring a charm to the galette.

Peach pastry puff galette recipe

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

It is rustic yet impressive, and the perfect sweet ending to a BBQ or dinner party. It is easy to whip up, and it is loved by both kids and adults. This peach galette is pure sweet treasure.

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. 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.

How to make a peach galette with puff pastry

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

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).

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.

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

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.

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: Make sure to 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.

Love summer desserts? Try these next!

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!

Recipe card

Puff Pastry Peach Galette

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 20 reviews

This peach galette is made with flaky puff pastry, juicy peaches, a hint of lime, and a touch of rosemary. The perfect summer dessert.

• Author: Irina Totterman
• Total Time: 1 hour, 30 minutes
• Yield: 6 1x
• Category: Tarts
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the galette:

• 2 limes
• ¼ cup + 1 teaspoon (60 g) granulated sugar
• 2 large peaches
• 2 large sprigs of rosemary
• ½ teaspoon rosemary leaves
• 7 oz. (200 g) puff pastry
• 2 teaspoons (10 g) unsalted butter
• 1 egg
• ¼ teaspoon cornflour

For the lime whipped cream (optional):

• ⅔ cup (155 g) whipping cream
• 1 teaspoon granulated sugar
• 1 teaspoon lime zest

* If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (180°C). Prepare a rimmed baking sheet lined with a sheet of parchment paper.

2. To toss peaches in a large bowl, mix lime juice made out of two limes, granulated sugar, 7 long strips made by peeling the lime skin, and rosemary sprigs. Add peaches, stoned, and cut into ½ cm-thick slices (about 10.5 oz. or 300 g net weight).

3. Soak peaches in the lime and rosemary-infused syrup at room temperature for 40 minutes to 2 hours. Drain peaches with a colander over a small bowl, and discard the rosemary and lime peel. You should get about 2 fl. oz. (60 ml) of peach syrup. Set it aside and keep it for later.

4. Roll out the puff pastry to a thickness of ⅕ inch/1/2 cm into a ten-inch/26 cm-wide circle using a rolling pin. Then place on a prepared baking sheet with parchment. Arrange strained peach wedges in a single layer on the bottom of the crust. Place them haphazardly or go around the circle like for an apple pie. Leave a clear 2-inch border all around the edge.

5. Then fold these 5 cm edges of the dough over the peach slices, slightly covering the fruit. Place small butter cubes over fresh fruit. Brush the folds of the puff pastry all over with the beaten egg. Sprinkle sugar over the folds of the pastry and bake for 20 minutes. Watch out for the golden edge of the crust and the bubbling of the peach filling.

6. While the galette is baking, whisk cornflour into the reserved peach syrup. Pour it into a small saucepan and heat over medium-high heat for 2 minutes until it thickens (the consistency should resemble honey).

7. Then pour this preparation over half-baked peaches. Sprinkle the rosemary leaves on top of the peaches. Bake the galette for the other 15 minutes until the pastry is golden brown and the filling is bubbling. 

8. To make the lime whipped cream, whisk whipping cream with sugar and lime zest, and refrigerate till serving. Take the galette out of the oven, and let it cool slightly. Serve it with lime-infused whipped cream on top.

Notes

1. Dry the peaches: Pat the strained peaches with a paper towel to remove excess syrup. This keeps the puff pastry crisp and prevents sogginess.
2. Leave a border: Make sure to leave some space around the peaches so you can easily fold the pastry edges over the fruit.
3. 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.
4. Make ahead: This peach galette can be made a day in advance. It tastes just as delicious the next day.

Nutrition

• Serving Size: 1 slice
• Calories: 267
• Sugar: 15.2 g
• Sodium: 103 mg
• Fat: 14.9 g
• Saturated Fat: 4.3 g
• Carbohydrates: 31 g
• Fiber: 1.6 g
• Protein: 4 g
• Cholesterol: 31 mg

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.

This easy-to-make cherry pizza is a delicious and sweet twist on a classic Italian pizza. It is made with juicy cherries and almond cream and topped with flaked almonds. It is just perfect to finish off your summer entertaining party.

It is summertime! And if you are excited about the cherry season, this dessert pizza with cherries is what you should definitely make.

Cherries on pizza... With a pronounced and fragrant flavor and smell, they are an interesting ingredient in cooking and baking during sunny summer days.

However, making well-known cherry clafoutis and a cherries pizza is not enough to catch up with the season.

It is also worth discovering Cherry Crumb Pie, Chocolate Cherry Financiers, and Cherry Ice Cream.

Why you should try 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.

Note: 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.

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 beautifully using salt and black pepper before baking.

• Garnish your masterpiece 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.

How to make cherry pizza

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.

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).

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.

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

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.

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

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

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.

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.

Storing

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°) for about 5-10 minutes.

Recipe FAQ

Love cherry recipes? Try these next!

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!

Recipe card

Easy Cherry Dessert Pizza

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy-to-make cherry pizza is a delicious and sweet twist on a classic Italian dish. It is made with juicy cherries, almond cream and topped with flaked almonds. It is just perfect to finish off your summer entertaining party.

• Author: Irina Totterman
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Pies and Tarts
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 10.6 oz. (300 g) pizza dough (homemade or store-bought)
• 14.1 oz. (400 g) cherries
• ½ whole egg
• 1 ½ tablespoons (25 g) unsalted butter, softened
• 4 ½ tablespoons (35 g) icing (powdered) sugar
• 4 tablespoons (25 g) almond flour
• ½ tablespoon all-purpose flour
• 1 oz. (30 g) flaked almonds
• 1-2 tablespoons oil (for greasing baking sheet)

* If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

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.

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.

3. To shape the pizza dough, dust a cutting board (with or without parchment) with flour. Using only your hands (don't use a rolling pin), press the dough down, spreading it out to the edges. 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.

4. Spread the almond mixture on the top of the dough, leaving about 1 inch (2.5 cm) around the edge. Arrange cherries on top, slightly pressing them down. Sprinkle the pizza with the flaked almonds.

5. 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.

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

Notes

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

Nutrition

• Serving Size: 1 slice
• Calories: 456
• Sugar: 22.7 g
• Sodium: 324 mg
• Fat: 22.7 g
• Saturated Fat: 4.8 g
• Carbohydrates: 58. 6g
• Fiber: 6 g
• Protein: 10.8 g
• Cholesterol: 34 mg

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.

If you plan a fancy dinner party or just a sweet date night, this French caramel apple tart made with a shortbread crust, vanilla cream, and caramelized apples on top is the only perfect dessert need. You will thank me for the recipe once you make it.

This easy French apple tart is a fancy apple dessert that revisits the classic Tart Tatine. It combines caramelized Pink Lady^® apples with the acidity of lime zest. The sweetness of apples beautifully harmonizes with the vanilla cream. What is the result? I will leave it for your judgment.

French apple tart

I have already made this tart a few times and even planted edible flowers to decorate the dessert. Yes, the tart looks gorgeous on its own but served with flowers on top, it becomes the most decadent and the most delectable dessert ever!

You will enjoy this easy apple tart recipe! The crust is based on well-known shortbread cookies. They are placed in a food processor, pulsed until crumbs, mixed with melted butter, and then pressed into a tart pan rather than rolled out.

The vanilla cream based on a classic pastry cream is made as easy as one two three.

The only challenging step maybe is to make dry caramel to caramelize apples, but I will guide you through. And yes, you will need apples with the beautiful name Pink Lady®.

Best apples to make an apple tart

For this recipe, I used Pink Lady^® apples which is a trademark name of apples with the registration in Australia. Their cultivar's name is Cripps Pink. These apples are known for high sugars and acids that make them slow to oxidize, or in other words brown, when sliced.

Pink Lady® apples are excellent as a snack, sliced on a salad, and widely used in many apple recipes, including this caramel apple tart.

If you look for a replacement of Pink Lady^® apples, use Red Delicious, Gala, Fuji or Honeycrisp apples. Also, please, read about The Six Best Apples for Baking from Bon Appétit.

How to make dry caramel?

Dry caramel is a sugar, melted and cooked by itself until it liquefies, caramelizes and gets a deep gold color. To make the dry caramel, heat granulated or caster sugar in a saucepan over medium heat to melt.

Swirl the pan over the stove, resisting your desire to stir with a spoon or a spatula. The sugar will start melting, having some large patches of molten sugar. Just continue to swirl the saucepan, the sugar will melt evenly.

Once you get the gold color of the caramel, it is ready. Remove the pan from the heat and pour the caramel onto parchment paper.

If you want to read more about what the dry and wet caramel is, stir or not stir the caramel, and when the caramel is done, read it in the post How To Make Hazelnut Praline Paste.

Why this French apple tart recipe works

1. This shortbread apple tart recipe is easy enough to make: you do not need to roll out the crust, you do not need to blind bake the crust either!
2. Gorgeously topped with shiny caramelized apples, the tart makes one of the most decadent and the most delectable desserts ever.
3. Caramel topping combined with caramelized apples is beautifully paired with the tangy note of lime.
4. This French apple tart highlights autumnal flavors and represents one of the best fall dessert recipes.

Ingredients

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

Shortbread cookies: either use homemade shortbread cookies or use 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.

Corn starch: is it used to make the pastry cream, which is the base for the vanilla cream in the recipe.

Gelatin: use gelatin sheets with a strength of 200 bloom.

Vanilla bean: use the top quality Madagascar vanilla beans that are the most flavorful.

Apples: Pink Lady® apples are the best apples to make the tart since they are slow to oxidize, or simply saying 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 the zest of orange.

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

How to make this caramel apple tart

Preheat oven to 355 F/180 C. To make the shortbread cookie crust, place shortbread fingers in the bowl of a food processor and crush until bread crumbs (photo 1). Add melted butter and mix with a rubber spatula or your hands (photo 2).

Transfer the mixture into a rectangular tart pan with removable bottom. Using your hands, pat out cookie crumbs, so they cover the bottom and sides of the pan to meet the edge (photo 3). Then bake for 10 minutes. Remove the cookie crust from the oven and bring it to the freezer right away for 30 to 60 minutes.

Keep the oven temperature at 355/180 C. To make caramelized apples, place granulated sugar in a saucepan and bring over medium heat (photo 4).

Swirl the pan with sugar over your stove to get the caramel. Pour caramel onto parchment paper and let it cool down (photo 5). Brake the caramel into pieces and reduce it to powder, using a chopper or a food processor (photo 6).

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

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

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 corn starch with a hand whisk (photo 9)

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. Bring the mixture back to the pan and heat the mixture over medium heat for about one minute, stirring constantly (photo 10).

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 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.

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.

To make the caramel topping, place granulated sugar in a saucepan and heat over medium heat to get the caramel. Pour hot water (keep the pan out of the heat and be careful with splashing!) and heat the caramel syrup again for a few seconds.

In a separate saucepan, make a clear cake glaze as directed (see note #3). Let the glaze cool for about one minute and whisk with the caramel syrup. Let it rest until it starts to thicken (photo 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 caramelized apples with the only neutral cake glaze instead of the caramel topping to simplify the cooking.
3. To make the neutral glaze, in a saucepan mix the content (10 g) of Dr. Oetker cake glaze with two tablespoons sugar. 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.

Frequently Asked Questions

Can you make this caramel apple tart in advance?

Both the shortbread tart crust and apple tart filling (caramelized apples) can be made one day in advance. Freeze the crust and keep the baked apples covered with a lid in the fridge until the next day.

Do you need to peel the apples?

Although the skin of apples adds some texture to the dessert, you need to peel apples while making this French apple tart.

More tart recipes you will love

• Plum And Hazelnut Frangipane Tart
• Peach Panna Cotta Tart
• French Chocolate Ganache 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!

Recipe card

Modern French Caramel Apple Tart

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

If you plan a fancy dinner party or just a sweet date night, this French caramel apple tart made with a shortbread crust, vanilla cream, and caramelized apples on top is the only perfect dessert need. You will thank me for the recipe once you make it.

• Author: Irina Totterman
• Total Time: 2 hours
• Yield: 10 1x
• Category: Tarts
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For shortbread cookie crust:

• 10.5 oz (300 g) shortbread fingers
• 3.5 oz (100 g) butter, melted

For the vanilla cream:

• 1 ⅓ cup + 5 ½ teaspoons (350 g) milk
• 2 large egg yolks
• 3 ½ tablespoons (50 g) granulated sugar
• 7 teaspoons (22 g) corn starch
• ⅔ sheet of gelatin
• 1 vanilla bean
• 3.7 oz (105 g) butter

For the caramelized apples:

• 31.7 oz (900 g) Pink Lady® apples
• ⅔ cup + 3 ½ tablespoons (200 g) granulated sugar 
• 1 lime, zest 

For the caramel topping:

• 2 tablespoons (30 g) sugar
• 2 tablespoons (30 g) water
• 1 tablespoon (20 g) of caramel syrup made
• 3.5 oz (100 g) ready neutral glaze (see note #3)

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 355 F/180 C. To make the shortbread cookie crust, place shortbread fingers in the bowl of a food processor and crush until bread crumbs. Add melted butter and mix with a rubber spatula or your hands. Transfer the mixture into a rectangular tart pan with removable bottom. Using your hands, pat out cookie crumbs, so they cover the bottom and sides of the pan to meet the edge. Then bake for 10 minutes. Remove the cookie crust from the oven and bring it to the freezer right away for 30 to 60 minutes.

2. Keep the oven temperature at 355/180 C. To make caramelized apples, place granulated sugar in a saucepan and bring over medium heat. Swirl the pan with sugar over your stove to get the caramel. Pour caramel onto parchment paper and let it cool down. Brake the caramel into pieces and reduce it to powder, using a chopper or a food processor. Peel apples and cut them into big cubes and place them in a dish. Add the lime zest, the caramel powder, and mix. Cover the dish and bake for 30 minutes. Stir halfway through cooking.  Transfer caramelized apples in a bowl and let them cool down before assembling the tart.

3. To make vanilla cream, soak gelatin in cold water for 5 to 10 minutes. In a separate bowl, whisk egg yolks, sugar, and corn starch with a hand whisk. 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. Bring the mixture back to the pan and heat the mixture over medium heat for about one minute, stirring constantly. 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 touch. Gradually add the butter cut into small cubes and mix with the spatula. Cover the cream with plastic film in contact and refrigerate.

4. To assemble the apple 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. Arrange caramelized apples and refrigerate.

5. To make the caramel topping, place granulated sugar in a saucepan and heat over medium heat to get the caramel. Pour hot water (keep the pan out of the heat and be careful with splashing!) and heat the caramel syrup again for a few seconds. In a separate saucepan, make a clear glaze as directed (see note #3). Let the glaze cool for 5 to 10 minutes and whisk with the caramel syrup. Let it rest until it starts to thicken. Coat apples with the caramel topping using a silicone brush. Decorate the tart with edible flowers, gold sugar pearls, or edible gold leaf. Remove the tart from the pan before serving.

Notes

1. Replace Pink Lady® apples with Red Delicious, Gala, Fuji or Honeycrisp apples.
2. Coat caramelized apples with the only neutral cake glaze instead of the caramel topping to simplify the cooking.
3. To make the neutral glaze, in a saucepan mix the content (10 g) of Dr. Oetker cake glaze with two tablespoons sugar. 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.

Nutrition

• Calories: 496
• Sugar: 43.2 g
• Sodium: 124 mg
• Fat: 27.8 g
• Saturated Fat: 16.1 g
• Carbohydrates: 61.5 g
• Fiber: 1.9 g
• Protein: 4.3 g
• Cholesterol: 113 mg

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. All posted pictures are mine.

French peach tart filled with a silky-smooth panna cotta and decorated with roasted juicy peaches is summertime perfection. It is so peachy and delicious that you will impress your family and friends. Get ready for this simple and fun recipe!

Summertime is the perfect time to take advantage of stone fruits such as peaches, nectarines, apricots, and plums. I start my favorite time of the year by making Louise cake with early plums and coconut, then move on to apricots and make crusty and delicious apricot pizza.

Every peach season, I cannot get enough of peach pies, peach cobblers, and puff pastry peach galette, which is so good.

Inspired by a beautiful image of the peach tart created by the French bakery Ladurée, I could not resist not making it. I fell in love with the styling of the tart, where peaches are arranged in a pretty flower design to showcase their best.

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 in terms of tart filling, from almond cream, frangipane filling, or Italian panna cotta.

Made with a fluted loose-bottomed tart tin, it differs from a rustic French peach tart or galette.

This peach tart recipe works!

• French peach tart is the ultimate summer dessert with an explosion of flavors.

• It is easy to make and fun to decorate; kids would love to help.

• Silky-smooth panna cotta filling compliments sweet roasted peaches.

• With peach slices in a concentric pattern, this tart is a true showstopper.

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 gelatin sheets with a strength of 200 bloom.

• 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 breadcrumb stage. 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).

PHOTO 1

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 bring to freeze for about one hour until the panna cotta is set.

PHOTO 3

PHOTO 4

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

PHOTO 5

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 panna cotta to set the crust and prevent cookie crumbs from getting into the filling.
2. Freeze panna cotta poured in the crust to ensure the filling sets quickly and does not escape.
3. Keep the tart in a pan until ready to arrange peach slices. Once the panna cotta filling is set, take the tart out of the tin.
4. Peel roasted peaches or nectarines if preferred.
5. Cover fruit slices on top of the tart with a store-bought or homemade clear glaze or apricot glaze, or drizzle fruits with honey heated in a 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 cookie crust with shortcrust pastry or buttery puff pastry crust. 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 to bring a subtle lemon-lime-like flavor. Infuse the hot milk and cream mixture for 10-15 minutes out of the heat. Drain the verbena leaves and add gelatin.

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

Storing and freezing

Store peach panna cotta tart under a glass dome in the refrigerator for up to 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 texture of panna cotta.

To thaw, bring the tart to the fridge overnight. The next day, roast peaches and decorate the tart.

Recipe FAQ

Love French fruit tarts? Try these next!

• French quince Tarte Tatin
• Plum frangipane tart
• Fresh fig 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!

Recipe card

Peach Panna Cotta Tart (French Peach Tart)

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 18 reviews

French peach tart filled with a silky-smooth panna cotta and decorated with roasted peaches is summertime perfection. It is so peachy and delicious that you will surely impress your family and friends. 

• Author: Irina Totterman
• Total Time: 1 hour, 30 minutes (plus chilling time)
• Yield: 10 1x
• Category: Tarts
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For cookie crust:

• 10.5 oz (300 g) shortbread cookies
• 3.5 oz (100 g) unsalted butter, melted

For panna cotta filling:

• 6 gelatin sheets, 200 bloom
• 2 cups + 2 ½ tablespoons (500 g) cold heavy cream, 30% fat 
• 1 cup + ½ tablespoon (250 g) whole milk
• ⅓ cup (75 g) granulated sugar 

For roasted peaches:

• 6 fresh peaches (nectarines)
• 2 tablespoons (30g) granulated sugar

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 355°F (180°C). To make the cookie crust, place shortbread fingers in the bowl of a food processor and crush till bread crumb consistency. Add melted butter and mix well.
2. Transfer the preparation into a 9-inch (23 cm) fluted tart pan with a removable bottom. Using your hands, pat out crumbs so they cover the bottom and sides of the pan to meet the edge.
3. Bake for 10 minutes. Remove the cookie crust from the oven and place it straight in the freezer for 30 minutes. 
4. To make the panna cotta filling, soak gelatin sheets in cold water for 10 minutes. Pour milk, 1 ⅔ cups (400 g) heavy cream, and sugar into a small saucepan and bring to a boil.
5. Take the saucepan out of the heat, add the drained gelatin, and mix until completely dissolved. Let it cool and set aside.
6. In a separate bowl, whisk the remaining cold heavy cream (100 g) until medium peaks. Add the whipped cream to the main mixture and combine with a rubber spatula.
7. Gently pour the panna cotta filling into the cooled, partially frozen cookie crust and bring it to freeze for about one hour until the panna cotta is set.
8. To roast peaches, preheat oven to 320°F (160°F). Cut peaches into ⅜-inch (1 cm) thick slices and place on a baking sheet covered with parchment paper.
9. Sprinkle with granulated sugar and bake for 8 minutes. Remove fruit slices from the oven and let cool. Keep the peach syrup around the fruits.
10. To assemble the tart, 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.
11. Optionally, brush fruit slices with the peach syrup kept after roasting peaches or cover the fruit with a clear glaze or warmed apricot jam.

Notes

1. Use store-bought shortbread fingers or other kinds of tea biscuits. 
2. Use peaches or nectarines interchangeably, but choose firm fruits that will soften with roasting.
3. Freeze the baked cookie crust before pouring panna cotta to set the crust and prevent cookie crumbs from getting into the filling.
4. Freeze panna cotta into the crust to make sure that the filling sets quickly and does not escape.
5. Keep the tart in the pan until ready to arrange peach slices. Once the panna cotta filling is set, take the tart out of the tin.
6. Peel roasted peaches or nectarines if you prefer.
7. Cover fruit slices on top of the tart with a store-bought or homemade clear glaze, or drizzle the fruit with the honey heated in a microwave for a few seconds.
8. Serve peach tart cold and avoid keeping it at room temperature for longer than one hour to prevent the gelatin from softening.

Nutrition

• Serving Size: 1 slice
• Calories: 458
• Sugar: 24.3 g
• Sodium: 154 mg
• Fat: 33.2 g
• Saturated Fat: 20.2 g
• Carbohydrates: 36.3 g
• Fiber: 1.8 g
• Protein: 6 g
• Cholesterol: 102 mg

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. All posted pictures are mine.

Why not follow this French quince dessert recipe to make a gorgeous quince tarte Tatin? It marries golden, buttery puff pastry and seasonal quinces in a delicious family treat. Serve tarte Tatin with a scoop of ice cream and watch it disappear!

I remember wondering what to make with quinces when I got them from one of my husband's co-workers a few years ago.

I found out that those fall fruit looked like apples or pears, but the flesh and core were really tough.

I first made French quince tarte Tatin (Tarte Tatin aux coings in French) in 2019.

Each fall, I make this quince dessert, improving the recipe. It seems it has become a traditional seasonal treat in our family.

What is tarte Tatin?

Tarte Tatin (sometimes spelled tart Tatin) is a classic French upside-down pastry made with caramelized apples.

There is an exciting story of how Classic Apple Tarte Tatin was born.

The dessert resulted from a cooking mishap where one of the sisters with the last name Tatin dropped a tart but served it anyways, in its overturned state.

Nowadays, tarte Tatin is made with other fruit such as pears, quinces, plums, peaches, pineapple, or even vegetables, such as onion, artichoke, tomato, cabbage, etc.

Tarte Tatin pan

The proper tarte Tatin pan is a costly tarte tatin copper mold made by the French company Matfer Bourgeat.

Less expensive options are an authentic tarte tatin pan or even the simpler version of the tarte tatin pan.

They both provide the best heat distribution and excellent heat retention. The former one has inverted handles for easy flipping.

You can easily use a simple 9-inch/23 pie pan, a tart pan with a removable bottom, or even cast iron.

Why you should try this recipe

1. This quince tart recipe is easy to make.
2. It is the best way to use seasonal fruit, which is hard to eat on its own.
3. Adding spices to a poaching liquid brings great flavors to quinces.
4. Using a store-bought puff pastry and quinces poached in advance allows making 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 the fully ripened fruit which is yellow to golden and is free of any bruises, wrinkling, or other signs of damage.

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

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

Honey: try to use flower honey such as clover or acacia honey 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 that are the most flavorful.

Sugar: use regular granulated white sugar or caster sugar.

Butter: the recipe calls for unsalted butter. Please, do not substitute it for margarine.

How to make quince tarte Tatin

To poach quinces, peel fruit with a vegetable peeler, remove the quince core and cut in quarters.

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

Lower the heat to simmer and add quince slices to the liquid (photo 1).

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

Simmer quince quarters (do not boil) for two hours, maybe longer.

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

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

To make the caramel, place sugar with lemon juice in a tarte Tatin pan or a pie pan 9-inch/23 cm in diameter.

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

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

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

Pack them in a nice pattern - concentric circles - with the cut sides facing up as tight as possible. (photo 4).

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

Preheat the oven to 355 degrees F/180 degrees C. Let a sheet of puff pastry thaw at room temperature. Roll dough with a rolling pin on a work surface.

Cut a circle of pasty equal to the pan size you are using. Freeze the excess dough to use next time.

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

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

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

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

Recipe variations

This recipe brings three quince desserts: quince tarte Tatin, quince puree, and quince jelly.

To make quince purée, poach more quinces than this recipe requires and process fruit, using a food processor and/or an immersion blender to make the quince puree.

Enjoy the puree on its own or make Coconut Macaroons, replacing applesauce with quince puree.

To make quince jelly, reduce the poaching syrup over medium heat until it is thick. Enjoy this quince filling with French crepes or a slice of bleu cheese. 

Storage

Tarte Tatin is best eaten on the same day it is made. If you are picnicking, leave and transport tarte Tatin in the pan. Reheat the pan on the barbecue or fire, then turn out and serve warm.

Once baked, the tarte Tatin can be stored at room temperature for up to 24 hours and not in the fridge.

It is not recommended to freeze baked tarte Tatin or its leftovers since it will affect texture and taste.

You can freeze the unbaked assembled tart (with the raw dough placed on it) for up to one to two weeks. First, cover it tightly with plastic wrap, then foil, and freeze.

To bake, thaw it in the fridge overnight and bake as directed in the recipe.

Expert tips

1. Watch out for the readiness of quinces while poaching the fruit. The required time is about 2 hours, sometimes longer; so, test 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 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 quinces. This step is optional here, but it allows the steam to escape during baking.
6. Do not let the baked quince tarte Tatin stay in the baking dish longer than 5 minutes: the dessert will stick to the pan. If it happens, place the pan over low heat, stirring gently to remove the dessert from the edges. Then invert the pan onto a serving plate.

Frequently asked question

Love tarts and pies? Try these next!

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!

Recipe card

Quince Tarte Tatin Recipe

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 22 reviews

Why not follow this quince dessert recipe to make a gorgeous quince tarte Tatin? It marries golden, buttery puff pastry and seasonal quinces in a delicious family treat. Serve the tarte Tatin with a scoop of ice cream and watch it disappear!

• Author: Irina Totterman
• Total Time: 60 minutes
• Yield: 8 1x
• Category: Tarts
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

• 1 puff pastry dough
• 6 - 8 large quinces

For poached quinces:

• 6 ⅓ cups (1.5 liters) water
• 1 tablespoon lemon juice
• 1 cup (200 g) brown sugar
• ⅓ cup (75 ml) honey
• 2 whole star anise
• 1 vanilla bean (split lengthwise)

For the caramel:

• ½ cup (112 g) granulated sugar
• 2.8 oz. (80 g) butter
• 1 tablespoon lemon juice

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

1. To poach quinces, peel fruit with a vegetable peeler, remove a quince core and cut in quarters. In a saucepan, heat water, brown sugar, honey, vanilla, whole star anise, and lemon juice. Add quince quarters into the simmering liquid. Cover the pan with a parchment paper circle with a small hole cut in the center and place it on top. Simmer quince quarters (do not boil) for two hours, maybe longer, until quinces are rosy in color. To test the fruit, insert the tip of a knife: it must come in and out easily. Remove from the heat, drain quinces with a colander or remove them from the syrup with a slotted spoon and let cool.
2. To make the caramel, place sugar with lemon juice in a tarte Tatin pan or a pie pan 9-inch/23 cm in diameter. Cook until sugar melts and starts caramelizing. Add butter and let cook until melted, stirring occasionally. Remove from the heat and arrange poached quinces over the caramel in a spiral with the cut sides facing up, packing them as tight as possible. Bring the pan over medium heat and cook for 10 to 12 minutes to caramelize the fruit. Remove from the heat and let cool.
3. Preheat oven to 355 F/180 C. Roll the dough with a rolling pin and cut a circle of the pan size you are using. Place the puff pastry over quinces and prick it with a fork. Then bake for about 25 minutes.
4. After baking, allow the dessert to rest for about 5 minutes, then invert the pan onto a serving plate, using oven mitts. 

Notes

1. Watch out for the readiness of quinces while poaching the fruit. The required time is about 2 hours, sometimes longer; so, test 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 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 quinces. This step is optional here, but it allows the steam to escape during baking. 
6. Do not let the baked quince tarte Tatin stay in the pan longer than 5 minutes: the dessert will stick to the pan. If it happens, place the pan over low heat, stirring gently to remove tarte Tatin from the edges. Then invert the pan onto a plate.

Nutrition

• Serving Size: 1 slice
• Calories: 419
• Sugar: 49.9 g
• Sodium: 147 mg
• Fat: 15.7 g
• Saturated Fat: 8 g
• Carbohydrates: 72.5 g
• Fiber: 2.2 g
• Protein: 2.4 g
• Cholesterol: 22 mg

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. All posted pictures are mine.

This French fig tart, or tarte aux figures, 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.

Fresh fig tart recipe

A fresh fig tart is a summer dessert made with shortcrust pastry, almond or frangipane cream, and fresh figs. It is also known as French fig tart due to the buttery pâte sucrée and creamy crème frangipane used to make it. Yes, it is a true Parisian fig tart to enjoy away from France.

The recipe uses the easiest way to make a tart crust: no need to chill the shortcrust pastry or roll dough with a rolling pin and cut dough strips. There is no excess dough as a result.

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.

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 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).

PHOTO 1

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).

PHOTO 3

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).

PHOTO 5

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.

PHOTO 7

PHOTO 8

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 oxidization 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 hazelnuts with almonds while making homemade praline paste. Or replace praline cream with a classic frangipane filling, French pastry cream, cream cheese, or mascarpone cheese filling.

• 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 and 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

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!

Recipe card

French Fig Tart (Tarte aux Figues)

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

French fig tart is the ultimate summer dessert made with a buttery pâte sucrée (shortcrust pastry), delicious praline cream, and seasonal fresh figs. Sweet, nutty, and figgy, tarte aux figues requires only 40 minutes of hands-on time.

• Author: Irina Totterman
• Total Time: 1 hour, 45 minutes
• Yield: 8 1x
• Category: Tarts
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the shortcrust pastry: 

• 1 cup + 3 tablespoons (150 g) all-purpose flour
• 2.6 oz (75 g) softened unsalted butter
• ⅓ cup (75 g) granulated sugar
• 1 tablespoon milk, room temperature
• 1 pinch of salt

For  the praline cream:

• 1.4 oz. (40 g) softened unsalted butter
• 2.8 oz. (80 g) hazelnut praline paste
• ½ extra-large egg (30 g) 
• ½ tablespoon (5 g) cornstarch
• 3 tablespoons (45 g) heavy cream, 30% fat 

To assemble the tart:

• 17.6 oz. (500 g) fresh figs
• 1 oz. (30 g) flaked toasted almonds

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9-inch round fluted tart pan (with a removable bottom) and set it aside.
2. To make the shortcrust pastry, place flour, granulated sugar, and salt in the bowl of a stand mixer. Add the softened butter and process in short pulses until the mixture crumbles.
3. Pour the milk and mix in short pulses. The mixture should have the consistency of wet sand.
4. Transfer the mixture to the buttered tart pan. Firmly press the crust mixture into the pan, pressing evenly on the bottom and up the sides of the pan with the heels of your hands and your fingers.
5. Bake for 15 to 20 minutes, until lightly golden. Cool completely before filling.
6. To make the praline cream, beat the softened butter and praline. Add egg and cornstarch, then add heavy cream and whisk again.
7. To assemble the tart, garnish the tart crust with the praline cream and arrange quarters of figs on top in concentric circles.
8. Decrease the oven temperature to 330°F (165°C) and bake for 60 to 65 minutes.
9. Once the tart is baked, sprinkle with flaked almonds and let it cool on a wire rack.

Notes

1. Make the 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. Make hazelnut praline paste yourself or use a store-bought hazelnut praline.
3. While baking the tart, place a baking sheet on a lower oven rack in case of spillage. If the edges of the tart brown quickly, cover its edges with a pie shield or an aluminum foil.
4. Avoid preparing fig slices in advance to prevent any oxidization and release of their juice ahead of time.
5. Arrange figs in a circular pattern or in a way you desire.
6. Sprinkle the tart with flaked almonds while it is hot after baking, or sprinkle the top of the tart with chopped almonds before baking and bake.
7. Accompany fig tart with the almond ice cream or serve with the wine Jaboulet Beaumes de Venise Muscat.

Nutrition

• Serving Size: 1 slice
• Calories: 445
• Sugar: 43.6 g
• Sodium: 117 mg
• Fat: 18.6 g
• Saturated Fat: 9.1 g
• Carbohydrates: 69 g
• Fiber: 7.3 g
• Protein: 6.2 g
• Cholesterol: 51 mg

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.

French plum frangipane tart is the best summertime and fall season favorite made with shortcrust pastry, luscious red plums, and almond frangipane. Sliced juicy plums encased by the rich and fluffy nut cream taste so good.

Plums are in season now! They are another stone fruit to concentrate on, and include at least a single plum dessert into your baking calendar.

I never miss a plum season. This gorgeous Louise cake with plum and coconut is a must-try for all plum lovers, including myself.

I made this plum tart with almond frangipane to accentuate the sweetness of fresh plums. It does not matter what kind of plums to use; the plum and almond combo pairs well in this beautiful dessert.

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 is mainly prepared with sweet almond frangipane filling, so it has another name, plum almond frangipane tart.

French plum tart 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 to make the recipe.

• Eggs: To be precise with the recipe, you will need ½ large egg and 1 ½ extra-large chicken eggs. Make sure to bring eggs to 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.

How to make plum frangipane tart

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

Step 2. Using a flour sifter, sift plain flour with salt and add 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.

PHOTO 1

PHOTO 2

Step 6. Trim a little excess pastry from the sides by cutting it off 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).

PHOTO 3

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.

PHOTO 5

PHOTO 6

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

Expert Tips

1. Respect the chilling time needed for hydrating flour from the wet ingredients and harden the butter. As a result, you will be able to handle the dough easily.
2. Arrange plum slices on top of the pastry in the way you desire. 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 into thin slices.

• 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 and 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 overnight to the fridge, then to the kitchen counter to get to room temperature.

Recipe FAQ

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!

Recipe card

Plum Frangipane Tart (French Plum Tart)

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

French plum frangipane tart is the fall season favorite made with shortcrust pastry, luscious red plums, and almond frangipane. Sliced juicy plums encased by the rich and fluffy nut deliciousness taste so good.

• Author: Irina Totterman
• Total Time: 1 hour, 30 minutes (plus chilling time)
• Yield: 8 1x
• Category: Tarts
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the crust:

• ⅓ cup + 2 teaspoons (75 g) granulated sugar
• ⅓ cup (75 g) softened unsalted butter
• 1 cup + 3 tablespoons (150 g) all-purpose flour
• ½ large egg (25 g), room temperature (see note #1)
• 1 pinch of salt

For almond frangipane filling:

• ⅓ cup + 1 ½ tablespoons (100 g) softened unsalted butter
• 1 ½ extra-large eggs (85 g), room temperature (see note #2)
• 1 cup + 1 tablespoon (100 g) almond meal (ground almonds)
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) all-purpose flour
• 1 pinch of salt

For assembling:

• 3 large plums

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

1. To make the tart crust, in the bowl of a stand mixer, beat softened butter and granulated sugar until smooth. Add eggs and mix to combine.
2. With a flour sifter, sift flour and salt over the bowl with the main preparation and mix until homogeneous.
3. Use your hands to bring the dough together and shape it into a ball. Cover the dough ball with plastic wrap and chill for 2 hours (better overnight). 
4. Sprinkle a work surface with flour and roll the dough out into a large circle. Roll the dough onto a rolling pin and place it over a 9-inch/23 cm round (with removal bottom) fluted tart pan.
5. Using your fingers, press into the bottom and edges of the pan. To trim excess dough from the sides, refrigerate for 10 to 15 minutes, then cut off with a sharp knife. Prick the bottom of the pastry dough with a fork. 
6. Preheat oven to 355°F (180°C).
7. 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.
8. Pour the frangipane into the prepared tart crust and arrange plum slices on top.
9. Bake for 35 to 40 minutes until the frangipane becomes golden and a toothpick inserted in the center comes out clean. Let cool, and sprinkle with icing sugar.

Notes

1. 25 g eggs are approximately equal to ½ whole large chicken egg (eggshell removed).
2. 85 g eggs are approximately equal to 1 ½ whole extra-large chicken eggs (eggshell removed).
3. Respect the chilling time that is needed for hydrating flour from the wet ingredients and harden the butter. As a result, you will be able to handle the dough easily.
4. Use dark-fleshed plums to give this plum tart a sweeter, sharper tang and deeper color. Or experiment with different types of plums, plumcots, pluots, and apriums. 
5. Arrange plum slices on top of the pastry in the way you desire. Slice them thinly and lay them tightly together, or scatter them over the filling.

Nutrition

• Serving Size: 1 slice
• Calories: 428
• Sugar: 24.7 g
• Sodium: 65 mg
• Fat: 25.5 g
• Saturated Fat: 12.2 g
• Carbohydrates: 44.9 g
• Fiber: 2.3 g
• Protein: 7.2 g
• Cholesterol: 98 mg

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.

Strawberry pistachio tart is a beautiful summer dessert with a delicious combination of juicy strawberries and pistachios. Top this easy-made sablé Breton crust with cream and fruit of your choice to customize the tart!

Summer heat calls for summery desserts! I got the idea of making this strawberry pistachio tart some time ago but was waiting for juicy berries during the summertime!

If you wonder if strawberries and pistachios go together, the answer is yes.

Wildly known strawberry-pistachio combo brings bright colors and an irresistible taste to a dessert.

A crunchy sablé Breton crust topped with the pistachio mousseline cream balances the texture and flavors of this gorgeous tart.

Add your creativity in decoration and upgrade this strawberry pistachio tart to a birthday dessert.

And if you ever want to try another French favorite with praline mousseline cream, try the Paris-Brest dessert.

Why you should try this recipe

The sablé Breton is a rich, buttery tart base that will make your desserts easier than ever.

Forget about those frustratingly difficult tarts: there is no traditional tart shell here. Instead, you will be amazed at how simple this tart recipe is.

The crispiness and crumbliness of the crust are a perfect complement to an ultra-smooth, creamy texture. The fruit sweetness accents it nicely too.

The perfect pairing for a summery dessert, strawberry and pistachio has been one of the top summer combinations in modern pastries.

Adding another cream and fruit to the shortbread crust offers you endless possibilities for making your own pastries.

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 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 to make the crust 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.

Corn starch: it is a thickening agent to make the pastry cream. Replace it with all-purpose flour if desired.

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

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

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

How to make strawberry pistachio tart

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

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

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

Heat oven to 355 degrees F/180 degrees C. Roll dough between two parchment paper sheets to approximately ¼ inch or 6 to 7 mm thick.

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 out of the ring (photo 4).

Transfer 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 pastry.

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.

To make the pistachio mousseline cream, mix egg yolks, sugar, and corn starch in a bowl.

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

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

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).

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

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.

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

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

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.

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).

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

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

The tart garnished with mousseline cream is absolutely delicious, but you can use a simple whipped cream instead of mousseline. Pipe it on top with fruit and nuts for decoration.

Referring to the recipe for French strawberry tart will help you learn how best to decorate your tart with only strawberries.

Use other berries, such as fresh raspberries and blueberries, and sprinkle the dessert with toasted almonds.

Or try combining fresh pears, candied pecans, and salted butter caramel: it will make every bite mouthwatering perfection.

And why not decorate your tart with sliced peaches and blackberries and sprinkle it with toasted almonds?

Finally, for tropical fruit lovers, arrange sliced mango and other tropical fruit of your choice and sprinkle with coconut chips or coconut flakes.

Storage instructions

The assembled tart should be stored in the refrigerator and served within 24 hours.

For the best tasting experience, bring the tart to the counter for 20-30 minutes for mousseline cream to soften.

Can you freeze this strawberry and pistachio tart? Since mousseline cream has a pastry cream base, freezing such a cream-topped pastry is not recommended.

This is particularly the case with fresh strawberries that don't tolerate freezing well.

However, you can make sable Breton dough in advance, cover it with plastic wrap, chill for up to 5 days or freeze it for up to 2 months.

Or you can bake this tart base 1 to 4 days in advance and store it at room temperature.

Equipment

What kitchen tools do you need to make this gorgeous tart?

A mixing bowl with a rubber spatula, an electric mixer, and a rolling pin are essentials to make the tart dough.

If you want an authentic experience, then you will need to invest in a tart ring. As an alternative, try to use a cake ring.

Unfortunately, a regular tart pan (aka tart tin) doesn't work for this recipe. Also, there is no need for pie weights.

Finally, prepare a hand whisk with a heavy-bottomed saucepan to make mousseline cream. Use a pastry bag with the open star pastry tip or another type of tip to pipe the cream.

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, just 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.

Frequently asked questions

Love strawberry desserts? Try these next!

• French Strawberry Tart - a delicious strawberry tart with a puff pastry base.
• Strawberry Clafoutis - easy and quick French custard.
• Strawberry Crumble Bars - a summertime strawberry favorite.
• 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!

Recipe card

Strawberry Pistachio Tart

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Strawberry pistachio tart is a beautiful summer dessert with a delicious combination of juicy strawberries and pistachios. Top this easy-made sablé Breton crust with cream and fruit of your choice to customize the tart!  

• Author: Irina Totterman
• Total Time: 2 hours (plus resting time)
• Yield: 10 1x
• Category: Tarts
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For sablé Breton crust:

• 3 large egg yolks, room temperature
• ½ cup + 1 ½ teaspoons (120 g) granulated sugar
• 5.3 oz. (150 g) unsalted butter softened
• 1 ½ cups + 1 ½ tablespoon (200 g) all-purpose flour
• 1 pinch of salt
• 2 teaspoons (10 g) baking powder

For pistachio mousseline cream:

• 1 cup + 1 tablespoon (250 ml) whole milk
• ½ cup + 1 ½ tablespoon (75 g) icing (powdered) sugar
• 1 ½ large egg yolks
• 3 tablespoons (30 g) corn starch
• 3 ½ oz. (100 g) unsalted butter softened
• 3 tablespoons pistachio paste

For the decoration:

• 1.7 oz. (50 g) toasted pistachios
• 10.6 oz. (300 g) fresh strawberries

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

1. To make sablé Breton crust, place egg yolks and sugar in a large bowl and whisk with an electric mixer to get a creamy and white mixture. Add softened butter and mix with a rubber spatula to smooth.

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

3. Heat oven to 355 degrees F/180 degrees C. Roll dough between two parchment paper sheets to approximately ¼ inch or 6 to 7 mm thick. 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 out of the ring.

4. Transfer 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.

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

5. 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.

6. To make the pistachio mousseline cream, mix egg yolks, sugar, and corn starch in a bowl. Bring milk to a boil in a heavy-bottomed saucepan, add pistachio paste and mix well with a hand whisk. Pour a bit of hot pistachio mixture over egg preparation, whisking constantly. Then pour the remaining milk mixture and mix with the hand whisk.

7. Transfer the mixture back to the saucepan. Reduce heat to medium, and cook, constantly stirring, for 2 to 3 minutes, until the cream thickens. Remove the pistachio pastry cream from heat, and add 1.7 oz. (50 g) softened butter, and mix with the whisk. 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.

8. Once the cream is cool, add the remaining 1.7 oz. (50 g) softened butter. Whisk the cream with an electric mixer until smooth and shiny.

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

10. If desired, add a few pistachios sprinkled with powdered sugar to make the dessert more interesting. To serve, take the tart from the fridge for 20 minutes before presenting it to the table to allow mousseline cream to soften.

Notes

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, just 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.

Nutrition

• Serving Size: 1 slice
• Calories: 467
• Sugar: 25 g
• Sodium: 205 mg
• Fat: 29.9 g
• Saturated Fat: 14.9 g
• Carbohydrates: 46.6 g
• Fiber: 2.3 g
• Protein: 6.9 g
• Cholesterol: 161 mg

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. All posted pictures are mine.