Fruit Tart Recipe Demonstration - Joyofbaking.com

[joyofbaking]

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[elif]

First time I wanted to make a fruit tart, I came across this video but I chose another recipe that looked 'easier' and 'faster'; however, I really didn't like the taste of it. Weeks later, I came back here and followed the instructions step by step and took the time and it turned out great! I loved the flaky crust with the not too sweet pastry cream and fresh fruits. Everyone in my family was impressed. I had to bake my crust for close to 30 mins which made me a little nervous at first but all ovens work differently I guess. Thank you for the great recipe!

[moonfanaras]

I made this today except I made it into mini tarts instead of a huge single tart. I used both her dough recipe and creme recipe and let me say it is fabulous. This dough is perfect for exactly 5 mini tarts with no waste at all (didnt throw away any dough) and the creme was nearly the perfect amount for 5 of them, with a lil extra left over so I went back and put a lil more creme on each one, but I used strawberries, blueberries and kiwi and put the preserve on there. It is fabulous. I made the dough the night before and baked them, I did not actually put the creme in there until the next day, but once the tart cooled off, I put them in a large container and let them sit on my stove over night and they were still perfect the next day. The glaze hardened up nicely so it was sealed beautifully. I recommend these for people who really want to make a fruit tart. This is an easy recipe, and the dough is very forgiving, so if you mess up, it rolls out again very nicely.

[MrsRuthT]

Watched all the videos on making the Fruit Tart from pate sucre to the apricot glaze. Only problem I have is that I can't stop making them lol. Made five already this summer. Great videos! Thanks

[dana]

thank you so much for this recipe!! it was very easy to follow and i created my own fruit tart for my family and friends to enjoy and they loved it ❤️

[pingchilin]

I made this one yesterday, and it's really awesome, my fiance said it's really tasty. Thanks stephane for all ur video

[joyofbaking]

Yes, you can use egg white to coat the crust. If you refrigerate the tart so the pastry cream firms up, you can get a fairly goog clean cut.

[janetgriffin]

It looks lovely such a nice looking tart .I'm making this one Xmas as it introduces fruit which I love .I love your videos there great

[meriemseverydayfood]

I have a tart crust in the freezer now I know which tart I’m making! Thanks Stephanie😘

[xiaoxi-chelsea-akiko]

Just made this today for my partner's birthday! He is not really a cake person, so fruit tart was a wonderful substitute!

[christanniehawkins-barthel]

Looks delicious and Beautiful 🍰. I've always wanted to try a fruit tart but had no idea where to purchase one here in New Orleans. Just the other day while driving I noticed a new bakery Chez Pierre French Bakery and Cafe. My husband and I visited it and I must say the fruit tart was amazing! We really enjoyed it and now, We must try this wonderful recipe as well. Thanks a bunch❤💙

[Nyasahi]

I just made this a few days ago for my parents and they loved it~ I did tweak the recipe a bit, but it was still great either way. Thanks so much.

[joyofbaking]

If your pastry cream is quite soft you can chill the cream before putting it into the pastry shell. Or you can chill the whole tart to firm the cream.

[magie]

Stephanie, I love everything you make, and I have tested many of your recipies and they came out perfectly.
I wanted to tell your husband that he is a lucky man!

[joyofbaking]

Yes, you could use a shortbread crust.

[joyofbaking]

Yes, you could use a graham cracker crust.

[squareculet]

Thank you so much. I wish I can show u the tart I made. Bless you. Thank you!

[nuraahazem]

if i don't have a removable base pane how can i remove the the tart without getting cracked should i use butter papers ? nd nice recipe i will try it

[jessicanelson]

yummy merry Christmas everyone and happy New year! i love your recipes joy of baking.

[robrosy]

That's actually a good sign because it shows that the crust is very 'short', a term meaning it's not overworked and thus will have a crumblier texture instead of being rubbery.