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

Piling it atop this easy fruit tart. Traditional French-style fresh-fruit tarts involve a short, sweet crust and vanilla pastry cream filling. They’re wonderful but somewhat labor intensive.

Fresh Fruit Tart (America’s Test Kitchen) 1⅓ cups all-purpose flour. ¼ cup sugar. ⅛ teaspoon salt. 10 tablespoons melted butter, browned. 2 tablespoons water. ⅓ cup white chocolate chips.

Slice the fruit: For fruit like persimmons and plums, slice into thin half moons about 1/8-inch thick. For blueberries, gooseberries and grapes, cut in half, or if they are small, leave them whole.

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 14 x 10-inch rectangle. Place the rectangle on a baking sheet.

Apricot Marzipan Tart. Serves 8. INGREDIENTS. Crust: 1 cup all-purpose flour. ½ cup sliced almonds, almond meal, or almond flour. ¼ cup of granulated sugar. 8 tablespoons (1 stick) unsalted ...

Tomato Tart (America’s Test Kitchen) 2 pounds plum tomatoes. ⅓ cup sherry vinegar. 2 ½ tablespoons of sugar. ½ teaspoon salt. ¼ teaspoon pepper. 1 medium shallot, finely diced. 1 tablespoon ...