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!
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.
@@Randaakarim I did put the glaze on the night before just so it could fully seal, but this can be done the day you put the cream in, just would need to wait a bit of time until you poke it and feel that it is dry. If you don't put a thick layer of it on there, it dries pretty quick :) But you can put the glaze on and let it set at room temp if that is what you want to do and it will be fine! I just can't say exactly how long it takes to set or harden up doing it that way. You just gotta feel it. You can do it either way and get good results.
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
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!
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❤💙
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.
Hi Stephanie, I want to make mini fruit tarts and I was wondering if I can use lemon curd as the filling or is it better to just stick to pastry cream?
You don't have to brush the fruit with apricot preserves so you can just leave off that step. Or you could use another type of preserve that is light in color. You could use whipped cream instead of pastry cream although the fruit may sink into the cream. Or you could use a combination of whipped cream and mascarpone cream (or cream cheese) which will make the cream thicker. I used that in the Easy Fruit Tart recipe. Here is the link. www.joyofbaking.com/EasyFruitTartRecipe.html
If I don't have apicot preserve to seal the crust, can I use egg white to do it? Another question is, is it impossible to cut the fruit tart with a clean edge because the pastry cream is so soft?
Will this crust cut nicely with a knife to serve? I tried a crust like this once before with a different recipe, and it came out like a very crisp cookie, It tasted good, but cracked as opposed to cut, when a knife was used. It didn't make for a good serving experience! Since then I have tried graham cracker crusts, but I'd like to go back to something more authentic.
Hi Stephanie, when I whip the pastry cream to reconstitute it before putting in the tart, it seemed fine. But when I take it out to serve, the pastry cream has gone all liquidy...What did I do wrong? I did some search, and some people said that if I whipped the pastry cream after it was chilled, I might have loosened up the starch, therefore my pastry went runny:(. Please Help!
hye stephanie, i want to make mini fruit tart using the short bread crust you are using, so my question is how long would mini size short bread crust to bake? since you baked yours for 15 mins..tqia! my concern is if i bake it for 15 min for mini size, it might burn..
Can I leave the crust in the pan to assemble the cream and the fruit and then pull it out of the pan after? Don't want to break the sides of the crust by accident...
The best way is to make the pastry and the filling the day before and then assemble the tart the day you need it. However, you can store the assembled tart in the refrigerator overnight but the crust tends to soften as does the fruit.
+Alana Mcpherson No, you could use another flavor of preserves. The reason I use apricot is because it dries clear. If you use, say a red current preserve, it will color the fruit.
I've got a ton of mild jalapeno jelly, I'm thinking of using that for the glaze. Is it too weird? I'm hoping it will give it a little bit of a sweet kick, but I don't want to ruin the recipe.
Why is my fruit tart become watery the next day after I brushed the apricot preserved. I noticed the tart shell being wet. I even sealed the bottom with apricot. I made cream cheese filling.
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
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!
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.
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.
Did you put the glaze the night before and let it harden or before you put the pastry cream?
@@Randaakarim I did put the glaze on the night before just so it could fully seal, but this can be done the day you put the cream in, just would need to wait a bit of time until you poke it and feel that it is dry. If you don't put a thick layer of it on there, it dries pretty quick :) But you can put the glaze on and let it set at room temp if that is what you want to do and it will be fine! I just can't say exactly how long it takes to set or harden up doing it that way. You just gotta feel it. You can do it either way and get good results.
@@moonfanaras alright, thank you!!
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 ❤️
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.
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
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.
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
Yes, you could use a shortbread crust.
Joy of Baking! My favorite!
Yes, you can do that.
I made this one yesterday, and it's really awesome, my fiance said it's really tasty. Thanks stephane for all ur video
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!
I have a tart crust in the freezer now I know which tart I’m making! Thanks Stephanie😘
Yes, you could use a graham cracker crust.
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❤💙
Yes, you could do that.
Just made this today for my partner's birthday! He is not really a cake person, so fruit tart was a wonderful substitute!
thank you stephanie , unique as always :)
I made it and it turned to be great! Thank you so much!
mmmmmm yummy merry Christmas everyone and happy New year! i love your recipes joy of baking.
Very nice recipe 👍👍👍🌹🌹🌹🌹
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
I think this too
Use parchment paper
I loved it! Thanks x
Great video as always👍☺️
Looks delicious!
it looks great
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.
M new to baking n ur recipes hav helped me a lot.thanks :)) for dis recipe can I use shortbread crust instead of sweet pastry crust ?
Thank you so much. I wish I can show u the tart I made. Bless you. Thank you!
Looks so delicious 😋 🤤
My favorite !!!! Try them at whole foods they r amazing
Hi Stephanie, I want to make mini fruit tarts and I was wondering if I can use lemon curd as the filling or is it better to just stick to pastry cream?
Enmanuel De Jesus Lemon curd would make a very nice filling.
Thank you for your fast reply. Your videos are really amazing and helpful. I am now going through a baking phase and cannot seem to stop. :)
Love all these videos. I wonder, can I use the pastry cream in a lobster tail pastry? Do you plan on having a lobster tail video in the future?
You are the best
Do i have to chill the pie in order for the custard/pastry cream to set so that when i cut a slice, it will stay put? Thanks.
How long would I bake the pastry crust if I wanted to make mini fruit tarts in a muffin tin?
Hi Stephanie , can we use honey instead of Apricot preserve . Thanks
Made this and it came out great. Anyone know how to make the crust softer?
Is it possible to make the sweet pastry crust using a Cuisinart instead of a stand mixer?
Hi Stffanie, any substitute for apricot preserve since its not available where i live. Also can i substitute pastry cream with whip cream.
You don't have to brush the fruit with apricot preserves so you can just leave off that step. Or you could use another type of preserve that is light in color. You could use whipped cream instead of pastry cream although the fruit may sink into the cream. Or you could use a combination of whipped cream and mascarpone cream (or cream cheese) which will make the cream thicker. I used that in the Easy Fruit Tart recipe. Here is the link. www.joyofbaking.com/EasyFruitTartRecipe.html
@@joyofbaking Thank you Steffanie. I will be making them for my Birthday
If I don't have apicot preserve to seal the crust, can I use egg white to do it? Another question is, is it impossible to cut the fruit tart with a clean edge because the pastry cream is so soft?
Will this crust cut nicely with a knife to serve? I tried a crust like this once before with a different recipe, and it came out like a very crisp cookie, It tasted good, but cracked as opposed to cut, when a knife was used. It didn't make for a good serving experience! Since then I have tried graham cracker crusts, but I'd like to go back to something more authentic.
Is your tart pan (and consequently shell) one inch deep or two inches? TY.
Hi! May i know what adjustments should be made to the baking time and measurements if i am going to make small individual tarts instead? Thank you!
Hi Stephanie, when I whip the pastry cream to reconstitute it before putting in the tart, it seemed fine. But when I take it out to serve, the pastry cream has gone all liquidy...What did I do wrong? I did some search, and some people said that if I whipped the pastry cream after it was chilled, I might have loosened up the starch, therefore my pastry went runny:(. Please Help!
hye stephanie, i want to make mini fruit tart using the short bread crust you are using, so my question is how long would mini size short bread crust to bake? since you baked yours for 15 mins..tqia! my concern is if i bake it for 15 min for mini size, it might burn..
My old manager made this one time it’s so good I’m going to make this one day
Can I use any fruit preserve for brushing the tart?
Hi, Stephanie. Is there any difference between sweet pastry crust and shortbread crust? Or could I use both for this recipe? Thanks
Vera Radisavljevic The sweet pastry crust contains an egg and it is a little more difficult to roll out than a shortbread crust.
I have a glass tart pan. (the bottom is not removable ) How should i bake the crust in it, as the pan stays hot much longer than a metal pan?
That's all part of the joy of baking!
Thinking of baking this.. :D
I love frout tart.. Thank you💗💟
YUM
Can I leave the crust in the pan to assemble the cream and the fruit and then pull it out of the pan after? Don't want to break the sides of the crust by accident...
i would do all of the assembling while the tart crust is in the pan then before you serve take it out to avoid brakeage
+joyofbaking just made this, it's fantastic!!! thanks so much for vid!!
yummy
Will it become soggy if I keep the tart outside refrigerator for long time?
You need to store this tart in the refrigerator as the cream will soften the pastry crust if left at room temperature too long.
thank you so much
yummyyyyyyy, thanks
What is other alternative instead of appricote?
Can I use frozen shortcrust pastry instead?
I don't have apricot jam, can i substitute it for sth else?
You could use another flavor of preserves. Or if serving the fruit tart the same day you could omit that step.
hello can I asking you if i alrdy done with the fruit can I add whip topping cream?
+Eka Fat Yes, you could top the fruit with whipped cream.
+Joy of Baking thanks you so much for reply me i make this for tomorrow
J aime bien
Liike
🌹🌹🌹🌹
Please how to store it if I do a a day before my event
The best way is to make the pastry and the filling the day before and then assemble the tart the day you need it. However, you can store the assembled tart in the refrigerator overnight but the crust tends to soften as does the fruit.
do you have pie crust that's not so sweet?
Can I use brown sugar instead of white?
I've only made this with white sugar. You could try using brown sugar and then see if you like the results.
For lactose intolerance, can I replace with sweetened soya milk
That should be okay.
Does it have to be apricot preserves?
+Alana Mcpherson No, you could use another flavor of preserves. The reason I use apricot is because it dries clear. If you use, say a red current preserve, it will color the fruit.
+Joy of Baking thanks for the fast reply. Trying your red velvet cupcakes today too
Is it just me or does the chef look like Freddy’s mom from iCarly? 😂
لذيذ
thanks☺
i loled when the crust broke. But thats okay. This still looks realllly yummy!
I'm making this today but I'm using the "ready made" pie crust instead...in the interest of time :-)
What’s the first thing. Apple cup of what ?
Not sure what you are asking. But here is the link to the written recipe. www.joyofbaking.com/FruitTart.html
Thank you
with what can we substitute apricot glaze with????
+Saba Nousheen You could use red currant preserves although it will color the fruit a little. Or you can leave off the glaze.
+Joy of Baking Don't some chef/baker use aspic jelly for the fruits?
I wonder if you could use agave sweetener. Or maybe agar
Wouldn't using half butter half lard make a better crust.
I've got a ton of mild jalapeno jelly, I'm thinking of using that for the glaze. Is it too weird? I'm hoping it will give it a little bit of a sweet kick, but I don't want to ruin the recipe.
could we use marmalade instead? :|
Could you use puff pastry instead
You could but just beware that the pastry cream (custard) will cause the puff pastry to soften so you ought to serve it shortly after making it :)
Why is my fruit tart become watery the next day after I brushed the apricot preserved. I noticed the tart shell being wet. I even sealed the bottom with apricot. I made cream cheese filling.
Depending on the fruit and how ripe it is, it can soften and release its juices. I do find refrigerating the tart helps.
I'm gonna make this for the fourth.
😍👍👍👍
JOY BAKING AMAZING☺ INCREDIBLE EXCELLENT PRIMOR AGRADECER OS THANKS YOU FACT! ●BROWN FAMILY. 💜DAPHNE COTTON.
Why apricot?
ممكن نتكلم باللغة العربية اريد أن اسالك سؤال
تفضل
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
I always wanted to eat one...but how to u make the crust o.o? Plus......I need to go shopping
1:20 - 1:38 she's a dj
Jem Jalique I was thinking the same thing 😂
L
Yes, you can do that.