Classic fruit tart from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 151) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cellenly on January 02, 2026

    Loved the fruit tart crust and vanilla cream. No rum or almond flour in recipe. Worked well to break up the task: we made the crust and the pastry cream the day before and then assembled right before serving. I’d consider reducing the sugar in the cream a smidge, and if your group is super sugar sensitive, then maybe also the crust.

  • jluvs2bake on June 30, 2023

    Ingredients here show rum & almond flour, neither of which is in recipe. Missing ingredients: whole milk; egg yolks; vanilla bean, which can be subbed w/vanilla extract. The sweet tart crust is delicious & an easy dough to work with. Rolls beautifully. The vanilla pastry cream is thick but very light with a smooth texture. Assembled, this makes a striking dessert, particularly for summer. It's a lovely showcase for fresh berries and light enough to serve during the hottest days of the year. Although the recipe says not to refrigerate for more than 4 hours, there were only two of us, and the day after I made it we went out of town. I just taste-tested today, 4 days after making it, for the purpose of this note (& ended up eating the whole piece haha) Crust is not soggy; filling not runny. I cut my strawberries in very slim slices & laid them on a paper towel as I was slicing and then while I continued arranging them on the tart. I used whole blueberries. I dusted w/powdered sugar.

  • anya_sf on September 30, 2021

    Great, classic recipe. I used the regular sweet tart crust, vanilla pastry cream, topped with just strawberries, which I opted to fully glaze with strawberry jam. Lovely! Like all fruit tarts, this doesn't keep well, but was still OK the next day (crust wasn't soggy but berries started to break down the pastry cream).

  • Zosia on July 02, 2018

    The recipes for sweet tart crust and vanilla pastry cream from this book are among the best I've ever made and these 2 components, combined, create the perfect vehicle to showcase beautiful seasonal fruit. Fantastic dessert. Canada Day 2018.

  • Zosia on July 02, 2018

    The base recipe does not contain rum and almond flour but does contain egg yolks, vanilla beans and milk.

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