fruit tart

Spring is here, and we are embracing a timeless basic today – the Classic French Strawberry Tart, known in French as “Tarte aux Fraises”. This traditional French dessert combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. Come Spring and strawberry season, you will find this tart in almost every boulangeries (bakeries) in France. This is a no-fuss tart that looks fabulous with a brushing of apricot glaze on the strawberries for a pretty sheen.

Nothing screams mid-Summer louder than a vibrant Raspberry Tart, don’t you agree? And this couldn’t be any truer in France where you’ll find Classic Raspberry Tarts with Crème Patissiere (vanilla cream) grazing most French bakery stalls all throughout the Summer. Inspired by the latter, today’s dessert includes a layer of pistachio Frangipane instead of the classic Crème Patissiere. The creamy pistachio and almond filling (pistachio frangipane) brings richness and nuttiness that makes it a perfect canvas for fresh, seasonal raspberries. I often say it, but this dessert is far more …

A crisp buttery crust with a smooth tangy lemon custard. That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. A must to have in your baking repertoire as a French host(ess). This is a perfect dessert to transition from Winter to Spring. It’s bright and sunny, while still making the best of these citrusy winter fruits.