Keep fresh and non moving fruits on top of tart

[Sussan Estela Olaya]

Hi Todor, thank you for sharing your experience and your question!. It’s great to hear you’ve been making tarts for a while, and I love that you’re looking to keep improving.

Regarding what you mentioned, in most of these fresh fruit tarts, the fruit isn’t baked together with the almond cream. What they usually do is bake the tart base with the almond cream (frangipane) on its own, let it cool down completely, and then arrange the fresh fruit on top just before serving or a few hours in advance. This helps maintain the fruit’s texture, color, and freshness.

To keep the fruit looking nice and in place, you can use a few techniques:

• Lightly coat the fruit with a neutral glaze (gelée neutre or nappage) to protect it from the air and give it a beautiful glossy finish.
• Make sure to dry the fruit well before placing it on the tart, to avoid extra moisture.
• Arrange the fruit pieces close together or strategically leaning against each other, so they stay nicely in place.

It’s a very elegant and practical way to present fresh fruit tarts while preserving their natural look.

I hope this information is helpful, and if you have any other questions, feel free to reach out I’ll be happy to help!

Best regards.
Sussan
Scoolinary Team.