French Fruit TartMakes 1 (12- to 13-inch) tart; serves 12 to 18. Dish was prepared by Connie Caldwell, who said, “I got this recipe from Jan Cox about 15 years ago and get requests for it all ...

French-Style Quince Tart (Tarte au Coing) 3 ½ hours. Serves 8 to 10. The key to the success of this tart is its simplicity. There are essentially only two ingredients here — quince and pastry ...

Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit completely, but it should be evenly dispersed throughout the tart. Bake until the custard is set, about ...

Larry Crowe / AP This American berry tart is based on a simplified version of a French fruit tart. Summer officially arrived this week, and that means one thing. Well, OK, it means a lot of things.

Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit completely, but it should be evenly dispersed throughout the tart. Bake until the custard is set, about ...

Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit completely, but it should be evenly dispersed throughout the tart. Bake until the custard is set, about ...

A classic French fruit tart is one of those understatedly beautiful desserts that just about everyone loves. It's the perfect make-ahead dinner party desert, the perfect wow 'em dessert, the ...

Prepare the tart: Whisk the 2 tablespoons sugar, cardamom and cinnamon in a small bowl and set aside. Arrange the butter in a 10-inch oven-proof skillet with sloping sides.

Coat a 9-inch removable-bottom tart pan with baking spray. In a food processor, pulse together flour, sugar and salt. Add butter, then pulse together, adding cold water as needed, until a meal forms.

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.

There’s the filling, a luxurious pastry cream, rich with butter and egg yolks and redolent of vanilla. Finally, there’s the fruit — fresh, bright and artfully arranged on top.

Ingredients 9 or 10 firm, slightly tart apples, such as Matsu, approximately uniform in size 55 g (scant 3 oz.) coconut sugar, such as Big Tree Farms, in Indonesia (or substitute brown sugar) 1 ...