If you are looking for other delicious cooked fruit tarts, I also highly recommend my pineapple almond tart or cherry almond tart. The pear frangipane tart shown above was brushed with glaze after it was cooked. It helps preserve cooked tarts and makes them look shiny too.
The use of this glaze is not limited to fresh fruit tarts. Be careful not to move your fruits around as you brush it. Use a pastry brush to gently glaze over the tart. Bake for 18-25 minutes, until it is firm and starting to brown. In a large bowl, combine the dry ingredients (flour, sugar, baking soda). Butter the shiny side of a piece of tin foil, and press it on top of tart dough. Preheat oven to 350F and prep your 2 pans by buttering the inside first and then adding just enough flour to coat the entire bottom and sides of the pan. Top with a piece of non-stick foil or buttered foil and press it onto the surface. Remove dough from freezer and poke fork holes into the bottom and sides. Freeze the crust for at least 30 minutes. If you find that it’s still too chunky you can strain it before brushing it onto your pastry. Freeze dough for at least 30 minutes, or overnight. Sometimes it helps to add a small amount of water (½ to 1 teaspoon per Tablespoon of jam) and then heating it. Simply heat a few Tablespoons of fruit preserves over the stovetop so that it becomes loose. Depending on the type/brand of jelly you are using, you might need to make a few adjustments. I prefer to use apricot preserves but you can use apple, red currant or other flavors depending on what fruits you’ve used on your tart. A buttery tart topped with a layer of Rosa's original sponge cake, vanilla custard, and an assortment of fresh fruit including locally grown, California strawberries and blueberries, imported mangoes, and other seasonal fruit Our tarts are decorated by hand, designs may differ slightly.
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