Arrange strawberries in a circle around inside edge of tart. Overlap kiwis inside and mound berries in center. Brush warm glaze over fruit and serve.

The crucial bit is that the glaze should be thin ... it and spooning it over the fruit. It wasn't until much later that I discovered how much better a tart is when covered in the real stuff.

Let cool for 5 minutes. Using a pastry brush, coat the fruit in the tart shell with the glaze, letting some of the glaze run down between the fruit. Chill the tart for at least 2 hours.

Let cool before using. Add filling: When both tart shell and glaze are cool, turn shell out onto a serving plate. Fill with fruit in a decorative manner. Drizzle pineapple glaze over entire ...

If you don’t like using a combo, you can double down on a single fruit. Either way, the muffins will be a bracingly tart, comfortingly ... And the glaze on top makes it all just a little more ...

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A single layer of crust forms the bottom of the tart, and the sides are gently folded back on the fruit to keep it contained ... remove the galette from the oven and glaze the peaches with ...

This classic French fruit tart recipe is the ultimate French pastry shop dish. A layer of eye-catching, glazed fresh fruits sits atop heavenly vanilla pastry cream, all nestled into a homemade ...