Can I use gelatin instead of agar agar for the jelly?

Agar gives a firmer, glossier finish that holds up well for display. Gelatin can work but results in a softer texture.

How long can I store the tart?

Assemble the tarts up to 24 hours in advance and keep refrigerated. Add fresh fruit garnish just before serving.

Can I replace the mango purée with another fruit?

Yes — try passion fruit, guava, or peach purée for a different tropical note.

Fresh Fruit Trap Tart — A Vibrant French Showstopper

Name: Fresh Fruit Trap Tart — A Vibrant French Showstopper
Prep time: 90 min
Cook time: 40 min
Total time: 330 min
Yield: 15
Ingredients: Salted butter; Whole eggs; Icing sugar; Almond or hazelnut meal; Vanilla extract; Bread flour; Whipping cream (35% fat); Vanilla pod (split and scraped); Egg yolks; Granulated sugar; Gold gelatine leaf; Fresh fruits (kiwi, apricot, strawberries, blueberries, raspberries); Mango purée; Passion fruit purée; Water; Granulated sugar; Agar agar; Xanthan gum

A stunning French tart by Christophe featuring crisp pâte sablée, silky vanilla crémeux, and a glistening agar fruit jelly with mango and passion fruit. Fresh, bright, and bursting with natural fruit flavours — the perfect summer patisserie.

Fresh Fruit Trap Tart — A Vibrant French Showstopper 🍓🥭

There’s something magical about a perfectly balanced fruit tart — crisp, buttery pastry, silky vanilla cream, and a jewel-like layer of fresh fruits suspended in a glistening jelly. This Tarte Piège à Fruits, originally created by Christophe, captures that magic in a way that’s both elegant and refreshing 🌸.

A Symphony of Textures 🎶

The base is a tender pâte sablée — buttery, crumbly, and beautifully golden. It’s filled with a smooth vanilla crémeux, a light custard enriched with cream and vanilla beans. Finally, the tart is crowned with a shimmering agar fruit jelly, featuring tropical notes of mango and passion fruit, dotted with vibrant fresh fruits for a burst of natural sweetness.

The Secret to That Glossy Finish ✨

Agar agar, a natural seaweed-based setting agent, gives the jelly a brilliant shine and clean sliceability that gelatin can’t quite match. It’s what gives this dessert its signature “trapped fruit” illusion — as if the fruits are floating in crystal.

Why You’ll Love This Recipe ❤️

🌞 Fresh & vibrant: A perfect summer tart that celebrates the beauty of seasonal fruits.
🍮 Elegant layers: Buttery pastry, silky cream, and glossy fruit jelly — the ideal patisserie balance.
🧊 Make-ahead friendly: Each component can be prepared in advance for effortless assembly.

Tips for Success 💡

Choose ripe yet firm fruits so they retain texture within the jelly.
Chill the vanilla crémeux overnight — it becomes silkier and easier to pipe.
Allow the agar jelly to cool slightly before pouring to prevent melting the fruit.

Serving & Presentation 🍰

Serve these individual tarts chilled, topped with a few extra berries or a sprig of mint. For special occasions, finish with a mini macaron or a light dusting of gold leaf — because a dessert this refined deserves to shine.

Make It Your Own 🌈

You can swap the mango and passion fruit for raspberry purée, peach, or guava for a unique twist. Each version highlights a different seasonal palette, making this recipe endlessly adaptable.

Final Thoughts 🌿

This tart is a showcase of French finesse — clean flavours, vibrant colours, and luxurious texture contrasts. Whether for a summer celebration or a patisserie-style afternoon tea, the Fresh Fruit Trap Tart is sure to impress.

Enjoy every glossy, fruity, buttery bite — a true pâtisserie masterpiece that celebrates the art of fresh simplicity. 🇫🇷✨