12 October 2025
Fresh Fruit Trap Tart — A Vibrant French Showstopper
Christophe, adapted by JojoM
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. 🇫🇷✨
Fresh Fruit Trap Tart — A Vibrant French Showstopper
Christophe, adapted by JojoMA 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.
Chef's Tips
Use a mix of firm and juicy fruits for texture contrast.
Chill the vanilla crémeux overnight for a smoother texture.
Ensure the agar jelly sets fully before unmoulding to keep a glossy finish.
Tools Used
Piping BagImmersion Blender(opens in a new tab)
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Ingredients
USMetric
Pâte Sablée (Sweet Tart Pastry)
Vanilla Crémeux
Exotic Fruit Jelly with Agar Agar
Instructions
Pâte Sablée
- 1
Mix butter, sugar, eggs, almond meal, and vanilla extract until combined.
- 2
Add flour and mix gently until dough forms.
- 3
Shape into a disc, wrap, and chill for 30 minutes.
- 4
Roll out and line tart moulds.
- 5
Bake blind at 150°C (300°F) for 30–40 minutes until golden.
Vanilla Crémeux
- 1
Heat cream with vanilla seeds and pod to 70°C (158°F), infuse 5 minutes.
- 2
Whisk egg yolks with sugar until pale.
- 3
Add some warm cream, then combine and cook to 82–84°C (180–183°F).
- 4
Stir in softened gelatine and blend until smooth.
- 5
Cover with plastic wrap and chill for 4 hours.
Exotic Fruit Jelly
- 1
Arrange chopped fresh fruits in Flexipan moulds.
- 2
Bring mango and passion fruit purées with water to a boil.
- 3
Whisk in sugar, agar agar, and xanthan gum until dissolved.
- 4
Reboil, then pour over fruits in moulds.
- 5
Chill until set, then unmould carefully.
Assembly
- 1
Fill tart shells with vanilla crémeux and freeze briefly.
- 2
Place fruit jelly discs on top.
- 3
Garnish with fresh berries and optional mini macaron.
Comments & Reviews
Sophie T.
8/21/2025
Refreshing and elegant! The vanilla crémeux balances the tart fruit beautifully.
Lucas B.
7/9/2025
Used raspberries and mango—perfect combination. The agar texture was light and glossy.
Elena P.
5/14/2025
This tart looks straight out of a French patisserie! The fresh fruit jelly sets beautifully.
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Nutrition Facts
Serving Size: 1 tart (approx. 90g)
Calories 280
% Daily Value*
Total Fat 15g19%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 75mg25%
Sodium 60mg3%
Total Carbohydrates 32g12%
Dietary Fiber 2g7%
Sugars 18g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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