Culinary Arts

Fruit Tart Finishing: Classic Strawberry Presentation

Dominique Ansel

Lesson time 15:13 min

For Chef Dominique, presentation is one of the most important elements in making pastries. Learn his techniques for selecting, slicing, and glazing fruit, and how to build a beautiful strawberry tart that will impress your family and friends.

Dominique Ansel
Teaches French Pastry Fundamentals
James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.
Get Started


This is a very classic tradition right now with the strawberries. This beautiful lineup, this beautiful pattern of the strawberries on the tart. I think your fruit tarts should have lots of fruits. This is where all the flavors, all the juiciness is going to come from. I want the strawberry to be the star of the top. I've worked for many, many, years in fine dining restaurant, doing this beautiful geometrical deconstructed dishes, abstract dishes that were very playful on the plate. And I felt very lucky to have servers actually able to take all of my dishes, bring it to the table, and tell all the stories to the diners. Working in the bakery is a lot different. I always tell people that my pastries are like a silent film, and you just walk by every day, and they have to be impactful. As soon as you look at it, they have to look good. They have to be attractive. You have to be seduced by it. And the first contact you have with the food is always a visual contact. You have no one, when you walk in the bakery, to tell you the full stories. Think about it. You go to a bakery, you just have a few seconds, a few minutes interaction with the person that helps you. It's really hard to talk about all the pastries. So presentation is something very important for me. The food has to look appetizing, the food has to look beautiful, and now I'm going to show you how we can easily make this happen. Every time I do a fruit tart, something that is-- that looks beautiful, I want to preserve it for as long as we can. Of course, we leave it in a pastry case, so with time it always dries out a little bit. So this little layer of glaze will help preserve and make your fruits look beautiful. So essentially, three ingredients, and a simple recipe, water, sugar, and pectin. What's for this recipe, we use NH pectin. NH is a very specific pectin that you can easily find online. It's thermo-reversible pectin, meaning that you can heat it up and let it cool and heat it up again and let it cool as many times as you wish. We're going to start with the water in a saucepan, and we're going to add half of the sugar. Once it comes to a boil, we're going to put it to a simmer. In the meantime, I'm going to mix the pectin what the sugar. So we mix the pectin with the sugar to make sure that everything is fully dissolved. So what a pectin will do in here is that it will help jellify and stabilize the syrup. So this glaze works very well on fruits when they cut, but also you can use it to glaze a cake. This one is actually not flavor, but you can always flavor it. Feel free to add some lemon zest, a little bit of mint, a little bit of vanilla. Anything you wish to add to flavor of the syrup should be a good match with the fruits you're walking with. This glaze will last you for quite some time. You can't easily keep it for a week or two in the fridge. You can also substitute some other water with some fruit puree, such as raspberry, for instance, and you have...

The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.


Students give MasterClass an average rating of 4.7 out of 5 stars.

i will certainly be trying out some of the recomnmendations, especially the tempered chocolate bobbons and the croissants. I really enjoyed the style of teaching, along with chef's story and his explainations of why and why not to do something. A great masterclass and one that i have watched twice now and will certainly watch over and over again.

The chef did a nice presentation, but it's not likely I would be making or doing what he did for the foods.

I'm in the memoir business, and I feel stuck. I deleted my business to start over, and I'm starting over by watching how people who are the best at what they do operate. The final lesson in this class was such an inspiration, I feel ready to go out and invent my business from scratch in a way that reaches people.

Ansel's reactions are the best. In the most humble and French way possible, his reactions are cute as hell - obviously he's never choked at his creations ;)


A fellow student

for one time use, can pectin be replaced with agar/gelatin for the glaze? does it affect the shine / consistency

Savannah M.

I made it was raspberry jam (made from fresh raspberries and not a puree [mainly because I couldn't find it, haha]) and raspberries on top, obviously. It did NOT disappoint! Thanks for the wonderful step by step, making this showstopper easy enough for my novice talents!!! :D

Julie D.

There is a discrepancy between the PDF and his oral instructions for the glaze: in the oral instructions he says to bring the glaze to a boil and then it’s finished. In the PDF it says to boil the glaze for 3-4 mi utes. Which are the correct instructions?

Burlacu O.

Since I didn’t have any strawberries around I made the tart with apricots and it turned out delicious! Thank you for the recipe! ;)

Paulína S.

loving it! :D my new "people are comming over" treat :) it was suprisingly easy to make following his tips and so on...turns out FANTASTIC!

Stella C.

This was a wonderful lesson and expertly explained. My first go at the Strawberry Fruit Tart. Loved it! Delicious, beautiful, and exciting to look at and eat! Going to try it with Raspberries, Blackberries, and Blueberries next!

A fellow student

enjoyed that lesson - however cannot download the the pdf - I get this message - <Error><Code>AccessDenied</Code><Message>Request has expired</Message><X-Amz-Expires>3600</X-Amz-Expires><Expires>2019-04-09T04:01:15Z</Expires><ServerTime>2019-04-09T04:19:43Z</ServerTime><RequestId>20C478A436AB7DA0</RequestId><HostId>MmValXkaz7hCqTaSR7u1xRRTksvshq11FF9ojqCKv4qW/87YTwCeIkFrMy0gh+wbnq6rQl2+M4U=</HostId></Error>

Lena W.

I really loved all the added detailing and precision. I will definitely be going back to make the tart along with the video


This was absolutely amazing! I added Valrhona Grand Cru Manjari 64% and whipped cream to the pastry cream for the raspberry version. I’m thrilled about this class Dominique. You inspire me to do more! I’m an enthusiast, but strive for perfection. Merci!

Sandra D.

What a great teacher--he explains the why of his method in a nice way--not snooty talkong down to you like you are an idiot