From Dominique Ansel's MasterClass

Fruit Tart Finishing: Classic Strawberry Presentation

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.

Topics include: Fruit Glaze, or Nappage • Strawberry Tart Assembly & Presentation


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.

Topics include: Fruit Glaze, or Nappage • Strawberry Tart Assembly & Presentation

Dominique Ansel

Teaches French Pastry Fundamentals

Learn More


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.

It's very good. I gained an understanding of what's involved in a bakery... especially the effort that goes into these creations..

So many little tricks and tips to make my baking better!

Very inspired by chef Dominique, will certainly make many of his recipes many times, till they come out just as well as his :-)

As I'm not a native English speaker, I used the subtitles, but often there were INAUDIBLE for some of his words, and for the most part, I could understand them, for instance when he was talking about the biscuit, everytime he said 'biscuit' it would be an "inaudible word'. So, maybe improve the subtitles... Also, maybe more of the troubleshooting section on the other classes would've been great.


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

Tina A.

I just made both tarts today for a super bowl party and everybody LOVED great recipe very easy

Sally T.

Delicious and beautiful to look at, although they didn't sit long at my house. Didn't quite have everything on hand but couldn't wait so I had to substitute 1/2 teaspoon vanilla bean paste (works well) for the vanilla bean seeds and went without the final glaze (need to order nH pectin) I made 4 inch tarts and lined the removable bottoms with parchment circles and buttered the sides well. Have more dough in the freezer and anxious to try the apple version and maybe do one with the bottom lined with chocolate, topped with pastry cream but still thinking about what to use as topping.

Jason S.

Dominique is an excellent instructor. He takes his time, and points out little details along the way that a novice may not know. The lessons are also broken in the perfect places: tart shell, pastry cream, jam, arrangement. I actually feel like I could attempt to reproduce this tart!

yael S.

Hi, it looks good but I do not like fruit at all. Do you have any ideas what I can put on the cream that is not fruit?


I’m bad at « décoration cake With fruits or chocolate ».... any further lessons on this thema coming next? It will be just...wonderful....