Chapter 7 of 17 from Dominique Ansel

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

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.

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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 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.

James Beard Award winner Dominique Ansel teaches essential pastry-making techniques, from dough and fillings to stunning presentation and decor.

A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.

Upload videos to get feedback from the class. Dominique will also critique select student work.


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

Dominique's calmness and love for pastry is really inspiring and comforting. I feel really uplifted with his last 2 lessens about creativity. He is so real and precise. And the way he is happy with his own bakes, his smile with the first bite ... true essence! Thank you Dominique and masterclass! I will practice my croissants! Love and dedication in pastry, that's the main lesson. Petra

I made croissants years ago but just by reading cookbooks. It was so informative, interesting, to see the technique, not just read (PS, I had done them incorrectly). I'm excited to try some of the techniques and also to try and make marshmallows bloom.

I learned a lot of new techniques, secrets and recipes that I'm ready to try!

He was very thorough and it was very helpful. Thanks!!


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....


What a beautiful tart and a wonderful intro to what's to come. I love the simplicity of the glaze too. What a very patient man. I'm very thankful for this class.

Alex J.

I need to go back to the previous lessoms to print the recipes but does not allow me...

A fellow student

Loved everything, including the introduction, I had never thought how important it is to be captivated by the looks of those gorgeous little desserts in patisserie windows. Just looking at the video I wanted to try them all.. ;-)

deema H.

Thank you chef .Can we use Gelatin instead of pectin and what is the difference?


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...