If your glaze starts to harden, reheat in the microwave for 5 to 10 seconds to loosen it up. Use a light hand when dabbing on the glaze.Depending on the size of your peaches you may just need 2 or 3 slices for decoration.

If you use real white chocolate your filling will not set up properly and will be loose. If it lists cocoa butter on the ingredients list this is not what you want.

To be sure you have white baking chips, look at the list of ingredients. Use white chocolate baking chips for the filling, not white chocolate chips. I found this helped spread the dough out evenly and made for a picture perfect crust! (It’s so easy it wasn’t a big issue having to remake it.) This time I used one of my 8-inch round cake pans with a piece of parchment paper on the bottom and gently pressed the dough into the tart pan. The first one was not up to my standards so I scrapped it and made another one. Here are a few tips and tricks I learned while making this Fruit Tart: A big thank you to the awesome people at Cook’s Illustrated for this neat and useful idea. The pictures above show a clever way of decorating your fruit tart, by using the peaches as a slicing guide. It could be it’s own cookie all by itself. Made by browning the butter to give a warm nutty flavor and baking it until just browned. But this Fruit Tart is different! The crust is like a dessert all its own. To me it was more of a dish that the yummy filling and topping came in, not meant to eat because it just didn’t taste all that great. Then I would eat the fruit and filling and leave the crust. I remember getting excited when my mom said we were going to La Madeline’s to eat because I knew I wanted to get a fruit tart from the bakery case. This was a fun recipe to make, and I learned a few things too! When I was little fruit tarts were my favorite dessert.

Fruit tart cake