Its base is a large sugar cookie dough spread with a cream cheese frosting and topped with different kinds of fruit. The vanilla pastry cream is then topped with seasonal fruit and a glaze made from either apple jelly or apricot preserves.Īnother somewhat similar dessert is a fruit pizza. The tart shell is filled with a rich pastry cream made with whole milk, heavy cream, egg yolks, cold butter, sugar, cornstarch, and vanilla extract or vanilla bean paste. It is baked in a round tart pan with fluted sides and a flat bottom (which can also come with a removable bottom). The fruit is then brushed with a fruit glaze (see below for more details) to give it a shiny finish and extra flavor.Ī fresh fruit tart, like the classic French fruit tart, has a sweet pastry crust (known as pâte sucrée) as its base.
The simple, yet delicious, sponge cake is often spread with a layer of melted chocolate and/or vanilla pudding and topped with a variety of fruit, such as fresh berries, kiwi, peaches, etc. Not only does it look pretty, it also helps to keep the filling contained. The pan has a raised bottom to give the cake a raised edge when turned out of the pan. A flan pan is round and shallow with fluted sides to give the cake a decorative outside edge and may have a removable bottom. It's baked in a special pan called a flan pan or flan tin.
What is the difference between fruit flan and fruit tart?Ī German fruit flan has a simple sponge cake base (similar to the sponge ( Biskuit) flans that are available in grocery stores to buy) made with simple ingredients: 6 tablespoons all-purpose flour, 6 tablespoons sugar, 1 teaspoon baking powder, and 3 large eggs.