The Bakery Secret Behind Sam's Club's Viral Summer Fruit Tart—and How to Make It at Home

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Do not assemble a fruit tart in advance of chilling all individual components. Placing lukewarm pastry cream into a freshly baked, warm crust causes thermal butter separation, destroying the flaky, crumbly texture of your base.

Smooth out the chilled pastry cream with a firm silicone spatula before spreading it into the cold shell. Fill the baked tart crust up to 1/8 inch below the rim, smoothing the surface with an offset spatula. Arrange your dry fruit canopy immediately, brush with the warmed apricot glaze, and place the finished tart into a standard refrigerator set between 35°F and 38°F (1°C, 3°C) for 45 minutes before un-molding.

To release the tart cleanly, place the base of the pan onto an inverted wide-mouth glass or small bowl. Gently draw the outer fluted metal ring downward. The pan's sides will slide away, leaving your crisp, clean-edged tart resting securely on the metal base, ready for transfer to a flat presentation platter.