Pierre Gagnaire’s Dried Fruit Tart recipe & Perrier-Jouët Blason Rosé

Pierre Gagnaire tarte fruits secs

Pierre Gagnaire’s Dried Fruit Tart recipe & Perrier-Jouët Blason Rosé 


Pierre Gagnaire’s pairing of a rich dried fruit tart with a glass of Perrier-Jouët Blason Rosé challenges all the usual presumptions about pink champagne. Lined with undertones of intense citrus and ripe berries, the cuvée proves that it can stand up to the deep, toffee flavors of this indulgent Christmas dessert. 


As Chef Pierre Gagnaire explains, “the champagne works very well with a date, a walnut, anything fruity like dried apricot. It is indulgent, some of the flavors are a little coppery and honey-like.”


As well as being a sublime wine pairing, the Perrier-Jouët Blason Rosé finds its way into the recipe itself. The fine dried fruits are macerated until soft in vanilla syrup and a splash of the champagne. Alongside the rich tart, there is a heavenly cocktail too—a spoonful of citrus-perfumed granita in a frosted glass, topped with a generous pouring of the Perrier-Jouët Blason Rosé. The end result is a truly celebratory festive dessert. 


Pierre Gagnaire Dried fruit tart

Practical information

  • Preparation time: 1 hour



Sweet pastry dough:
  • 90 g butter        
  • 18 g ground almond    
  • 57 g powdered sugar    
  • 1 g vanilla powder    
  • 35 g egg         
  • 1 g fleur de sel    
  • 150 g pastry flour


Vanilla syrup:
  • 300 g water 
  • 100 g sugar 
  • 1 vanilla pod cut in half to collect the seeds


Dried fruit mix:
  • 3 Medjool dates 
  • 2 dried figs 
  • 70 g golden raisins 
  • 70 g Zante currants 
  • 3 soft apricots 
  • 4 black olives 
  • 8 walnut kernels 
  • 2 Agen prunes 


  • 1 burrata


Orange segments:
  • cut the orange into segments (a supreme cut).


Orange granita:
  • the juice of 3 oranges strained and mixed with 20 g of sugar and the juice of 1 lemon.

Recipe steps


Step 1: Sweet pastry dough
  • Mix the ground almond, flour, powdered sugar, salt and vanilla. 
  • Add the softened butter and egg.
  • Roll it out and line a 10 cm diameter circular baking tin.


Step 2: Vanilla Syrup
  • Boil all the ingredients for the vanilla syrup together.


Step 3: Dried fruit mix
  • Cut up the dried fruit & allow them to swell in the vanilla syrup.


Step 4: Orange granita
  • The juice of 3 oranges strained and mixed with 20 g of sugar and the juice of 1 lemon.
  • Beat with a whisk for a few seconds.
  • Pour it into a tray and place it in the freezer.


Step 5: Presentation
  • Place a spoonful of burrata at the bottom of the plate, then place the tart base on top. 
  • Fill the tart with the dried fruit and orange supremes.
  • Place a small amount of the orange granita into a frosted glass.
  • Pour some Perriet-Jouët Grand Brut champagne over the granita.
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