Books, Food & Drink, France (Outside of Paris), Paris

Summer Fruit & French Baking: Recipes from the Markets of France

June 20, 2025

The weather turned from “meh” to full on summer this month and the first thing I thought of was all the fresh fruit that was arriving now. I am also looking forward to an upcoming trip to the South of France, where I have recorded the locations and times of Provence’s best farmer’s markets. There’s nothing quite like strolling through a French marché in the summer — your basket slowly filling with sun-warmed apricots, bursting red cherries, fragrant strawberries, and golden plums. The air is heady with the scent of ripe fruit and buttery pastry from the nearby boulangerie. It’s a sensory moment that demands to be taken home — not just in memory, but in something baked.

Inspired by my time in French kitchens and cookbooks, here’s a roundup of favorite summer fruit recipes — perfect for baking at home, whether you’ve just returned from Paris or are simply dreaming of it.

Please note that by clicking on some links, at no cost to you, I will make a small commission to continue to bring readers all this authentic content.

French Cherry Yogurt Cake by Melissa Clark

I made this cake from Dinner in French by Melissa Clark and it became an instant family hit! I bring this out of the oven, steaming, flip it onto the cake stand and it is usually gone within 12 hours. It is the epitome of casual French baking: simple, satisfying, and the kind of recipe that feels like a warm hug. It’s made with Greek yogurt, olive oil, and lots of cherries — sweet, tart, or even frozen if you’re out of season.

Why I love it: It’s the cake you can eat for breakfast, dessert, or take on a picnic to the park. Just dust with powdered sugar and you’re done.

Find it in: Dinner in French: My Recipes by Way of France: A Cookbook

Tarte à la Rhubarbe by Frank Adrian Barron in “Sweet Paris”

If you’re ready to try something a bit more refined, Frank Adrian Barron’s rhubarb tart is a showstopper. Featured in his stunning cookbook Sweet Paris, this dessert uses beautifully arranged stalks of rhubarb — either braided or fanned out — atop an almond cream base and crisp buttery crust. It’s tart, elegant, and utterly Parisian.

Why I love it: It’s the kind of tart that turns heads at a garden party or brunch, and it’s surprisingly doable with just a little patience and sharp knife.

Find it in: “Sweet Paris: Seasonal Desserts & Reflections from the City of Light” by Frank Adrian Barron

Apricot Crumble from À Table by Rebekah Peppler

For something a little more casual but no less delicious, I love the Apricot Crumble from À Table by Rebekah Peppler. It’s the kind of dessert you throw together after coming back from the market — juicy stone fruit tucked under a golden, nutty crumble topping. Peppler’s version adds just the right touch of French flair (think almond flour and fleur de sel), and it’s divine served warm with crème fraîche or a scoop of vanilla ice cream.

Why it’s a favorite: It’s forgiving, unfussy, and lets the fruit shine. A perfect weeknight dessert with just the right amount of effort.

Find it in: À Table: Recipes for Cooking and Eating the French Way by Rebekah Peppler

Whole Cherry Clafoutis from Around My French Table by Dorie Greenspan

If you’re craving a classic French dessert that’s as easy as it is impressive, Dorie Greenspan’s Whole Cherry Clafoutis is a must. Found in her beloved book Around My French Table, this rustic dessert is made with whole cherries — pits and all — suspended in a silky, crêpe-like batter that puffs up gently in the oven. The pits are traditional in French clafoutis, believed to lend an almond-like aroma as the dish bakes. (Of course, if you are nervous about serving with whole pits, by all means, use pitted cherries instead!)

Why I love it: It’s unfussy, elegant, and tastes like a warm summer afternoon in the French countryside. A dusting of powdered sugar is all it needs.

Find it in: Around My French Table by Dorie Greenspan

Strawberry Rhubarb Tart from David Lebovitz

If you love a good tart that walks the line between sweet and tangy, David Lebovitz’s Strawberry Rhubarb Tart is a must-bake. Shared on his blog, this recipe pairs juicy strawberries with vibrant rhubarb over a buttery tart dough, with just enough sugar to let the fruit shine. It’s rustic, unfussy, and one of those desserts that tastes like the height of summer in France — even though it was inspired by his time in both Paris and California.

Why I love it: The tartness of rhubarb cuts the sweetness of the strawberries beautifully. And the homemade tart shell has just the right crisp, golden bite.

Get the full recipe: Strawberry Rhubarb Tart by David Lebovitz (davidlebovitz.com)

Strawberry Cake from Gâteau by Aleksandra Crapanzano

I am completely obsesed with Aleksandra Crapanzano’s book “Gâteau” for truly authentic French baking. I taught myself how to make the gallette de rois, a treat served in January from her book for my students, it was a hit! If you’re craving something light, chic, and undeniably French, try the Strawberry Cake from Gâteau by Aleksandra Crapanzano. Inspired by the kind of simple, elegant cakes you’ll find in a Parisian home kitchen, this version uses crème fraîche or yogurt for a tangy, moist crumb and is topped with layers of sweet strawberries that soften and caramelize as the cake bakes.

Why it stands out: Crapanzano’s genius lies in making French baking approachable — this cake is a one-bowl wonder that delivers impressive results with minimal effort. It’s the sort of thing you’d serve with afternoon tea or for a last-minute summer dinner party.

Find it in: Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano

"Gâteau" by Aleksandra Crapanzano — “Gâteau” by Aleksandra Crapanzano

Tarte Tatin aux Abricots et à la Frangipane from Chez Manon by Manon Lagrève

For an elevated take on summer apricots, look no further than Manon Lagrève’s Tarte Tatin aux Abricots et à la Frangipane from her book Chez Manon. This dessert layers caramelized apricots over a rich bed of frangipane (almond cream) and a crisp pâte sablée crust. It’s the kind of pastry you’d expect to find in a Parisian tea salon — rich, glossy, and beautifully balanced between tangy fruit and nutty sweetness.

Why it’s worth the extra step: The frangipane adds a lush, almost luxurious base to the tart, soaking up the apricot juices while holding everything together. Serve warm or at room temperature with a dollop of crème fraîche.

Find it in: “Chez Manon” by Manon Lagrève

Julia Child’s Summer Fruit Flan from Mastering the Art of French Cooking

And last but certainly not least…While her cookbook may lean classic and French provincial, Julia Child had a real flair for showcasing seasonal fruit. Her Reine de Saba chocolate cake is a hit, but for summer, I love her take on fruit flan (a cousin of the clafoutis). It’s delicate, custardy, and can be made with plums, cherries, or even berries.

📘 Find it in: “Mastering the Art of French Cooking” by Julia Child

Learning to Make Clafoutis in Paris

I love taking cooking classes in Paris, especially the market tours. I never get tired of learning new tricks and tips and the chefs are always so entertaining. In the summer of 2024, I learned how to make cherry clafoutis baked into a silky eggy batter, somewhere between a custard and a cake.

It’s the kind of dish that feels impossibly French: rustic, refined, and never over-complicated. I now make it as soon as the cherries arrive in the markets here as a tribute to that lesson.

Cherry claufoutis made during cooking class at La Cuisine, Paris

Want to try your own class in Paris? I have tried both of these and highly recommend both! I will be taking the croissant class from La Cuisine this July:

La Cuisine Paris – Market tours, full meal cooking courses, hands-on clafoutis, tartes, and more. Here is a video from that lesson from 2024.
Le Foodist – Offers traditional French baking and pastry intensives, market tours, “cooking holidays” and more. Here is a video from that lesson from 2022.

Kitchen Essentials for Baking French

You can head to my LTK to see Summer French Fruit Baking essentials. Don’t forget a cute apron!

Final Thoughts

Summer baking in France is less about perfection and more about joy. It’s about celebrating what’s ripe and in season, about letting the ingredients speak for themselves. Whether you’re pulling cherries from a market stall in Provence or your local grocery store, these recipes bring a little slice of la belle vie into your kitchen. Bon appétit — and don’t forget the crème fraîche!