Raspberry Pâte de Fruits Is Summer in a Sugar-Coated Bite

Learn to make the jewel-like fruit jellies, a staple French sweet, at home

Because a shorter cooking time will give you the best flavor, making pâtes de fruits in small batches is always best. Audrey Le Goff

An old-school French confection, pâte de fruits, has seen a big revival in the past couple of years among chefs and home bakers as they try to make the most of fresh seasonal fruits.

These tiny parcels have a concentrated fruit flavor and a delectably soft jelly texture, all coated in sugar. They are such a fun project to make, especially at the peak of raspberry season.