• Skip to main content
  • Skip to primary sidebar

The Cinnamon Jar logo

menu icon
go to homepage
  • Recipe Index
  • Knowledge
  • About me
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Knowledge
    • About me
    • Subscribe
    • Instagram
    • Pinterest
  • ×

    Home » Desserts and tarts

    Published: Apr 27, 2023 by Maretha @ The Cinnamon Jar

    Tarte aux Fruits - French fruit tart

    Jump to Recipe Print Recipe

    Tarte aux Fruits, or a French fruit tart, is both mouth-wateringly delicious and visually quite stunning. This is the ultimate French classic, with it's crisp, buttery pastry shell filled with a rich and creamy crème pâtissière, topped with an array of vibrant, glossy fresh fruits.

    While the steps may take a little more time, the end result is totally worth it. It's not complicated to make, but there are three elements to this recipe; the pastry case, the pastry cream and the fruit topping.

    We provide detailed steps and process photos to help you along the way. However, if you're short on time, there is zero shame in buying a ready-made shortcrust pastry case. Just jump straight ahead to making the crème pâtissière and adding the fruit topping. Easy peasy.

    If you like fresh fruit desserts, you may also like this recipe for Mixed Berry Cheesecake.

    Tarte aux Fruits on a white board, surrounded by flowers.
    Jump to:
    • What's to love about this recipe
    • Shortcuts and cheats for making Tarte aux Fruits
    • Key ingredient notes and substitutions
    • How to make a Tarte aux Fruits
    • Storage
    • Make ahead
    • What to do with leftover pastry
    • Turn this into a Tarte aux Fraise - French Strawberry tart
    • More tarts you might enjoy
    • Recipe

    What's to love about this recipe

    • We provide detailed steps and process shots to help you along the way - please don't be intimidated about the seemingly long list of instructions, we are providing as much detail as possible to give anyone the confidence to pull off this tart.
    • This is a showstopper, so if you have someone special to impress...
    • It's delicious - There is a reason this French classic is featured in most French bakeries.
    • It's customisable. Choose your favourite fruits or fruits that are in season where you are. Get creative with your design!
    • Turn this into a Tarte aux Fraise - French Strawberry tart!

    Shortcuts and cheats for making Tarte aux Fruits

    You really want to make this tart, but either you just don't have the time, or you don't have a tart tin. Don't fear, here's a few cheats for you:

    • Buy a ready-made tart shell.
    • If you still want to bake the tart shell, buy ready-made shortcrust pastry.
    • Make the pastry cream the day before so that doing everything on the same day doesn't feel so daunting.
    • Use tinned fruit, like peaches, apricots and mandarins.

    But, if you feel up to the challenge, read on!

    Key ingredient notes and substitutions

    **Please see the recipe card at the bottom of this post for the full list of ingredients.

    For the Pâte Sucrée (sweet tart dough)

    Tarte aux fruit pastry case ingredients.

    For the Crème Pâtissière (Pastry Cream) and fruit topping

    Tarte aux fruits ingredients.

    Butter - Use a good quality butter with a fat content of at least 80%.

    Eggs - Room temperature eggs are less viscous than cold eggs, meaning that they will blend easier with the other ingredients and rise more easily. To bring eggs up to room temperature quickly, place them in a bowl with warm water for about 5 minutes.

    Caster sugar - For the pastry cream you can replace caster sugar with granulated sugar. You can also easily make your own caster sugar by blending granulated sugar in a food processor until it's somewhere between the consistency of granulated and icing/powdered sugar.

    Milk and cream - For a rich pastry cream, use full fat milk and double/heavy cream. You can replace the heavy cream with single or whipping cream, but stick to whole milk.

    Vanilla extract - It's such a prominent flavour in Crème Pât and Tarte aux Fruit as a whole, that we would highly recommend you use the best quality vanilla extract, or vanilla bean paste, affordable to you. You can also replace it with a split vanilla pod.

    Apricot jam - This is our favourite step from ALL the steps in this recipe - Painting on that glossy finish at the end! You can use any other jam that will fit with the fruits on your tart. If you find the jam is really thick and it's not becoming runny when heated, just add a little drop of water. If the jam contains pieces of fruit or seeds, quickly strain it first before brushing it on.

    The fruits - We make suggestions in the recipe on what we usually use for our tart, but really, you can use any fruit of your choosing. Traditionally, berries feature heavily on a French fruit tart, but you can also use tinned mandarins, fresh nectarines, plums etc.

    Any fruits that won't impart too much water or that won't turn brown when exposed to air will work. Apple, for instance, won't display well as it will turn brown very quickly, even if you brush it with lemon juice.

    How to make a Tarte aux Fruits

    If you are confident in making this tart, you can skip all the photo-steps below and go straight to the recipe card.

    To make the Pâte Sucrée (Sweet Tart Dough)

    Adding butter and sugar to the bowl of a stand mixer.
    • In the bowl of a stand mixer, add the softened butter and icing sugar. You can also do this step with an electric hand mixer.
    Mixed butter and sugar in the bowl of a stand mixer.
    • Beat the butter and sugar together until light and creamy.
    Adding one egg to the butter mixture in the bowl of a stand mixer.
    • Add the room temperature egg and beat again until the mixture is uniform.
    Adding flour to the eggs and butter in the bowl of a stand mixer.
    • Add the flour to the egg and butter mixture.
    Pastry dough in the bowl of a stand mixer.
    • Using a wooden spoon or spatula, fold the flour in until well combined.
    • Gather the pastry up into a ball and transfer it onto a piece of plastic wrap.
    Pastry for the tarte aux fruit wrapped up in plastic film.
    • Press it down slightly into a thick disk-shape. Wrap the pastry up and place it in the fridge for about 30 minutes.
    • After 30 minutes, preheat the oven to 180℃/356℉/gas mark 4.
    A ball of pastry dough on a floured work surface.
    • Dust the work surface with a light sprinkling of flour. Unwrap the pastry and place it on the work surface.
    Rolled out pastry dough for the tarte aux fruits.
    • Roll the pastry out into a thickness of 3mm-5mm (0.1"-0.2"). Try to roll it into a rough circle shape.

      Keep turning the pastry around to ensure it's not sticking to the surface. Add a little flour on top and below the sheet of pastry as needed.
    A sheet of pastry loosely wrapped around a rolling pin
    • Loosely roll the sheet of pastry onto the rolling pin and transfer it onto the tart tin.
    Draping the pastry into the tart case.
    • Give it enough slack to loosely drape inside the hollow of the tin.
    Pastry dough wrapped over a tart case with excess pastry draping over the sides.
    • Push the dough down very gently to ensure you have enough pastry to line the bottom and the sides of the tin. Don't mould it just yet.
    Rolling a rolling pin over the pastry case to cut off any excess pastry.
    • Roll the rolling pin over the edges of the tart tin to cut off any excess pastry.
    Removing excess pastry from around the tart tin.
    • Gather up the offcuts and set it aside.
    • Working your way around the tin, gently press the pastry into the sides of the tin with your thumb and index finger. If you accidently tear it, just patch it up with a bit of extra dough.
    Cutting off excess pastry with a small knife.
    • Use a small sharp knife and glide it horizontally over the top of the tin to slice off any extra pastry.
    Draping a piece of parchment paper over an unbaked pastry case.
    • We need to blind bake this tart base, so drape a piece of parchment paper over the tart tin.

    What is blind baking?

    To blind bake a pastry crust, the pastry is typically rolled out and placed into a pie dish or tart tin, then lined with parchment paper or aluminum foil and weighed down with baking beans or rice. The pastry is then baked in the oven until it is set and lightly golden brown. Once the pastry crust is partially or fully baked, it can be filled with the desired filling and baked again as needed.

    Baking beans in a tart tin.
    •  Fill the hollow with baking weights/baking beans.
    • Bake for 10 minutes.
    A half-baked pastry case with the baking beans removed and to the side.
    • Remove the baking weights and bake for a further 15 minutes.

      Top tip: Be very careful when moving the tart tin around to not accidently press the loose bottom UP. This will break the seam of the tart. Only pick the tin up by it's sides.
    Egg wash in a small bowl with a pastry brush to the side.
    • In the meantime, prepare a simple egg wash by whisking an egg in a small bowl. 
    Painting on an egg wash onto the baked pastry case.
    • Remove the tart case from the oven and lightly brush the bottom and sides with the egg wash. Bake for another 3-4 minutes.

      This will seal the pastry case and stop it from becoming soggy when the filling is added.
    • Allow the pastry case to cool in the tart pan for about 10 minutes before removing it and allowing it to cool on a wire rack.

      Top tip: If you see any uneven or rough areas on the ridge of the tart crust, you can gently file it down with a zester or small grater.

    To make the Crème Pâtissière (Pastry Cream)

    Adding sugar and eggs to a small white bowl.
    • Add the three egg yolks along with the caster sugar to a medium bowl.
    Whisking egg yolks and sugar in a white mixing bowl.
    • Whisk together until well combined. You can do this by hand.
    Adding cornflour to egg yolks and sugar in a white mixing bowl.
    • Add the cornflour.
    Whisking cornflour into egg mixture in a white mixing bowl.
    • Whisk until you have a lump-free, smooth consistency.
    Adding milk, cream and salt to a small saucepan.
    • Add the double cream, milk and pinch of salt to a medium saucepan. Over a low heat, heat the mixture until hot, but not boiling. As soon as you see a simmer of bubbles appear on the sides, it's ready.
    Pouring a quarter of the milk into the eggs in a large mixing bowl.
    • Add about a quarter of the warm milk to the egg mixture whilst whisking. 
    Pouring all the milk mixture to the eggs in a large mixing bowl.
    • Add the rest of the warm milk to the egg mixture and whisk until well combined.

      (By adding a small amount first, we're tempering the mixture, this will prevent the eggs from scrambling)
    Adding the creme pattisiere mixture back into a saucepan.
    • Pour all the mixture back into the saucepan and place it over a low heat.
    Heating the creme pattisiere mixture in a small saucepan.
    • Keep whisking until the mixture is smooth and thick. When it comes up to a gentle boil, cook and whisk for 1 minute longer.

      Remove from the heat.
    Adding butter and vanilla to the creme pattisiere in a saucepan.
    • Add the butter and vanilla extract.
    Whisking butter and vanilla into creme pattisiere in a small saucepan.
    • Whisk until glossy and smooth.
    Creme pattisiere in a white mixing bowl.
    • Transfer the crème pâtissière to a clean bowl. 
    Plastic wrapped draped onto the top of the creme pattisiere in a white bowl.
    • Lay a piece of plastic wrap down onto the surface of the pastry cream to prevent a skin from forming while it's cooling. Place in the fridge for at least 2 hours to cool.

    Assemble the tart

    • Whilst you're waiting for the pastry cream to cool, wash and prep the fruit. You don't need to use the fruit listed in this recipe, choose your favourites. Slice the fruit into shapes of your liking.
    A pastry case filled with creme pattisiere.
    • Spoon the pastry cream into the tart case and level the top.
    A completed tarte aux fruits tart without the gloss mixture painted on.
    • Arrange the fruit on top of the tart - get creative!
    Brushing warm apricot jam onto the fruits for a tarte aux fruits.
    • Warm the apricot jam in the microwave until it's runny, but not too warm. Brush the apricot glaze over the fruit for a professional gloss finish. Transfer onto a serving plate.

      Store the tart in the fridge until serving, preferably the same day.

    Storage

    While you can store this tart for up to 3 days in the fridge, sealed in an airtight container, it really is at it's very best the day it was made while the fruit is still in tip top shape.

    Make ahead

    There are quite a few steps to this recipe, but it's also quite forgiving in terms of spreading the work out over a couple of days. You can make both the pastry case and the crème pâtissière the day before. You can even make the pastry case weeks in advance and freeze it.

    On the day, simply fill the case with the pastry cream, slice the fruit and assemble.

    What to do with leftover pastry

    The amount of pastry for this recipe is deliberately generous in case you want a thicker crust, but you might find yourself with leftovers anyway. You can...

    • Save it for another tart if you have enough left over. Wrap it well in plastic wrap and freeze until you need it.
    • Make mini tarts.
    • Make sticks and straws. Slice long strips out of the leftover pastry and sprinkle with parmesan or gruyere. Bake for about 8-10 minutes in preheated oven of 220C/428F/gas mark 7 until golden brown and crispy.
    • Bake cookies! We baked these tiny cookies with this tart's leftover pastry. They baked in the oven along with the pastry case and we took them out at the first 10 minute mark.
    Baked heart shaped cookies on a plate from leftover pastry dough.

    Turn this into a Tarte aux Fraise - French Strawberry tart

    It really is as simple as following the same recipe for Tarte aux Fruits and simply replacing ALL the fruit with strawberries only. Voila, you have a Tarte aux Fraise!

    Subscribe logo.

    More tarts you might enjoy

    • Apple crumble tart, topped with ice cream on a black plate
      Apple crumble tart (with a special ingredient)
    • Peppermint crisp tart in a black dish scattered with pieces of Aero mint.
      Easy Peppermint Crisp tart with a twist
    • Coconut tart in a white enamel dish, topped with toasted shredded coconut flakes.
      Coconut tart
    • Chocotorta on a metal tray with one slice cut out. The slice is laying on it's side to show the layers of the dessert.
      Chocotorta - Argentinian chocolate birthday cake

    Recipe

    Tarte aux Fruits on a white board, surrounded by flowers.

    Tarte aux Fruits - French Fruit Tart

    Maretha @ The Cinnamon Jar
    Tarte aux Fruits, or a French fruit tart, is both mouth-wateringly delicious and visually quite stunning. This is the ultimate French classic, with it's crisp, buttery pastry shell filled with a rich and creamy crème pâtissière, topped with an array of vibrant, glossy fresh fruits.
    5 from 52 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 30 minutes mins
    Fridge time 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs 40 minutes mins
    Course Dessert, Snack
    Cuisine French
    Servings 8 servings
    Calories 437 kcal

    Equipment you may need

    • 1 20cm (8") fluted, loose bottomed tart tin

    Ingredients
     

    For the Pâte Sucrée (Sweet Tart Dough)

    • 250 grams all purpose flour
    • 125 grams butter - softened
    • 85 grams powdered/icing sugar
    • 1 large egg - room temperature

    For the Crème Pâtissière (Pastry Cream)

    • 3 egg yolks
    • 100 grams caster sugar
    • 2½ tablespoons cornflour
    • 150 millilitre double cream
    • 150 millilitre full cream milk
    • pinch of salt
    • 2 teaspoons vanilla extract
    • 30 grams butter

    For the fruit topping

    • 2 tablespoons smooth apricot jam
    • 1 small punnet strawberries
    • 1 kiwi fruit
    • 1 tin peaches
    • 1 small punnet blueberries

    Instructions

    To make the Pâte Sucrée (Sweet Tart Dough)

    • In the bowl of a stand mixer, add the softened butter and icing sugar. You can also do this step with an electric hand mixer.
    • Beat the butter and sugar together until light and creamy.
    • Add the room temperature egg and beat again until the mixture is uniform.
    • Add the flour to the egg and butter mixture. Using a wooden spoon or spatula, fold the flour in until well combined.
    • Gather the pastry up into a ball and transfer it onto a piece of plastic wrap. Press it down slightly into a thick disk-shape. Wrap the pastry up and place it in the fridge for about 30 minutes.
    • After 30 minutes, preheat the oven to 180℃/356℉/gas mark 4.
    • Dust the work surface with a light sprinkling of flour. Unwrap the pastry and place it on the work surface.
    • Roll the pastry out into a thickness of 3mm-5mm (0.1"-0.2"). Try to roll it into a rough circle shape.
      Keep turning the pastry around to ensure it's not sticking to the surface. Add a little flour on top and below the sheet of pastry as needed.
    • Loosely roll the sheet of pastry onto the rolling pin and transfer it onto the tart tin. Give it enough slack to loosely drape inside the hollow of the tin.
    • Push the dough down very gently to ensure you have enough pastry to line the bottom and the sides of the tin. Don't mould it just yet.
    • Roll the rolling pin over the edges of the tart tin to cut off any excess pastry. Gather up the offcuts and set it aside.
    • Working your way around the tin, gently press the pastry into the sides of the tin with your thumb and index finger. If you accidently tear it, just patch it up with a bit of extra dough.
    • Use a small sharp knife and glide it horizontally over the top of the tin to slice off any extra pastry.
    • Drape a piece of parchment paper over the tart tin. Fill the hollow with baking weights/baking beans.
    • Bake for 10 minutes. Remove the baking weights and bake for a further 15 minutes.
      Top tip: Be very careful when moving the tart tin around to not accidently press the loose bottom UP. This will break the seam of the tart. Only pick the tin up by it's sides.
    • In the meantime, prepare a simple egg wash by whisking an egg in a small bowl. Remove the tart case from the oven and lightly brush the bottom and sides with the egg wash. Bake for another 3-4 minutes.
      This will seal the pastry case and stop it from becoming soggy when the filling is added.
    • Allow the pastry case to cool in the tin for about 10 minutes before removing it and allowing it to cool on a wire rack.
      Top tip: If you see any uneven or rough areas on the ridge, you can gently file it down with a zester or small grater.

    To make the Crème Pâtissière (Pastry Cream)

    • Add the three egg yolks along with the caster sugar to a medium bowl. Whisk together until well combined. You can do this by hand.
    • Add the cornflour and whisk until you have a lump-free, smooth consistency.
    • Add the double cream, milk and pinch of salt to a medium saucepan. Over a low heat, heat the mixture until hot, but not boiling. As soon as you see a simmer of bubbles appear on the sides, it's ready.
    • Add about a quarter of the warm milk to the egg mixture whilst whisking. Add the rest of the warm milk to the egg mixture and whisk until well combined.
      (By adding a small amount first, we're tempering the mixture, this will prevent the eggs from scrambling)
    • Pour all the mixture back into the saucepan and place it over a low heat. Keep whisking until the mixture is smooth and thick. When it comes up to a gentle boil, cook and whisk for 1 minute longer.
      Remove from the heat.
    • Add the butter and vanilla extract and whisk until glossy and smooth.
    • Transfer the crème pâtissière to a clean bowl. Lay a piece of plastic wrap down onto the surface of the pastry cream to prevent a skin from forming while it's cooling. Place in the fridge for at least 2 hours to cool.

    Assemble the tart

    • Whilst you're waiting for the pastry cream to cool, wash and prep the fruit. You don't need to use the fruit listed in this recipe, choose your favourites. Slice the fruit into shapes of your liking.
    • Spoon the pastry cream into the tart case and level the top.
    • Arrange the fruit on top of the tart - get creative!
    • Warm the apricot jam in the microwave until it's runny, but not too warm. Brush the jam over the fruit for a professional gloss finish. Store the tart in the fridge until serving, preferably the same day.

    **Nutritional data disclaimer**

    Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

    Nutrition

    Calories: 437kcal | Carbohydrates: 55g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 152mg | Potassium: 137mg | Fiber: 1g | Sugar: 18g | Vitamin A: 941IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 2mg
    Keyword Fruit tart, french tart, french fruit tart, tarte aux fruits, summer tart
    Tried this recipe?Let us know how it was!

    For food safety advice, including guidance on food allergies

    More Desserts and Tarts Recipes

    • Pandekager folded in triangles in a black, round backing dish, served with raspberries, icing sugar, jam and cream.
      Pandekager - Crispy-edged Danish pancakes
    • Firni in two bowls surrounded by flowers and petals.
      Firni - How to make it
    • Tunisian cake with sliced oranges on top, surrounded by blossoms.
      Tunisian orange and almond cake
    • Two parfait glasses with mango mousse, topped with cream and nuts on a grey background.
      Easy Mango Mousse (no eggs, no gelatine)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello! I'm Maretha, an avid foodie and constant student of gastronomy. My goal is to discover, develop and share scrumptious recipes with anyone willing to join me on this vast culinary adventure!

    More about me →

    Trending recipes

    • Chicken sausage rolls scattered on a table with a hand in the background dipping a sausage roll into sauce.
      Easy chicken sausage rolls with puff pastry
    • Four cheese and onion pasties on a baking sheet with a small bowl of mustard.
      Cheese and onion pasties with puff pastry
    • Trinchado in a white bowl with a dish of bread rolls and a small basket of chips.
      Beef trinchado - Portuguese South African beef stew
    • Marshmallow crème with stiff peaks on a balloon whisk
      How to make marshmallow fluff without corn syrup
    • Fish goujons spread out on newspaper with some lemon slices and a garlic mayo dipping sauce on a small saucer.
      Crispy fish goujons
    • Four pieces of pink and white coconut ice spread out on a table with a white lace table cloth.
      Easy Coconut Ice with condensed milk
    • A hot cross bun bread and butter pudding in a blue baking dish, on a blue background.
      Hot cross bun bread and butter pudding
    • Tuna pate in a white bowl on a wooden serving board, surrounded by celery sticks.
      Healthy tuna pâté recipe

    Latest recipes

    • Two bowls of pasta fredda on a blue background.
      Pasta fredda - Cold Italian pasta salad
    • A slab of Pe de Moleque broken into pieces.
      Pé de Moleque - Brazilian Peanut Brittle
    • Rundstykker in a bowl.
      Rundstykker - Delicious Danish breakfast rolls
    • Lihapullat in a serving bowl along with a plate of meatballs and potato salad.
      Lihapullat - Baked Finnish meatballs
    • Chokladbollar on a piece of brown paper surrounded by a bowl of desiccated coconut and two mugs of coffee.
      Chokladbollar - Swedish chocolate balls
    • Hallongrottor cookies on a black wire cooling rack.
      Hallongrottor - Swedish thumbprint cookies
    • Jus de fruit in a green glass on a plate with mango slices.
      Jus de Fruit - Fruit juice from Chad
    • Roasted tenderstem broccoli on a baking sheets.
      Roasted tenderstem broccoli with parmesan and pine nuts

    Footer

    ↑ back to top

    Privacy Policy

    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Cinnamon Jar. All rights reserved.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT