The Chinese, who have long emphasized careful cutting techniques and the attractive combining of colors in their cuisine, have applied these same skills in tart making. Another important consideration is freshness. Many chefs add a layer of cake or chocolate to the surface of their tart shells to prevent them from becoming soggy.
亞都西點廠長江英暉指出，做好的水果塔，一般均要再其上淋一層透明黏稠狀的水果膠、洋菜或吉利丁（一種動物膠質），目的在保護水果，延緩其脫水及變色的速度，並使它看來更為光滑晶瑩。