If using hard fruit pieces in tarts, what method can help soften them?

Using sautéing as a method to soften hard fruit pieces is effective because it incorporates heat with added fat and sugar, which helps to enhance the natural flavors while softening the texture of the fruit. When you sauté fruit in butter, the fat not only helps to cook the fruit gently but also adds moisture, leading to a richer taste and softer texture. The sugar caramelizes slightly during this process, which can further help to break down the fruit's structure, making it more palatable in a tart.

Other methods, such as boiling or blanching, focus primarily on cooking the fruit quickly but may not provide the same depth of flavor or enhanced sweetness. Freezing hard fruit prior to use can actually make them tougher once thawed, as the freezing process can rupture cell walls and lead to a mushy texture rather than a desirable softness. Sautéing effectively balances taste and texture, making it the preferred method for preparing hard fruit for tarts.