Robert Carrier

Pastry bases for Provençal fruit tarts

Preparation info
    • Difficulty

      Easy

Appears in
Feasts of Provence
Feasts of Provence

By Robert Carrier

Published 1995

  • About

Ingredients

  • 1 (375 g/14 oz) packet puff pastry, brought to room temperature

Method

To Prepare The Pastry Bases

Roll the puff pastry out to 6 mm/¼ inch thick and cut it into 4 squares (or circles) approximately 10–13<