Puff Pastry Strip Fruit Tart

Preparation info

  • Yield:

    4

    strips, 8 x 4 inches ( 20 x 10 cm )
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

The technique used here is a classic and very attractive way to combine fresh fruit with a pastry crust and a filling, but you might say that this is a version with a twist. The more commonly used method is simply to attach a narrow strip of puff pastry to each of the two long sides of a dough rectangle, producing a raised edge like a vol-au-vent (because the center of the dough has been docked, the border rises higher). Here, each side of the rectangle is made from two narrow strips of dou

Ingredients

Method