Rectangular Tarts

Preparation info

  • Yield:

    16

    servings
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

  1. Use 8 pears, 1½ recipes poaching liquid, half as much almond paste—pastry cream mixture, and 2 pounds (910 g) puff pastry. Poach the pears as directed above.
  2. Roll the puff pastry to a rectangle slightly larger than 14 × 20 inches (35 × 50 cm). Refrigerate to relax and firm the dough.
  3. Use a ruler as a guide and trim 1 long and 1 short side of the dough to make them even. Measure and cut 4 strips, 5 inches (12.5 cm) long, starting at the even short side. Measure and cut these into rectangles, 3½ inches (8.7 cm) wide, starting from the even long side. Place the pieces, now measuring 3½ × 5 inches (8.7 × 12.5 cm), on sheet pans lined with baking paper.
  4. Use a plain, oval cookie cutter that will leave an approximately ½-inch (1.2-cm) border to cut halfway through the dough pieces. If you do not have an oval cutter, you can bend a round cutter to the correct size. Prick the dough well inside the oval.
  5. Pipe the almond paste mixture over the ovals. Slice and arrange the pear halves as directed in the pear-shaped version, using 1 pear half per serving. Sprinkle cinnamon sugar over the fruit; bake and glaze as directed above.
  6. Follow the presentation directions for the pear-shaped tarts, omitting the raspberry dots and the pear stem. You might want to use only 1 type of sauce for the decoration and/or swirl the circles into the sauce instead (see Figure 16-6). Place an edible flower in the center of the tart.