Fruit Tarts

Appears in

Published 2008

About

Puff pastry may be used instead of short dough to make fruit tarts. Fruit strips are fruit tarts made in the shape of long strips about 4 to 5 inches (10 to 12 cm) wide.

The procedure for assembling these desserts is the same as that for un-baked fruit tarts, except baked puff pastry should be assembled only at the last minute because the pastry quickly becomes soggy.

The shells can be made in any shape, but squares and rectangles are easiest, as in this procedure.

Petits Fours

The term petit four, French for “small oven,” can be used for any small cake, pastry, or cookie that can be eaten in one or two bites. Petits fours are discussed in more detail. The name may derive from the fact that, in the days of wood-fired brick ovens, petits fours were baked when the oven was cooling down, after the main baking of the day was finished.

For a long time, people in North America thought of petits fours only as small pieces of delicate layer cake individually iced in fondant. (Many of these cakes found in American bakeshops are not very “petit.”) However, as many more restaurants have adopted the practice of serving a small tray or plate of tiny chocolates and petits fours of many types after dessert, Americans have become more familiar with the broader meaning of the term.

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