Tarts and Special Pastries

15
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 15 Tarts and Special Pastries
Tarts and Tartlets
Tarts are closely related to European pastries. They are
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light, colorful, with carefully arranged fruit.

•Pâte Brisée and Short Dough are the best choices for crusts.
•Short dough is most often used for tartlets because it is harder
to handle.
 15 Tarts and Special Pastries
Tarts and Tartlets
• Baked Tarts
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• Unbaked tart shell filled with a layer of fresh fruit and sugar and
then baked.
 15 Tarts and Special Pastries
Tarts and Tartlets
• Variations include:
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• Sprinkle cake, cookie, or bread crumbs in bottom to absorb

excess juices of the fruit.
• Chopped nuts may be sprinkle in bottom of shell.
• Frangipane may be spread on the bottom of the tart shell.
• Pastry cream may be used in the bottom of the tart shell.
• If using a hard fruit, it may be precooked by poaching it in a
syrup.
• Before serving brush with a glaze or dust with
confectioner’s sugar
 15 Tarts and Special Pastries
Tarts and Tartlets
Procedure for making baked tart shells:
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• Remove Pate Brisée and Short Dough from cooler.

• Let the dough stand a few minutes or work with it briefly with
hands to make it pliable.
• Roll out dough to about ⅛ (3 mm) inch thick.
• Place the dough in tart pan. Roll the dough loosely around rolling
pin. Drop dough into the pan and then press it into the corners
without stretching.
 15 Tarts and Special Pastries
Tarts and Tartlets
Procedure for making baked tart shells (continued):
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• Flute the edges if desired and trim off excess dough.

• Refrigerate for at least 20-30 minutes.
• Dock the bottom of the dough.
• Bake.
• Cool.
 15 Tarts and Special Pastries
Special Pastries
Gâteau St-Honoré is an assembly of choux pastry,
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short dough, caramel, and cream fillings.

 15 Tarts and Special Pastries
Special Pastries
Pithiviers are a combination of classic puff pastry
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and almond cream. The swirled design on top is

traditional.
 15 Tarts and Special Pastries
Special Pastries
Sfogliatelle is a type of filled turnover from
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

southern Italy.
•The pastry resembles an oyster shell.
•It is sort of an antique form of puff pastry.