Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts and Special Pastries Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts and Special Pastries Tarts and Tartlets Tarts are closely related to European pastries. They are 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. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts and Special Pastries Tarts and Tartlets Baked Tarts Unbaked tart shell filled with a layer of fresh fruit and sugar and then baked. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts and Special Pastries Tarts and Tartlets Variations include: 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 Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts and Special Pastries Tarts and Tartlets Procedure for making baked tart shells: 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. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts and Special Pastries Tarts and Tartlets Procedure for making baked tart shells (continued): Trim off excess dough. Refrigerate for at least 20-30 minutes. Dock the bottom of the dough. Bake. Cool. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts and Special Pastries Special Pastries Gâteau St-Honoré is an assembly of choux pastry, short dough, caramel, and cream fillings. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts and Special Pastries Special Pastries Pithiviers are a combination of classic puff pastry and almond cream. The swirled design on top is traditional. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts and Special Pastries Special Pastries Sfogliatelle is a type of filled turnover from southern Italy. The pastry resembles an oyster shell. It is sort of an antique form of puff pastry. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved