26 Tarts

Working quickly, gently ease the chilled dough into the pan without stretching it or creating air bubbles, while maintaining a uniform thickness and minimizing the amount of trimmings. Chill after lining to relax the dough and avoid shrinking when baking. Tart shells should be flaky but able to hold moisture.
Refrigerate the unbaked shell overnight before assembling to relax the dough, keep it from shrinking and create a more defined, flaky pastry. Evenly pipe frangipane into the bottom of the shell and arrange fruit on top. Lightly glaze after baking to keep the fruit from drying out and to add shine.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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