Recipe(tried): If you can find Flo Braker's book, "Sweet Minatures" it is full of Petit Fours

Nearly any cake recipe can be make into petit fours. You just slice them into small servings. I like to include a few small glazed fruit tarts. they are pretty easy to make: * Exported from MasterCook *

Rich Tart Pastry

Recipe By : The Art of Fine Baking Paula Peck
Serving Size : 30 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
3 tablespoons sugar
3/4 cup butter
1/2 teaspoon salt
2 teaspoons lemon rind -- grated
3 egg yolks -- hard cooked, mashed
2 egg yolks -- raw

Place flour in a bowl. Make a well in the center. Add all ingredients to well. The butter should not be ice cold, nor should it be so soft that it is oily.
With finger tips, make a paste of center ingredients, gradually incorporating flour to form a smooth, firm ball of dough. Work quickly so the butter does not become oily. When the sides of the bowl are left clean, the pastry is finished. Wrap it in waxed paper and chill until dough is firm enough to roll.
Roll pastry between sheets of waxed paper.
This is enough pastry for one 9-inch flan ting, with some left over for a lattice top; or for approximately 2 1/2 dozen tartlet shells.
Note: to make pastry which is less fragile and crisper in texture, substitute 2 egg whites for the raw egg yolks.

I make that recipe up in tart shells or mini muffin tins, then cool and put in a small amount of cream cheese mixed with sugar and lemon juice to your taste. On top put any type of whole or sliced fruit. Strawberries are particularly good. Melt some jelly in a small saucepan (Currant for red fruits, apricot for light fruits, and spoon a bit over the fruit to add taste and sparkle.)
Another recipe that is good and cute:
* Exported from MasterCook *

Lemon Meringue Tarlets

Recipe By : Flo Braker
Serving Size : 96 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
1/8 teaspoon salt
1/3 cup sugar
1 cup unsalted butter -- chilled
1 Large egg
1 teaspoon vanilla
1 egg
2 egg yolks
1/2 cup sugar
6 tablespoons lemon juice
2 teaspoons lemon zest -- grated
1/2 cup egg whites -- 4 large
1 cup sugar

Put the flour, salt, and sugar in a food processor bowl. Process just to blend ingredients. Scatter all the butter slices over the flour mixture, and process with on/off bursts until the mixture has the consistency of cornmeal.
Whick egg and vanilla together in a small bowl. With the motor on, pour egg mixture down the feed tube. process until the ingredients form a ball. Remove the dough to work surface, and with the heel of your hand press the dough together until it is smooth and cohesive.
Adjust rack to lower third of oven and preheat oven to 350 degrees. Arrange four dozen unreased 1 1/2 inch fluted tartlet tins close together on a baking sheet.
Pinch off 1 teaspoon of dough and drop it into a tin. Repeat until all the tins contain dough. One by one, roll each piece of dough into a ball in the palm of your hands.To press the dough into tins, with the index finger, prss center of dough ball into the tin, then press dough up the sides while rotating the tin to distribute the dough evenly. The object is to use just enough dough to line the tartlet tin without creating a thick shell.
Bake tartlet shells in oven for 12 to 15 minutes, or until light golden. Remove baking sheet from oven to rack to cool. When the tins are cool enough to touch, squeeze each tin gently with your thumb and forefinger, turn it upside down, and let the miniature tartlet shell drop into the palm of your hand. Can be stored airtight at room temperature for one week.
Lemon Curd:
Combine the egg, yolks, and sugar in a 1 1/2 quart heavy-bottomed saucepan. Stir in the juice and zest. Cook over medium-low heat, stirring occasionally, for 2 to 3 minutes or until the mixture thickens to a hollandaise consistency. Pour into a bowl, cover the surface of the lemon curd with plastic, and refirgerate until chilled, or up to 3 days. Spoon or pipe the equivalent of 1/2 teaspoons lemon curd into each shell.
Adjust rack to lower third of oven and preheat oven to 375 degrees.
Fluffy meringue: In a large mixing bowl, blend the egg whites with the sugar. Place the bowl over another bowl of hot tap water and stir until the mixture is body temperature. Using an electric mixer, whip until the mixture has peaks that are thich and shiny, about 10 to 15 minutes.
Using a pastry bag, pipe a tall swirl on top of each tartlet. Bake for 3 to 4 minutes.








- - - - - - - - - - - - - - - - - -