The fruit tarts at Petrossian are among the best in town (right up there with the rustic fruit tarts from Balthazar). These are pricey at $7.50 apiece, but they're beautifully made, deep-dish tarts with a shell that's like a cross between phyllo and puff pastry. Complete with a sugar-dusted rim, the many layers flake and shatter upon that first bite, so load up on napkins.
A nutty frangipane filling lines in the base, making a plush bed for the final layer of poached apricot quarters. Pure and sweet, a simple glaze gives it extra polish. They switch around the fruit toppings with season—blueberry and raspberries in the summer, peaches, pears, and apricots in the colder months.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.