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.
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