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Entries tagged with 'tart'

Bake the Book: Caribbean Bakewell Tart

Emma Kobolakis 3 comments

A healthy helping of citrus zest, lime marmalade, and a dash of white rum make up the tropical trifecta of flavors in this easy, breezy tart. A dead-simple pastry crust and hearty sprinkling of toasted almonds are a toothsome, well-suited contrast. More

Bake the Book: Grappa, Currant, and Pine Nut Torte

Emma Kobolakis Post a comment

From its flaky top studded with pine nuts, to the currants and grappa that flavor the chocolate interior, this torte hits all the right notes for Christmas. More

Bake the Book: Baked Goat's Curd Cheesecake

Emma Kobolakis 2 comments

The Complete Nose to Tail cookbook works a little magic on cheese curds, whipping them together with superfine sugar and eggs to make a cheesecake that's fresh, grassy, and sweetly tart. More

Bake the Book: Custard Tart

Emma Kobolakis 4 comments

With a golden tint that belies plenty of eggy richness, The Complete Nose to Tail piles on the yolks for a custard tart that relies on only nutmeg and vanilla to round out its flavor. More

Bake the Book: Apple-and-Caramel Aged Gouda Crostata

Emma Kobolakis 4 comments

Chances are you've tried apple pie with a cheddar crust, or a lazy version that's just a slice of pie served with cheese. Sweet takes it a step farther, using aged Gouda instead of cheddar for an unexpected tang that still melds well with the mellow sweetness of apples. More

10 Summer Tart Recipes We Love

Amalia Safran Post a comment

Essentially open-faced pies, tarts display the vibrant colors of the fresh fruits and provide a tasty vehicle for the summer fruits that are available. What we really love is their versatility—feel free to swap blackberries for strawberries or plums for peaches depending on what looks good at the market. More

Pie of the Week: Roasted Green Grape Rosemary Tart

Sarah Baird 3 comments

Roasting green grapes brings out their natural sweetness and makes them a perfect filling for these rustic tarts. More

Pie of the Week: Strawberry Thyme Tart with Mint Glaze

Sarah Baird Post a comment

The secret to this free-form strawberry tart flavored with thyme and drizzeled with a mint syrup? Underripe strawberries. They release less water while baking, but the added flavors ensure the final tart is nice and sweet. More

Bake the Book: Lemon Meringue Tarts

Emma Kobolakis Post a comment

These highly delightful lemon tarts from The Bouchon Bakery cookbook let everyone at the table have their own dessert. Pile the meringue high or low; the sweet tart dough, lightly spongy madeleine layer and tart lemon filling combine texture and taste in a marvelous way. More

Chocoholic: Chocolate Chip Cookie Tart

Yvonne Ruperti 2 comments

What's better than a warm chocolate chip cookie? A warm chocolate chip cookie with a crust. More

Very Small Anna: Kumquat Tart

Very Small Anna Anna Markow 1 comment

When I got my first pastry chef gig, I decided I wanted to take ingredients that were often used simply as garnish and shine the spotlight on them. Enter the noble kumquat. More

Pie of the Week: Sunny Meyer Lemon Tart

Lauren Weisenthal Post a comment

When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. The same buttery crust is filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, making it a moderate and elegant way to enjoy the bright flavor of Meyer lemon. More

Pie of the Week: Cranberry Apple Nut Tart

Lauren Weisenthal Post a comment

A little sliver of this tart, with its delightful combination of tart apples and cranberries with sweet and mellow frangipane, will satisfy your sweet tooth without overdoing it. More

Very Small Anna: Chocolate Pretzel Tart

Anna Markow 1 comment

Rich, chocolatey, salty, sweet, this tart is sure to please everyone at the table. More

Two Fall Dessert Recipes From Francois Payard

Carrie Vasios Mullins Post a comment

Chef Francois Payard drops by to share two of his favorite fall recipes: Pumpkin Macarons and a Cranberry Chocolate Tart. More

Pie of the Week: Strawberry Balsamic Custard Tart

Lauren Weisenthal Post a comment

While vinegar as a dessert condiment may seem a little unorthodox, the slightly sweet, slightly savory acidity compliments the sweetness of the strawberries and the pastry cream. It's just the thing when you're in the mood for something a little less traditional. More

Chocoholic: Double Chocolate Tart

Yvonne Ruperti Post a comment

This double chocolate tart is reminiscent of a plated dessert that I would have created way back when, when my chocolate palate was one of no-holds-bar, pedal-to-the-metal, tastes. Forget a plain pastry crust to hold the chocolate filling. My crust would be chocolate. And how about a simple vanilla ice cream to cut the richness of the chocolate tart? No way. It was gonna be chocolate all the way. More

Bake the Book: Milky Way Tart

Caroline Russock Post a comment

n the world of fancy-pants baking, milk chocolate often gets left behind in flavor of more complex dark chocolate. But for this tart, Chang incorporates milk chocolate into a light and fluffy mousse with subtle hints of coffee. Layered into a crisp pâte sucrée crust that's been coated with gooey caramel, and topped with drizzles of even more caramel and curls of shaved milk chocolate, this tart really is an updated candy bar in spoonable form. More

Preserved: Simple Jam Tart

Preserved Lucy Baker 4 comments

It's been about three months since I started writing this column, and the jam is starting to take over my apartment. Jars are overflowing out of the pantry, lined up on the countertop, and even tucked away in the drawer formerly reserved for our DVD collection. This week I decided to take a break from canning and share my all-time favorite recipe for a jam tart. More

Karen DeMasco's Streusel Jam Tart

Karen DeMasco Post a comment

There is nothing I love more than streusel. I find so many ways to work it into desserts and pastries. This is the ultimate in streusel—a tart made entirely almost entirely of it. Not only is this incredibly easy and quick, but making it in the shape of a tart and serving wedges adds a bit of elegance. More

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