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.
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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.
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.
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.
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.
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.
Roasting green grapes brings out their natural sweetness and makes them a perfect filling for these rustic tarts.
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.
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.
What's better than a warm chocolate chip cookie? A warm chocolate chip cookie with a crust.
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.
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.
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.
Rich, chocolatey, salty, sweet, this tart is sure to please everyone at the table.
Chef Francois Payard drops by to share two of his favorite fall recipes: Pumpkin Macarons and a Cranberry Chocolate Tart.
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.
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.
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.
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.
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.