A wonderfully mouth-watering burst of lemon fills this Italian influenced tart base, made a part-almond pate sucree crust, along with flaked almonds on top. Makes 14-16 mini tarts, or one 9-10 inch full size tart. The tartness of a French Tarte au Citron meets the …
A classic fruit tart for summer built upon a pate sable tart crust, a velvety French creme patisserie/pastry cream, and fresh fruit of mixed berries, peach, and apricot. A gorgeous dessert any time of year! An Eye for Tarts I love tarts. If you look …
A classic turned on its head: Chocolate Lime Coconut Meringue Tart made up of an easy homemade crisp chocolate coconut crust, an amped up lime filling and a super whipped coconut infused meringue. Ready for summer with every bright flavor available… Lime Dreams Sometimes you …
No matter the light that entered my family’s house, no matter which of my father’s houses that the light entered; if a holiday morning, a quiet Sunday, a winter’s chill, or after one of my mother’s European midday meals– My family’s Croatian link was Sljivovica. …
Queen of Tarts I should have known I would fall in love with my tart pan. Being an anglophile, I always loved the term “tart” rather than other, less colorful and more hardcore words describing a vivacious lady. Like many things, the term’s meaning varies, …
This Pear Frangipane Tart is a French classic for autumn pears: a buttery pate sucree tart crust filled with Frangipane filling and Bosc pears soaked in brandy. Frangipane, a Red Hook History In the summer of 2007, I moved into Red Hook, Brooklyn from nearby …
This French technique following Tarte Tatin will make you renounce American apple pie as quickly as you can say “oui oui.” A buttery Pate Sable shortcrust is gently folded over a picturesque structure of curvy apple halves that have been simmering in amber caramel. After …