These sweet citrus treats are presented in a fluted tart pan that's wrapped in glassine, tied with ribbon, and topped with a label that evokes old-fashioned dime-store packaging. A batch of each flavor will yield enough for one 7 7/8-inch tart pan, plus leftovers (for snacking).
Traditional caramel-covered treats are made even better with the toppings suggested by our food editors. A sprinkling of sea salt enhances the buttery flavor of caramel apples. For a prettier presentation, use apple-tree cuttings as sticks -- ours are from Martha's farm. Serve White-Chocolate Caramel Corn with Cashews alongside the apples.
With flecks of orange zest to punctuate the classic almond-flavored batter, These bars are baked in a tart pan rather than in the traditional individual molds. With flecks of orange zest to punctuate the classic almond-flavored batter, they're a treat with a pot of hot tea.
The taste of lemon is a little like the shift in the air when the season starts to turn from chilly to warm -- refreshing and deliciously unpredictable. In this dish, paper-thin pancakes are topped with slices of candied lemon and drizzled with a caramel sauce that includes limoncello, a vibrant lemon liqueur.