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Showing 91-105 of 336 items

All About

Tarts

recipe

The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the abundance of sweet, plump blueberries scattered over the top. The tart is best served soon after it's assembled, but it's so delicious that it's unlikely that there will be a crumb left over.

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recipe

One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season taste. Another? You can use any red seedless jam for the glaze. If you don't have a cherry pitter, a paring knife works well. Starting from the stem end, cut the cherry in half, going all around the pit. Pull apart the sides, and use the tip of the knife to push out the pit.

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recipe

The lady apple, which resembles a scaled-down version of a McIntosh or Cortland, was valued during the Colonial era as a decorative element of wreaths, garlands, and Christmas trees. But the tart, sweet flavor also makes the lady apple an ideal ingredient in this recipe for individual caramelized upside-down tarte Tatins.

recipe

Rustic yet refined, this spring classic unites the familiar flavors of strawberries and rich, buttery pastry. Although this galette needs no embellishment, basil-infused cream and sugared leaves lend a sophisticated touch to each slice.