Watch and learn how to make homemade Pop Tarts with Joanne Chang, chef/owner of Flour Bakery, in Boston, MA.
HOW TO MAKE APPLE TART
Watch and learn how to make this easy simple apple tart. Chef Chris Thielman share tips on how to make a tender tart dough, how to roll the dough, and how to quickly slice the apples.
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NECTARINE AND WALNUT GALETTES RECIPE
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These free-form tartlets are made with delectable walnut pastry dough that encloses a creamy walnut filling and fresh nectarines. These are perfect summertime desserts when luscious nectarines are ripe. I like to serve them with a scoop of cardamom or vanilla ice cream.
CHOCOLATE AND RASPBERRY TART RECIPE
Serves 8
9oz (260g) pâte sucrée
2 cups (250g) raspberries
3/4oz (20g) mint leaves, finely snipped
Chocolate ganache
Scant 1-1/4 cups (250ml) whipping cream
7oz (200g) good-quality semisweet chocolate, 60– 70% cocoa solids, finely chopped
1oz (25g) liquid glucose, or light corn syrup
4 tablespoons (50g) butter, cut into small pieces
1. Roll out the dough to a circle, 1/16 inch (2mm) thick, and use to line a greased 8-inch (20-cm) diameter (1-inch/2.5-cm deep) tart ring (see pages 10 –11). Chill in the refrigerator for 20 minutes.
2. Preheat the oven to 375ºF/190ºC. Prick the base of the pastry shell. Bake the shell blind, following the instructions on page 12, for 20 minutes. Lower the oven setting to 350ºF/ 180ºC, remove the beans and paper, and bake the pastry shell for another 5 minutes. Place on a wire rack, lift off the ring, and leave the tart shell until cold. Set aside 24 of the best raspberries. Halve the rest, delicately mix with the snipped mint, and spread evenly in the pastry shell.
3. For the chocolate ganache, bring the cream to a boil in a heavy pan over medium heat. Take off the heat, add the chocolate and glucose, and mix with a whisk to a very smooth cream. Still whisking, incorporate the butter, a piece at a time.
4. Pour the ganache over the halved raspberries to fill the pastry shell. Set aside until cold, then chill the tart for at least 2 hours before serving.
5. Use a very sharp knife dipped in very hot water and wiped dry to cut each slice. Place the tart slices on individual plates with the reserved raspberries. Serve cold, but not straight from the refrigerator.
Excerpt from Desserts by Michel Roux, copyright ©2009. Published by Wiley.
Pastry: Savory and Sweet
* Hardcover: 304 pages
* Publisher: Wiley; 1 edition
* Language: English
* ISBN-10: 0470421347
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HOW TO MAKE A FRUIT TART WITH RICHARD BERTINET
Watch and see how to make a fruit tart with Richard Bertinet.
GALAKTOBOUREKO (CUSTARD PHYLLO PIE)
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This is my friend Annette’s recipe. She is very good with desserts. I love the pureness of this pie. Syrupy Greek sweets are always served with a glass of cold water.
DARK CHOCOLATE SHORTBREAD TART
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A word from Gilles Marchal
This chocolate tart is renowned the world over. At La Maison du Chocolat, we have been following the same recipe scrupulously for thirty years, preparing it exactly the same way every morning in Paris, London, Tokyo, New York, and Hong Kong. I like to serve it with a soft, spiced caramel, a fruit compote, or a citrus zest praline. The shortbread can be prepared the day before by filling the tart molds with dough and then leaving them in the refrigerator. The way the crust is baked is essential to the flavor and how well the dessert lasts. Personally, I prefer it slightly crisp rather than underdone.
BUTTERSCOTCH PUDDING TARTS RECIPE
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These are impressive tarts that are surprisingly easy to make. Blair Van Sant, a self-styled pudding enthusiast, devised this recipe for us. It is toothsome and vaguely nostalgic. The butterscotch flavor is simple and straightforward, and it pairs magnificently well with the oat wheat crust. The crust is fairly forgiving, and the filling is a simple (albeit addictively delicious) homemade pudding. When topped with a few crumbled pieces of a Butterfinger candy bar, the tart becomes a whimsical dinner party dessert.
RASPBERRY ALMOND TART
This rich, buttery, sweet short dough, known as pate sucree. This sweet pastry dough is like a delicate butter cookie rather than a traditional flaky pie dough. To keep the crust tender, work with the dough as little as possible. This recipe makes a cookie-like crust that is sturdy enough to either roll out or crumble into a pie plate and press in with your fingers. This recipe makes enough dough for two 10-inch tart shells. You can freeze half for another time, or you can roll out and shape both dough and freeze one of them, well wrapped for up to a month.
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STRAWBERRY TART RECIPE
The quintessential strawberry tart, classically French, with a shell that’s buttery yet crisp and delicate. For contrast there is a sweet light layer of pastry cream to cushion the fresh strawberries gleaming beneath a shiny glaze. It is so simple, with just a few components in complete harmony. This recipe makes two 10-inch tarts. Freeze the other half for up to one month, or use it to make the Raspberry Almond Tart, both recipes were featured on the second issue of Desserts Magazine.
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LUSCIOUS LEMON MERINGUE TART
This lemon meringue tart recipe is bursting with fresh lemon taste and topped with lightly brown meringue.
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TARTE TATIN RECIPE
Molly Wizenberg of Orangette provided this Tarte Tatin recipe adapted from David Rosengarten’s Taste and Julia Child’s The Way to Cook. We featured the recipe in our second issue of Desserts Magazine. Molly Wizenberg wrote a memoir, A Homemade Life: Stories and Recipes from My Kitchen Table, with stories revolving around food, family, and friends, and of course she couldn’t leave out recipes, with illustrations by Camilla Engman.
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CHOCOLATE VIETNAMESE COFFEE TART RECIPE
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Anita, of Desserts First, provided us with this rich, velvety smooth, sinful chocolate tart with an exotic hint of Vietnamese coffee. She enjoys desserts as much as we do at Dessert Magazine. Her passion for baking can be seen throughout her site, with great desserts recipes and delightful narration that makes you want to try the recipe.
CHOCOLATE PEANUT TART WITH LEMON CONFIT, PRALINE CITRUS SORBET, PEANUT BUTTER POWDER
A chocolate tart like no other… Crispy chocolate tart shell, crunchy roasted peanuts, creamy smooth caramel and chocolate ganache filling served with lemon confit, peanut butter powder, and a rich and yet refreshing praline citrus sorbet, simply divine! If you ever dine at Le Bernardin make room for this dessert or you can try making it. There are many steps to this recipe, but many of the components can be made ahead of time and assembled on the day you wish to serve this simple dessert.
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