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.
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.
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 [...]
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 [...]
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.
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 [...]
This lemon meringue tart recipe is bursting with fresh lemon taste and topped with lightly brown meringue.