Posts Tagged ‘tarts’

Chocolate-Caramel Hazelnut Tart

This is a showstopper of a dessert: a crisp nutty tart shell, a soft, rich layer of caramel studded with crunchy hazelnuts, topped with a dark chocolate layer that lies somewhere between a flourless chocolate cake and a ganache, garnished with sparkly caramelized hazelnuts. It’s a sophisticated balancing act between sweet, bitter, and salty flavors.

Upside-Down Caramel Apple Tart

No, it’s not a Tarte Tatin. It’s still delicious, and much less fiddly to make. Tart apples are caramelized, flavored with Calvados, and enriched with a little cream, then baked under golden puff pastry. Because the juicy filling is below the crust, rather than on top of it, the crust stays crisp and flaky. Serve with a dollop of creme fraiche, and a dash of cinnamon.

Almond Tart with Fresh Berries or Figs

This tart is ambrosial when made with perfectly-ripe strawberries — the berries should be crimson all over, with no white ’shoulders’. If strawberries are not in season, it is equally delicious made with raspberries, blackberries, or sliced figs.

Pear-Frangipane Tart

Juicy wine-poached pears bedded in chewy almond frangipane, surrounded by a rich, crisp tart shell. A perfect tart for Autumn, even more perfect when accompanied with a glass of chilled Muscat.