In this rustic tart, pasta frolla is layered with apricot preserves and fresh peaches.
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Ham and cheese might be best known as a quick sandwich staple, but the classic duo makes an equally crowd-pleasing filling for a simple quiche.
We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish.
A free-form strawberry tart flavored with thyme and drizzeled with a mint syrup.
This quick, creamy dessert is perfect for two people. It needs to be made the night or morning before serving, but requires less than ten minutes of actual work!
Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, Parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart.
When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. With the same buttery crust, filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, it's a moderate and elegant way to enjoy the bright flavor of Meyer lemon.
Spicy pineapple jam encased in a buttery, flaky crust makes for a unique breakfast treat.
One of Payard's favorite tarts, you'll love the combination of the rich dark chocolate with tart yet sweet cranberry.
And now for something completely delicious: sweet, nutty marzipan made from pine nuts, sandwiched between two layers of tart dough. Great for breakfast on a cold morning.
This crostata is like a morning-friendly version of apple pie. A buttery crust made from lemon-inflected pasta frolla is filled with fresh apples spiced with cinnamon.
Forget the bars, make the tart. Baking Out Loud: Fun Desserts with Big Flavors has a recipe for a fudge tart that is boozy, dark and delightful.
This tart brings fresh figs and hazelnuts together with a crumbly crust for a delightful combination of flavor and texture. This is the perfect dessert for late summer, when you want a little bit of something sweet to go with an after dinner drink.
Fresh figs are a thing of beauty. This fig tart from The Seasonal Baker shows them off well.
Notes: There's only a half-cup of almond flour in the tart crust but it's enough to add a mild, nutty note to the crust. If you're allergic to almonds, replace the almond flour with 1/4 cup sweet rice flour and...
[Photographs: Elizabeth Barbone] For this tart, I add Parmesan cheese to the crust and filling. If you're dairy-free, the tart works well without the cheese. For the filling, replace the half and half with either dairy-free cream or add an...
Pâte sucrée is the sweet, crumbly French tart dough used for baking the bases of sweet tarts. The dough is chilled twice, once after mixing and again once it has been shaped in a tart pan. This recipe makes enough dough for two tarts. Make one now, and freeze the rest of the dough for next time.
Just like their cocktail inspiration, these flakey little tarts are delicately flavored with anise liqueur.
Tarte Tatin is a classic fall dessert. The thin golden crust is flaky and buttery and the topping is super simple: just apples, sugar, and butter. As the apples bake, the juice and the sugar meld into delicious, caramely crust. While a scoop of vanilla ice cream wouldn't be out of place, this dessert stands well on its own.