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Entries tagged with 'tarts'

Rustic Apricot-Peach Crostata

Serious Eats Carrie Vasios Mullins 3 comments

In this rustic tart, pasta frolla is layered with apricot preserves and fresh peaches. More

Ham and Swiss Quiche

Serious Eats Sydney Oland 1 comment

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. More

Arugula, Salmon, and Leek Tart

Serious Eats Sydney Oland 1 comment

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. More

Strawberry Thyme Tart with Mint Glaze

Serious Eats Sarah Baird 1 comment

A free-form strawberry tart flavored with thyme and drizzeled with a mint syrup. More

Valentine's Day Coeur à la Crème with Raspberries

Serious Eats Stephanie Stiavetti 4 comments

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! More

Three-Cheese Hearty Greens and Puff Pastry Tart

Serious Eats Kerry Saretsky 2 comments

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. More

Sunny Meyer Lemon Tart

Serious Eats Lauren Weisenthal 6 comments

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. More

Pineapple Jammy Tarts

Serious Eats Anna Markow 4 comments

Spicy pineapple jam encased in a buttery, flaky crust makes for a unique breakfast treat. More

Francois Payard's Cranberry Chocolate Tart

Serious Eats Carrie Vasios Mullins 4 comments

One of Payard's favorite tarts, you'll love the combination of the rich dark chocolate with tart yet sweet cranberry. More

Roasted Pine Nut Marzipan Tart

Serious Eats Emma Kobolakis Post a comment

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. More

Apple Crostata

Serious Eats Carrie Vasios Mullins 4 comments

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. More

Chocolate Bourbon Fudge Tart

Serious Eats Emma Kobolakis 5 comments

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. More

Fresh Fig and Hazelnut Tart

Serious Eats Lauren Weisenthal Post a comment

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. More

Fig Tart

Serious Eats Emma Kobolakis Post a comment

Fresh figs are a thing of beauty. This fig tart from The Seasonal Baker shows them off well. More

Gluten-Free Chocolate Almond Strawberry Cheesecake Tart

Serious Eats Elizabeth Barbone Post a comment

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... More

Gluten-Free Roasted Asparagus Tart

Serious Eats Elizabeth Barbone 2 comments

[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... More

Pâte Sucrée (Sweet Tart Dough)

Serious Eats Lauren Weisenthal 2 comments

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. More

The Occasional Vegetarian's Endive Cheese Tart

Serious Eats Caroline Russock 1 comment

This Endive Cheese Tart is one of the most elegant and intriguing offerings from Elaine Louie's The Occasional Vegetarian. Inspired by the classic French tarte tatin, this one treads the line between sweet and savory with refined ingredients and rustic technique. More

Sazerac Tassies

Serious Eats Caroline Russock Post a comment

Just like their cocktail inspiration, these flakey little tarts are delicately flavored with anise liqueur. More

Tarte Tatin

Serious Eats Carrie Vasios Mullins 4 comments

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. More

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