'tarts' on Serious Eats

Arugula, Salmon, and Leek Tart

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

Sunny Meyer Lemon 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. More

Pâte Sucrée (Sweet Tart Dough)

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

Tarte Tatin

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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