Concord grapes make a distinctive tart, but any good, juicy grape can be substituted. We tested this with blue-black coronation grapes. Squeezing seeds out can be tedious, but it makes a great filling. (Seedless grapes were deadly dull.)Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
The seasonally available blood oranges provide a delicious contrast to the rich filling. Serve with lightly whipped cream if desired. Although the tart serves more than six, it keeps for up to a week of decadent eating.
This is a great way to take advantage of the gorgeous rhubarb and local strawberries appearing in the market. A country tart is a freeform tart. Roll out the pastry, fill the tart and fold over the extra pastry in a freeform style.
Ginger lemon meringue tart is a festive twist on the classic pie. The big challenge when it comes to making a meringue tart is the meringue's tendency to separate from the filling and ooze liquid. To ensure that this won't happen, avoid making the topping too far in advance. The way of making a non-weeping meringue by cooking cornstarch and water together comes from The Baker's Dozen Cookbook . You will need most of a 350-gram package of ginger cookies or can use pre-baked short-crust pastry if you wish.Read More
Double-smoked bacon adds a special twist to this recipe, but good-quality ordinary bacon works just as well. Serve the tart as a first course with a scattering of arugula. If wild leeks aren't available, the white and light green parts of conventional ones, thinly sliced, can also be used.Read More
This recipe comes from Michael Hartnell, the young executive chef at Le Caprice, the sister establishment of London's Le Caprice, possibly one of the most difficult restaurants to get into in that city. The menus and the rooms are much the same, although the New York location is much more relaxed. I've adapted this recipe with ingredient suggestions you can find more easily. If you can't get smoked haddock, use smoked trout or hot smoked salmon. If you can't find quail eggs, use small regular eggs or omit. Wilt the spinach for this recipe in a skillet.
Cheesecake is a guaranteed winner on Father's Day and this no-bake recipe gives fast results and unbelievable taste. If you don't want a ginger crust, substitute crumbled graham crackers or chocolate cookies. The fruits can change with the seasons, too.Read More
This is a French version of lemon meringue pie. It is lighter and more tart than the familiar one we all know and love. The difference is that a tart lemon curd is used as the filling and the meringue is cooked on a slow heat rather than a high one.Read More
Seasonal blood orange slices provide a delicious contrast to the decadent filling. Serve with lightly whipped cream if desired. Although this serves more than four, it keeps for up to a week.Read More
If you have visited French pâtisseries in Paris, you know that one of the confections that always looks so beautiful are the tarts. Making one as pretty and delicious as they are in France is easier than you might imagine and each step can be done ahead of time.Read More
Double smoked bacon makes this a special treat but good quality ordinary bacon can be used. Serve as a first course with a scatter of arugula or make tiny tartlets and serve as an hors-d'oeuvre as well. The pastry is too much for 4 tarts, but it freezes beautifully to keep on hand for another use.Read More
If you cannot find the small blue or prune plums, then use apples. I have been disappointed in the prune plums this year, which are large and very sour. The small ones have been much better.Read More
When I was in Wolfville, N.S. for Devour, the food-film festival I had lunch every day at the Slow Dough Bakery, which serves excellent homey sandwiches and the most mouth-wateringly perfect home baking.Read More
Claudia Egger has an outstanding Toronto bakery called Frangipane, where she makes superb French pastries. As it is nearly Valentine’s Day, what could be better than one of her rich chocolate tart recipes – with a twist?Read More
This is fantastic either hot or cold and it reheats in a 350 F oven for 5 to 10 minutes. Cut in slices and serve as a first course with a small salad or cut in smaller slices as an hors d’oeuvre.Read More