Fruit Tarts Archives • C H E W I N G T H E F A T

NANCY SILVERTON’S ALMOND TART WITH FRESH STRAWBERRIES

A Great Strawberry Almond Tart Recipe. A Fresh and Flavorful Dessert for right now! Strawberries and almonds are a classic culinary pairing, and Nancy Silverton’s tart brings them together in a delightful, French-inspired creation. But here’s the twist—no need for fussy arrangements or outdated…

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by Monte Mathews

2 Comments

CHEZ PANISSE’S CARAMEL ALMOND TART

THIS PHENOMENAL CARAMEL ALMOND CONFECTION WAS ALMOST BOUNCED OFF THE MENU OF ALICE WATERS’ CHEZ PANISSE A baker named Lindsey Shere created this wonderful almond and caramel dessert. Andrew’s been offering it up all summer. My favorite indicator of just how good it is was…

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by Monte Mathews

2 Comments

Dorie Greenspan’s Mostly Rhubarb Tart with Strawberries

The Doyenne of Baking adds Strawberries to this custardy confection but its flavor is Rhubarb-forward. Rhubarb, with its vibrant red stalks and uniquely tart flavor, has been a staple in culinary traditions for centuries. Botanically, Rhubarb is actually a vegetable. But it’s used in desserts…

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by Monte Mathews

2 Comments

Cranberry Curd Tart from David Tanis and it’s Gluten-Free!

This glorious cranberry tart topped with candied cranberries and whipped cream put cranberries on our Thanksgiving Table in a dramatic new way. I marvel at Andrew’s passion for baking. And it’s at its zenith at holiday time. It doesn’t necessarily mean Thanksgiving or Easter or…

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by Monte Mathews

7 Comments

Peach and Almond Tart from Food52

The earliest of this summer’s peaches, a delicious almond filling and the tenderest of crusts. Today on Chewing The Fat. Andrew is back to baking and you’ll be so glad he is. This great recipe appeared on Food 52.com attributed to one “Kukla”. Its roots…

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by Monte Mathews

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Stone Fruit Galettes from Tartine Bakery, San Francisco

Now is the perfect moment for making these rustic pastries. Last weekend, Andrew was delighted to be back baking after a long winter hiatus. And the first thing he baked was a stone fruit galette. It brought back memories of the individual galettes he had…

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by Monte Mathews

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Dorie Greenspan’s Bakewell Tart

This rendition of a British Classic features a perfect buttery crust topped with Raspberry jam, an almond sponge cake, slivered almonds, and streusel. Today’s Dorie Greenspan recipe is from her latest cookbook: “Baking with Dorie: Sweet, Salty and Simple” (Houghton, Mifflin & Harcourt 2021). It’s…

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by Monte Mathews

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This Week’s Bake: Plums and Almond Cream In a Variation of a Traditional French Frangipane Tart

John Barricelli, owner, baker, and chef of Connecticut’s SoNo Baking Company & Cafe, is no stranger on Chewing The Fat. We love his recipes. The Connecticut baker has two locations there. In Norwalk, it’s at 101 Water Street. And in Darien, it’s at 49…

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by Monte Mathews

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Absolutely the creamiest, smoothest, most spectacular French Lemon Cream Tart from Pierre Hermé

The last time Andrew and I were in Paris, we pretty much went from one spectacular bakeshop or chocolatier to another. And you can’t really miss those belonging to Pastry Chef Extraordinaire Pierre Hermé. The man himself is arguably the most acclaimed of all living…

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by Monte Mathews

6 Comments

A Summer Dinner Party Menu in 3 Parts

When Andrew and I plan a dinner party, the menu starts to percolate once the RSVPs have been received. We try to think of our audience and we try to make things interesting. Generally that means doing something completely new. We have a fair amount…

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by Monte Mathews

2 Comments

David Lebovitz’ Summer Frangipane Fruit Tart

Picture your favorite summer stone fruit—cherries, peaches, plums, nectarines, fresh apricots, pluots*– sumptuously emerging from a rich almond cream, their colors a promise of their juicy interiors, a perfect summer pleasure in a perfect buttery crust and there you have it: A great dessert…

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by Monte Mathews

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And the Winner is…Brandied Apricot-Almond…Delight!

In August, we published Andrew’s take on one of Martha Stewart’s many versions of the regrettably named “Slab Pie”. I felt strongly that the nomenclature of this pie didn’t do justice to the results: the season’s best stone fruits under a blanket of…

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by Monte Mathews

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