If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Tarts

Heirloom Tomato Tart

Heirloom Tomato Tart

A Tomato that looks flawed creates a Tart that is pure perfection. The heirloom tomato has arrived. Heirlooms, or “Heritage Tomatoes” if you’re British, are not always the most beautiful on the outside.  But the first slice brings a flood of great tomato flavor. They’re…

Melissa Clark’s Asparagus, Goat Cheese and Tarragon Tart

Melissa Clark’s Asparagus, Goat Cheese and Tarragon Tart

The time is right to make this terrific recipe right now. This is a fantastic tart. And it’s right of the moment because it works best with Spring’s earliest and thin-stalk Asparagus. We used both Green and Red Asparagus in ours.  And then there’s the…

Brown Sugar Tart

Brown Sugar Tart

It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual.  And why not? We not only have the time while we self-quarantine, we also have the need to lift…

Claudia Fleming’s Chocolate Caramel Tart

Claudia Fleming’s Chocolate Caramel Tart

Come ‘Out East’ for a recipe a famous Pastry Chef gave a special twist to. The East End of Long Island is extremely fortunate in the caliber of chefs that are either restaurant owners or lured here to work in what is a gorgeous place…

Savory Roasted Tomato Tarte Tatin

Savory Roasted Tomato Tarte Tatin

        A couple of years ago, I read a very detailed recipe for a tomato Tarte Tatin in Bon Appetit. I worked with the recipe and came up with two versions of the dish. Now that Tomato season is in full swing, I revisited this…

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

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…

Has anyone ever made a Tart as Christmas-y as this?      Cranberry Curd Tart from David Tanis in The New York Times with a deep bow to David Lebovitz

Has anyone ever made a Tart as Christmas-y as this? Cranberry Curd Tart from David Tanis in The New York Times with a deep bow to David Lebovitz

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 Christmas.. It could be Valentine’s Day or the 4th of July.. But I have to say that this year’s output at Thanksgiving…

A Summer Dinner Party Menu in 3 Parts

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…

Bittersweet Chocolate Raspberry Tart from Nick Malgieri’s “The Modern Baker”

Bittersweet Chocolate Raspberry Tart from Nick Malgieri’s “The Modern Baker”

Our Godchild hit a major milestone this month. Olivia graduated cum laude from Poly Prep Country Day School in Dyker Heights, Brooklyn. For four years she has left her home on the Upper West Side of Manhattan and  travelled to school, a considerable journey.  There…

Ploughman’s Cheddar and Onion Marmalade Tart

Ploughman’s Cheddar and Onion Marmalade Tart

A couple of weeks ago, I returned from “A Cheddar Odyssey”, an offering from Cheese Journeys, who, as their name implies, runs tours that combine Culture, Exploration and Cheese. Lots and lots of cheese.   It’s one of those trips that beguiles you long after you’ve…

Honey Pine-Nut Tart from Gina De Palma’s “Dolce Italiano”

Honey Pine-Nut Tart from Gina De Palma’s “Dolce Italiano”

As often as not, Andrew volunteers to bring dessert whenever we’re asked out to dinner.  On this particular occasion, he asked our friends Bill and Peter if they had any requests.   Peter asked for ‘something nutty’.  I seemed to remember an amazing tart Andrew had…

Maple Syrup Pie a la Quebecoise

Maple Syrup Pie a la Quebecoise

In Spring, Quebec taps its sugar maples. As a lot of my readers know, I am from the province of Quebec in Canada.  Even though I have lived my entire adult life in the States, I still revere my Canadian roots and I am very…

Thanksgiving Way Out West, Dessert Round: Nick Maglieri’s Chocolate Hazelnut Tart

Thanksgiving Way Out West, Dessert Round: Nick Maglieri’s Chocolate Hazelnut Tart

         Several weeks ago, Andrew went to the Institute of Culinary Education, a great cooking school on 23rd St. in Chelsea (www.ice.edu) where he had signed up with one of the masters of the baking arts, Nick Maglieri.  The class was small – just 9 students –…