Welcome to TBLSPOON
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Tart
Pâte sucrée is one of my favorite pastries to make, there’s something therapeutic about rolling out the dough and satisfying when the the tarts come out of the oven proudly holding their shape. Plus, it’s delicious since it's essentially a buttery shortbread with an egg mixed in to hold it together... and made even better when filled with creamy dark chocolate.
If you cook onions slowly over low heat, they lose their sharpness and turn melty soft and sweet. That caramelization is what makes this French beauty a classic. I followed a recipe by André Soltner of Lutèce fame that can be found in NYT Cooking. The caramelized onions are combined with cream, eggs, a sprinkle of salt, pepper, and nutmeg, then baked in a savory tart crust. The result is pure buttery, flaky, onion magic.
The combination of flavors in Claire Saffitz’s Salty Nut Tart from her cookbook “Dessert Person” is decadent and unique: so very buttery from the pine nuts and the sweet tart crust, and not too sweet. The rosemary is there but doesn't overpower, making the tart a sophisticated, but not complicated, end to a festive meal.
If you’re a fan of sweet-tart treats, this one is for you! Fresh cranberries are blended with orange juice and orange zest to create the velvety smooth filling for this festive tart from NYT Cooking. I served this for dessert on Christmas this year. It would also be a great option for Thanksgiving or New Year's celebration.
Sweet, buttery shortcrust pastry filled with luscious almond frangipane filling and topped with even more sliced almonds. Simple ingredients but really big on flavor.
Bosc pears are poached in white wine and warm, autumn spices – clove, cinnamon, and vanilla – until transluscent, then nestled in a thick layer of frangipane (sweet almond custard) in this perfect-for-fall tart. I’d never made anything with frangipane before and now I want to make everything with it. Creamy, nutty, delicious.
This cool and creamy tart is an elegant dessert that offers a little something for everyone. Sweet, juicy berries and a vanilla cream cheese filling are surrounded by a buttery, crumbly, chocolate crust satisfying both fruit lovers and chocolate fanatics alike. The color combination makes this perfect for your Fourth of July backyard picnic.
A thin layer of lemon scented marscapone hides beneath those beautiful, sweet strawberries. But the thing that makes this Strawberry Tart so special is the dollop of basil infused whipped cream on top. It’s such an unexpected complement to the berries and adds an extra sense of freshness to the dessert. These tarts would be the perfect way to cap a leisurely Sunday brunch.
These smooth Chili Lime Tarts are that perfect balance of sweet and tart, cool with just a touch of heat. (Just like you wish your boyfriend was.) In the same family as a key lime pie, the sweet shortcrust gives them just a bit more elegance than a graham cracker crust, and that hint of chili adds a bit of sophistication.
