This effortlessly elegant dessert from food writer, cookbook author, and Top Chef judge Gail Simmons, delivers a balance of tart,…
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Why It Works Par-baking the crust creates a crisp, sturdy base for the jam and almond cream. Using a rubber…
Read More »Why It Works Microwaving the oil-brushed onions quickly softens them with little mess or effort, ensuring a tender tart topping.…
Read More »Why It Works Baby gold potatoes provide the ideal amount of starch and moisture for a creamy crust with bits…
Read More »This not-too-sweet dessert with both rich buttery notes and bright fruity flavor will hit all the marks for wrapping up…
Read More »Why It Works Roasting the carrots before layering them into the tart ensures they end up fully cooked. Brushing the…
Read More »Crust 1 cup plus 2 tablespoons (150 grams) all-purpose flour 1/2 teaspoon kosher salt 1/3 cup (40 grams) powdered sugar…
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