There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a…
This is one of the simplest fruit tarts to make. Juicy fruits are embedded in a rich almond frangipane, making it easy to slice, and it keeps well, too. So now that we’ve got that out of the way, let’s talk about nectarines. Peaches get a lot of press. Yes, they’re juicy and yes they’re sweet. But honestly, I prefer the more assertive flavor of nectarines,…
It’s the season for apple tarts, Fall, when the biggest bounty of apples shows up at the market. I’ve had to learn about all sorts of other varieties of apples since the ones available in France differ from the ones in the United States that I was used to. But it’s been a wonderful journey of discovery and I’ve found unusual varieties that were one day, abundant at the…
This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill, and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice…
One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection…
Come fall, you’ll see tartes fines aux pommes in bakeries across France. In contrast to fancy pastries many pastry shops are known for, these thin apple tarts are French baking at its most basic, and at its best. A thin crust of buttery, crackly puff pastry with a fan of baked apples on top, then glazed, these simple tarts are normally served without any accompaniment,…
It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it…
I didn’t know what to make for dinner the other night. I had some tart dough tucked away in the freezer, and because I was having trouble closing the door (er…what else is new?), I realized it was time to clear some of the stuff out. But I also had some beautiful tomatoes on hand, and a tub of fromage frais (fresh spreadable cheese), which…
When I first heard about tarte Tatin, nothing sounded better to me. What first seems like way too many apples packed into a skillet, then caramelized and baked under a blanket of buttery pastry, then turned out and served warm, became one of my favorite desserts. I’ve had recipes for them in several of my books, but also enjoy the savory version. I’ve seen upside down…
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