Okay, I’m just going to put it out there: I do not like fruit pies. The high fruit-to-crust ratio is just not my thing. Neither are the syrupy soft thick hunks of fruit. A crostata, on the other hand, I love. There is a perfect amount of crust with an even layer of fruit that […]
Ottolenghi è sempre una garanzia, le sue ricette sono sempre perfette anche quelle dei dolci.
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts. Apricots might be my favorite fruits for tarts as their flavor is enhanced when cooked and they bring an amazing flavor to any dessert.
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Easy Crustless Lemon Tart is super quick to prepare and totally delicious! You need this recipe in your repertoire! It almost 'smacks' you with the lemon!
Apricot jam tart or Greek pasta flora is ideal for breakfast or with your afternoon coffee or tea. Its buttery and crumbly dough that melts in your mouth makes a perfect pair with the sweetness of the jam on top of it.You can use whatever jam you prefer and you can make it in any size you like.
This Whipped Mocha Tart is full of coffee flavor and sweet caramel with a delicious cookie crust.
Simplicity is often the golden rule of allowing seasonal fruits to shine – and this Strawberry Flaugnarde is the perfect example of this. Just like a Clafoutis, this classic French dessert is a cus…
This Italian sweet, tender pastry makes the perfect vessel for all sorts of sweet treats. Here it is filled with a sweetened ricotta filling, and topped with a lovely tart Seville Orange Marmalade, which is the perfect contrast to the sweet pastry. Perfect for breakfast, coffee break or even dessert.
Italian Crostata is the Italian dessert recipe for excellence, made with pasta frolla and jam. Crostata is a genuine, simple, incredibly greedy dessert that everyone in Italy loves deeply!Italian Crostata is a sweet treat for any occasion. You can transform it into a thousand different tarts, depending on the filling: fruit tart, chocolate tart, custard tart, ricotta tart or apple tart.
If there’s a recipe I keep coming back to is this mango crostata with a thick spread of sweetened cream cheese on the bottom. It has the most buttery and flaky crust! I made my pie crust recipe from scratch to make it. The mornings are brighter and happier when we start with a sweet bite of this tre
This easy fruit and berry crostata is the perfect laid-back summer dessert and tastes every bit as good as it looks.
Découvrez la recette de la tarte amandine aux abricots. Une délicieuse tarte qui offre une présentation élégante et une préparation simple et rapide.
This Italian sweet, tender pastry makes the perfect vessel for all sorts of sweet treats. Here it is filled with a sweetened ricotta filling, and topped with a lovely tart Seville Orange Marmalade, which is the perfect contrast to the sweet pastry. Perfect for breakfast, coffee break or even dessert.
Take crème brûlée to another level. The addition of the crunchy butter crust makes crème brûlée tart one show-stopping dessert!Yield: 6-mini tarts (4.75inch diameter) or one 9.5-inch tart
Brighten up your day with this amazing tart made with sun-kissed ripe berries, delicate and rich ricotta cheese, over a buttery and crumbly crust
With a flaky, buttery crust folded over juicy plums, this rustic plum galette makes a lovely summer dessert.
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
Galettes have all the virtues of pie without any of the fuss — they're freeform, open-faced, and celebrated for their rustic beauty. From summer peach to winter squash, get the best sweet and savory galette recipes for all seasons from Food & Wine.
… to keep it 100. Guys!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! ^100 exclamation marks. ^100 slices of stone fruit. (Okay, it’s 97. But I’m the only one crazy enough to count.) 100 posts. That’s right! This little blog isn’t so little anymore. *sniff* It’s hard for me to believe that “Caramel Craze and Memorial Daze” wasRead more
This tart has a creamy, almost puddinglike center. We used bittersweet chocolate so the ganache filling wouldn't be too sweet. Choosing a quality brand results in more well-rounded flavor and even silkier texture.
Brighten up your day with this amazing tart made with sun-kissed ripe berries, delicate and rich ricotta cheese, over a buttery and crumbly crust
As I mentioned in an Instagram post earlier this week, Pear is often the underdog when it comes to Fall and pie season – with apple & pumpkin running the show .. but not in France! Classi…
This Rustic Plum Galette is a fruit galette made with a white cornmeal crust and laden with sliced plums. It's an easy dessert recipe that tastes like a fruit pie.
Juicy peaches combined with a delicious gluten free almond crust make this almond peach galette the ideal summer dessert. Top with ice cream and enjoy outside after a BBQ for the perfect summer evening
Galettes are freeform pies made and baked on a baking sheet. Because they don’t have the pie pan underneath it to give it structure, the crust is often rolled out thicker (about 1/3-inch to 1/4-inch thick as opposed a more traditional pie crust that is 1/4-inch to 1/8-inch thick). Because of the thicker crust, I’ve added an egg yolk to the crust to make it more tender. For this galette you can use plum or pluots (a hybrid fruit of apricot and plum, sometimes referred to as plumcots, peachcot, or apriums). The frangipane filling is easy to make. Almond meal still has flecks of the almond skin on it, so it’s has a bitter tinge which goes well with stone fruit. Almond flour has been blanched first, with the skin removed first before being ground, resulting in something more rounded and softer. Feel free to use either depending on what you have on hand and what sort of flavor you like.
You know how this works by now: I tell you a meandering tale by way of recipe foreplay then insert a money shot to keep your interest. Today though…because my final images are being saved for…
Golden butter puff pastry layered with frangipanes sweet almond and heady aroma, topped off with ripe summer peaches, lightly dusted with sugar is simplicity itself.
