James Mackenzie serves up a pistachio Bakewell tart recipe, dotted with zingy fresh raspberries.

あの大人気チーズタルトをおうちで再現♪焼きたてでも冷やしてもおいしい、ふわとろチーズタルトのレシピをご紹介します！【cotta column*コッタコラム】では、人気・おすすめのお菓子、パンレシピを公開中!

This French-style apple tart, also known as tarte tatin, features caramelized apples baked in a buttery pastry crust. Serve it warm with a dollop of whipped cream for a classic dessert.

Fresh, colorful, and bursting with juicy fruit, rich pastry cream, a deliciously sweet pastry crust, and an easy fruit tart glaze, this French fruit tart recipe makes a showstopper dessert that is perfect for Spring & Summer!

こんにちは！大学生料理研究家の夢です今日は、バター不使用！米粉のサクサクタルト生地をご紹介します！バター不使用！サクサクっ！米粉でグルテンフリー！何度も試作し…

A light and summery tart filled with a creamy lemon filling and topped with fresh berries.

This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French househol…

米粉で作る卵・乳製品・小麦アレルギー対応のアーモンドクリームをご紹介します。 空焼きしたタルト生地に敷き詰めて焼いたり、

This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French househol…

クッキー生地のチーズケーキタルトです！

Silky dark chocolate raspberry ganache swirled with a raspberry reduction, all in a crunchy cookie crust. This tart is both rich yet bright and fruity, with a balance of flavors from chocolate and raspberries.

「タルト 生地」をサックサクにする秘伝レシピ！ プロが教える本格「いちごタルト」の作り方と裏ワザを大公開します。洋菓子レシピは巷に溢れているが、ホンモノを知りたいなら専門家に聞くのがイチバン！ レッスンは半年待ち、各メディアで大活躍中の洋菓子研究家・たけだかおる先生にdressing編集部が弟子入り。秘伝メソッドとこだわりレシピを大公開します！

バナナは皮が少し色が黒くなっているものを使った方がえぐみもなく、甘みがあり食感もよくなります。 タルト台は市販

レモンタルトはビスケットで土台を作れば簡単。手早くできるだけでなく、食感もバツグンです。 今回は、サクサクの土台、甘酸っぱくて濃厚なフィリング、ふわふわメレンゲのコラボが絶品のレモンタルトのレシピをご紹介。 うちではイベントがあるとよく作りますが、簡単で失敗がなく大好評の一品です。

無花果がだ～い好き♡いちじくの時期には必ず作る私の大好きなタルトです♫ 家族にも大好評☆２０１１年１０月１１日話題入り☆

Life has settled down to a routine lately since I came back. The bf has been overseas for more than a month, and I am not sure when he is coming back. So I've been using the extra time to bake and make desserts quite a bit. I miss traveling and wish I can do more of that this year, especially now that I still have a valid US entry visa for about 9 months left. Summer is here (or almost) and everyone seems to be in a traveling mode, and so do I. My next trip will be during memorial day weekend down to Louisiana to visit the bf's family and hopefully it won't get canceled last minute due to work (which has happened a lot before) When I opened my freezer for the first time after the trip, I knew that I need to make an effort to clean it up. I have frozen berries from red/white currants, black currant, raspberries, strawberries, blackberries, blueberries, yellow raspberries, you name it, it is crazy. I had some white chocolate mousse that I have put in a mold and ready to be used up in a cake, everything is in there. Now that Summer is getting really close, I definitely need to clean that up before stocking up again for the next winter time. Since I haven't gotten around to download the new cake pictures from the camera yet, I will start by posting the one I made from last year before I left on my trip, in no particular order (I have A LOT). As you've probably know, I am a big fan of Pierre Herme's lemon cream and I had been thinking of making the passion fruit version of that. Passion fruit is probably my favorite tropical fruit (same level as mango), something about the bright taste just reminds me of sun in tropical paradise. Anyways, so I was trying to use up some of the ingredients in my freezer (which I still need to do) before I left for months, and I found tart dough sitting in the back of my freezer. I thought this was perfect to make the passion fruit tart I've been wanting to make. Pierre Herme and Laduree have a recipe for their passion fruit and raspberry tart. Pierre's version has a layer of thin genoise and raspberry jam in the bottom, while laduree does not. Instead, Laduree's version has fresh raspberries on top of the tart, which one of my favorite blogger, Evan, tried in her blog and she made it as beautiful as the book does. The recipe for the passion fruit cream is similar, both has huge amount of butter that you blend at the end. It is not really surprising since Pierre used to work at Laduree before opening his own shop, so you would find similar desserts between the two. I decided to go with Pierre's version by adding thin genoise and raspberry jam layer in the middle. I didn't use his genoise recipe though, I used some joconde I had available at that time and I made simple raspberry jelly. I wanted to make a mini version of the tart, I've always liked mini everything as I think it is prettier. The tart dough I had was from Pierre Herme recipe, same one as I used in this lemon tart. I used the same recipe for the passion fruit cream, just substituted passion fruit for the lemon. As expected, the resulting cream is bursting with passion fruit flavor and as smooth as it can be. I made the leftover joconde and cream and raspberry jelly to make the cake version of it and it is equally good! Pierre Herme Sampler Speaking of Pierre Herme and Laduree, look where I went to and what I got on my Japan visit!! I was literally jumping up and down when I was finally there . Too bad the Pierre Herme store I went to, didn't have a complete selection but I was happy enough to try his famous Ispahan among everything else (I had the regular size of Ispahan but can't find the picture). It didn't stop us from coming back the second time though. Laduree however, it didn't look like an ordinary bakery, it is a boutique! It is also the most expensive one among everything else. Everthing in it, the decor, the place, seemed really Parisian and upscale. We definitely feel like a queen there. I would hope so when I am paying $15 for a small piece of cake, and more than $10 for 2 scoops of ice cream. We were always seated by the window overlooking the famous high-end Ginza shopping district. We also went to Sadaharu Aoki, no less than 3x in a week.I also found Toshi Yoroizuka by surprise. Nonetheless, the week I had in Japan was full of gourmet concoctions. I can't upload all of my food pictures, but there are TONS of these kind of goodies! Sadaharu Aoki's lemon tart with white chocolate cream and fresh strawberries (BF's favorite!) Sakura and Green Tea Eclair at Aoki's Toshi Yoroizuka's patisserie, I had the sakura white chocolate mousse (not pictured here) It was an amazing week we had in Japan.I finally got to cross off one item in my bucket list, which is visiting Japan during the cherry blossom season, and let me tell you, it was AMAZING! Japan is amazing, from the people, the food (oh the food was definitely memorable), the culture, everything was great, except the fact that it is also expensive. Will definitely go back there one of these days. Raspberry and Rose Religieuse Fraise (strawberry buttercream, joconde, strawberr garniture) Laduree Boutique In the meantime, I will leave you with the recipe for passion fruit tart. You can omit the joconde and raspberry jelly, and just made a passionfruit tart, maybe with some raspberries on top. Have a happy Summer! Passion Fruit and Raspberry Tart adapted from Pierre Herme Pate Sucree yield: three 101/2-in crusts or four 8-in crusts 300g unsalted butter, cubed, at room temperature 190g powdered sugar 60g ground almonds 1 vanilla bean, scrapped 2 eggs, room temperature 500g all-purpose flour 1 tsp salt * Put the butter in a mixer bowl and cream until smooth and creamy using a paddle attachment. * Add the sugar, ground almonds, and vanilla bean seeds. Mix until combined. * Add the eggs one at a time, fully incorporating the previous one before adding the next one (the dough might look curdled at this point but don't worry, it'll come together once you add the flour) * Combine the flour and salt. Add to the dough in about three addition. Mix until just it comes together. Do not overwork! Like Pierre said, "it's better to have lumps of butter rather than to have an overworked dough". * Divide the dough in the portions you need. Form each one into a ball and flatten it into a disk. Wrap each disk with plastic wrap and store in the fridge overnight (you can also freeze the dough at this point and thaw it in the fridge overnight). * Remove one disk from the fridge, and roll it either between two sheets of parchment paper, or just well-floured surface. You need to move quickly though. You don't want the dough to be soft and overworked. * Line your tart pan with the dough and put it back in the fridge for at least 1-2 hrs to rest. * Preheat the oven to 350 F. * When you're ready to bake, put a parchment paper on top of the dough and fill the bottom with either rice or beans. * Bake for 20 minutes. Take the parchment paper and the beans/rice off, then continue to bake for another 5-10 minutes until it's golden brown. * Let cool in the ring. Passion Fruit Cream 200g whole eggs 180g granulated sugar 150g passion fruit pulp (no seeds) 15g lemon juice 300g unsalted butter, at room temperature Mix the eggs, sugar, passion fruit pulp, and lemon juice and cook in a bain-marie, making sure that the bottom of the bowl doesnt touch the hot water underneath. Stir/whisk constantly until the mixture thickens and reach 85-86C. Strain the mixture and let cool to about 55-60 C and put it in a blender (if you don't have a hand-held blender). Add the butter a couple of pieces at a time, to make an emulsion. The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream. Make sure stop and run the blender a few times to avoid over-heating. Joconde - or use any thing sponge Raspberry jelly - you might want to quarter the recipe depending on how many tarts you're making Passion Fruit Glaze neutral glaze (see below) passion fruit juice (with pulp) Translucent Glaze 250 ml water Orange zest Lemon zest 1 used vanilla pods or ½ vanilla bean seeds 100 g sugar 10 g pectin NH (15g for regular pectin) 10 g lemon juice 3-4 chopped mint leaves · Combine the water, zests, and vanilla pod/seeds and heat it to 45 F. · Add the sugar and the pectin. Bring to a boil for about 2 minutes. · Remove from the heat, add the lemon juice and mint leaves. · Leave in infusion for 30 minutes in room temperature, and run through a fine sieve. · Keep in the refrigerator

Pour les amoureux de cacahuètes et de chocolat !

Easy homemade lemon tart is a great citrus dessert made from scratch & using basic ingredients. It’s a perfect baking project for kids as well!

For the life of me, I can never remember that citrus is not a summer fruit. Perhaps it is the bright sunny nature that fools me. But, perhaps that is also why we should be so lucky to enjoy fresh, juicy little bites of shine all winter long. It is a symbol of things to …

アーモンドクリームのみのシンプルなタルトはいかがですか？しっとり香ばしい味わいでクセになる一品です♪お好みでフルーツをのせたりアレンジも自在です。

A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.

タルトと言えばデザート系の甘いイメージが浮かびますが、セイボリータルトと呼ばれる、甘くないおかず系タルトを海外レシピよりご紹介します。食事になるタルトですので家庭では勿論、切り分けるとランチにも持って行ける便利でヘルシーな一品です！

間が空いて・・の、久々更新となってしまいました。 まだまだ、まだまーだ！毎日暑いので、一体季節感は何処へやら？？ですが……。 続々と秋メニューを始めています＾＾ こうも連日暑いと、なかなか焼き物系を始める気にもならなかったりしますが（苦笑） すこ～しずつ、解禁。 なんたって食欲の秋！秋の食材もどんどん出てきますからね♪ そんな訳でまずはコレ、と無花果モノを。 ･･と、言っても。実は店長殿からやってやって～！と暑い・・熱いリクエストを受けたから。 今回は地物・佐渡産のクロ無花果 『 ビオレ・ソリエス 』 を使ってタルトを作りました。 『 Gateau de Sado 』 シリーズ、無花果編ですねぇ。 これまでもプライベートでは何度も使っている＆作ってはいたんですけれど、仕事では初使いだったりします。 なんたって、その・・お値段がね……お高いからね 通常よく見る無花果（桝井ドーフィン）も栽培されて店頭にも並んでいますが、最盛期には安くなったりしますよね。 しかし。このビオレ･ソリエス様はまず価格が常に変わりません・・。 でもでも！高いのにはキチンと理由もありまして。 ▲　小木ビオレー、断面図 無花果の断面に溜まる水滴は、無花果から溢れる糖蜜。 このビオレ・ソリエスはフランス原産の品種で、病害虫に弱く、通常よく見る桝井ドーフィンよりも小粒で収穫数が少なく・・。 また、日本での栽培地も少なく、佐渡でも小木地区だけでしか栽培がされていません。 糖度が高く、写真のように蜜が溢れ出てくるほど♪ ぎゅっと濃縮したような、濃いお味なので、私は 『 最強無花果様 』 と呼んでいます（笑） この最強無花果様を贅沢に使っちゃおう～、と言うことで・・。 土台にシュトロイゼル（そぼろ状のクッキー生地）を広げて。 紅茶のクレーム・フランジパンを流して、無花果を埋め埋めして焼きこんで。 バニラビーンズもたっぷり！な、ミルクのコンフィチュールを加えた、クレーム・シャンティイ（ホイップクリーム）を合わせて。 そんなこんなで、出来上がり～。 ちょっと地味ですけれど・・。 丸型も考えたんですが、ビオレ自体が小粒なので、それに合わせた角型で作ってみました＾＾ ほろザクっとした生地の食感、火の通った無花果、紅茶の香りとそれに負けない無花果の旨味と瑞々しさ。

This easy pumpkin tart features a buttery shortbread crust. The one bowl pumpkin filling is a breeze to make. For the finishing touch, the tart is decorated with melted white chocolate and chopped pecans. Yield: 9.5-inch tart or 10-inch tart

The Thanksgiving entertaining experts at HGTV.com share a recipe for delicious pineapple tartlettes with the savory flavors of ginger and rosemary and a homemade nut crust.

エッグタルトは簡単に作ることができると最近人気が高まっています。毎日のおやつは悩みの種でもあります。ですが、簡単に作れると毎日のおやつにも困ることはありません。では、どのようなレシピが人気なのか、どのようなエッグタルトが人気なのかを紹介しています。また、レシピの他にも、エッグタルトがどういうものなのかも簡単に紹介してい

こんにちは！大学生料理研究家の夢です今日は、バター不使用！米粉のサクサクタルト生地をご紹介します！バター不使用！サクサクっ！米粉でグルテンフリー！何度も試作し…

A crisp buttery crust with a smooth tangy lemon custard. That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. A must to have in your baking repertoire a…