Category Archives: Tarts

Meyer Lemon Curd Tart

lemon curd tart, sliced

Tis the season for meyer lemons, one of my favorite citrus fruits to use in the kitchen. The lemons are actually a hybrid fruit, a combination of mandarins and traditional lemons. They have been cultivated for years, though they have dramatically risen in the public awareness over the past couple of years. The popularity is due to a unique property of these lemons: they have ... Read More »

Butter Tarts

A butter tart is a Canadian specialty that, unless you have friends or family living up North, you may never have experienced. I’ve certainly never seen them sold in any bakery around here. The pastries are made with a tart shell that is filled with a mixture of sugar and butter, held together with eggs. Often, the tart filling includes raisins or chopped nuts, but ... Read More »

Spiderweb Tart (Chocolate Ganache Tart)

Spiderweb Tart, interior shot

I admit that my first instinct when thinking of Halloween recipes is to go for things that involve pumpkin, like pumpkin pie and pumpkin donuts. But chocolate is such an important part of the holiday (we all know it’s true) that a chocolate dessert seems to be just as good a fit, assuming that you can take more chocolate after all those snack-sized candy bars. ... Read More »

Fresh Fruit and Cream Cheese Tart

chocolate strawberry close up

When you walk into a bakery, or even by the bakery section of the supermarket, what catches your eye? Is it the tray of perfectly decorated cupcakes? The seven-layer chocolate tortes? The piles of huge, perfectly-formed chocolate chip and shortbread cookies? Each and every option has its appeal (which is precisely why bakeries cleverly use clear cases to showcase their product), but I would put ... Read More »

Parmesan Tomato Tart

tomato tart

In the summer, as tomato season reaches its peak, my kitchen frequently overflows with perfectly ripe specimins. They are mostly red, with a few oranges, yellows, purples and stripes thrown in for variety. Many are heirloom varieties, all are organic, and each and every one is absolutely delicious. There are lots of things you can do with a kitchen full of tomatoes. Gazpacho , bruschetta ... Read More »

Black Forest Tart

Black Forest Tart

Black Forest Cake was once the pinnacle of all desserts. Every restaurant worth eating at – or that wanted to look like it was worth eating at – had it on the menu. The cake is from, as you might suspect from the name, the Black Forest region of Germany, where it began as a cherry and liquor dessert before morphing into a cake. The ... Read More »

Foolproof Lemon Tart

Meyer lemons, the non-bitter lemon hybrids that are growing in popularity with cooks everywhere by leaps and bounds, are in season right now. It is much easier to find them at stores and markets than it was only a few years ago, and more people are familiar with them as an ingredient. Even if you’re not, the only thing you need to know is that ... Read More »

Alsatian Onion Tart

For this month’s French themed Is My Blog Burning event, hosted by Cucina Testa Rossa, I wanted something simple. I also wanted to make a tart. Unfortunately, the two don’t always seem to go hand in hand, but with the use of some store-bought puff pastry, I was able to make a delicious, simple and very French tart. Alsatian Onion Tart is a traditional dish ... Read More »

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