Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.
Subtle citrus notes in this dark-chocolate tart come from pink grapefruit and blood orange zest. Jasmine tea-infused cream adds an exotic touch.
This upside-down tart, also know in French as tart Tatin, is filled with golden apples covered in a deep caramel that sit atop a flaky, buttery crust.
Villas’ pecan pie is unlike most others as it’s not as sweet as most. But it does have the requisite fresh pecans, mellow rich filling, and tender flaky crust.
The secret to this classic? Could be the two types of apples, one tart and one sweet. Then again, that uber buttery crust ain’t bad, either.
Essentially an Italian tart, this crostata is made with a butter crust and is filled to overflowing with apricot-glazed Granny Smith apples.
For this tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A trip to the oven makes everything irresistibly golden.
An Oreo cookie crust is filled with a rich custard made from bittersweet and semisweet chocolate. Vanilla-infused whipped cream is crowned high on top.
This tart is citrus-packed. Thin-skinned oranges are arranged in a flower pattern in a buttery crust that’s brushed with orange marmalade then baked until soft.
Almonds and fragrant frangipane and purplish wine-stained cherries and puff pastry. Sounds terrible, eh?
Squares of delicate, crisp puff pastry are filled with strawberries, blueberries, and raspberries and topped with a creamy orange custard sauce.
A flakey crust cradles silky lemon curd with a surprise: A layer of chocolate slathered underneath.
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