Lemon Curd Tart with Chia and Pine Nuts
Toasted chia seeds add nutty complexity and a light crunch to this classic lemon tart from winemakers Mireia Taribó and Tara Gomez. Be sure to give the dough time to relax in the fridge before rolling, which helps prevent it from shrinking in the oven. Choose a sweet, fruity, mild olive oil to accentuate this tart's citrusy flavor.
Sour Cherry Tart with Almond Frangipane
This irresistible tart takes full advantage of the affinity between tangy sour cherries and rich, nutty frangipane. A sprinkle of toasted almonds on top adds a welcome dose of crunch. It’s essential to seek out sour cherries for this tart, whether they’re fresh, frozen, or jarred. Serve the tart with your choice of unsweetened whipped cream, crème fraiche, or vanilla ice cream—or all by its glorious self.
Fig and Caramel Nut Tart
丰富,几乎没有苦焦糖,烤坚果,and chewy figs combine in a buttery crust for a dessert designed for pairing with Madeira. A pinch of flaky sea salt makes it the perfect end to a long lunch.
Chocolate Cardamom Cream Tart with Pistachio-Sesame Brittle
This fancier cousin to a chocolate cream pie gets complex depth from a combination of bittersweet and milk chocolate, and plenty of richness from heavy cream. A touch of cardamom in the custard and the whipped-cream topping, plus the contrasting crunch of homemade nut brittle, elevate this dessert far above the ordinary.
Turmeric Custard Pie with Raspberries
Tart raspberries add a sweet burst of flavor to this custardy pie. A pinch of black pepper adds a mild savory note, while turmeric tints the filling with its vibrant golden hue. A custard will still jiggle slightly when fully baked; pull this golden pie from the oven when the edges are set and the center wobbles a bit for the silkiest, creamiest texture.
Lemon Curd Tart
To make a simple topping for this elegant dessert, add 2 tablespoons granulated sugar to the leftover egg whites and whip to stiff peaks to make a meringue. Garnishing the tart with mixed citrus segments adds a natural sweetness to balance the rich, tart lemon curd filling.Read Jamila Robinson's essay about this recipe,Romancing the Stove.