Recipes for "tart"

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.

Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.

Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.

Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.

Place cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).

Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.

Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.

Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Heat the olive oil in a skillet over medium heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Stir in the apple cider vinegar, cook another 1-2 minutes until the shallots are caramelized. Season with salt and pepper.

3. Cut each sheet of puff pastry into 4 squares. Spread each squares with a small spoonful of shallots, leaving a 1/4 inch border. Top with brie and sprinkle with basil. Arrange the peach slices over the cheese and basil, pressing them into the cheese to adhere slightly (see above photo). Drizzle with oil and season with salt and pepper.

4. Fold the edges of the pastry inward to enclose. Brush the edges of the pastry with beaten egg and sprinkle with black pepper.

4. Transfer to the oven and bake 15-20 minutes, until the pastry is golden and the cheese melted. Mix the honey, rosemary, and a large pinch of pepper together. Serve the tarts drizzled with this peppered rosemary honey. Enjoy!

1. Preheat the oven to 350 degrees F.

2. To make the crust. In a food processor, pulse the graham crackers and pretzels into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes.

3. Meanwhile, combine the heavy cream, remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.

4. Carefully pour the lemon cream into the baked crust. Cover and chill 1 hour or until set. Before serving, remove the tart from the pan and top with fresh berries.

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a tart pan with a removable bottom; line with parchment paper.

Whisk almond meal, oat flour, and baking powder together in a bowl.

Whisk maple syrup, egg, coconut oil, vanilla extract, almond extract, and salt together in a large bowl; fold in almond meal mixture until forms a sticky dough.

Press dough into the prepared pan; arrange pears, cut-sides down, on top dough.

Bake in the preheated oven until golden brown, 22 to 25 minutes.

1. Preheat the oven to 350° F.

2. To make the crust. In a food processor, pulse the pretzels and gingersnaps into semi-fine crumbs. Add the butter plus 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9-inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes.

3. Meanwhile, combine the heavy cream, the remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.

4. Carefully pour the lemon cream into the baked crust. Dollop the jam over the cream, then use a knife to very gently swirl the jam through the cream. Cover and chill for 1.5 to 2 hours or until set. Before serving, remove the tart from the pan and top with fresh berries.

Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.

Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.

Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.

Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.

1. Preheat oven to 425 degrees F.

2. Place the butter and maple syrup in a 10-12 inch oven-safe skillet over medium high heat. Bring to boil and cook for 1-2 minutes. Add the apple slices in an even layer, it's going to seem like a lot, but they will cook down. Continue cooking another 9-10 minutes, gently tossing the apples occasionally to ensure they evenly cook. Remove from the heat add the vanilla and arrange the apple in an even layer.

3. Press the 2 sheets of puff pastry together to make 1 large sheet. Using a dinner plate as a guide, cut out a 12-inch circle. Place the pastry over the apples and press down gently, tucking the sides of the pastry under the apples as best you can. Make 3 small cuts in the center of the pastry. Place the skillet on a baking sheet and cook for 30-35 minutes, until the pastry is deep golden brown.

4. Meanwhile, make the pumpkin seeds. In a medium skillet set over medium heat, melt together the butter, pumpkin seeds, maple syrup, and cinnamon. Toast the seeds until caramelized, about 3-5 minutes. Remove from the heat and transfer to a parchment lined plate. Sprinkle with sea salt.

5. Remove the Tarte Tatin from the oven. Let the cake cool in the skillet for 15 minutes. Run a knife around the edge to loosen. Carefully invert the Tarte Tatin onto a serving plate. If any apples fall out of place, just rearrange them. Serve warm topped with ice cream and toasted pumpkin seeds. Enjoy!

1. To make the cookie dough. In a bowl using an electric mixer, beat together the flour, sugar, and butter. Add the vanilla and 1/3 cup cold water. Beating until just combined, adding 1-2 tablespoons additional water as needed until the dough forms a ball.

3. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.

4. Divide the dough in half. Press half the dough into the prepared baking dish. Trace the 9×9 inch baking dish out on a sheet of parchment paper. Now, roll the remaining dough out just past the edges of the traced-out square. Set aside.

5. To make the filling. Combine all ingredients in a bowl. Evenly spread the filling dough into the baking dish. Carefully invert the reserved dough square over the filling, pressing down gently to secure. Trim away any excess dough.

6. Freeze the bars for 15 minutes. Bake for 40 – 45 minutes, until just set in the center. Let cool.

7. To make the frosting. In a bowl, whisk together all of the ingredients and 1-2 tablespoons of water until smooth. If your frosting is too thick, thin with 1-2 tablespoons of additional water.

8. Spread the frosting over the pop-tart bars. Let set a few minutes, then top with salt/sugar (optional). Let dry, then cut into bars. Serve or store in an airtight container for up to 3 days at room temperature.

1. To make the filling. Combine the chocolate and cocoa powder in a bowl. Heat the milk in a pot set over medium heat until steaming, about 5 minutes. Pour the hot milk over the chocolate and whisk until the chocolate is melted. Whisk in the butter and vanilla. Set aside.

2. To make the cookie dough. In a bowl using an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg and vanilla, beat until incorporated. Add the flour, cocoa powder, and salt, beating until just combined.

3. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.

4. Divide the dough in half. Press half the dough into the prepared baking dish. Trace the 9x9 inch baking dish out on a sheet of parchment paper. Now roll the remaining dough out just past the edges of the traced-out square. Set aside.

5. Evenly spread the chocolate fudge over the dough in the baking dish. Carefully invert the reserved dough square over the filling, pressing down gently to secure. Trim away any excess dough. See photos above.

6. Freeze the bars for 15 minutes. Bake foer 40 - 45 minutes, until just set in the center. Let cool.

7. To make the frosting. In a bowl, whisk together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons of water until smooth. Stir in the melted chocolate. If your frosting is too thick, thin with 1-2 tablespoons of additional water.

8. Spread the frosting over the pop-tart. Let set a few minutes, then top with salt/sugar. Let dry, then cut into bars. Serve or store in an airtight container for up to 3 days at room temperature.

1. To make the filling. In a bowl, combine the chocolate, cocoa powder, milk, and butter. Microwave 1-2 minutes, until smooth. Stir in the vanilla. Place in the fridge to cool for at least 20 minutes.

2. Meanwhile, make the dough. In a food processor, combine the flour, cocoa powder, sugar, and butter. Pulse until the mix clumps together and forms pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.

3. Turn the dough out onto a floured surface and divide in half. Roll each half out into a 1/4-inch thick rectangle, about 8×16 inches. Transfer 1 sheet to a parchment-lined baking sheet and evenly spread on the fudge, leaving a 2 -inch border around the edge. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Cover the baking sheets and place in the fridge for 1 hour or in the freezer for 20 minutes.

5. Preheat the oven to 400° F. Bake the pop-tart for 30-35 minutes, until set. Cool completely before frosting.

6. Meanwhile, make the icing. In a bowl, whisk together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons water until smooth. Stir in the melted chocolate. If your frosting is too thick, thin with 1-2 tablespoons additional water.

7. Spread the icing over the pop-tart. Let set a few minutes, then top with salt. Let sit 1 hour or overnight to allow the icing to dry. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days at room temperature.

1. To make the chocolate fudge filling. In a small saucepan, stir together the cocoa powder, milk, and 3/4 cup chocolate chips. Set over medium heat and cook, stirring, for 5-8 minutes, until the chocolate is melted and the sauce has thickened slightly. Remove from heat, stir in the remaining 3/4 cup chocolate chips, the butter, and vanilla until smooth. Transfer to the fridge to cool and thicken, at least 30 minutes.

2. Meanwhile, make the dough. In a food processor, combine the flour, cocoa powder, sugar, and butter. Pulse until the mix clumps together to forms pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.

3. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a tablespoon of the chilled chocolate fudge on one half of the rectangles, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough, you will have leftover fudge.

4. Place the pop tarts on parchment-lined baking sheets. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.

5. Preheat the oven to 400 degrees F. Bake the pop tarts for 15-20 minutes. The pop tarts will still leak a little. Cool completely before frosting.

6. Meanwhile, make the frosting. In a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons water until smooth. Stir in the melted chocolate. If your frosting is too thick, thin with 1-2 tablespoons additional water.

7. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Allow frosting to harden 10 minutes. Sprinkle with coarse sugar or salt. Place on a baking sheet and allow the pop tarts to harden, uncovered, about 2 hours. Store in an airtight container for up to 3 days.

To make the crust: Preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.

Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.

Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.

Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.

Preheat the oven to 350 degrees F (175 degrees C).

Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.

To make the curd: Combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.

Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.

Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.

Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days.

Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.

Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.

Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.

Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.

Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

Line a 9-inch tart pan with a removable bottom with a round of parchment paper. Lightly grease pan and paper.

Prepare the crust: place graham crackers, cinnamon, nutmeg, and salt into the bowl of a food processor and process until fine crumbs form.

Place almonds in a skillet over medium-low heat. Cook, stirring constantly, until almonds are toasted, about 5 minutes. Remove from heat and pour almonds into the food processor bowl with the graham crumbs. Pulse until combined.

Melt butter in the skillet using the residual heat of the pan, or if needed, place pan over low heat just until butter is melted. Add butter and honey to the food processor bowl, and pulse until mixture is thoroughly combined.

Pour crust mixture into prepared tart pan. Press crust firmly and evenly into the bottom and up sides of the pan. Place tart pan on a small baking sheet or cutting board, then freeze until crust is firm, at least 15 minutes.

For filling, place gelatin and cold water in a saucepan; let stand for 5 minutes to allow gelatin to bloom.

Meanwhile, add peaches, sugar, lemon juice, vanilla, Greek yogurt, and heavy cream to the jar of a high-powered blender. Blend mixture until very smooth, 1 to 2 minutes. Taste, and add more sugar or lemon juice, if needed; then blend again to combine.

Place saucepan with gelatin over low heat; cook, stirring constantly, until gelatin dissolves, 1 to 3 minutes. With the blender running on low speed, carefully pour gelatin mixture into peach mixture. Gradually turn blender speed up to High and blend for 30 seconds.

Remove tart crust from the freezer. Carefully pour peach mixture into the tart crust, only filling to the lip of the crust. You will have extra peach filling. Place extra filling into a ramekin or small dessert bowl and refrigerate until set; and enjoy as a separate dessert once fully chilled.

Refrigerate tart, uncovered, for at least 6 hours to overnight to set.

When ready to serve, remove tart from pan and remove parchment paper. If desired, top tart with sliced peaches and blueberries just before serving.

Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.

Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.

Bake crust until lightly browned, 25 to 30 minutes. Cool completely.

Beat melted and cooled white chocolate and heavy cream together in a bowl until smooth. Beat in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.

Combine 1/2 cup water and white sugar in a saucepan; bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and becomes clear, about 5 minutes. Stir in corn syrup; return to a boil. Remove glaze from heat; cool for 10 minutes.

Arrange strawberries, blueberries, and raspberries over cream cheese layer; brush with glaze. Chill in the refrigerator for at least 1 hour before serving; store in the refrigerator.

Preheat the oven to 425 degrees F (220 degrees C). Coat a 9-inch fluted tart pan with a removable bottom with cooking spray.

Beat sugar and butter together in a small bowl until crumbly. Beat in flour and almonds. Press over the bottom and up the sides of the prepared tart pan.

Beat cream cheese in another small bowl until smooth. Beat in sugar, egg, and vanilla extract. Spread over the crust. Arrange pear slices over the cream cheese layer.

Combine sugar, cardamom, and cinnamon in a small bowl. Sprinkle over the pears.

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 15 to 20 minutes.

Cool tart on a wire rack for 1 hour. Refrigerate for at least 2 hours before slicing.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.

Combine flour, 1/4 cup sugar, ginger, and salt in a small bowl; mix in 1/2 cup melted butter, vanilla extract, and almond extract until mixture comes together in a thick dough.

Press dough evenly into the bottom and up the sides of the prepared tart pan. Place tart pan on a large baking sheet.

Bake in the preheated oven until golden, 20 to 25 minutes.

Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.

Combine cranberries and 1 cup sugar in a large saucepan; cook over medium heat until cranberries pop and sugar dissolves, 8 to 10 minutes. Pour mixture into a blender; add orange zest, orange juice, vanilla extract, and salt.

Cover blender, leaving the lid vent open to release steam; cover and hold down lid with a kitchen towel. Blend on low speed until mixture is smooth; gradually whisk into eggs, whisking constantly.

Pour cranberry-orange mixture back into the saucepan; cook over low heat until thick, 8 to 10 minutes. Off heat, stir in butter, 1 tablespoon at a time, ensuring each piece has melted before adding the next. Strain curd through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.

Bake in the preheated oven until curd sets around edges and jiggles slightly in the center, 20 to 25 minutes. Cool to room temperature before removing from the tart pan, 30 to 60 minutes.

Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.

Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.

Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. Lay the pastry on the prepared baking sheet and prick the pastry with a fork. Spread the pesto over the dough, leaving a 1/4-inch border, then top with cheddar. Bake for 25-30 minutes or until the pastry is golden and the cheese has melted.

3. Remove from the oven and top the tart with tomatoes. Drizzle the tomatoes lightly with olive oil and sprinkle generously with everything bagel spice. Top with fresh basil. Slice and EAT! 🙂

1. Combine everything in a small bowl or glass jar. Keep stored in a cool, dry place.

1. To make the dough. In a bowl, combine the whole wheat flour, flour, and salt. Add the butter and toss with the flour until the mix clumps together. Add 1/4-1/3 cup cold water, 1 tablespoon at a time, until the dough forms a ball. Or use a food processor.

2. Turn the dough out onto a floured surface and divide in half. Roll each half out into a 1/4-inch thick rectangle, about 8×16 inches. Transfer 1 sheet to a parchment-lined baking sheet and evenly spread on the jam, leaving a 1-inch border around the edge. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork.  Cover the baking sheets and place in the fridge for 1 hour or in the freezer for 20 minutes.

5. Preheat the oven to 400° F. Brush the pop-tart with the beaten egg and bake for 30-35 minutes, until the crust is golden brown. Let cool.

6. Meanwhile, in a medium bowl, whisk together the powder sugar, vanilla, and 2 tablespoons hot milk, adding the milk to thin the frosting as desired. Spread the frosting over the pop-tart. Let the frosting set a few minutes, then decorate with sprinkles. Let sit 1 hour or overnight to allow the frosting to dry. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days at room temperature.

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet. Brush the edges of the pastry with the beaten egg. Take the second sheet of pastry and cut 4 (1/2 inch) wide strips. Stick the strips around the edges of the larger sheet of pastry, pressing to adhere. Brush the edges of the big pastry sheet with the egg, then sprinkle with sesame seeds and black pepper. Prick the inside of the pastry all over with a fork (see above photos).

3. Working inside the borders, arrange the peppercinis , basil, thyme, garlic, lemon zest, and chili flakes on the pastry. Then evenly sprinkle the cheeses over top. Add the artichokes and lightly drizzle over a squeeze of honey. Chill in the freezer for 10 minutes.

4. Bake for 25-30 minutes or until the pastry is golden and the cheese is melted.

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. in a bowl, toss together the olive oil, tomatoes, thyme, oregano, garlic, chili flakes, salt, and pepper.

3. Cut each sheet of puff pastry into 4 squares. Spread each square with a tablespoons of pesto, leaving a 1/2 inch border. Sprinkle the cheese over the pesto. Arrange the tomatoes over the cheese.

4. Fold the edges of the pastry inward to enclose. Bake 15-20 minutes, until the pastry is golden and the cheese has melted. Break the burrata over the warm tomatoes, then spoon over the pesto. Top with fresh basil. Enjoy!

1. Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper.

2. Add the butter to a skillet set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat.

3. In a food processor, pulse together the pretzels and brown sugar until the pretzels are mostly ground with a few chunks left. Add the rye flour, vanilla, and browned butter. Pulse to combine. Press the dough into the prepared pan. Bake 12 minutes, until golden. Let cool.

4. To make the cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and pulse to combine. The cream can be kept in the fridge for up to 3 days.

5. To assemble, spread the cream over the crust and dollop the jam over the cream, gently swirling it into the cream. Arrange the strawberries on top. In a small bowl, combine the sugar and lavender (if using) and sprinkle over the berries. Slice and serve immediately. If making ahead, add the berries just before serving. The tart keeps in the fridge for 1-2 days.

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Arrange the tomatoes on a cutting board and sprinkle with salt. Let sit 15 minutes to draw out excess moisture.

3. Meanwhile, make the ranch seasoning. Combine all ingredients in a bowl.

4. Lay the thawed puff pastry on the prepared baking sheet and prick all over with a fork. Spread the crème fraîche over the dough, leaving a 1/4-inch border. Top with cheddar cheese. Layer on the tomatoes, then sprinkle the ranch seasoning over each tomato. Transfer to the oven and bake for 25-30 minutes or until the pastry is golden and the cheese melted.

5. Serve warm or at room temperature with a dollop of crème fraîche, yogurt, or sour cream, and fresh basil. Eat and enjoy!

1. To make the filling. Combine all ingredients in a bowl.

2. To make the dough. In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.

3. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a rounded tablespoon of the brown sugar filling on one half of the rectangles, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough.

4. Place the pop tarts on parchment-lined baking sheets. Poke a few holes on top of the tarts with a fork. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.

5. Preheat the oven to 400 degrees F. Bake the pop tarts for 15-20 minutes, until golden. Cool completely before frosting.

6. Meanwhile, make the frosting. In a medium bowl, whisk together the powdered sugar, cinnamon, vanilla, and 3 tablespoons water until smooth. If your frosting is too thick, thin with 1-2 tablespoons additional water.

7. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Place on a baking sheet and allow the pop tarts to harden, uncovered for about 2 hours. Sprinkle with salt or sugar, if desired. Store in an airtight container for up to 3 days.

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, toss together the blueberries and 1 tablespoon cornstarch. Add the honey, lemon zest, lemon juice, thyme, and vanilla.

3. On a lightly floured surface, roll the puff pastry out into until 1/4 inch thick. Cut into 4 rectangles, placing each on the prepared baking sheet. Arrange the blueberries evenly over each rectangle, leaving a 1/2 inch border. Fold the edges up and over the blueberries.

4. Brush the edges of the pastry with beaten egg and sprinkle with coarse sugar. Transfer to the oven and bake for 20-25 minutes or until golden brown. It is OK if the edges get dark.

5. Let cool slightly and serve with ice cream. Enjoy!

1. Preheat the oven to 350 degrees F.

2. To make the crust. In a food processor, pulse the graham crackers, pretzels, and coconut into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom or a standard pie plate. Transfer to the oven and bake until toasted, about 8 minutes.

3. Meanwhile, combine the heavy cream, 1/3 cup honey, and 2 tablespoons lime zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lime juice, vanilla, cinnamon, and a pinch of salt. Let cool 10 minutes.

4. Carefully pour the lime cream into the baked crust. Cover and chill 2-3 hours or until set.

5. Meanwhile, combine the remaining 1/3 cup honey, 2 tablespoons lime zest, and flaky sea salt. Before serving, remove the tart from the pan and top with whipped cream and sliced mangos. Drizzle over the zesty lime honey.

1. To make the crust. Line a rectangular baking pan with parchment paper. In a food processor, combine the cashews, coconut, dates, and cinnamon. Pulse until finely ground and the mix forms a ball, about 2-3 minutes. Press the mixture into the bottom of the prepared pan, making sure to pack it in tightly. Chill in the fridge

2. Combine the coconut and honey in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 10 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Stir in the white chocolate, if using, until melted and smooth.

3. Carefully pour the coconut cream on to the crust. Cover and chill 2 hours or until set. Before serving, remove the tart from the pan and top with sliced figs, if using, and fresh berries. Keep these bars well chilled. They will soften and be hard to pick up if left out too long.

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a 1/4 inch border. Top with cheese and sprinkle with basil. Arrange the peaches slices over the cheese and basil, pressing them into the cheese to adhere slightly (see above photo). Drizzle with oil and season with salt and pepper.

4. Fold the edges of the pastry inward to enclose. Brush the edges of the pastry with beaten egg and sprinkle with black pepper.

4. Transfer to the oven and bake for 15-20 minutes or until the pastry is golden and the cheese melted. Top with fresh honey and thyme. Serve and enjoy!

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Add the garlic, and thyme, cook another minute. Remove from the heat.

3. In a bowl, combine the remaining 1 tablespoon olive oil, the tomatoes, balsamic vinegar, basil, crushed red pepper, and a pinch each of salt and pepper.

4. Lay the pastry sheet flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 4 squares and place onto the prepared baking sheet. Evenly top each square with onions, leaving a 1/4 inch border. Top with both kinds of cheese and then mound the tomatoes over the cheese, pressing them into the cheese to adhere slightly (see above photo).

5. Fold the edges of the pastry inward to enclose the tomatoes. Brush the edges of the pastry with beaten egg and sprinkle with everything spice. Transfer to the oven and bake for 20-25 minutes or until the pastry is golden and the tomatoes burst. Top with fresh thyme and chives.

1. To make the berry jam. In a medium pot, bring the strawberries, raspberries, maple syrup, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in the vanilla, cinnamon, and a pinch of salt. Let Cool.

2. To make the dough. In a food processor, combine the flours and butter. Pulse until the mix clumps together to form pea size balls. Add cold water, 1 tablespoon at a time until the dough comes together and forms a ball.

3. Line a baking sheet with parchment paper.

4. Turn the dough out onto a floured surface and divide the dough in half. Roll each half out into a 1/4-inch thick rectangle, about 8x16 inches. Transfer 1 rectangle to the prepared baking sheet and spread the cream cheese over the dough, leaving a 1-inch border around the edge of the dough. Layer the berry jam over the cream cheese. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork.  Cover the baking sheet and place in the fridge for 30 minutes to 1 hour.

5. Preheat the oven to 400 degrees F. Brush the pop tart with the beaten egg and bake for 25-30 minutes, until the crust is golden brown. Let cool slightly.

Brush the pop tart with the beaten egg and bake for 25-30 minutes, until the crust is golden brown. Let cool slightly.

6. Meanwhile, in a medium bowl, whisk together the powder sugar, lemon juice, vanilla and 2 tablespoons water, adding extra water to thin the glaze as desired. Drizzle the glaze over the pop tart. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days in the fridge.

Preheat oven to 375 degrees. In a food processor, combine flour, bran, sugar, salt, and butter; process until large moist crumbs form.

Spoon dough into individual tart pans. Press the dough into the tart pan and up the sides until firmly packed. Freeze for about 10 minutes. Prick bottom of dough all over with a fork. Bake for 10-12 minutes.

Bring 1/4 cup water and 1 cup of berries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes).

In a small bowl, mix cornstarch with 2 tablespoons water. Stir into berry mixture. Add lemon zest and juice, sugar, and salt. Bring to a boil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remaining fresh berries. Immediately pour hot berry mixture into cooled tart shell. Reserve a little berry mixture so you can go back and “pile” the tarts a bit higher once the filling has set slightly.

In a food processor, add the flour, powdered sugar, and salt. Pulse a couple times to combine.

Add the cubed cold butter and pulse several more times until the largest piece of butter is the size of a pea.

Add the egg and vanilla extract. Pulse a few more times until the dough begins to form clumps and pull away from the side of the food processor.

Lightly grease the inside of a tart pan (with removable bottom) with butter.

Dump the clumpy dough into the tart pan and spread out evenly with your fingers along the bottom and up the sides of the tart shell. You don't have to press too hard; if the dough is still a little crumbly, that's good.

To make the top even you can press the dough up a little higher than the tart pan edge and use a rolling pin over the top to even the edges.

Put the tart pan in the freezer for 1 hour.

Place the oven rack in the middle of the oven.

Line the frozen tart crust with aluminum foil, with enough extra foil off two sides to use for lifting.

Fill with pie weights—dry beans or ceramic or stainless pie weights. Place a shallow baking pan on the bottom rung of the oven to catch drippings.

Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove from oven and remove the pie weights. (I lift the hot beans out by holding on to the aluminum foil and place the foil and beans into a large bowl to cool before storing.)

Poke the bottom of the crust with the tines of a fork. Return the tart pan to the oven for 10 to 15 more minutes. Bake until golden brown. Remove from oven and let cool completely.

Using an electric mixer, beat together the mascarpone, cream, powdered sugar, orange zest, and vanilla extract on high speed until stiff peaks form, about 40 seconds to a minute.

Scoop the mixture into the tart crust, and spread it so that it is level.

Arrange the berries on top of the mascarpone mixture in the tart crust.

Combine the jelly or marmalade, water, and vinegar or juice into a small saucepan and heat on medium heat until bubbly and the jelly has dissolved as well as it can.

Using a pastry brush, brush the jelly mixture over the berries for a glossy sheen.

Remove the rim of the tart pan before serving. (You may need to use a knife to gently separate the edges of the tart from the pan.)

Store covered in the refrigerator for 1 to 2 days. To make ahead, make the crust and filling and store covered in the refrigerator for 1 to 2 days. Add the fruit and glaze the day of serving.

In a food processor fitted with the blade attachment, add the flour, powdered sugar, and salt. Pulse a couple of times to combine. Add the diced butter and pulse until the mixture looks like wet sand. Pour in the cold water, 1 tablespoon at a time, pulsing after each addition, just until the dough comes together.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Dust your countertop lightly with flour. Use a rolling pin to roll out the dough to a 12-inch circle, about 1/8-inch thick.

To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular and prevent sticking. If the dough starts to stick to the countertop or the rolling pin, lightly dust it with more flour.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Roll the dough around the rolling pin and unroll it into the shortcrust dough. Gently press the dough into a 9 or 10-inch false-bottom tart pan, but avoid stretching the dough to help minimize shrinking while it bakes.

Once lined, use the rolling pin to roll over the edges of the tart pan to cut off the excess dough.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the oven preheats, chill the crust in the freezer.

Once the oven has preheated, remove the crust from the freezer. Take a square of parchment paper large enough to cover the bottom and sides of the crust and scrunch it into a ball. Unscrunch the parchment and lay it into the crust. Fill the tart shell with pie weights, dried beans, or unbaked rice.

Bake for 15 minutes. Remove the crust from the oven. Lift the parchment along with the pie weights out of the crust. Return the tart shell to the oven and bake until the crust is matte and starting to brown, 10 to 15 minutes more. Set the blind-baked tart shell on a wire rack while you prepare the filling. Don’t turn off the oven.

if you plan on serving the tart several hours later, or even a day after baking, brush the inside of the crust with egg white after removing the pie weights and before putting it back in the oven. This creates a barrier that prevents the crust from getting soggy from the jam.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a small saucepan over low heat, melt the butter, golden syrup, brown sugar, and salt, stirring to combine. Or melt the mixture in the microwave in 10-second intervals.

In a large mixing bowl, add the cornflakes and pour over the golden syrup mixture. Gently stir the cornflakes with a rubber spatula to coat them evenly without crushing too many of the cornflakes.

Simply Recipes / Mark Beahm

Add the jam to the tart shell and use an offset spatula or the back of a spoon to spread it into an even layer. Add the cornflakes, using the spatula to spread them into an even layer covering all of the jam.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Return the tart to the oven and bake until the cornflakes are golden brown, about 7 minutes. Let the tart cool in the pan on a wire rack.

Slice and serve from the tart pan, or carefully release it from the pan onto a serving dish.

Store leftovers in an airtight container at room temperature for up to 3 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan with a removable bottom or an 8-inch square baking dish.

To make the crust: Mix softened butter and confectioners' sugar together in a bowl until very smooth; stir in flour. Press dough into the prepared baking pan; pierce with a fork in several places to prevent crust from puffing up during baking.

Bake in the preheated oven until light golden brown, 10 to 15 minutes. Remove from the oven and let cool while you make the filling. Leave the oven on.

To make the filling: Whisk white sugar and eggs together in a bowl. Whisk in flour, lemon juice, lemon zest, and salt until thoroughly combined; pour into cooled crust.

Bake until filling is set, 20 to 25 minutes. Let cool completely, then dust with confectioners' sugar. Serve immediately or refrigerate and serve chilled.

Make crust: Combine butter, sugar, vanilla, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake crust in the preheated oven until light golden brown, 15 to 20 minutes.

Make filling: Whisk together sugar, eggs, lemon juice, flour, and lemon zest in a large bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.

Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.

Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.

Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2½-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.

Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.

Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.

Bake cookies in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven and transfer to a wire rack to cool for 20 minutes.

Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.

Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.

Make crust: Blend together flour, butter, and sugar in a large bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.

Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.

While crusts are cooling, make filling: Beat together cream cheese, mascarpone cheese, sugar, vanilla, nutmeg, and cinnamon in a medium bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts.

Add topping: Arrange strawberries, blackberries, and kiwis over filling in desired design.

Make glaze: Mix together sugar and cornstarch in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.

Glaze the entire top of each tart gently using a pastry brush.

Preheat the oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.

Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.

Place hasselbacked pears in a bowl. Add white sugar and lemon juice and gently toss to coat; let pears stand for 5 minutes.

Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.

Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Let tart cool briefly before slicing.

Cube the butter and set out at room temperature.

In a separate large bowl, whisk together the flour, sugar, and salt. Use your hands or a pastry cutter to work the butter into the flour until you see small, pea-sized pieces of butter. Stir in the sour cream with a fork. Form the dough into a ball and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour before rolling out.

While waiting for the dough to chill, prep the pears and the caramel in steps 2 through 5.

Set your oven to 375°F.

Peel and halve the pears lengthwise. Reserve one pear half for the center of the tarte, and cut the remaining halves once more lengthwise.

Core the pear quarters and the half. As you peel and cut the pears, place them in a bowl and sprinkle the lemon juice over them to keep them from turning brown.

Sprinkle the pear pieces with 2 tablespoons sugar and toss to distribute the sugar and lemon juice over all the pears.

Melt butter in a cast iron pan on medium heat. Swirl the butter so that it coats the sides of the pan as well. Sprinkle 2/3 cup of sugar over the butter in an even layer. Remove the pan from the heat.

Place the single pear half, cut side up, in the center of the pan. Fan the remaining pear quarters, with the narrow side pointing toward the center, around the center pear half. Angle them as you go as to fit all of the pears in. Try to minimize any gaps.

Return the pan to medium heat and gently cook, without stirring the pears until the sugar butter mixture turns a deep caramel color, about 20 to 30 minutes. Remove from the heat and place on a baking sheet pan.

Sprinkle the pears with grated nutmeg and minced candied ginger.

Roll out the pastry dough to 11 inches if using a 9-inch cast iron pan and 12 inches if using a 10-inch pan. Place the pastry dough over the pears and gently tuck the edges inside the edge of the pan. Careful, the pan is still hot. I find using a fork helps to ease the dough inside the edges of the pan.

Place the pan in the 375°F oven (on a baking sheet to catch any spillover) and reduce the heat to 350°F. Bake for 30 to 40 minutes until baked through, and the pastry is nicely browned. Remove from the oven.

Place a rimmed serving dish or a pyrex or ceramic pie dish over the pan. Wearing thick, well insulated oven mitts or potholders, using two hands to hold the dish firmly over the pan. Flip them over, releasing the tarte tatin to the plate.

The caramel is hot and liquid-y and can easily spill. So, take care and work quickly. Don't worry if some of the liquid spills out. Just make sure to wear oven mitts (or long sleeves) and an apron to protect yourself as you do the flip.

Flip the tarte over while the tarte tatin is still hot. That way the caramel will not make the tarte stick to the pan as you invert it. The pears will likely have moved a bit in the flip-over. So, rearrange them with a fork (they're hot!) to form an attractive pattern.

Let cool to just warm or room temperature before serving. Serve with a little vanilla ice cream or whipped cream on the side.

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To make the pastry: Stir 1 1⁄3 cups of flour and salt together in a medium bowl. Add butter, 1 egg yolk, and water; stir until mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press dough into a ball and wrap in plastic wrap. Flatten slightly and refrigerate for at least 30 minutes, or until firm.

To make the frangipane: Cream butter and ½ cup of sugar together in a medium bowl with an electric mixer until light and soft. Gradually mix in an egg and remaining egg yolk one at a time. Stir in apple brandy. Stir 2 tablespoons of flour into ground almonds, then mix into batter. Set aside.

Roll out pastry dough into a 12-inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10-inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.

Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.

Spoon frangipane into chilled pastry crust, and spread into an even layer. Arrange apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.

Place the pie plate on top of the baking sheet in the preheated oven. Bake until filling begins to brown, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven until the sugar caramelizes slightly, about 10 minutes more.

Cool the tart on a wire rack. A short time before serving, warm the apricot jelly; add some water if necessary to make it a liquid consistency. Brush warm jelly over the tart for a nice shine.

Preheat the oven to 350 degrees F (175 degrees C).

Process 1 cup flour, butter, and 1/4 cup confectioners' sugar in a food processor for 10 seconds, or blend with a pastry blender until a dough forms. Pat dough evenly into a 9-inch round pie plate.

Bake in the preheated oven until golden, 12 to 15 minutes.

While crust bakes, combine eggs, white sugar, lemon juice, lemon zest, and 3 tablespoons flour; mix until smooth. Pour egg mixture over hot crust.

Bake in the preheated oven until firm, 15 to 20 minutes more. Let cool completely in pie dish, about 1 to 2 hours. Sprinkle with 2 tablespoons confectioners' sugar and cut into 12 triangles.

Place the crust ingredients—flour, powdered sugar, and butter—in a blender or food processor. Process until a dough forms, about 30 seconds to a minute.

Lightly grease the inside of a 9 to 10-inch wide, 1-inch high, tart pan with a little butter.

Place the dough in the tart pan. Use your fingers to spread the dough and press it evenly all over the inside of the tart pan. (You can use a rolling pin to roll over the top of the tart pan to remove any excess dough and create an even top edge.) Place in the freezer and freeze for one hour or longer.

In the 350°F (175°C) oven, bake crust for 25 minutes. (It helps if before baking you line the crust with aluminum foil and fill with pie weights, such as dry beans; this will keep the tart crust from slumping.)

Remove from the oven and let cool for 15 minutes.

If you turned the oven off, bring the temperature back to 350F (175°C). Place the chopped walnuts in the crust of the tart pan and spread evenly over the bottom.

Place the fresh or frozen raspberries on top of the walnuts and spread in an even layer.

Beat the eggs, sugar, flour, baking powder, salt, vanilla until smooth.

Pour over the raspberries and walnuts in the crust.

Bake on the middle rack for 40 minutes, or until the top is nicely browned all over and the filling has set. When you remove the tart from the oven the center should still wiggle just a little.

Take a sharp knife around the edge of the tart to separate it a little bit from the pan. This will make it easier to remove pieces once the tart has cooled.

Let cool to room temperature to serve.

Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper.

Reduce heat and cook gently, uncovered for 20 to 25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.

(or whatever shape you want). Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.

Spread onions over pastry, all the way to the edges of the pastry. Dot with cheese. Sprinkle with tarragon:

Refrigerate if not baking immediately.

Bake for 18 to 20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes. Cut into wedges or squares and enjoy!

Grease a 9-inch springform pan.

Add the butter, 1/2 cup of sugar, salt, and egg yolk to a large bowl. Using a hand mixer with beater attachments, mix the ingredients on low speed until just combined.

Add 1/4 cup of flour and mix on low speed until just combined. Repeat this process 4 more times until all of the flour has been incorporated. The dough should be soft and slightly crumbly.  If the dough is too sticky to work with, add an additional 1 to 2 tablespoons of flour.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Press the dough into an even layer in the bottom of the prepared pan.

Pit and slice 1 pound of plums into 1/2-inch slices, reserving the rest to see if you need them to cover the top. I used 1 1/2 pounds of plums.

Arrange the plum slices over the dough in a spiral formation. Start by creating a ring of plum slices at the outer edge of the tart, then work your way in, creating 1 or 2 smaller rings in the center. The dough should be mostly covered, with about half an inch peaking out at the edge.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Bake the tart until the crust at the edge of the pan is browned, 42 to 45 minutes. Let cool in the pan for at least 20 minutes; 10 minutes before slicing and serving, sprinkle the remaining 2 tablespoons of sugar over the plums.

Any leftover tart without sugar on top can be stored in the fridge for up to 2 days. You can store it in the springform pan covered with plastic wrap.  When you are ready to serve it, take it out of the fridge and let it come to room temperature for 30 to 40 minutes. Then sprinkle the sugar on top and serve.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Hannah Zimmerman

Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.

Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.

Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.

Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).

Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Blend butter and cream cheese. Stir in flour just until blended. Chill about 1 hour.

Preheat the oven to 325 degrees F (165 degrees C).

Shape dough into 24 1-inch balls and press into ungreased 1 1/2-inch muffin cups (mini-muffin size) to make a shallow shell.

Fill with your favorite filling and bake until shells are light brown, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.

Bake in preheated oven for 10 to 15 minutes, until golden brown.

In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.

In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Preheat the oven to 400 degrees F (200 degrees C).

Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.

Freeze dough until firm, about 10 minutes.

Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.

Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing the border. Let cool for 10 minutes.

Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.

Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch deep-dish pie plate with cooking spray.

Mix together sugar and butter in a large bowl until smooth. Add egg yolks and beat until light and fluffy. Sift in cake flour, baking powder, and salt; stir until well-blended. Mix in milk and vanilla until combined.

Whip egg whites with an electric mixer in a separate bowl to stiff peaks. Fold into batter. Pour into the prepared pie plate; sprinkle cinnamon sugar on top.

Bake in the preheated oven for 25 minutes, then reduce temperature to 325 degrees F (165 degrees C). Continue baking until the center is set when pie is gently jiggled, 25 to 30 minutes.

Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.

Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.

Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

Preheat oven to 350 degrees F (175 degrees C).

To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.

To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

Combine zest and sugar in the bowl of a food processor; pulse until zest is very fine.

Stir zest-sugar mixture and milk together in a bowl until sugar dissolves; stir in lemon juice.

Whip cream in a separate bowl until stiff peaks form; gently fold into lemon mixture until well combined.

Pour mixture into a 9x5-inch loaf pan; cover with plastic wrap. Freeze until firm, about 3 hours.

Preheat oven to 375 degrees F (190 degrees C.)

In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.

Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.

Blind bake tart shells in preheated oven until golden brown. Let cool.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.

Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.

Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.

Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.

Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.

Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.

Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.

Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.

Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.

Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.

Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.

Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.

Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.

Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil. Remove from heat and drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain.

Add water again, this time adding the sugar as well. Simmer for 30 minutes, then drain.

Simply Recipes /Elise Bauer

Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (Do not put in the refrigerator!).

(Tip: If you wrap the zest strands around a chopstick and let them dry wrapped, then the next day when you unwrap them, they'll hold a curly form.)

The next day, toss the zest with a little more sugar.

Whisk together the flour, salt, and powdered sugar in a bowl. Add the butter, and either use your (clean) fingers or a pastry blender to mix the butter into the flour until the dough forms flaky crumbs and lumps. Try to make sure all of the flour is coated with some butter.

Simply Recipes /Elise Bauer

With a wooden spoon, mix in the egg, 1/4 teaspoon almond extract, and 1 teaspoon lemon zest. Continue to mix until the dough clumps.

Simply Recipes /Elise Bauer

Shape into a ball and flatten into a disk. Wrap the disk in plastic, and refrigerate at least an hour or up to two days in advance.

Simply Recipes /Elise Bauer

Preheat the oven to 350°F.

If the dough has chilled overnight, let it sit at room temperature for at least 10 to 15 minutes before attempting to work with it. This allows the dough to relax enough to become somewhat pliable before rolling out.

Roll out the dough by either sprinkling the dough and rolling the surface with a little flour, or you can roll the dough out between 2 sheets of parchment paper. Roll the dough out to a circle 2 inches wider in diameter than your tart pan (about a 12-inch round).

Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Freeze for 30 minutes.

Simply Recipes /Elise Bauer

Simply Recipes /Elise Bauer

Place aluminum foil over the crust and gently mold it to the dough in the pan. Add ceramic pie weights (or dried beans, sugar, or rice).

Bake at 350°F for 20 minutes. Remove from the oven and lift the sides of the aluminum foil to remove the pie weights. Let the crust cool.

Simply Recipes /Elise Bauer

Melt butter and creme fraiche together over a double boiler, stirring to combine. (If you don't have a double boiler, bring a couple inches of water to simmer in a saucepan, and place a stainless steel or Pyrex bowl on top of the saucepan, making sure the bottom of the bowl is not touching the simmering water.) Remove the top pan from heat and set aside.

Simply Recipes /Elise Bauer

Simply Recipes / Elise Bauer

In a second bowl over the double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from heat and beat in the butter mixture, then the lemon juice.

Strain the mixture through a sieve into a clean bowl and place over the simmering water. Add the sugar and zest and whisk until warm to the touch, about 4 minutes.

Simply Recipes /Elise Bauer

Simply Recipes /Elise Bauer

Pour the lemon filling into the crust and bake at 350°F for 25 minutes or until set in the middle.

Simply Recipes /Elise Bauer

Simply Recipes /Elise Bauer

Let cool completely on a rack. Then, chill in the refrigerator. When ready to serve, top the tart with candied lemon zest, if you wish.

1. Preheat the oven to 400 degrees F.

2. In a 10-inch oven safe skillet set over medium heat, add olive oil. When the oil shimmers, add the tomatoes, shallots, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the balsamic vinegar and honey and continue cooking another 1-2 minutes until the sauce thickens a bit. Remove from the heat and gently push the tomatoes into an even layer, covering the surface of the skillet. Sprinkle the corn over the tomatoes and then add the cheese.

Remove from the heat and gently push the tomatoes into an even layer, covering the surface of the skillet. Sprinkle the corn over the tomatoes and then add the cheese.

3. Place the pastry over overtop everything and press down gently to secure, tucking the sides of the pastry under the tomatoes as best you can. Brush the top of the pastry lightly with water and sprinkle with everything spice. Using a sharp knife, make 3 small cuts in the center of the pastry.

Place the pastry over overtop everything and press down gently to secure, tucking the sides of the pastry under the tomatoes as best you can. Brush the top of the pastry lightly with water and sprinkle with everything spice. Using a sharp knife, make 3 small cuts in the center of the pastry.

5. Transfer to the oven and bake for 30 minutes or until the pastry is golden brown. Remove from the oven and allow to rest in the pan for 5 minutes and then place a serving plate over the skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate. Garnish with thyme. Slice, and serve warm. Enjoy!

5. Transfer to the oven and bake for 30 minutes or until the pastry is golden brown. Remove from the oven and allow to rest in the pan for 5 minutes and then place a serving plate over the skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate.

Garnish with thyme. Slice, and serve warm. Enjoy!

1. Preheat the oven to 375 degrees F.

2. Melt together the butter and maple in a 10-inch oven safe skillet. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla. Arrange the figs, cut side down in the skillet, overlapping them slightly if needed.

Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes.

Remove from heat and stir in the vanilla.

Arrange the figs, cut side down in the skillet, overlapping them slightly if

needed.

3. Place the pastry over the figs and press down gently to secure, tucking the sides of the pastry under the figs as best you can. Using a sharp knife, make 3 small cuts in the center of the pastry. Place the skillet on a baking sheet and bake for 30-35 minutes or until the pastry is a dark golden brown. When the tarte tatin is done baking, remove it from the oven. Allow to rest in the pan for 2 minutes and then place a serving plate over the hot skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate.

the pastry under the figs as best you can. Using a

sharp knife, make 3 small cuts in the center of the pastry. Place the skillet on a baking sheet

and bake for 30-35 minutes or until the pastry is a dark golden brown.

When the tarte tatin is done baking, remove it from the oven. Allow to rest in the pan for

2 minutes and then place a serving plate over the hot skillet. Carefully invert the skillet and allow

the tarte tatin to fall out onto the plate.

4. Garnish with thyme and berries. Serve warm with a vanilla ice cream. YUMMMM!

4. Garnish with thyme and berries. Serve warm with a vanilla ice cream. YUMMMM!

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.

Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.

Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.