tart
Nicklemon, meringue, tartComment

French Lemon Meringue Tart (Tarte Au Citron Meringuée)

This is based on a similar tart made by Philippe Conticini at his Pâtisserie des Rêves shop in Paris. I was struck by a photo of the tart topped with a wave of meringue. Fortunately M. Conticini was forthcoming with his method for achieving this unique effect.

Nicklemon, meringue, tartComment

Mango Lassi Tart

This light and delicate tart filling is based on the popular Indian drink that’s not unlike a mango smoothie. In India, mango lassi is sometimes perfumed with a few pinches of ground cardamom. If you’d like to try that combination, just sprinkle a little on the tart right before serving or pass some ground cardamom in a tiny bowl for the guests to add on their own if desired.

Strawberry Cream Cheese Crumble Tart

I’ve often confessed in the past to being addicted to crumb topping. Recently I even found a new way to enjoy it—atop a tart that has a prebaked crust and a creamy filling. This does necessitate the extra step of baking the crumb topping separately, but you can do that while baking the tart crust. The crisp crumb topping with a hint of chopped almonds is a perfect contrast to this tart’s light cream cheese filling and juicy strawberries

Nicktart, almond, OrangeComment

Orange and Almond Tart

Flavorful oranges are available all year long, but this tart is especially welcome in early winter, when there is little fresh fruit besides imports available. Lightly poaching the oranges controls the amount of juice that exudes from them during baking and makes for a neater and more intensely flavored tart. Almost any fruit can be adapted to this type of filling and crust. The upper tart in the photo is made with red-fleshed Cara Cara oranges. Blood oranges would be a flavorful and visually striking choice too. A couple of small and very sweet white or pink grapefruit would make a lovely tart, but don’t use the zest, which is too bitter.

Nicktart, almond, OrangeComment

Spinach and Bacon Tart

Tart fillings made from greens such as spinach are always difficult to salt properly: too much and the tart’s inedible, too little and you risk expiring from boredom after a forkful or two. Adding bacon to this spinach filling helps, because the spinach itself then may be very lightly salted since you’ll have little bursts of salty bacon flavor in every bite.

Pear and Walnut Tart

This was always one of the most popular items sold by my Total Heaven Baking Company in the early 1980s. Poaching the pears first is a little extra work, but you can do it up to five days in advance of assembling and baking the tart; just chill them in their poaching liquid. The variations possible with this tart are almost infinite—just change the fruit or the nuts in the filling.

Nick Malgieritart, yogurtComment

Yogurt Tart

Unlike many yogurt cheesecakes, this is made with only yogurt without the addition of cream cheese.  In order to have the best consistency you’ll need to plan ahead and drain the yogurt overnight before making the filling.

Nick Malgieritart, yogurtComment