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Dried fruit tart with Star Of David lattice. Photo © Martha Stewart Media. What we love about this tart is that for Rosh Hashanah, the Jewish new year, the lattice crust is woven strips of pâte brisée in a Star of David pattern. If the pattern looks familiar to non-Jews, it’s because it’s the…
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It would be fair to say that most home bakers in the U.S. have never worked with crème fraîche. It isn’t carried everywhere, it’s pricier than heavy cream and sour cream, which can be used instead of it in most recipes. Today’s tip is: Find some and work with it. WHAT IS CRÈME…
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[1] A slice of classic lemon meringue pie (photo courtesy IncredibleEgg.org). [2] The Atlantic Beach Pie variation substitutes a crunchy saltine crust (photo courtesy Crook’s Corner | Our State magazine). [3] You can never have too much meringue (photo courtesy McCormick; here’s the recipe). [4] Chess pie is a lemon custard pie baked in an…
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Clafoutis (cluh-FOO-tee) is a rustic tart, initially made with cherries in the Limousin region of south-central France, where black cherry trees abound. Today, other stone fruits and berries are also used. When other kinds of fruit are used instead of cherries—apples, berries, pears, other stone fruits including prunes—dried plums—the dish is properly called a flaugnarde…
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Yesterday, August 11th, was National Raspberry Tart Day. It follows on the heels of National Raspberry Cake Day (July 31st), National Raspberry Pie Day (August 1st) and National Raspberries & Cream Day (August 7th). We celebrated with a homemade raspberry tart. It took fewer than 20 minutes. Thanks go to our dear friend Carol, who…
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