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cooking.nytimes.com
It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
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Get Strawberries-and-Cream Tart Recipe from Food Network
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This easy tart dough recipe is quick to make and requires no special equipment.
Ingredients: butter, water, sugar, vegetable oil, flour
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An unusual cake from Susan Feniger, chef-owner of Street in LA, baked with a meringue layer on top.
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A crispy, buttery puff pastry crust delivers tangy Dijon and sweet caramelized tomatoes sprinkled with cheese and herbes de Provence in this French tomato tart.
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Asparagus spears begin to poke out of the ground in early spring, and they find their way into this savory torta. This is perfect for a simple lunch served warm...
Ingredients: flour, butter, egg, milk
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Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
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Recipe By: Grace Parisi
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Get Pumpkin Banana Mousse Tart Recipe from Food Network
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Get Strawberry-Peanut Butter Tart Recipe from Food Network
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Sweetened apples and cranberries are the filling in this rustic fall-fruit tart made with a cream cheese pastry.
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Get Chocolate-Toffee Pecan Tart Recipe from Food Network