Tarts

Tarts are relatively simple to make and offer you the opportunity to showcase glorious displays of fresh fruit and berries on top.

Tart crusts are a bit like cookie dough, providing a crisp shell to hold the filling. I am a tart pan junkie with a collection of tiny ones, large ones, square ones, and rectangular and circular ones, and I often double or triple a recipe so that I can fill more than one pan and freeze it for future use.

Rustic Plum Tart in a Sweet Fennel Crust

Medieval Custard Tart in a Clove-Scented Crust

Tarte Médiévale à la Crème dans une Pâte Aromatisée au Clou de Girofle Quicker | serves 8

Large, creamy custard tarts were popular in medieval France, and although it is rare to find cinnamon as an ingredient in French desserts today, it was often added then, as were cloves. This tart is flecked with lots of cinnamon and dusted with it as a finishing touch. It is an homage to desserts lost in time, and to ones that maybe should be brought back.

Special Equipment food processor; rolling pin; 1 (10-inch) tart pan with removable bottom; parchment paper, pie weights; 1 baking sheet

Crust

1-3/4 cups all-purpose flour or almond flour

1/4 cup cornstarch

6 tablespoons granulated sugar

1/4 teaspoon salt

1/2 teaspoon ground cloves

1 stick plus 2 tablespoons unsalted butter, chilled and cubed

1 egg beaten with 2 teaspoons pure vanilla extract

2 to 4 tablespoons ice water

Filling

4 large eggs

2 large egg yolks

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon, plus more to sprinkle on top

1/4 teaspoon freshly grated nutmeg, plus more to sprinkle on top

1 cup half-and-half

1 cup whipping cream

Confectioner’s sugar

Crust

Make the tart crust by adding the flour, cornstarch, sugar, salt, and cloves to the bowl of the food processor. Pulse 6 times to combine.

Add the butter and process until it resembles coarse sand. Add the beaten egg and process for 2 seconds. With the machine running, add the ice water, 1 tablespoon at a time, until the dough comes together into a ball.

Turn out the dough onto a piece of plastic wrap, bring it together into a ball, flatten down into a large flat disk, and then roll it out on a clean, floured work surface to a size larger than the tart pan, about 13 to 14 inches across. Drape the dough over the rolling pin and carry it over to the tart pan. Lay it in the tart pan and, with your fingers, gently shape it into the pan. Use kitchen scissors to cut off the excess dough, or run the rolling pin over the edges to trim. Cover and refrigerate for 1 hour.

When you are ready to bake the tart crust, preheat the oven to 375 degrees F.

Line the inside of the pastry with parchment paper and add the pie weights. Bake for 20 minutes. Remove the weights and parchment paper and bake for another 10 minutes. Remove from the oven and cool to room temperature.

Reduce the oven temperature to 325 degrees F.

Filling

Using a large mixing bowl, add the eggs, egg yolks, granulated sugar, vanilla, cinnamon, and nutmeg and whisk to combine. Pour in the half-and-half and cream and whisk well to combine. Pour into the pastry shell, discarding any excess.

Place the tart on the baking sheet and bake for 30–40 minutes until the top is set. Remove from the oven. The cinnamon will have floated to the top of the custard. Once the tart has cooled to room temperature, sprinkle the top with cinnamon, nutmeg, and a light sifting of confectioner’s sugar before slicing and serving.

Tip

If you are in a hurry, you can use a store-bought refrigerated pie crust.

Strawberry Peach Galette

Galette aux Fraises et aux Pêches Quicker | Serves 8

Some fruit galettes are free-form. Some are baked in a springform pan. This galette fits into any attractive baking pan or dish that you can bring to the table and serve from. Pile the center with scoops of some wonderful vanilla ice cream to melt over the hot fruit.

Special Equipment rolling pin; parchment paper; food processor; 1 (9- or 10-inch) springform pan; 1 baking sheet

7 ounces almond paste

Pastry

2-1/2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon granulated sugar

2 sticks unsalted butter, chilled and cut into small cubes

1 teaspoon pure vanilla extract

5 to 6 tablespoons ice water

Filling

2 cups strawberries, hulled and quartered if large, halved if smaller

2 medium-size ripe peaches with skin, cut into 1/4-inch-thick slices then halved

4 tablespoons light brown sugar

4 tablespoons granulated sugar

1/2 teaspoon pure vanilla extract

1 teaspoon almond extract

3-1/2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

To Finish

1 egg white beaten with 1 teaspoon water

Turbinado sugar

1 quart vanilla ice cream (optional)

With your hands, shape the almond paste into a round ball then into flat disk. Roll it out between 2 sheets of parchment paper to a 9-inch circle that will fit inside your galette crust. Reserve.

Pastry

Add the flour, salt, and sugar to the food processor and pulse 6 times to combine. Arrange the butter over the top and pulse 14 times. With the machine running, pour in the vanilla then the water, 1 tablespoon at a time, until a dough ball comes together.

Transfer the dough to a large sheet of plastic wrap. Fold over the wrap and form the dough into a ball then flatten into a large disk. Cover with a sheet of parchment paper and roll out the dough to a 1/2-inch-thick disk, about 14 inches across. Refrigerate for 1 hour.

Preheat the oven to 400 degrees F. Arrange a middle shelf in the oven.

Filling

Toss the strawberries and peaches together in a bowl with the light brown and granulated sugars; let set for 30 minutes. Strain away any excess juices and save for drizzling over the ice cream later. Add the vanilla and almond extracts to the strawberries and peaches; toss to coat. Sprinkle the cornstarch and cinnamon over the fruit and toss to thoroughly coat. Taste and add more sugar, if desired.

To Finish

Take the dough out of the refrigerator, drape it over a rolling pin, and transfer it to the springform pan or baking pan you have chosen. Gently fit it in, leaving the dough hanging over the sides. With kitchen scissors, trim the dough all the way around to make it a neat circle, without reducing the size very much.

Lay the almond paste disk down in the center of the dough. Heap the fruit onto the middle.

Gently pull the edges of the dough up straight then begin to overlap and pinch the edges of dough all the way around so that you cover the fruit halfway to the center. Dip your finger into the egg wash and smooth over and patch any openings in the dough, making sure to press against them to seal.

Brush the entire pastry with the egg wash then liberally sprinkle the turbinado sugar over the pastry. Don’t be shy with the sugar—the more sugar, the crunchier the crust.

Place the tart on the baking sheet and bake for 30–40 minutes, until the fruit is bubbling and the crust is golden brown.

Remove from the oven and carry to the table to serve with scoops of ice cream.

Tip

For a free-form galette, place the rolled out dough on a parchment-lined baking sheet, add the almond disk, heap your fruit in the center, pull the dough over it and pinch it together, leaving an uncovered area in the center, and then bake it per instructions. Allow to rest for 30 minutes before sliding it onto a serving plate.

Chocolate on Chocolate Tart with Raspberries

Tarte Doublement Chocolat et Framboises Longer | Serves 8

I love adding flavors to my tart crusts, and for this one, I decided to make it taste like a crunchy chocolate sugar-and-butter cookie to contrast with the ultra-smooth truffle-like filling. Make this tart a day ahead so the ganache can firm up, and serve with fresh raspberries.

Special Equipment food processor; 1 (9-inch) tart pan with removable bottom

Pastry Crust

1-1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup granulated sugar

5 tablespoons Hershey’s Special Dark Cocoa

2 teaspoons instant espresso powder

9 tablespoons unsalted butter, chilled and cubed

2 large egg yolks

1 teaspoon pure vanilla extract

2 to 3 tablespoons ice water

1/4 cup raspberry jam, melted

Chocolate Ganache Filling

1 cup heavy cream

8 ounces semisweet chocolate, finely chopped

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter

1 pint raspberries

Pastry Crust

Brush the tart pan with melted butter (you don’t need to if your tart pan is nonstick).

Sift the flour into the bowl of the food processor. Add the salt, sugar, cocoa, and espresso power and pulse 6 times. Add the butter and process until granular.

With a fork, beat the egg yolks with the vanilla and add to the bowl. Process for 10 seconds then pour in 1 tablespoon water with the machine running. If the dough does not come together, add another tablespoon. Repeat up to 3 tablespoons until the dough comes together when pinched.

I usually use my fingers to press the dough into the tart tin. If it becomes sticky to work with, sprinkle some granulated sugar on the dough then press. If you would like a more perfect rendition, sprinkle granulated sugar on a clean work surface; bring the dough together into a ball with your hands, then into a disk, roll out to a size a bit larger than your tart pan, and fit into the pan.

Prick the bottom of the crust all over with a fork, cover with plastic wrap, and refrigerate for 1 hour.

Preheat oven to 375 degrees F. Bake the tart crust for 20–25 minutes, until the bottom is dry to the touch. Cool to room temperature. Paint the bottom with the raspberry jam.

Chocolate Ganache Filling

Heat the cream in a saucepan until little bubbles form around the edges. Turn off the heat, add the chocolate and vanilla, and whisk until melted and smooth. Add the butter and whisk until combined and smooth.

Pour the ganache into the tart shell, smoothing over the top and pricking any little air bubbles. You want a very smooth surface.

Cover with a tent of aluminum foil so that it does not touch the ganache, and refrigerate for at least 4 hours or overnight.

Leave the tart on the counter to rest for 15 minutes before serving with fresh raspberries.

Swiss Chard and Goat Cheese Cheesecake Tart

Tarte aux Blettes et au Fromage de Chèvre, comme un Cheesecake Longer | Serves 12

I lived just down the road from a couple who raised goats and sold goat cheese from their house. One day, I bought their cheese and looked over my kitchen counter at the Swiss chard I had harvested from my garden. The thought of making a cheesecake from the goat cheese came first then the thought of making a tourte de blettes (a Niçoise sweet tart made with Swiss chard, brandy, raisins, and pine nuts) with my Swiss chard came next. What resulted was a combination of the two desserts into one. I created a goat cheese cheesecake using the cheese and local honey. And I added to it raisins and Swiss chard. What resulted has become one of my favorite tarts to make.

Special Equipment food processor; 1 (12-inch) nonstick rectangular tart pan with removable bottom; parchment paper, pie weights; 1 baking sheet

Crust

1-3/4 cups all-purpose flour

1/2 cup plus 2 tablespoons granulated sugar

1/2 cup confectioner’s sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1-1/2 sticks unsalted butter, chilled and cubed

1 large egg, room temperature

Filling

2 stems large-leaved rainbow Swiss chard

1-1/2 tablespoons light brown sugar

1 large egg, beaten

4 heaping tablespoons raisins

Cheesecake

1 (8-ounce) soft goat cheese log, room temperature

3 tablespoons honey

1/4 cup plus 2 tablespoons granulated sugar

1/2 teaspoon anise extract

3/4 teaspoon pure vanilla extract

2 large eggs, beaten

1 cup milk, room temperature

Crust

Brush the tart pan with melted butter, sprinkle with granulated sugar, and tap out excess.

To make the crust, place the flour, granulated and confectioner’s sugars, and salt into the food processor and pulse 6 times to combine. Add the vanilla and butter and process until coarsely granular. Add the egg and process until the dough starts to clump together in globs but has not yet formed a ball. Make sure it still has a pebbly texture.

Scoop the contents of the food processor into the tart shell, flour your fingers, and starting with the sides, work the dough all the way around into the edges, a little higher than the top of the pan to help prevent shrinkage. Finish pressing down the dough into the center.

Use a fork to prick holes, not all the way through, all over the bottom of the crust. Cover with plastic wrap and refrigerate for 1-1/2 hours.

Preheat the oven to 375 degrees F.

Line the tart crust with parchment paper and add pie weights, making sure they are pushed up against the sides all the way to the top edge. Bake for 10–12 minutes, until the edges begin to pull away from the tart pan. Remove the weights and parchment paper and bake for another 5 minutes to dry out the bottom. Cool to room temperature.

Filling

Trim the leaves from the Swiss chard stems, keeping the stems. Wash and pat very dry with paper towels. Roll the leaves and slice them into 1/4-inch strips. You should have 1 tightly packed cup of leaves. Toss them into a large mixing bowl. Add the brown sugar and egg and mix well. Slice the stems into thin slivers and save enough to decorate the top.

Scatter the raisins over the bottom of the tart. With your hands, squeeze the Swiss chard leaves dry to eliminate any excess sugar and egg mixture then lay them down over the raisins.

Preheat oven to 400 degrees F.

Cheesecake

Slice the goat cheese into the food processor, add the honey, sugar, anise, vanilla, and eggs and process until very smooth. Add the milk and process until smooth.

Place the tart pan on the baking sheet and cover the tart edges with strips of aluminum foil to protect them from browning too much.

Pour the cheesecake filling over the chard layer in the tart shell, decorate the top with the chard stems, and bake for 30–35 minutes, until it is slightly puffed and golden around the edges.

Cool to room temperature before unmolding and serving.

Tip

You can make the crust earlier in the day and finish the filling later, or make it a day ahead and keep in the refrigerator until you are ready to fill and bake it.

Swiss Chard and Goat Cheese Cheesecake Tart.