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Marzipan Apricot Tart
Think of this tart as a study in almonds, beginning with a crust enriched with ground almonds that is topped with marzipan (a confection of almonds with the flavor of almond extract) followed by frangipane...
12.22.10
- Keywords
- Gourmet Live,
- dessert,
- tart
food + cooking
Gourmet Mother’s Day Brunch: Eggs with Cream, Spinach, and Country Ham
In this Mother’s Day special edition, treat mom to a midmorning trio of dishes the whole family will enjoy.
03.14.12
- Keywords
- Gourmet Live,
- Modern Menus
food + cooking
Gourmet Mother’s Day Brunch: Maple-Apricot Granola
In this Mother’s Day special edition, treat mom to a midmorning trio of dishes the whole family will enjoy.
03.14.12
- Keywords
- Gourmet Live,
- Modern Menus
food + cooking
Gourmet Mother’s Day Brunch: Simple Strawberry Dulce de Leche Shortbread Tart
In this Mother’s Day special edition, treat mom to a midmorning trio of dishes the whole family will enjoy.
03.14.12
- Keywords
- Gourmet Live,
- Modern Menus
recipes
Triple Chocolate Tart with Boozy Whipped Cream
This triple threat dessert offers three distinct textures and flavors: A nutty, crumbly crust is filled with a dark chocolate pudding enriched with bittersweet chocolate, cocoa, and chocolate stout, then...
02.09.11
recipes
Ginger-Tamarind Chutney (Inji Puli)
This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast....
01.18.12
recipes
Simple Strawberry Dulce de Leche Shortbread Tart
We’ve made one big, flat cookie base, spread it with dulce de leche, and then topped it with a soft pillow of whipped cream for freshly sliced strawberries. It doesn’t get better than this!...
04.27.11
- Keywords
- Gourmet Live,
- dessert,
- tart,
- strawberry,
- dulce de leche
recipes
Raspberry Crumble Tart
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping....
August 2006