Tart Archives - Page 4 of 4

Lemon Brown Sugar Meringue Tart

December 20, 2010March 15, 2022 Zoë François 30 Comments

This lemon brown sugar meringue tart is the cousin of the Lemon Meringue Pie, an all American classic. The lemon is intense, smooth and bracing, which is the perfect contrast to the pillowy brown sugar meringue that floats on top. They sit on an almond pastry crust that is tender and not overly sweet. The filling is simply made with just lemon juice, egg yolks and sugar, no need for cornstarch or sweetened condensed milk. The brown sugar in the meringue gives it more personality and a deeper flavor, which goes so well with the sourness of the lemons.

A lemon tart is a bit untraditional for the holidays, but I find it a wonderful addition to a Christmas buffet. It looks festive and is a nice contrast to the Bûche de Noël, a Christmas Stollen, Panettone and all those cookies you have been baking.

Blackberry Ricotta Tarts, a wee bit of summer in the dead of winter!

January 25, 2010June 27, 2019 Zoë François 37 Comments

This past weekend I NEEDED summer. The weather was vacillating between rain and sleet, my boys couldn’t even go ice skating because the rink was just a pool of slush. The Midwestern sky, that I can usually count on for an endless blue sunny backdrop to winter, was gray. It was all too much to take, especially after the Vikings gave up the big game. When I saw the flat of blackberries at the store, I had to have them. It was a gift from a land far, far away that is in their growing months. I am usually dedicated to eating seasonally and as local as possible, but once in a while we Minnesotans have to cheat. It worked. My family and I were much happier after eating these tarts. The fresh berries were lovely with the rich creamy ricotta custard that has the slightest hint of nutmeg. Be sure to use a whole milk ricotta to get the silky texture.

This morning we woke up to snow, which is at least beautiful, albeit a reminder that our summer is still far away. I suppose it just means we have a longer baking season than most! Read More

Garlic Kale Tamale Tart – yes, the crust is bright red!

August 3, 2009July 12, 2019 Zoë François 23 Comments

The July issue of Saveur magazine was filled cover to cover with the foods of Texas. Everything from pecan pie to mesquite grilled steaks. But one recipe caught my eye, not only because it sounds delicious, but because the technique is unlike anything I’ve seen before. It is a tamale tart by the chef Stephan Pyles. His version has a soft masa tart shell, a roasted garlic custard and piled high with crab and hot peppers, it looks worthy of a trip to Dallas just to get a slice from his restaurant. Instead of baking the tart he cooks it in a bamboo steaming basket, just as you would for making tamales. It would seem that the crust might get soggy, but it was perfect. The custard was soft, silky and decadently rich.

Now that I am a backyard urban farmer I have an abundance of fresh kale. I thought it would go beautifully with the garlic custard and ancho spiced crust. So I gave up the crab and created a lovely quiche like dish that was perfect all on its own, but would be lovely served as a side.

Apple Blossom Blackberry Tart with Homemade Puff Pastry (two Le Creuset winners!)

April 13, 2009March 6, 2021 Zoë François 35 Comments

I admit I enjoy the detailed work of an elaborate dessert or cake on occasion. I was a fine arts major who couldn’t paint or draw particularly well, but loved being in the midst of all that creativity in the art department. It wasn’t until I found myself in a pastry kitchen that I realized food was the medium that allowed me to express myself. Fussing over gum paste and fondant is relaxing to me. But, there are times I want to create something that is just pure and simple. When flavors are the end all and their natural beauty unadorned.

I’ve been reading A Platter of Figs and Other Recipes by David Tanis. The executive chef from Chez Panisse who has the most enviable career I’ve ever heard of. He spends 6 months of the year cooking at Alice Water’s acclaimed restaurant and the remainder of his time in France. Just one chapter in and you can’t help but hate him for having figured out the perfect life. He eloquently describes shopping in the morning at the outdoor produce market and then cooking with his friends while drinking local wines and nibbling on aged cheeses. His entire philosophy is simplicity. In fact, the book’s one downfall for me is that there is no challenge in any of his desserts, they are all simple to a fault. Gorgeous and as delicious as a fresh fig, but where is all of the fussy detail that I often crave. 😉

I want to be David Tanis when I grow up! Read More

Glitz and Glam Chocolate Tart with Chai Caramel

February 22, 2009September 19, 2022 Zoë François 32 Comments

Chocolate Tart with Chai Caramel Recipe | ZoëBakes | Photo by Zoë François

For the Oscars I thought it would be fun to do a dessert with some bling! There’s nothing like adding gold leaf to a decadent chocolate caramel tart to make it worthy of a black tie affair. I was cozied up in my pajamas with a room full of my girlfriends, but despite our lack of proper attire we sipped champagne and ate gold leaf.

I had lofty aspirations of seeing all of the nominated films, but alas life got in the way and I only saw a couple of them. The film getting all the buzz this year is Slumdog Millionaire, and it is one that I saw. I must say I loved it! The movie, set in India, was complicated, gritty, suspenseful, endearing and touching. All of the qualities that a great movie should have. This movie, along with the newest addition to my cookbook collection La Maison du Chocolat*, was the inspiration for this chocolate tart with chai caramel. I started with the classic combination of chocolate and caramel, but I added the spices of India to the mix.

Cheers and may your favorite film win!