Made with a sturdy pâte sucrée shell, this dessert is a variation on the well-known fruit-topped tarts of traditional French pastry. The most recognizable of those depends on a generous amount of creamy filling such as pastry cream (crême pâtissière, page 476) or lemon curd (page 477), topped with a selection of ripe sliced fruits or whole berries. This one uses panna cotta—“cooked cream,” thickened with gelatin—instead, which is less rich than butter-thickened fillings. It is also a little less formal than the pâtissèrie tarts, as the fruit is macerated and casually served on the side rather than painstakingly arranged. In fact, the cherries in the photo are intended only as a suggestion; top the tart with any type of macerated fruit you prefer. It’s equally delicious unadorned. The crust should be cool before you make panna cotta since the filling needs to set in the shell. The cherries can be macerated up to one hour ahead and refrigerated; however, not more than that because the fruit loses flavor and texture if refrigerated too long, and also will begin to oxidize and brown on the edges.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.