Tart

Prepared puff pastry makes this easy.

An inspired combination of flavors—the caraway is an unexpected addition to the crust.

These simple tartes aux pommes are great with vanilla ice cream. What to drink: Barton & Guestier 1999 Sauternes "Tradition."

The free-form crust of this large, rectangular tart is easy to create, but be sure to leave enough of a border (1 to 1 1/2 inches) to fold the edges up over the fruit filling. To serve, cut into squares.

Here's a rich treat that's filled with creamy chocolate ganache and garnished with ripe strawberries.

This old-world pastry is known in Italian as crostata della Nonna.

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.

Since just about any combination of fruits will work for the topping, this recipe can be used all year long.

When I was asked to be the guest chef for a meal honoring Sr. Alvarez del Manzano, the mayor of Madrid, at the Biltmore Hotel in Los Angeles, the menu included this classic Spanish tart. It is so rich and moist, it needs no more garnish than a little natillas [crèeme anglais] and a dusting of powdered sugar.

A rustic tart with a delicious hazelnut crust, sweet filling and buttery topping.

To make these tarts two 13 1/2 x 4 x 1-inch tart pans with removable rims are ideal; however, you could also use one 11 x 1-inch round tart pan with a removable rim.

Frangipane is just a term for a sweet almond filling. Here it enhances winter's favorite fruit in a pretty dessert.

(Pasticcetti All'amarena) Sour cherry preserves are commonly added to regional sweets like this one.

Crusts made of ground biscotti and almonds accent this do-ahead dessert.

Here's a sophisticated but easy desert.

Crunchy peanuts team up with peanut butter and caramel in this decadent candy bar-like sweet.

This tart is a snap to put together, thanks to purchased puff pastry. The square shape is something different for the summer table.

Peaches are accented with honey in this fabulous home-style dessert. It's delicate, so slide a ten-inch-diameter tart pan bottom or the bottom of a ten-inch-diameter springform pan under the free-form tart to support it and make it easy to transfer.