Cuisine: Tart

Lemon & Earl Grey Tart with Buttermilk Chantilly

This tart’s beautiful color, texture, and flavor is what intrigued me enough to make up for the lengthy, labor-intensive process. Originating in France, this dessert is one of those where you will have to measure everything, and I mean everything, with a scale. After an entire afternoon in the kitchen, this whole process comes to light once the deliciously sweet raspberry puree is drizzled over a light and fluffy buttermilk Chantilly. If you have ventured this far, I promise you will have the fruits of your labor to enjoy and a very impressive display, indeed.

By Leslie Blythe

Maple-Pear Sheet Tart

This rustic Maple-Pear Sheet Tart has few ingredients and is very easy to make and is the perfect ending to a fall meal.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 12 Servings

Fresh Fig Almond Custard Filo Tart

There really is nothing better than a succulent fresh fig. This Fresh Fig Almond Custard Filo Tart is light and tasty, great served with some vanilla ice cream or a dollop of Greek yogurt.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: 6 - 8 Servings

Peach Tart

Make this Peach Tart in the summer, when the peaches are deliciously juicy. Peaches that are allowed to fully ripen in the sun taste amazing!

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 8 Servings

Tomato, Goat Cheese, Ricotta and Basil Tart

This Tomato, Goat Cheese, Ricotta and Basil Tart is fast and easy to put together. Serve it was a crisp salad and a bottle of chilled french rosé for a delectable meal.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Servings
Apple tart

Upside-Down Apple Tart (Tarte Tatin)

This Upside-Down Apple Tart (Tarte Tatin) is classic French dessert and is said to have been invented by accident in the 1860s at the Hotel Tatin, in the Sologne region of France.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 8 - 10 Servings

Pear Almond Tart

This Pear Almond Tart is a great way to use fresh, ripe pears. The sweet flavor, buttery texture of the pears works perfectly with the almond paste on a light puff pastry crust.

By Leslie Blythe

  • Prep: 40 mins
  • Cook: 25 mins
  • Yields: 8 Servings

Brown Sugar-Cranberry Tart

Brown Sugar-Cranberry Tart is a perfect dessert for your holiday dinner. The sweet-and-tart berries in the creamy custard pop when you take a bite.

By Leslie Blythe

  • Prep: 35 mins
  • Cook: 3 hrs
  • Yields: Makes one 9
Mushroom Shallot Tart

Mushroom Shallot Tart

Try this delicious Mushroom Shallot Tart. I used a mixture of cremini, oyster and shiitake mushrooms for this tart.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: 8 Servings

Peach Tart with Frangipane

This rustic Tuscan dessert uses fresh peaches with a base of frangipane, which is a sweet, almond paste.

By Leslie Blythe

  • Prep: 30 mins
  • Cook: 35 mins
  • Yields: 8 Servings