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Apple Dappy for a Winter’s Night

This recipe comes from the British West Country. Far from London and from Paris, this dish is a surprise, a kind of tart tatin in roulade shape. Very inviting to the eye and totally delicious from the...

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TBT Recipe: That Cherry Tomato Tart, Perfected

I post this recipe from time to time as Suzi and I work to refine it. We think it now just about perfect. There is a fabulous  Pierre Roux crust and semi-confit cherry tomatoes. The links to posts for...

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Goat Cheese, Scallion and Potato Tart from Darina Allen

Suzi and I love tarts. As side dishes and as mains. This very hearty tart, from Darina Allen’s Grown Cook Nourish, was our side for our Easter Rack of Lamb. We had thin, thin slices but still could...

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TBT Recipe: Chili Potato Tart

  Yes, red peppers: flavor bombs. How can you use them to best effect? Beyond salsa? Put them into a tart shell. Yeah, you are making pastry with them. And you fill that pastry with tomatoes and...

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Filo Tart with Mediterranean Vegetables and Goat’s Cheese from Michel Roux...

  I have just posted a review of Michel Roux Cheese, a tour of the cheese world in 100 recipes from a master chef. This is the recipe Suzi and I will start with as we explore this book. It’s the...

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  Mixed Mushroom Tart with Gruyère and Pine Nuts

  Yesterday I posted a review of 500 Pies & Tarts. I was drawn to the book because of my sweet tooth, of course, but the savory ideas here are substantial. Even I cannot deny that. This savory...

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TBT Recipe: Black Pie or Torta Nero

  Earlier today I posted a review of Emilia Romagna, one of the books in the Time Life series Flavors of Italy. This dessert caught my eye. A thin pie or tort with a filling of coffee, cocoa and...

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TBT Recipe: Spring Garden Green Tart

Today is a little raw in New York City. Spring has yet to really arrive and summer is a month away. I am confused. As usual. But, but, I can go to the market and get spring ingredients from California...

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Thanksgiving Side Dish: Filo Tart with Mediterranean Veggies from Michel Roux...

I know that filo pastry can be a pain to work with. But the benefits make it worthwhile. And, if you do it often enough, you’ll become filo-confident. Maybe even filo-competent! A filo dish, like this...

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TBT Recipe: Spring Green Tart from Tart It Up by Eric Lanlard

I just posted a TBT review of Tart It Up! by Eric Lanlard. Eric’s tarts are perfect foods for these difficult times. They are wonderfully satisfying on the day you make them and the leftovers are...

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