Tarte Tatin

This recipe was originally printed in Baking Illustrated (pg. 217)

Yes, it’s French. If you pronounce it right, you’ll probably sound offish. But I think tarte Tatin can be quite the rustic, humble dessert. It’s just like an upside-down apple pie, and–dressed up with a dollop of your favorite topping–it’s well on its way to impressing your favorite guests.

I’m hungry! {read more}

Fresh Fruit Tart with Pastry Cream

This recipe was originally printed inĀ Baking Illustrated (pg. 225). It’s cross-posted from my old blog, with a few edits.

At my friend Emily’s recommendation, I purchased Baking Illustrated recently and fell in love with the book.

I’m hungry! {read more}