When cherries are in season, we make this tart in the same way but substitute 1 1/2 cups of fresh cherries, pitted and halved, fer the citron -— you don't need any garnish

Spread whipped ganache or pour melted ganache into a prebaked tart shell and let set. Arrange the raspberries on top.

For an 8-inch tart use 1 cup of classic creme mousseline (pastry cream with butter beaten in) and covered with 2 cups raspberries.

A quiche is a savory custard baked in a prebaked tart shell. The most traditional quiche of all is a quiche Lorraine, made by pouring a custard mixture over pieces of bacon, and sometimes cheese, arranged in the tart shell. Because quiche is so versatile, you can arrange almost anything you like in ..

Pumpkin pie filling is a custard made with eggs and pumpkin puree. Here the puree is flavored with spices and given a luxurious texture with cream before it is baked in a prebaked pie or tart shell. If you keep in mind that one egg sets at least 2/5 cup puree when baked, its easy to use this recipe ..

The baked rectangles are cut in half crosswise, and ingredients are placed over the bottom half of the rectangle, while the other half serves as a lid. You can make puff pastry rectangles any size you like. They're especially good with asparagus.

If nothing is weighting it down, puff pastry expands upward as it bakes. You can use puff pastry to make a tart without using a tart ring or mold because the pastry edge rises to form a rim. The method is simple: Spread a sweet fllling - frangipane is used here - on a sheet or round of puff pastry ..

Not quite a frittata, not quite mashed potatoes, this hybrid potato pie is nothing if not versatile. By themselves, potatoes are on the neutral side, but they go with practically anything, so you can make extemporaneous variations with ease. You can add a middle layer of sautéed artichokes or ..

You can make this tart with any round tree fruit such as peaches, plums, and nectarines. When fruits, such as plums, release a lot of liquid as they bake, its best to cover the tart shell with a layer of frangipane (essentially a mixture of eggs, butter; and ground almonds) to absorb the ..

This is a refined version of baklava - made with pistachios instead of the usual almonds or walnuts - that is not quite as sweet and has fewer layers than those encountered in most Middle Eastern restaurants. But you can add as many layers as you want and use whatever nuts you like. This baklava is ..