"tart" news and stories

Happy National Pastry Day!

Who knew that water, flour and shortening could create such a magical confection? Whether used as a crust for pies or tarts (savory and sweet, alike!), or savored on its own, stuffed or topped with a variety of ingredients, the pastry is a versatile ingredient set to serve any occasion.

For seasonal recommendations, check out the following recipes to get inspired by some of our favorites! Bon appétit.

• Roasted Butternut Squash and Caramlized Onion Tart
• Turkey Potpie
• Wild Mushroom Ragout in Puff Pastry Shell
• Butter Croissants
• French Apple Turnovers

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Turkey, Blue Cheese and Caramelized Onion Tart. Photo: Sarah LeTrent.

Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."

Despite appearances, tarts are quite rudimentary to assemble. Plus they are a simple and elegant way to use up your leftovers. When I found my refrigerator stocked with a lone baked turkey breast, blue cheese and an onion, the endless versatility of tarts struck a cord of culinary inspiration.

Seems like caramelized onions and pungent cheese -- be it blue, Roquefort or gorgonzola -- have an affinity for one another in many recipes. This savory tart is no exception: The sweetness of the onions is absolutely ambrosial with tangy fromage bleu. And while turkey tends to be overlooked in months that don't end in "ember," it is used here as a protein-packed topping.

Recipe after the jump.

Savory onion tart. Photo: Brent Ridge, Beekman 1802.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, gorgeous photos and tales from the farm as their crops come into season.

By Brent Ridge with Sandy Gluck

Even as a little boy I was a champion of diversity. I didn't care if the onion was white, yellow or red. I liked them all. My favorite meal at grandma's house was her onion sandwich: thin slices of onion, two slices of bread and a generous layer of Duke's mayonnaise.

Fortunately for all of you, my tastes are a little more sophisticated now, though sophisticated and simple are not mutually exclusive when it comes to good recipes. Have you ever thought about combining savory caramelized onions, tangy blue cheese and sweet, juicy slices of apple? I hadn't either, until our friend (and former Martha Stewart Everyday Food editor Sandy Gluck) made the suggestion. The result was a delicious and decadent onion tart that will impress every single person at your table.

Photo: The Gourmet Worrier

The only thing better than a handful of fat, juicy Medjool dates is a tart full of plump, juicy Medjool dates. Especially if it looks like this one.

Baked and photographed by the Gourmet Worrier, its gleaming surface -- slicked with an application of melted apricot jam and orange blossom water -- hints tantalizingly at the glories lurking within, and it's easy to imagine the mouthwatering aroma of almonds wafting from the first slice. And the second, third and eighth slices. Come to think of it, it's easy to imagine a plate of crumbs, accompanied by a guilty grin, a very long nap and dreams, of course, of dates.

[Via The Gourmet Worrier]

Try saying this three times fast: Chocolate Mousse, Salted Caramel Ganache, Peanut and Banana Caramel Tart. As difficult as it may be to say, it looks like a breeze to eat (three times fast, of course).

Baked by Aran at Cannelle et Vanille, these diminutive beauties have almost as many complex layers as the Earth's surface. The chocolate shells are filled with a layer of banana caramel with peanuts, another layer of triple chocolate salted caramel ganache, and then crowned with a cloud of chocolate mousse.

The whole is garnished with cocoa powder, chocolate shavings and chopped peanuts. Eat. Await indescribable bliss.

[Via Canelle et Vanille]