"tarts" news and stories

Salty bacon and earthy cremini mushrooms nestled in pastry are pretty pleasing in their own right, but they're also easy-to-eat-while-standing-with-a-Martini-glass-in-your-hand food. The savory tarts are part of KitchenDaily contributor Alexis Touchet's New Year's Eve Cocktail Party Menu, which also includes Roasted Chicken Skewers with Peanut Sauce, and eight other appetizers and drinks.

And stay tuned later today for our post on Bargain Bubblies.

Mushroom Bacon Tart Recipe

The galette is loosey-goosey when it comes to the formality of a tart crust, nicely fluted and symmetrical. Rustic is the word for a galette, which is buttery, flakey, and fruity-everything you want in a tart without the fussiness. Blogger dessertfirst goes two ways with her plum galette, above: one more traditional, with almond frangipane; and the second with a cocoa-kissed crust and a touch of star anise.

Mix up the fruit in these recipes for a blood-orange galette with salted caramel sauce, or a roasted balsamic pear version. Savory ingredients love the galette as well: Try this mushroom-and-leek variation, or a roasted vegetable galette with olives.

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"Balance really is the art of the tart," says blogger QuintanaRoo, whose fruit of choice, above, is the black apricot (an intensely sweet hybrid of plum and apricot). According to California fruit source Melissa's, the fuzzy deep purple fruit with the golden interior "is reminiscent of apricot preserves." In a textured almond crust to frame it, this is one sweet early-summer dessert. And, Quintanaroo adds, for the balance every tart needs, try pairing the black apricots with sour plums.

She doesn't provide a recipe to go along with her luscious photos, but this Kitchen Daily recipe for petite fruit tarts will do those black apricots proud.

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Why is it that when I read the name of this innocent little dessert, I hear it in a cockney accent? "Wench, fetch me the blood orange tart!" It's like something Tyrone Power's pirate character would have called for in The Black Swan before he took a huge swig from a stein, or a mug, or whatever pirates call their stout-drinking vessels.

Of course, this has nothing to do with this absolutely lovely way to marry fresh fruit with buttery pastry dough, but if it gets one more person to watch The Black Swan, my job is done. Blogger thedabble was inspired not by swashbucklers, but by a recipe from Santa Monica pastry chef Zoe Nathan (of restaurant Rustic Canyon and café-bakery Huckleberry), and the peak of blood-orange season. The salted caramel sauce is a rich addition, but if you're not inclined toward gooey caramel goodness, the tart is delicious completely unadorned (insert joke here). For more serious talk on blood oranges, see my recent post.

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If you want to serve a fruit dessert that's loaded with symbolism, both sacred and profane, the fig is a good place to start. But biblical references, Greek myths and even sexual innuendo aside, the only reason you need to cook with them is that they're rich and delectable, whether they're fresh or dried, deep purple Mission or golden Adriatic varieties.

For a quick fig tart, take a tip from blogger Jules at thestonesoup, who tops store-bought oatmeal crisps with a dollop of ricotta, a quarter of a fig and a drizzle of honey. Try Curtis Stone's recipe for oatmeal cookies, for even more homemade flavor. And while we're talking about figs and smooth, creamy ricotta, try the figs poached in Sambuca and then topped with ricotta and pine nuts, as in this Kitchen Daily recipe. They're luscious enough to feed the Pantheon.

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