Made with a sturdy pâte sucrée shell, this dessert is a variation on the well-known fruit-topped tarts of traditional French pastry. The most recognizable of those depends on a generous amount of creamy filling such as pastry cream (crême pâtissière, page 476) or lemon curd (page 477), topped with a selection of ripe sliced fruits or whole berries. This one uses panna cotta—“cooked cream,” thickened with gelatin—instead, which is less rich than butter-thickened fillings. It is also a little less formal than the pâtissèrie tarts, as the fruit is macerated and casually served on the side rather than painstakingly arranged. In fact, the cherries in the photo are intended only as a suggestion; top the tart with any type of macerated fruit you prefer. It’s equally delicious unadorned. The crust should be cool before you make panna cotta since the filling needs to set in the shell. The cherries can be macerated up to one hour ahead and refrigerated; however, not more than that because the fruit loses flavor and texture if refrigerated too long, and also will begin to oxidize and brown on the edges.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.