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magazine apple and pomegranate tarte tatin
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(82)
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This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
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Pomegranate juice adds tartness to this famous French dessert.
Easy
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This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.
4.3
(4.34)
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Caramel-peach perfection.
3.0
(3.14)
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Easy
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Make this spiced and savory take on the French classic as a dinner party side dish or weeknight vegetarian main.
4.6
(4.6)
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Easy
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5.0
(5)
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Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.
4.3
(4.33)
Easy
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Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we've upped the ante by adding apple brandy and raisins. Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert. (And a drizzle of cream never hurts.)
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4.0
(3.9)
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Easily made with puff pastry, these light, thin apple tarts provide just the right amount of dessert. The skins get added to the syrupy glaze, enhancing the tarts with a bit of sweetness and the faintest blush of pink.
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To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
4.6
(4.55)
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Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.
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This unadorned tart has a mix of textures and a deeply browned, crisp crust.
4.7
(4.74)
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Poach the figs in Calvados until just softened: Overcooking or intense boiling will render them a tough instead of lush addition to this chocolate torte.
4.0
(4)
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Why choose between pecan pie, sticky toffee pudding, and a butterscotch sundae if you can have something that tastes like all three?
2.5
(2.5)