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magazine maple pecan tart
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You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.
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This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.
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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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Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.
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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.
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Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling.
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A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
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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?
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Culture
The Bon Appétit Test Kitchen
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Culture
Culture
Featuring "warming notes of maple syrup, pecan and brown butter."
Andrea Park
Culture
Once I popped, I couldn’t stop.
Ali Francis
test-kitchen
This dessert is absolutely everything, and no one will believe you made it yourself.
Christina Chaey
Videos
(144)
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Okay, so this spring vegetable tart is basically a quiche. And we're very cool with that.
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Join Carla in the Bon Appétit Test Kitchen as she makes a salted caramel-chocolate tart!
Check out the recipe here: https://weightloss-tricks.today/recipe/salted-caramel-chocolate-tart%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Make this recipe from Caesarstone and Bon Appétit
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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No, you didn't misread the title. Pastry Chef Claire Saffitz has returned to one of her earlier gourmet conquests: Pop Tarts. This time, she's making a simplified version of her original gourmet Pop Tarts so that anybody can make them from home.
We asked you to send in videos of you trying out her recipe and we got over 900 responses. Join Claire as she watches some of the videos to see the gourmet Pop Tarts people made.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/