Although deep down in my heart, I couldn't wait to start the tart classes!
I was on a research trip there with Kempy Minifie, Gourmet's executive food editor, when I first saw the tart.
I love to use those to make a creamy, rum-infused, chocolate-crusted chestnut tart, and they aren't at all bad in stuffing.
I still dream of that tart.
The ultra-thin sheen on the surface of the tart had an almost patent-leather brilliance.
For lunch, it was smoked lamb with zucchini and bean salad or roasted pumpkin and artichoke tart.
Thin strips of mango are tossed in a tangy dressing that features all the flavors of Thai cooking: tart fresh lime juice, salty fish sauce, spicy chilies, and sweet brown sugar.
I had rhubarb tart with a lot of cream.
In their study, they found that cherries, particularly tart cherries, naturally boosted the body's supply of melatonin, which helped people with insomnia.
Top with raspberries for added antioxidants and a tart flavor.
These cheeses are soft and generally mild, sometimes slightly tart, and taste like the milk they are made from.
It was just the place for that chocolate tart.
Cherries are definitely one of the most versatile fruits. You can eat them raw, cook them, bake them, and get them tart or sweet.
Creating the tart I wanted, one that recaptured my Paris experience, was not as labor-intensive as I thought it might be.
I could put in a honey tart.
These tart treats can help keep you thin, probably because of the vinegar that pickles them.
I wanted to make my tart taste as good as it looked.
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