A cookie crust is firmer but more tender than a flaky pie crust. It maintains its crisp and tender texture even when chilled, which makes it more suitable for tarts that require refrigeration.
This crumble is a wholesome version of the traditional recipe I grew up on, taken to new heights. Tangy, caramelly apples are punctuated with dark cherries and topped with crunchy pecans and oats.
You can mix up this flourless chocolate cake batter and put it in the pan well before you bake it, so it’s easy to put it on the grill while you’re having dinner. The cake will puff up nicely and look gorgeous, and then it will deflate and look less gorgeous. Don’t worry, you can make it lovely on the plate.
I adored Tucci’s fruit tarts, so he shared this recipe with me one morning as we were leaving Annecy and I was already pining for my tarts.
When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.