Tarts

Starting with a filling of almost nothing (wait until you try this one, a classic popularized by the great Fredy Girardet, for years considered the best chef in Europe), we move on to a nearly-as-simple tart filled with clafouti, a pancake-like mixture that works when used as a tart filling, even though it’s rarely done. Then we offer Jean-Georges’ wonderfully bitter chocolate tart in a chocolate crust, and a fabulous caramelized walnut tart in an almond crust. Finally, there is an unusual tart of pastry cream flavored with sweet wine, very sophisticated and quite delicious.