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Tarts

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By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About
Tarts can be made with a variety of crusts. They can be filled with fruit, nuts, pastry cream, chocolate, wine, a combination of these, or practically nothing.

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.

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