Assemble-Your-Own Tartlets - Desserts: All - New York Magazine


Tart Crust
1/2 cup (1 stick) unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg, lightly beaten
1 1/2 cups all purpose flour
1/2 cup plus 2 tablespoons almond flour (slivered almonds may be ground with several pulses of a clean coffee grinder)
Pinch of salt

Mascarpone Filling
1 cup mascarpone cheese
1/2 cup unflavored goat yogurt (organic yogurt may be substituted)
7 ounces heavy cream
1/2 cup plain goat cheese
1/4 cup sugar
Grated zest of 1 orange
1 tablespoon Grand Marnier

Caramel Blood Oranges
1/2 cup sugar
Pinch of salt
4 small oranges, preferably a mixture of sweet and blood oranges

Spiced Poached Quince
2 large quinces, peeled, cored, and cut into 16 slices
1 1/2 cups sugar
1 cup white wine
1 clove stuck into a 2-inch strip of orange peel
1/2 cinnamon stick
1 star anise

Roasted Pineapple With Pink Peppercorns
1 cup sugar
1 pineapple, peeled, cored, and cut into 8 pieces lengthwise
1 vanilla bean, split lengthwise, seeds scraped with the point of a knife
4 tablespoons butter
2 tablespoons rum
Pinch salt
1 tablespoon cracked pink peppercorns


Infuse A Meal With A Do-it-yourself Spirit By Preparing Pastry Shells And Fruit Toppings To Spoon Over Mascarpone Filling.

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