Alex Guarnaschelli's Quickie Strawberry Tartlets

I love a simple fruit tart. During my many years living in France, I enjoyed countless tarts with crisp buttery shells laced with traces of almond flour or extract or lemon zest. When I'm at home, I often find that the prospect of tackling a good tart dough, a filling, and a fruit topping feels like a lot. So I cheat a little and use a very thin cookie, or tuile, batter to make the tartlet shells. The tuile shells are thinner, crisper, and more rustic looking than a classic pie or tart shell...Full Story
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