A traditional apple tarte tatin has apple wedges in a pan of caramel, covered with dough on top. I was inspired to make this thousand layer version after seeing it at a patisserie in Paris. Sadly, it’s no longer offered so, this recipe is my way of honoring that creation.
This no-bake ice cream tart is my take on the amazing PB&J ice cream pie that was served at San Francisco’s Tartine Manufactory when it first opened in 2016. I posted it once and again and another time just in ice cream form. My love for Concord grapes came from eating this particular dessert. Sadly, a year or two later, they stopped making the pie. I still have such a fond food memory of it, so I decided to make my own and I’m quite pleased with how it turned out.
I was grocery shopping and the most vibrant rhubarb caught my eye. The stalks were SO uniformly red and beautiful. I often get inspired at the store or market, with no advance plan but seasonal ingredients are my favorite impulse buy. I decided to use the rhubarb as a topping for this panna cotta tart that I tweaked slightly here. The rhubarb was roasted with sugar, lemon and vanilla bean before arranging them in a herringbone pattern on top of the tart. They become nice and tender but still have some bite. Enjoy!
For Easter brunch at home with my family, our menu is mostly savory with scrambled eggs, hash browns, sausage and a giant, cheesy Dutch baby for sharing. To finish, I like having something bright and refreshing, which brings me to this lemon tart. I always have a variety of C&H® Sugars in my pantry to play with and I use two for this showstopping dessert.