flavors and aromas so quickly Warm tarts are nurturing and comforting All of their elements, especially the fats, melt in your mouth You’ll find several types of tart here My Alsatian Sour Cream and Berry Tart is like a soufflé in a pastry shell The fruit in the Raspberry and Hazelnut Tart is baked on top of a hazelnut cream—the juices from the fruit are captured by the nut flour in the cream Some, like the Plum Tart and the Wild Blueberry Tart, highlight the fruit itself I don’t add much, as it would be unfair to mess with the ripe flavors of the fruit You’ll also find classics like the Chocolate Tart, topped with beautiful, crunchy nougatine crisp, which is my family’s favorite, and the Lemon Cream Tart with Meringue Teardrops, which showcases the richness of lemon curd and how its tart flavor is best shown off against the sweet meringues that top the pie And, good Alsatian that I am, I could never leave out the amazing raspberry jam and spiced hazelnut Linzer tart (Tarte de Linz Ma Faỗon/Linzer Tart My Way), with its wonderful flavors and textures Youll appreciate my version, because the new technical twist I’ve introduced will make this delicious tart easy for everybody to make PASTRY DOUGHS These recipes could have just as appropriately been placed in Chapter 1, Pastry Fundamentals, as they are fundamental pastry recipes that you must master before you can go on to make successful tarts I advise you to make all three of the doughs several times before going on to the other recipes in this chapter (you can store ...hazelnut cream? ?the juices from the fruit are captured by the nut flour in the cream Some, like the Plum Tart and the Wild Blueberry Tart, highlight the fruit itself I don’t add... to mess with the ripe flavors of the fruit You’ll also find classics like the Chocolate Tart, topped with beautiful, crunchy nougatine crisp, which is my family’s favorite, and the Lemon Cream Tart with Meringue Teardrops,... which showcases the richness of lemon curd and how its tart flavor is best shown off against the sweet meringues that top the pie And, good Alsatian that I am, I could never leave out the amazing raspberry jam