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magazine almond and marmalade torte with lattice crust
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Weave your way to a classic lattice crust.
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This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
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The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
4.3
(4.33)
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Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).
4.0
(4)
5.0
(5)
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Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.
3.6
(3.6)
4.5
(4.5)
3.5
(3.5)
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This press-in crust is easier to make and handle than a buttery dough that you have to roll out.
5.0
(4.8)
Easy
5.0
(5)
4.0
(4.2)
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A delicious almond crust is the perfect complement to this beautiful, summery berry tart.
4.4
(4.41)
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Easy
4.0
(3.84)
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3.0
(3)
5.0
(5)
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All the flaky-nutty goodness of an almond croissant, with one-tenth of the effort.
4.0
(3.75)
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Poach the figs in Calvados until just softened: Overcooking or intense boiling will render them a tough instead of lush addition to this chocolate torte.
4.0
(4)
Recipes
Everyone needs a real butter cookie once in a while. I certainly do. These cookies showcase the intense nuttiness of amaranth flour. Rolling them in minuscule amaranth seeds gives them a playful touch and adds a nice crunch, but they are also delicious without. Fine sea salt retains some of its crystalline texture during baking, adding sparks of salt to contrast the natural sweetness of the whole grain flours.
For best outcome allow the dough to chill thorougly and firm up, ideally overnight. If the dough balls become soft while you finish them with the walnuts, as in step 4, chill the baking sheet with the cookies for 20 minutes before baking.