Once baked, the tart is inverted onto a plate, and the caramel becomes the top of the tart — a shiny sheen encasing the fruit like fossilized amber. Tarte tatins may appear tricky to make, but ...

Turn that oven OFF! Make this Salted Caramel & Peanut Chocolate Tart straight from my cookbook! Written Recipe: <a href=" *Pre-Order the first-ever Bigger Bolder Baking Cookbook! <a href=" Pre-order ...

Step 2 for the crust is rolling it out and fully baking in a 9" or 10" tart pan, the only part of the recipe that requires an oven. Before you start, though, make room in your freezer. Now would ...

Caramel, creamy chocolate ganache filling, and sprinkle of flaky sea salt join forces in a simple, dead-sexy tart that's a welcome break from all the pies around this time of year.

The tart filling is from “The American Baker” by Jim Dodge with Elaine Ratner (Simon & Schuster, 1987); the shell is from “Baking With Jim Dodge” by the same authors (Simon & Schuster, 1991).

Lesson 41: Salted Caramel-Chocolate Tart A classic salted caramel-chocolate tart seems like a pastry triumph but it is actually pretty easy when you know what you’re doing.

Of course, that's not to say that you can't make this caramel apple tart recipe using individual tart pans, if you'd like. If you find molds like the ones in our photo, you may need more tart dough to ...

Put the tart in the refrigerator to cool the caramel completely, about 20 minutes. To make the ganache, put the chocolate in a medium bowl.

A few small tweaks to the classic salted caramel-chocolate tart make it easier to execute for beginner home bakers with no equipment but lots of ambition. (Caroline Marks / For The Times) ...