Recipe: Honey–Citrus Tart

Recipe for Honey–Citrus Tart, adapted by the James Beard Foundation

 

Thank God for citrus, especially during this merciless winter. As long as there are a few varieties within our reach, we feel like we can cope with few more weeks of dreariness.

 

This ricotta and honey–based tart from Baltimore-based pastry chef Angie Lee is a lovely way to put whatever citrus you have on hand to use. (Lee favors Cara Cara or blood oranges.) The tart dough is made with all-purpose flour and ground amaranth, one of several "alternative" grains that's really not so alternative these days. It lends a nutty flavor to the baked crust, making this dessert all the more special.

 

Get the recipe here.

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Recipe: Pignoli Tart with Mascarpone Crema

Cynthia DePersio's recipe for Pignoli Tart with Mascarpone Crema, adpated by the James Beard Foundation

 

Cynthia DePersio is nuts for nuts. "I adore them, so I decided to use Italian pignoli cookies for the inspiration for this tart," she told us. The New Jersey–based pastry chef adds pulsed pine nuts to a classic French frangipane, then bakes the filling in a sandy sablé crust. "I like to pinwheel thinly sliced banana slices on top, sprinkle them with raw sugar, and brûlée," she says. We're partial to crowning our pieces with a dollop of mascarpone-boosted whipped cream.

 

Get the recipe here.

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