Simple, decadent and a French classic. The Grand Mariner gives depth of flavor and subtle sunny lift of orange.

Some pumpkin pies can be stodgy and heavy. The secret ingredient to this tart is the thin layer of apricot preserves at the bottom. It gives the pumpkin a brightness that transforms the entire tart.

Cherry season is here and almonds are the perfect match for cherries. For me, cherries evok summer on a lake in northern Michigan (my happy place) where the roadside stands are always selling washed cherries. We have not made it up there yet this summer, but I will be sure to make this tart again when we get there.

Madeleines are buttery little cakes that are rich in taste and in history. Traditionally these french gems are served as a small "goûter" or afternoon snack with tea or coffee. Their perfect simplicity is what makes them so special.

A lemon tart with 4 simple ingredients in the filling… lemon juice, sugar, eggs and a touch of cream. Meyer lemons are sweeter and less acidic than typical grocery store lemons and have lovely floral undertones. This is one of my favorite tarts to make in the spring or summertime.

Cheers to Pi Day! I made a pear tart (tart aux poires) baked in an almond custard to celebrate. This tart is a classic and is spotted in almost every pâtisserie in France.

Perfection is not what you want with this tart. The uneven edges and the small river of juice seeping from the edges is the honest homemade look that I love.

My rustic apple tart is inspired by Lionel Poilâne’s mini apple tartlets. It does not require a tart pan and it tastes so incredible.

This simple plum cake was inspired by the classic plum torte from Marian Burros at The New York Times. Many people have given it a new twist, but mine has less sugar, and uses einkorn flour…