Tart

This pastry dough may be made in advance and frozen after the fourth turn for up to 2 months. The final two turns should be completed immediately before using.

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).

The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.

This tart may also be made in an 8-inch springform pan. Fit the dough into the pan, and press it up the sides. Trim so it is 1 3/4 inches high.

If you have enough tartlet pans, use a second one over each to line the dough during baking to keep the crust from shrinking down the sides. You can also line the tartlet shells with parchment paper and dried beans; the shells will take a few minutes longer to bake.

To produce interesting curves in the caramel drops, stand the skewers upright in flower foam or a heavy container while setting. If the caramel hardens before all the pecans have been dipped, rewarm it over low heat. A foolproof way to clean caramel from the pan is to bring it to a boil with a bit of added water.

The tart shell can be made a day in advance; avoid filling it until 1 to 2 hours before you are ready to serve it in order to keep the shell as crisp and flaky as possible.

This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created. We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom of the pastry from getting too browned during baking.

This dough can be frozen for up to 1 month; thaw in the refrigerator before using. Allow guests to fill their own tarts at the table.

Serve with créme fraîche or whipped cream.