Lemon Cream Cheese Tarts

2 cups all-purpose flour 1/4 teaspoon salt 2 sticks cold unsalted butter, cut into pieces 1/2 cup sour cream 2 egg yolks 8 ounces cream cheese, at room temperature 1/2 cup powdered sugar, plus more for rolling 1 teaspoon pure vanilla extract 1 teaspoon freshly grated lemon zest directions In a mixer fitted with a… Continue reading Lemon Cream Cheese Tarts

Peach Tatin

1/4 cup sugar 1 tablespoon water 1 teaspoon light corn syrup 3 medium freestone peaches—peeled, halved and pitted 5-ounce sheet of frozen all-butter puff pastry, thawed but very cold Vanilla ice cream, for serving  Preheat the oven to 400°. In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer… Continue reading Peach Tatin

Lime Pie

7 oz. oreo crumbs 1/4 cup butter, melted 5 egg yolks 14 oz. sweetened condensed milk zest of 3 limes juice of 4 limes 3 egg whites heavy cream Preheat the oven to 325 F. Combine the butter and the oreo crumbs and press into a sprinform pan, lining the bottom, and a bit up… Continue reading Lime Pie