Dorie Greenspan adores caramel as much as she does tarts, and wants to make the flavor more popular in America.
Dorie Greenspan is one of the country’s great bakers, but she was once intimidated by tart crusts. “To overcome my fear, I made three tarts a day for a month; now I love them,” she says. Her new book, Baking Chez Moi, includes a recipe for a luscious caramel tart; the version here includes a thin layer of melted bittersweet chocolate that separates the crisp, buttery pastry and the silky caramel filling. Greenspan adores caramel as much as she does tarts, and wants to make the flavor more popular in America. “In Paris, where I live part-time, it’s beloved. I wouldn’t be surprised if I went to a pharmacy and saw caramel toothpaste—it’s that universal,” she says. “Here in the United States, it’s more of a candy. I want this tart to make caramel America’s favorite flavor.”
Get the Recipe: Golden Caramel and Chocolate Tart