America's Best Salty-Sweet Desserts

Pastry chefs all over the country are infusing their desserts with salty and savory elements—from bacon and salted caramel to black olive...
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Slide 19 of 21
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No. 9 Park; Boston

Black olive clafoutis, $14
Pastry chef Jaime Davis focuses on incorporating savory elements into her creations at Beacon Hill's elegant No. 9 Park. For this dessert, she adds an unexpected twist to a traditional baked French dish. "This was inspired by my favorite version of clafoutis that we make—black olive," she says. "I love the musty flavor of huckleberries with the salty sweet of the olives." Rosemary honey and yuzu accents provide great balancing notes, which help to tie everything together.

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