The Art of French Pastry

hazelnut cream—the juices
from the fruit are captured
by the nut flour in the
cream. Some, like the Plum
Tart and the Wild
Blueberry Tart, highlight
the fruit itself. I don’t add
much, as it would be unfair
to mess with the ripe
flavors of the fruit. You’ll
also find classics like the
Chocolate Tart, topped
with beautiful, crunchy