I really have to make these more often. A tart is simple to make, delicious, and for some reason it looks like an impressive feat. But with all that butter, it’s hard to screw up. The only goal is to deliver a crispy, flaky crust, and as long as the butter stays cold until the tart hits the oven, you’re home free.

Unfortunately, my standards for these things are way too high. It was the apple tart at L. Poilâne in Paris that spoiled me. A melt-in-your-mouth, gorgeous flakey pastry, baked over a wood fire like their breads. Absolutely omg wtf delicious, and it wasn’t just Paris’s psychological effect on the taste buds.