Sugar Rush: Apricot and Pistachio Tarts at Maison Kayser
Eric Kayser's first US location has been opened for a total of three days on the UES, but I've already marked my favorite desserts. We'll get to them all eventually, but let's start with this Apricot Tart. Impossibly fresh, the thin shell is crisp, buttery, and well-browned. It's lined with a layer of textbook perfect frangipane and topped with quartered apricots (so juicy!) and toasted, chopped pistachios (there is a pistachio-free option as well, but why skip them?). Also keep your eye out for a delicate morning pastry of sliced apples fanned over an open puff pastry rectangle and a mini brioche swirled with crushed pink pralines. Bliss!
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.