At Patisserie Claude, the anatomy of an apple tart includes a crackly butter crust, thin sliced apples, fruit glaze, and a sugar dusted rim. I'm still a firm believer that the patisserie churned our higher-quality products when Claude was still around, but the tarts here are still better than most in town. They also come outfitted in apricot, peach, and pear—whichever satisfies your whimsy. The ideal post-Claude croissant dessert? How convenient. You wouldn't even have to leave your seat!
187 West 4th Street, New York NY 10014 (map) 212-255-5911
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