These fruit tarts at Épicerie Boulud are $6.50 a slice, but they're huge, and easily shared between two. Flavors change daily, but always expect to find fresh fruit arranged in picture-perfect patterns, almost too pretty to slice into.
On one particular day I encountered a plum version (pictured above), paired with chopped and toasted pistachios, edges done up in a tight braid, brushed in syrup for the clean shine. Fork or knife? No way—pick it up with your fingers and chomp away. It's satisfying and indulgent, but will leave you feeling positively virtuous. After all, it's mostly fruit. (And butter.) Yet another visit yielded a prize of sweet pears and marzipan, a dream and a classic pairing. The brush of nutty marzipan helps prevent the dough from going soggy, even after an afternoon in the fridge. Perfect at room temperature, and even better warmed up in the oven.
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