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This tart may also be made in an 8-inch springform pan. Fit the dough into the pan, and press it up the sides. Trim so it is 1 3/4 inches high.

To produce interesting curves in the caramel drops, stand the skewers upright in flower foam or a heavy container while setting. If the caramel hardens before all the pecans have been dipped, rewarm it over low heat. A foolproof way to clean caramel from the pan is to bring it to a boil with a bit of added water.

If you are using pasteurized egg whites, you do not need to heat them before beating with the sugar and cream of tartar or coarse salt.

To produce interesting curves in the caramel drops, stand the skewers upright in flower foam or a heavy container while setting. If the caramel hardens before all the pecans have been dipped, rewarm it over low heat. A foolproof way to clean caramel from the pan is to bring it to a boil with a bit of added water.

This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created. We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom of the pastry from getting too browned during baking.

Marcona almonds are grown in Spain and known for their buttery flavor. Fleur de sel is a French sea salt, but another good-quality coarse salt can be used in its place.

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.