Tart

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.

The tart shell can be made a day in advance; avoid filling it until 1 to 2 hours before you are ready to serve it in order to keep the shell as crisp and flaky as possible.

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.

Serve with créme fraîche or whipped cream.

This dough can be frozen for up to 1 month; thaw in the refrigerator before using. Allow guests to fill their own tarts at the table.

If your strawberries are sweet, you won’t need as much sugar—use an amount at the lower end of our range in step 5.

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.