Part 8/9:
Martha emphasizes visual appeal and precision: use short, clean nails for shaping dough, chill thoroughly for crisp crusts, and handle caramel and meringue with care to prevent burns or melting.
She recommends furnishing each tart with a final flourish—whether it's a dusting of powdered sugar, a drizzle of syrup, or a golden broil—before serving. These tart creations not only look stunning but promise irresistible flavor and texture combinations.