Once baked, the "rose" effect is enhanced by lighter and darker areas of caramelization. Back to The Art of the Tart ». Todd Coleman

In the SAVEUR 100, chef and cookbook author Sara Moulton shares her technique for making what appears to be a geometrically complex arrangement of apple slices, but is actually the result of a quick flick of the wrist. “Here’s the trick: you don’t slice them all the way through,” she explains. “Then you turn the apple half on its side and cut off the bottom where the apple slices are still connected. Now it’s easy to fan out the slices like a Rockettes kick line and make a beautiful tart. A home cook can do it and look like a culinary genius.”

See Moulton go through the process step-by-step in our photo gallery »