You can make this pastry in a food processor or by hand. Cream together the butter, sugar and salt and then rub or pulse in the flour and egg yolks. When this mixture has come together, looking like ...

To make the filling, beat the butter and sugar together with an electric mixer until creamy. Beat in the egg, followed by the almonds, flour and extract. Spread evenly in the cooled tart shell. Cut ...

The bright and refreshing colors and flavors of citrus are exploding at grocery stores right now. After all the rich and decadent flavors of the holiday season, this citrus burst comes at the perfect ...

Even more than hors d’oeuvre, a New Year’s party needs dessert. Ringing in the New Year with something sweet symbolizes the wish for a sweet year ahead. Besides, if you’re celebrating late into the ...

If you love pears, you surely haven't missed one of the most classic recipes in French pastry: the Bourdaloue tart! The addition of pears will allow you to finish your meal on a note that is both ...

While not monogamous, my relationship with this almond apricot tart is long-term and enduring. I’ve been making it for over 20 years and it never fails to please me. A tender shortbread crust cradles ...

When you get your hands on berries that are too good to bake, look no further than this fuss-free tart piled high with fresh berries tossed in a simple orange glaze that gives them a glossy sheen. The ...

Pastry chef Kristen Hall of Bandit Patisserie in Birmingham, AL, swears by fraisage, a classic French technique she uses to create the flaky crust of this rich chocolate-almond pear tart. Fraisage ...

Note: On the opening night of Alice Water’s Berkeley restaurant Chez Panisse, pastry chef Lindsey Shere served almond tart. Twenty-five years later, just before the restaurant’s silver anniversary, we ...

Preheat oven to 350 degrees. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 Tbsp. sugar, butter and 4 tsp. water; pulse just until moist. Place cracker mixture in a ...

This fig and almond tart is gorgeous. The frangipane melts into the almondy crust. Fresh figs burst with flavor. The dough is delicate and somewhat difficult to handle, but well worth the effort. It’s ...