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 ...

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 ...

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 ...

In a food processor, pulse the flour, sugar and salt for a few seconds until combined. Add the butter and pulse until the mixture becomes crumbly and resembles coarse meal, about 10 pulses. Beat the ...

Type 00 flour 245 g Almond flour 245 g Butter 245 g freddo Eggs 100 g (circa 2 medie) Sugar 50 g To prepare the milk and almond tart, start with the pastry: pour the almond flour into a large bowl, ...

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

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