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 ...

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 ...

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Put away the matzo meal. Bay Area blogger Andrea Potischman of Simmer + Sauce has bestowed upon us the secret to delicious Passover from-scratch baking: almond flour. We caught up with Potischman of ...

The tart artist works in texture, contrasting crisp shell, supple filling, slippery slices of fruit. She works in color, choosing golden pastry, pale almonds, wine-stained pears. She works in pattern, ...

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 ...

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