I created this tart crust when I ran out of flour after starting to make the dough for a Thanksgiving apple tart. Crossing my fingers, I substituted almond meal for half of the flour. It was a big hit ...

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 ...

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 ...

This 100% plant-based tart is simple and wholesome—the perfect way to celebrate a bounty of fresh apricots in the summer. The almonds in the crust and topping add a sweet, crunchy bite. Try this tasty ...

I recently made this recipe, adapted from Bon Appétit Magazine, and was thrilled with the results. My guests were already stuffed with five courses of food, yet the entire tart disappeared within ...

Recipe courtesy: Chef Jennifer Kagy Serves 6ALMOND CRUNCH 1 cup slivered almonds, chopped 3 tablespoons granulated sugar 2 teaspoons waterTART 3 tablespoons unsalted butter, softened 5 tablespoons ...

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 ...

Jessie Sheehan is a celebrated cookbook author, recipe developer, baker, and host of Cherry Bombe’s baking podcast, She’s My Cherry Pie. She is the self-proclaimed queen of “easy-peasy baking;” and ...

Heat the oven to 425° with the rack in the upper middle position. Line a rimmed baking sheet with parchment paper and place the pastry on top of the parchment paper. In a bowl, toss the cherries with ...

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