Serves 10. Recipe is adapted by Corinne Cook from a recipe she found in her mother’s recipe box. “Mama made this and topped it with any fresh fruit in season,” Cook said. “Make in a springform pan ...

It’s officially that time of year. The holidays are in full swing, and everyone is up to their ears in Christmas shopping, travel plans, wool sweaters, and copious amounts of food: roast beef, turkey, ...

Unsalted butter: 60 g - Powdered sugar: 35 g - 1/2 eggs (25 g) - Cake flour: 120 g * Almond Cream: - Unsalted butter: 50 g - ...

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 ...

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 ...

This is a real Paris cafe dessert, the sort you might be offered as part of a simple prix fixe menu. The main ingredients, besides a lightly sweetened buttery pastry, are frangipane (also known as ...

Baker, cookbook author and former contestant on "The Great British Baking Show", Crystelle Pereira is stopping by the TODAY kitchen to share a couple of her favorite fun and flavorful entertaining ...

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 ...

The flavors of this tart are inspired by a traditional British dessert called cherry bakewell, but this is a much lighter and more summery take on that classic — not to mention, it's also easier to ...