Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

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 the summer starts winding down and autumn fruits are coming into season, I love making plum tarts with puff pastry and frangipane. Most of the time I am definitely happy to eat pastry, but with ...

Crumbs carry a reputation as crumby. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

The taste of early autumn, baked into a simple tart When plums are in season, there’s no better way to use them than in a soft, golden tart that brings out their natural sweetness. This easy plum tart ...

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 plum almond tart features sweet-tart plums and frangipane. With its tender short-crust, layers of sweet-tart plums and frangipane (the irresistible ground almond filling) this showstopper almost ...

Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatballs. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

Frangipane is an almond mixture baked into dough and often topped with sliced fruit, here plums. Serve the tart with ice cream or whipped cream, or serve plain. You will need an 11-inch tart pan with ...