The quintessential French apple tart. Flaky, soft, tender, and full of flavor. It is love with each bite. In France, we have ...

Generally speaking, the recipes in this weekly column come from you — the readers. And, I hope that you'll continue sending me your tried and true favorite recipes — the ones you're known for making, ...

This is such a classic dessert, and I just had to include the recipe in the book. It looks beautiful and tastes even better. The sweet pastry tart shell is filled with a frangipane filling, which ...

If you're looking for a homemade tart that's easy yet bakery-worthy, give frangipane tart a try. What's special about this tart is the almond cream filling (called frangipane) as it becomes golden ...

With a base of crushed biscuits, rather than pastry, this tart is quick to make – no need for any rolling out or baking blind. The apple and almond go so well together too. Make it a day ahead then ...

Over the summer, I had an opportunity to visit Paris, and there I stumbled on a bakery with a line of Parisians out the door called Le Pain Retrouvé. It had no sign outside, and inside there was ...

For the dough, mix about 11/4 cups of all-purpose flour with 1 stick (8 tablespoons) of very cold unsalted butter cut into thin slices, about 1 teaspoon of sugar, and a dash of salt. Work this quickly ...

½ cup block-style 1/3-less fat cream cheese, softened ¾ cup sugar, divided ½ cup ground almonds 1 teaspoon vanilla extract 2 large egg whites 5 sheets frozen phyllo dough, thawed Butter-flavored ...

This time of year, supermarket shelves are overflowing with apples -- and not much else. But if you're mourning the loss of summer fruit, Top Chef finalist Carla Hall has the perfect dessert to take ...