Peel and slice apricots and place in 1 cup of water with 1 cup of sugar. Let boil until the liquid is thick. Strain and cool. Prick the thawed pastry sheet all over with a fork, arrange the silvers of ...

Editor’s note: Living in the Colorado High Country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level.

Something’s astir at a few of the best bakery addresses in Paris, and you can tell by the shape of their tarts. They are decidedly, perfectly, unexpectedly square. “We were a bit frustrated with round ...

Yield: Makes 8 servings, Active time: 40 minutes, Total time: 2 1/4 hours Pastry doughBlend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in ...

Combine all chutney ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium low, simmer until all liquid has absorbed and ...

Shelter in place has given way to an abundance of bread baking. If you follow social media, you can’t miss the number of proud bread photos and sourdough sagas to admire and read. It makes sense. With ...

I love to make fruit tarts for the holidays. It provides relief from the puddings, pies, cakes and cookies. My favorite? A strawberry tart with a brushing of apricot jam over a pastry cream-filled ...

1. Make the Tart Shell: In a standing mixer fitted with the paddle, blend the almond paste, sugar and salt with 3 tablespoons of the butter at medium speed until smooth. Beat in the remaining butter.

Majbritt Jacobs of Yuba City was looking for places that sell true Danish pastries. Kirsten Jacobsen of Stockton is a Dane who has enjoyed Danish pastries in Denmark. She hasn't been able to find ...

Ah, apricots, the orangish orbs that are smaller and more delicate than peaches. They arrive early in the summer and then vanish in a few weeks. I have a soft spot for apricots. I love their supple ...

Start the day with kouign-amann, a labne-filled croissant, or freshly dipped doughnuts. The morning pastries here are lovely—apricot-topped croissants, turnovers with chocolate and pastry cream—and so ...