Pastry chef Kristen Hall of Bandit Patisserie in Birmingham, AL, swears by fraisage, a classic French technique she uses to create the flaky crust of this rich chocolate-almond pear tart. Fraisage ...

This irresistible tart takes full advantage of the affinity between tangy sour cherries and rich, nutty frangipane. A sprinkle of toasted almonds on top adds a welcome dose of crunch. It's essential ...

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 ...

Instructions: Heat oven to 350 degrees. Butter the bottom and sides of two 4-inch-diameter round or heart-shaped springform pans. Process graham crackers and almonds in a food processor until the ...

Call it the battle of the soft-shell crab. Quinn Hatfield, chef and co-owner of Hatfield’s, didn’t want them on his menu -- they’re best eaten simply, he thought, and he knew that they’d be so popular ...

A French pear tart like this one is as classic as it gets! Even though this recipe was written more than 60 years ago, it's still very much in style today. Technique tips: The frangipane makes a ...

When you get your hands on berries that are too good to bake, look no further than this fuss-free tart piled high with fresh berries tossed in a simple orange glaze that gives them a glossy sheen. The ...

Dessert tarts look elegant, yet they're surprisingly easy to make. From fruity to chocolatey, these tart recipes will be a ...