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 ...

Even more than hors d’oeuvre, a New Year’s party needs dessert. Ringing in the New Year with something sweet symbolizes the wish for a sweet year ahead. Besides, if you’re celebrating late into the ...

Preheat the oven to 360 degrees. In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don’t leave it unattended and move the pan as it ...

In a food processor, pulse the flour, sugar and salt for a few seconds until combined. Add the butter and pulse until the mixture becomes crumbly and resembles coarse meal, about 10 pulses. Beat the ...

Wisk eggs in a large mixing bowl. Stir in sugar until blended. Add heavy cream, almonds, and orange juice and mix until well blended. Stir in cranberries and apple snitz. Melt butter in a 12 inch ...

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 ...

Heat the oven to 425° with the rack in the upper middle position. Line a rimmed baking sheet with parchment paper and place the pastry on top of the parchment paper. In a bowl, toss the cherries with ...

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1. Make the Tart Shell: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water and vanilla extract and ...

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 ...