Search Results (556 found)
www.delish.com
This hypnotizing tart is surprisingly easy to make. Who knew veggies could be so beautiful?
This hypnotizing tart is surprisingly easy to make. Who knew veggies could be so beautiful?
Ingredients:
cream cheese, parmesan, lemon juice, thyme, parsley, zucchini, yellow squash, carrot, olive oil
www.delish.com
If you'd like, save the orange peels to make candied citrus peel. Cut off the outermost peel of the fruit and reserve, then cut off remaining pith and discard.
If you'd like, save the orange peels to make candied citrus peel. Cut off the outermost peel of the fruit and reserve, then cut off remaining pith and discard.
Ingredients:
almonds, sugar, flour, butter, gelatin, half and half, greek yogurt, brown sugar, navel oranges
www.allrecipes.com
Make Chef John's asparagus tart this spring or summer to delight your friends with this appetizing crowd-pleaser.
Make Chef John's asparagus tart this spring or summer to delight your friends with this appetizing crowd-pleaser.
Ingredients:
puff pastry, asparagus, dijon mustard, creme fraiche, black pepper, cayenne pepper, butter, parmigiano reggiano
cooking.nytimes.com
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam â one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe youâre using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, âThe crust, the jam and the almond cake.â Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Stephâs tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam â one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe youâre using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, âThe crust, the jam and the almond cake.â Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Stephâs tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
Ingredients:
tart crust, almond flour, flour, baking powder, butter, sugar, eggs, almond extract, raspberry jam, almonds, confectioners sugar, water
www.chowhound.com
This pear tart recipe is a runner in my family and I’m sure that once you make it, it will join your home as well.
This pear tart recipe is a runner in my family and I’m sure that once you make it, it will join your home as well.
www.simplyrecipes.com
Caramelized pecan tart, pecans baked in a tart shell with brown sugar, butter, egg, and vanilla. Brown sugar caramelizes around pecans. So good!
Caramelized pecan tart, pecans baked in a tart shell with brown sugar, butter, egg, and vanilla. Brown sugar caramelizes around pecans. So good!
cooking.nytimes.com
While Dorie Greenspan uses this dough for savories, it’s really an all-purpose recipe that produces a not-too-rich, slightly crisp crust that is as happy holding pastry cream for a strawberry tart as it is encasing a creamy cheese filling for a quiche This is a good dough to use anytime you see a recipe calling for pâte brisée Be prepared: The dough should chill for at least 3 hours.
While Dorie Greenspan uses this dough for savories, it’s really an all-purpose recipe that produces a not-too-rich, slightly crisp crust that is as happy holding pastry cream for a strawberry tart as it is encasing a creamy cheese filling for a quiche This is a good dough to use anytime you see a recipe calling for pâte brisée Be prepared: The dough should chill for at least 3 hours.
www.allrecipes.com
These two-layered buttery squares are really good. The first layer is like a flaky cookie made with butter, flour and confectioners ' sugar. The second layer, baked onto the first, is sugary and filled with raisins. This recipe yields twelve squares.
These two-layered buttery squares are really good. The first layer is like a flaky cookie made with butter, flour and confectioners ' sugar. The second layer, baked onto the first, is sugary and filled with raisins. This recipe yields twelve squares.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
orange, lemon, sugar, cloves, orange juice, lemon juice, bosc pears, phyllo dough, butter, walnuts
www.allrecipes.com
A simple fresh plum cake tastes delicious plain or when served warm with vanilla ice cream.
A simple fresh plum cake tastes delicious plain or when served warm with vanilla ice cream.
www.delish.com
As pretty as it is delicious!
As pretty as it is delicious!
www.allrecipes.com
Spiced poached pears nestle in a buttery almond frangipane and a from-scratch sweet pastry shell in this elegant French-inspired tart.
Spiced poached pears nestle in a buttery almond frangipane and a from-scratch sweet pastry shell in this elegant French-inspired tart.
Ingredients:
water, sugar, honey, vanilla bean, cinnamon, cardamom, pears, flour, confectioners sugar, salt, butter, egg yolk, blanched almonds, egg, egg white, cornstarch, almond extract, vanilla