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This recipe is by Maura Egan and takes About 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When Martha Rose Shulman isn't developing Recipes for Health, she ghost-writes pastry cookbooks If you’re a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation But, as she wrote in 2013, "I believe in a balanced diet, and sweets have a place in it; a little bit of chocolate can do a world of good." Enter this delectable hazelnut tart that she adapted from a recipe by the pastry chef Jacquy Pfeiffer, who founded the French Pastry School in Chicago
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Luscious summer stone fruit and rich, buttery hazelnuts are a perfect pair in this elegant tart.
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Coffee, hazelnuts, and chocolate are three flavors that just go naturally together for a sweet little bite to enjoy with a cup of coffee or to hand around to guests.
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An unusual cake from Susan Feniger, chef-owner of Street in LA, baked with a meringue layer on top.
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If peanut butter and jelly sandwiches were made into a gourmet dessert, this might just be it. Hazelnut cake is rolled up with luscious raspberry jam and hazelnut liqueur-spiked cream for an adult dessert with all the comforts of the old favorite.
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