Unsalted butter: 60 g - Powdered sugar: 35 g - 1/2 eggs (25 g) - Cake flour: 120 g * Almond Cream: - Unsalted butter: 50 g - ...

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 ...

The legacy of the late chef Julia Child lives on in a new documentary, "Julia." Filmmakers Julie Cohen and Betsy West tell TODAY all about it, and later, food stylist Susan Spungen joins the show to ...

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 ...

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 ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Paul shows you how to make a classic Frangipane Pear Tart that’s rich, elegant, and incredibly flavorful. The tender pears sit on a soft, almond-based frangipane that bakes to a golden, delicious ...