Search

pastry

magazine

The Quirky Dozen

Forget competition and cliques. This crew of professional bakers, says Charity Ferreira, just want to figure out the best way to make a really great cake.
November 2001
recipes

Pear and Hazelnut Frangipane Tart

This elegant tart looks more complicated to make than it is. And the combination of nutty frangipane and ripe pears is classic for good reason.
November 2001
recipes

Rhubarb and Bilberry Pie

Bilberries are a smaller, tarter relative of the blueberry. You might have to use frozen rhubarb here, but the pie will still be a standout.
August 2001
Keywords
dessert,
pie,
fruit,
berry,
rhubarb
magazine

The Sweet Life

Vincent Schiavelli finds that one family of Sicilian bakers has brought Palermo to Brooklyn.
April 2001
recipes

Tarte Tatin

Though not much good can come of a burned custard, Stephanie Tatin proved more than 100 years ago that not all culinary accidents need be disasters.
March 2001
recipes

Croissant Dough

It’s important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids.
October 2000
Keywords
baking,
pastry,
french,
dairy
recipes

Butter Croissants

Do as the French do—start the day with coffee and a croissant.
October 2000
recipes

Pastry Dough

July 2000
Keywords
pastry,
dessert,
pie
recipes

Lattice-Top Blackberry Pie

Serve this luscious pie with vanilla or cinnamon ice cream or lightly sweetened whipped cream—or both!
July 2000
recipes

Mango Tart

An easy but elegant tart—perfect for a weekend in the country.
July 2000
Subscribe to Gourmet