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magazine 1998 10 plum almond tart
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The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
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(4.33)
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Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.
3.6
(3.6)
Easy
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Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
4.0
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Easy
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This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
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A delicious almond crust is the perfect complement to this beautiful, summery berry tart.
4.4
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Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.
3.0
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Quick
5.0
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Instead of using kernels, we subbed in actual almonds for close to the same flavor.
4.5
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This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
4.7
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Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).
4.0
(4)
Easy
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Caramelized almonds make this dense, velvety chocolate mousse party-ready.
4.0
(4)
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Barley malt syrup offers a rounder, less-sweet note in this take on pecan pie.
4.0
(4.24)
Easy
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When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.
4.0
(3.84)