Cherry Frangipane Tart

Cherries are just beginning to show up at the shops in my neighborhood and I love making tarts that show off fresh cherries. Frangipane provides a nice texture and complementary flavors to make the cherries shine. This tart is made with a crisp and buttery pâte sucrée base, filled with smooth almond cream, and topped

Quatre-Quarts: French Pound Cake

Quatre-quarts, meaning four quarters, is a French pound cake from Brittany so named for the equal proportions of four ingredients: butter, sugar, eggs and flour. This recipe has a simple formula and won’t leave you searching for exotic or hard to find ingredients. It is technique-focused, so do take your time in each step. Traditionally,

Cherry Clafoutis

The arrival of cherries, for me, marks the true arrival of summer. Summer is a fleeting season that should be celebrated with equally bright and ephemeral berries and fruit. Cherries, raspberries, blueberries, peaches, plums, all should be unapologetically brandished in tarts, pies, galettes, or even simply macerated and adorned with a dollop of whipped cream.