Financiers are miniature almond cakes with crisp edges and a soft interior flavored with nutty brown butter. Financiers are traditionally baked in rectangular molds to make them look like gold bars. It seems like no one is quite sure if they get their name from their shape, or if they get their name and shape
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
Florentine biscuits are crisp, delicate cookies studded with toasted almonds, dried fruit and coated with dark chocolate. The batter is held together with caramel, so they are great for baking when you’re out of flour and eggs. Florentines are usually associated with the holiday season, but the nuts and dried fruit in the batter can
Tarte au citron is a classic of French cuisine. You can find lemon tarts everywhere in France, from the elegantly designed displays of elite pâtisseries to humble bistros, as well as in the home. Tarte au citron can be dressed for any occasion: topped with whipped cream or fruit, decorated with Italian meringue and toasted
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,
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.
Sablés are wonderfully buttery and crumbly shortbread cookies from Brittany. Sable in French means sand, and these cookies get this name from the texture of the dough when blending the cold butter, flour and sugar together. Sablés Bretons, use sea salted butter that is typical of Bretagne. These cookies are crumbly, buttery and blur the