To prepare the lemon cream tart, start with the Shortcrust pastry. In a food processor, combine the flour, a pinch of salt, and the ice-cold butter cut into pieces (1), and briefly pulse until you get ...

As the northwest strawberry season unfolds, enjoy them fresh or even when past their peak By LYNNE SAMPSON CURRY Special to The Oregonian Trends in sweets -- like last year's bacon obsession -- tend ...

1. Make the Pastry: Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly ...

If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart. Pastry cream is made by cooking eggs, dairy, sugar, and a thickener. To avoid scrambling the eggs, ...

This fig tart is a stunning display of slices of sweet Black Mission figs layered on a mascarpone tart — the lush purple and pale magenta colors of the fig like an edible palette, the sweet notes of ...

It’s a big cushion of a dessert, bouncy and buoyant, like a lighter, low-profile cheesecake or the center of a very good éclair. When it comes out of the oven, it’s still jiggly in the center, which ...

Usher in the season by making the most of juicy strawberries, tangy rhubarb, and more springtime flavors that will brighten ...

Experience a charming Connecticut patisserie that captures the magic of Paris, with pastries, croissants, and an authentic ...