A History (or lack of) I have a confession to make. My mother never made a Burek in her life. I never ate Burek growing up, even though our family prepped, cooked, baked, and consumed all manner of Croatian feasts. In 1982, after our summer …
This Pear Frangipane Tart is a French classic for autumn pears: a buttery pate sucree tart crust filled with Frangipane filling and Bosc pears soaked in brandy. Frangipane, a Red Hook History In the summer of 2007, I moved into Red Hook, Brooklyn from nearby …
This French technique following Tarte Tatin will make you renounce American apple pie as quickly as you can say “oui oui.” A buttery Pate Sable shortcrust is gently folded over a picturesque structure of curvy apple halves that have been simmering in amber caramel. After …