A classic fruit tart for summer built upon a pate sable tart crust, a velvety French creme patisserie/pastry cream, and fresh fruit of mixed berries, peach, and apricot. A gorgeous dessert any time of year! An Eye for Tarts I love tarts. If you look …
This classic Paris Brest is a ring of delectable pate-a choux that is filled with creme moussaline, a combination of creme patisserie and butter. Lots of butter. Topped with mixed berries and peaches to lighten up the Frenchest bite for summer in red, white, blue, …
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 …
This Burger Au Poivre takes the sumptuous and creamy brandy peppercorn sauce found in a traditional Steak Au Poivre and marries it with the juicy texture of a cast iron cooked sirloin burger. The sauce comes together in less than 30 minutes using freshly ground …