Dessert: A nice mix between sour raspberries and a smooth almond cream Preparation: Step 1: Line the pan with the pie crust ...

Although slightly damp pastry is easier to handle and roll out, the resulting crust can be tough and may ... Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer ...

Make the crust: Mix the ground almonds, melted butter, and sugar together in a small bowl. Pour into an 8-by-8-inch square pan (or 8 1/2-inch round) lined with parchment paper. Use the back of the ...

In a stand mixer or large bowl, add the butter, vanilla bean paste, almond extract and sugar ... Use a fork to gently prick the base of the lined tart tin and place it into the freezer for ...