If there is brown butter left over from step 1, drizzle it over knots. Spread 2 tablespoons frangipane on top of each knot. Transfer to a baking sheet lined with parchment paper.

In a year like this, that downsized holiday dinner should be capped off with a special dessert. Chef David Bastide, the director of culinary operations for Left Bank, came up with a festive, fruit ...

Once pear butter is frozen, add lids and freeze for up to six months. Nutrition information per tablespoon: 21 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 3 g sugar ...

1. Set the oven at 375 degrees. Generously butter a 9-inch tart pan with a removable rim or a 9-inch springform pan. Line the bottom with a circle of parchment paper and butter the paper.

Some of the butter and sugar may run out from the bottom of the tart, and the tart may burn slightly around the rim, but burnt edges can be trimmed, if desired. Adapted from "Jacques Pepin: More ...

A pear tart with almond cream blends the delicate sweetness of pears with the nutty richness of almond cream. The tart crust ...

It's hard to think about winter fruits during this warm transition into the upcoming months, but it's exactly at this time of year that the season's best pears make an appearance. With their ...

If you’ve run out of time for fooling around with pear poaching, you can skip the first section and use canned pears in this rich recipe. Poached Pear and Frangipane Tart | Food | postandcourier.com ...

Repeat the process with pear slices. Brush with butter, and sprinkle with remaining brown sugar. ... Bake the tart until the streusel is golden brown, about 45 minutes.

Carefully pour the browned-butter mixture over the berries. Bake for 45 to 50 minutes, until the crust is a deep golden brown. (If making a 9-inch tart, bake for 1 hour.) ...