Peach Tarts with Frangipane Filling
Bite into a pillowy puff pastry tart topped with luscious frangipane filling and the fruit of the moment: peaches, freshly picked for dessert.
Bite into a pillowy puff pastry tart topped with luscious frangipane filling and the fruit of the moment: peaches, freshly picked for dessert.
These stuffed pastry triangles are a tasty spinoff of the samosa. You can vary the curry paste, from mild Indian to fiery Thai.
Miriam Folkins, the pastry chef at Langdon Hall Country House Hotel & Spa in Cambridge, Ont., layers everyone's favourite flavours into this impressive glossy tart.
The combination of perfumed almond paste filling and honey-drenched phyllo makes this stunning coil one of the beauties of Moroccan pastries.
Team this tart with a frisee salad to complete the meal. Baking an unfilled pastry shell (blind baking) ensures a crisp bottom to the tart.
Pies aren't usually among the gluten-free goodies in grocery stores. This all-purpose crust solves that problem. The pastry is delicate, so roll it out between sheets of parchment paper to keep it from crumbling. That will also make transferring it to the pie plate a cinch. Dust the paper lightly with tapioca flour between rolls if you find the pastry is sticking to it.
Wow your guests with this winner of a pumpkin pie made all the more special by its decorative border. Use three-quarters of the pastry to make the checkerboard border and use the rest to make jam-filled tarts with the kids. Or use the extra pastry to make the braided or leaf border variation. Top slices with the maple-spiked whipped cream topping.
These delicious buttery pastries will fill your home with the scent of spices.Instead of Demerara, you can use coarse white sugar if desired.
These crisp sour cream pastries with a hint of lemon and infused with butter are reminiscent of those treats so popular in Jewish bakeries.
The size of the shrimp doesn't matter in these pastries. However, choose raw shrimp rather than cooked to ensure they don't overcook when baked.
