Two years ago, I went to Poland to meet a baker. Such mad things are possible these days. I had stumbled across Monika ...

There’s something inherently charming about a cupcake. It’s a miniature celebration, a perfectly portioned indulgence, and a ...

Dessert: In the family of classic and irresistible desserts, we present the raspberry tart! It's impossible not to be tempted by the crunch of its shortcrust pastry, the smoothness of its ...

For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices.

¾ cup raspberries 2 eggs â…“ cup fresh-squeezed lemon juice 3 Tbsp water 1¼ cup sugar, divided 1 Tbsp plus 1 tsp cornstarch 2 Tbsp sliced almonds In a small bowl, toss raspberries with ¼ cup sugar to ...

Sashah Handal’s gluten-free lemon raspberry tart recipe Ingredients: Crust: 1 1/2 cup Bob’s Red Mill Gluten-Free All-Purpose Flour 2 tsp xanthan gum1/2 cup powdered sugar1/2 tsp salt1/2 cup ...

Recipe: A quick raspberry tart "As much as simple fruit salads, fools, and compotes appeal to me, there are moments when only ripe, scarlet fruit, crisp pastry, and whipped cream will do.

Bake tart until sides are set, but center is still wobbly, 25 to 30 minutes. Chill in refrigerator until cool, about 4 hours. To serve, top tart with raspberries. Sprinkle lightly with powdered sugar.

Warm the raspberry preserves, orange juice and orange zest in a small saucepan over low heat until the preserves become liquid and flow easily, about 5 minutes.

Bring the zest, orange juice and sugar to boil in a large saucepan for 2 minutes. Add the plums. Simmer, stirring often, until the plums begin to soften but are not falling apart, 5 to 7 minutes ...