1 cup (240 ml) heavy cream. 1 vanilla bean, slit in half lengthwise and seeds scraped. 4 egg yolks. 2 whole eggs. 1/4 cup (50 g) granulated sugar. For the masa sucrée dough: ...

Use a premade pie/tart crust or your preferred tart crust recipe like this recipe for Pâte Sucrée. Pastry Cream: This classic custard is made with egg yolks, milk, sugar, and cornstarch.

To make the almond frangipane, use your stand mixer‘s paddle attachment to cream the almond paste, sugar, and butter at ...

Note that the Pate Sucree recipe makes much more pastry than you’ll need for a single tart; it’s designed to make four (10-inch) tart crusts. But the pastry freezes well; you may also divide ...

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Roll half the Pate Sucree recipe below to a circle about 12-inches in diameter. Ease the pastry into the prepared pie pan, being careful not to stretch it. Trim the pastry to the edge of the pie ...

Get Stewart’s Pate Sucree recipe HERE. Now, for the star of the show, the Lemon Curd can be recreated with ingredients like lemon zest, lemon juice, sugar, and salt, to name a few.

3 tbsp. all-purpose flour, plus more for work surface 3 lbs. crisp red apples such as Rome, Braeburn, and Gala 2 tbsp. freshly squeezed lemon juice ¼ cup granulated sugar 1 tsp. ground cinnamon ...

The recipe from the Institute of Culinary Education features pâte sucrée, a tender French pastry crust, and frangipane, a delicious French custard traditionally made with almonds.