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

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 ...

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.

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 ...

2 tablespoons cold heavy cream. 1. Cut butter into 1/2-inch cubes; keep cold. Whisk together flour and salt. In a food processor, process sugar until fine.

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.