The Art of French Pastry

minutes or until the rhubarb softens slightly but stays intact. Do not overcook or it will turn to mush. Set ...

and allow to cool. 2 Preheat the oven to 350°F/180°C. Make a flan mixture by mixing the cornstarch, fl ...

tart shell. Fill the tart with the flan mixture four-fifths of the way, leaving a rim of crust still exp ...

is brown and crisp. Remove it from the oven, allow to cool for 30 minutes, and dust the top with confecti ...

should be set. STORAGE This tart is best eaten the day it’s made. It can be refrigerated and consumed ...

TAKEAWAYS Any fruit that can be poached without falling apart would be a good candidate for this recipe. I ...

shell. It is a great way to soften stringy or woody rhubarb. $50 TRICK: The syrup left over from poaching ...

and stir it with a fork every 30 minutes until it makes an icy, refreshing granita (we call it granité in ...

grams (1 tablespoon) of water. You can use the jelly in a layered dessert, in a glass with fresh strawberries, F ...

above, spoon the poaching syrup over homemade vanilla ice cream. During the last 2 minutes of the poaching, yo ...

well with the acidic rhubarb. ...

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This is one of my favorite photos, taken by my friend Paul Strabbing during our marathon photo shoot. Thes ...

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FRENCH MACARON ...

• CHAPTER 4 • COOKIES have a weakness for ...

I cookies. We are all guilty of sneaking into the cookie jar at one time or another during our childhood, and ...

my family getting as worked up about any other type of food. Is it their small size that makes these irr ...