Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

To make the filling, beat the butter and sugar together with an electric mixer until creamy. Beat in the egg, followed by the almonds, flour and extract. Spread evenly in the cooled tart shell. Cut ...

For the pastry, combine 210 grams flour, 125 grams butter and the castor sugar in a food processor and process until the mixture resembles fine crumbs. Stir in two whole eggs, turn the mixture out on ...

Make the dough: Combine the flour, sugar and butter in the bowl of a food processor; pulse until the butter resembles coarse crumbs. Add the yolk and process until combined. Add the cream, a little at ...

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Recipe courtesy: Chef Jennifer Kagy Serves 6ALMOND CRUNCH 1 cup slivered almonds, chopped 3 tablespoons granulated sugar 2 teaspoons waterTART 3 tablespoons unsalted butter, softened 5 tablespoons ...

Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

SEASONAL food is when food is at its very best: not only delicious, but also found in abundance. At this time of year, we see a plentiful supply of plums – signalling the moment when summer turns to ...

Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatballs. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

This plum almond tart features sweet-tart plums and frangipane. With its tender short-crust, layers of sweet-tart plums and frangipane (the irresistible ground almond filling) this showstopper almost ...