Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

egg yolks - Page 2 of 34

  • Recipe

    Poached Pear & Pistachio Tart

    This recipe adds an exotic note to the classic poached pear tart, with pistachios in the crust and topping and cardamom in the filling. For best results, chill the filled…

  • Recipe

    Chocolate & Caramelized Banana Tart

    Yes, you can even make fresh fruit tarts in deepest winter. A cocoa crust, chocolate-cream filling and shards of dark chocolate play off the bananas’ creamy sweetness. For best results,…

  • Recipe

    Red Wine-Poached Pear & Almond Tart

    Poaching pears in red wine gives them a gorgeous ruby hue for topping this ultimate fall tart. For best results, chill the filled tart before topping it with the fruit;…

  • Recipe

    Apple Rosette Tart with Maple Cream

    Twisting thin apple slices into tiny rosettes creates a beautiful, abstract design on this tart. Maple syrup in the pastry-cream filling makes the dessert a true celebration of fall.

  • Recipe

    Strawberry & Kiwi Tart with Honey Cream

    This gorgeous tart highlights some of early summer’s most beautiful produce, underscored by a mild honey cream filling. For best results, chill the filled tart before topping it with the…

  • Recipe

    Tropical Fruit Tart

    A rum-laced banana cream filling and a coconut crust underscore the mango and pineapple topping this tart.  For best results, chill the filled tart before topping it with the fruit;…

  • Recipe

    Blackberry-Elderflower Tart

    Elderflower liqueur adds a haunting floral-pear fragrance to the light pastry cream filling, contrasting the deeply flavored fresh blackberries. For best results, chill the filled tart before topping it with…

  • Recipe

    Apple-Pear-Cherry Pie

    This pie is best when made ahead and baked straight from the freezer. Leftovers—should there be any—are great for breakfast.

  • Recipe

    Fresh Fig and Raspberry Tart

    This gorgeous tart shows off late-summer fresh figs and raspberries like the jewels that they are. For best results, chill the filled tart before topping it with the fruit; otherwise,…

  • Recipe

    Rhubarb Ice Cream Shortcake with Strawberry-Rhubarb Compote

    Rhubarb, with its sweet-tart tang and rosy hue, is the pastry chef’s asparagus—one of the early but certain signs that spring has arrived. Unapologetically astringent in its raw form, rhubarb…