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François Payard

  • Recipe

    Upside-Down Apple-Cheddar Tarts with Frisée and Toasted Walnuts

    Though this update of the classic Tarte Tatin is more of a dessert-and-cheese course, it would be great served as an appetizer as well. If you can’t find Fuji apples, use…

  • How-To

    Making Perfect Fruit Tarts

    A well-browned crust, a light and satiny pastry cream, and the ripest fruit—artfully arranged—are the keys

  • Recipe

    Fresh Fruit Tart

    This jewel-like fruit tart actually tastes as good as it looks, thanks to a light, creamy pastry cream and a tender pâte sucrée shell.

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