The scent of pears, cream, and a hint of vanilla fills your kitchen, instantly whetting your appetite for these pear and almond cream tartlets. Thanks to ready-made puff pastry, these elegant pastries ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

1. Preheat oven to 350 F. 2. Process broken graham crackers in food processor until the consistency of crumbs. 3. Add water, vanilla extract and melted butter to graham cracker crumbs, pulsing to ...

The Pioneer Woman, Taste of Home, Amy Reiley’s Eat Something Sexy, and Scrumdiddlyumptious are sharing dessert ideas featuring seasonal fruits and practical baking tips. Highlights include blackberry ...

This fig and almond tart is gorgeous. The frangipane melts into the almondy crust. Fresh figs burst with flavor. The dough is delicate and somewhat difficult to handle, but well worth the effort. It’s ...

In a food processor, pulse the flour, sugar and salt for a few seconds until combined. Add the butter and pulse until the mixture becomes crumbly and resembles coarse meal, about 10 pulses. Beat the ...

Even more than hors d’oeuvre, a New Year’s party needs dessert. Ringing in the New Year with something sweet symbolizes the wish for a sweet year ahead. Besides, if you’re celebrating late into the ...

Wisk eggs in a large mixing bowl. Stir in sugar until blended. Add heavy cream, almonds, and orange juice and mix until well blended. Stir in cranberries and apple snitz. Melt butter in a 12 inch ...

Heat the oven to 425° with the rack in the upper middle position. Line a rimmed baking sheet with parchment paper and place the pastry on top of the parchment paper. In a bowl, toss the cherries with ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Cognac and almond tartlets photographed on Wednesday, June 1, 2016. Photo by Laurie Skrivan, lskrivan@post-dispatch.com Yield: 6 ...

Cognac and almond tartlets photographed on Wednesday, June 1, 2016. Photo by Laurie Skrivan, lskrivan@post-dispatch.com Yield: 6 servings 1¼ cups plus 2 tablespoons unsalted butter, softened, plus ...