This is the time of year when almost every type of pear can be found in area grocery stores: Anjou, Asian, Bartlett, Bosc, Comice and Seckel. The Bosc variety is our favorite, and Carlene uses it in ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

Fresh pears are poached in wine that has been flavored with vanilla and lemon, then added to a tart with almond filling. Joan Moravek / food styling (E. Jason Wambsgans/Chicago Tribune/TNS) Fresh ...

This pear tart is filled out with a gorgeous puffy orange-and-almond paste. Frangipane is one of those food words that can mean many different things, from a kind of almond pastry cream to this, which ...

Pastry chef Kristen Hall of Bandit Patisserie in Birmingham, AL, swears by fraisage, a classic French technique she uses to create the flaky crust of this rich chocolate-almond pear tart. Fraisage ...

The tart artist works in texture, contrasting crisp shell, supple filling, slippery slices of fruit. She works in color, choosing golden pastry, pale almonds, wine-stained pears. She works in pattern, ...

This elegant dessert takes just minutes to prepare and then bakes on its own, filling your kitchen with an enticing aroma. To serve warm, pop the tart into the oven just as you and your guests sit ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. A pastry shell of ground almond meal, butter and sugar holds a pastry cream and poached pears. Sliced almonds finish off the ...