This apricot tart takes advantage of the fact that thin-skinned apricots need no peeling, so it’s easy to cut picture-perfect halves. Use perfectly ripe apricots, not too soft and not too hard.

This week on Good Food’s Market Report Segment, Amelia Saltsman, author of the Santa Monica Farmers’ Market Cookbook tells Laura Avery how she likes to make the most of apricot season. Amelia says ...

Here, for your enjoyment, is a collection of puns about today's brunch recipe for apricot-anise tarts: "This sure is anise pastry." (Pronounce it "a nice," obviously.) "Apri-caught you checking out ...

Instructions: To prepare sweet pastry dough, preheat oven to 375 degrees. In medium bowl, combine flour, sugar and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter until ...

Nothing says summer like the sweet, sticky juices of a fresh, fragrant peach dripping down your chin — or plum or nectarine, or any of the stone fruits that come into season in the late spring, peak ...

While not monogamous, my relationship with this almond apricot tart is long-term and enduring. I’ve been making it for over 20 years and it never fails to please me. A tender shortbread crust cradles ...

15:38, Thu, Apr 4, 2024 Updated: 15:40, Thu, Apr 4, 2024 This recipe is the perfect spring time treat, Mary Berry says. Billed as a "10 out of 10" recipe that is quick and easy to make, this brioche ...

There’s something truly comforting about jam tarts. They’re simple, familiar, and completely irresistible — the kind of treat that takes me right back to afternoons in the kitchen, helping my ...