When Good Food producer Harriet Ells walked into the studio with a bag of Blenheim apricots I was excited. When she threw down the gauntlet with the words “You better turn these into a really good pie ...

In Holland (and in Flanders, too) everyone needs speculaas for the winter holiday. My favorite version of this medieval cake wraps gingerbread spiced by the sweet heat of cinnamon and the gentle glow ...

Adorable little gems made in mini muffin pans. Very sweet with interesting textural variations between the shell and the almond paste filling and a meringue-y top. Instructions: Preheat oven to 350 ...

Soggy bottom crusts are the enemy of perfect apple pies, but just a bit of almond paste can prevent juicy filling from wreaking havoc on your precious pastry. Simply make a double crust as usual (the ...

Note: With glazed peach halves poking through a beautifully browned almond paste filling, this pie is a showstopper, and it’s terrific served with the peach gelato. The recipe for frangipani comes ...

For the filling: 9-inch prepared pie shell, raw 8-ounce can almond paste 1/3 cup sugar ¼ cup (½ stick) unsalted butter 2 tablespoons all-purpose flour ¼ teaspoon salt 3 eggs Two 15-ounce cans pear ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column, published on Thursdays, presents recipes and tips that make ...