They’re not like patissier Pierre Herme’s tarts, round and intricately constructed with layers of ganache, dacquoise, Chantilly cream, gelees, croquante, tempered chocolate or pastry cream.

Lightly flour a work surface and rolling pin. Roll the dough out to a rough rectangle, 8 by 15 inches. Fold the rectangle into thirds toward the center, like a letter.

Pastry. 1 2/3 cups all-purpose flour. 1 1/4 sticks (5 ounces) cold unsalted butter, cut into 1/2-inch dice. Pinch of salt. 2/3 cup confectioners' sugar ...

Makes one 9-inch round. Get out the flour canister for one of the best desserts of the season. Tart rhubarb is the forgotten sister of summer fruits (though technically, rhubarb is a vegetable).

If you don’t have a big enough bowl to take all your almond flour at once, do it in batches, beating the first round 'til nearly combined before adding your next. That’s it, you’re done!

They do differ from the typical versions in their shape, however, which is round rather than the iconic half-moon. You can find this confection in a package of six, and it will set you back about ...

Beat the remaining egg. Place the smaller pastry round on a baking tray lined with baking paper. Spread with the almond custard in a dome shape leaving a ½ cm border around the edge.

If it hasn’t become obvious by now, Pepperidge Farm® Puff Pastry works in just about any situation and during any season, but the staple truly shines in dessert form.

Master chou paste, a basic French pastry.It`s the stuff of cream puffs and eclairs, which have a ritzy reputation. But even first-timers will be successful using this basic cream puff dough recipe.