I learned this from our dear friend Lisa Otis (a.k.a. "Lizzie"), the master of Tarte Tatin. The method is simple, and the tarte comes out golden-caramel and buttery-delicious—always READ MORE...
From Joanne Chang’s book Flour, this Pâte Brisée II is the ultimate buttery, tender crust. And prep-wise, it’s pretty unfussy, as piecrusts go. The egg yolk makes it rich and READ MORE...
