Lindsey Farr Olsen – FoodWatcher

Pear Frangipane Tart

This pear frangipane tart layers poached pears over almond cream in a buttery pâte brisée shell for a true French patisserie result at home.

This crème brûlée pie pairs a crisp pâte sucrée shell with silky vanilla bean custard and a torched sugar top. Classic French pastry at home.

This Snickers Chocolate Pie layers chocolate filling, peanut butter, salted caramel, and peanuts in a buttery crust.

This chocolate frangipane uses both melted chocolate and Dutch-process cocoa for a well rounded flavor. Perfect for tarts and galettes.

This strawberry chocolate frangipane galette layers juicy strawberries over a rich almond-chocolate filling in a crisp semolina crust.

This chocolate chess pie pairs a cocoa custard filling with a crisp, buttery pâte sablée crust. Rich, smooth, and perfectly set every time.

This chocolate angel food cake delivers deep cocoa flavor in a tall, airy crumb using a meringue method and tested ingredient ratios.

This homemade gingerbread spice blend uses precise ratios of warm spices to deliver consistent, aromatic results every time.

This gingerbread apple cake uses a homemade spice blend and creamed butter base for a moist, tender crumb that stays soft for days.

These chewy peanut butter cookies have thick, soft centers and a rich, sweet-salty flavor. The brown sugar ratio keeps them tender for days.

This French apple cake has a dense, toasty almond crumb and crisp-tender apples layered throughout. A classic Normandy-inspired dessert.