If you’ve ever eaten an almond croissant or purchased a fruit tart from a bakery and wondered, Just what is it that makes ...

TJ’s almond paste is made in Denmark by the largest almond paste and marzipan manufacturer in the world. It contains 40% ...

The frangipane tart is a dessert with a unique and crumbly texture, ideal as a sweet afternoon break to accompany perhaps ...

The filling is a standard frangipane, a French almond cream used in all manner of fancy pastries. Don’t skimp on the bake time—a well-browned crust is essential for the ideal contrast.

If you can’t try The Pie, Turnas recommends the new brownie pecan pie developed by senior culinary program manager Sean Peras ...

This will seal the base and avoid the ‘soggybottom’ effect. Next, make the almond frangipane. Pulse the almonds in a food processor until theybecome a fine crumb, remove the nuts and set aside ...

Add the ground almonds, almond extract, eggs and flour and whizz again until soft and smooth, but do not over-mix. Spoon the mixture over the brioche base and spread to the sides of the dish.

The hand-crimped all-butter crust features three layers: a cranberry compote, a spiced brown butter almond frangipane, and shingled heirloom apple slices that are brushed with an apricot glaze.