Licorice sometimes gets a bad rep as one of those flavors that people either love or hate, but chef Spencer Bezaire of L&E Oyster Bar can’t seem to get enough. We found him at the Santa Monica Farmers ...

2. Sift flours and salt into a bowl, combine with oil and water. Using a butter knife, work through the mixture until it ...

Figs can be a sweet and nutritious addition to your breakfast, lunch, dinner or dessert, so why not try adding them to your routine while they're in season? From salads and sandwiches to easy pastries ...

Mild, cake-like and creamy but not too rich, this fig frangipane tart makes for a dramatic offering on the holiday table. The halved, exotic-looking fruit is what does it. A fluted tart pan only adds ...

This fresh-tasting tart is one way Capitol Hill resident Muriel Martin-Wein deals with the overabundance of figs from her tree. Serve with whipped cream that has been flavored with strawberry-flavored ...

From "Martha Stewart's New Pies & Tarts" by Martha Stewart (Clarkson Potter) Instructions: To make the Pâte Brisée, pulse flour, salt and sugar in a food processor (or whisk together by hand in a bowl ...

This fig and almond tart is gorgeous. The frangipane melts into the almondy crust. Fresh figs burst with flavor. The dough is delicate and somewhat difficult to handle, but well worth the effort. It’s ...

Figs... this little juicy fruit filled with seeds that crunch under your teeth... :-) We love them in jam, in cakes, and especially in tarts! Step by step, follow our ...

1. Heat the oven to 350 degrees. Butter a 13 1/2 -by-4-inch rectangular tart pan with a removable bottom and set aside. Toast the hazelnuts 10 to 12 minutes in a shallow baking pan, stirring the nuts ...