Cognac and almond tartlets are finished with a dollop of red jam.
Cognac and almond tartlets are finished with a dollop of red jam. Laurie Skrivan St. Louis Post-Dispatch
Cognac and almond tartlets are finished with a dollop of red jam. Laurie Skrivan St. Louis Post-Dispatch

How to make pastry: Flour, butter, plus a little magic

September 06, 2016 8:00 AM

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