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Tish Boyle

Apple & Almond Crisp

When I’m in the mood for apple pie, but don’t have time to fiddle about with pie dough, I make apple crisp. This version...

Ginger Honey Cremes

Here’s a variation of the classic gingersnap, minus the snap. This version is more chewy than crisp, and I’ve boosted the ginger flavor by...

Classic Pear & Almond Tart

In this classic French tart, poached pear halves are thinly sliced and baked into a soft, frangipane filling, then glazed with a glossy apricot...

Chocolate Cake with Caramel-Espresso Buttercream

This unabashedly unfussy chocolate cake is very moist (thanks to a combination of melted butter and vegetable oil in the batter) and very chocolaty,...

Apple Crumble Pie

I love apple pie in all its forms, from a rustic galette to a double-crusted classic American to a caramelized tarte Tatin. Here’s another...

Fresh Pineapple Upside-Down Cake

I’m a big fan of classic pineapple upside down cake, but have often wondered how it would taste when made with fresh pineapple. I...

Lemon-Raspberry Semifreddo with Toasted Almonds

Brightly flavored and creamy textured, this Lemon-Raspberry Semifreddo is a refreshing dessert for any time of the year, but particularly during the hot summer...

Homestyle Peach Pie

Peaches, more than any other fruit, make the best summer pies, in my opinion. But they must be perfectly ripe peaches – the kind...

Chocolate Dulce de Leche Ice Cream Cake

Ice cream cake is one of those treats that evokes the halcyon days of childhood. I mean, really, who hasn’t celebrated with a Fudgie...

Strawberry-Basil Gelato

The herbaceous fragrance of basil is a natural match for the subtle sweetness of fresh strawberries, especially in this refreshing gelato. This recipe was...

About Me

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Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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