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These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with Beyond that, it's really just a matter of rolling, spreading and cutting
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Spiced poached pears nestle in a buttery almond frangipane and a from-scratch sweet pastry shell in this elegant French-inspired tart.
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Strawberries pair with mascarpone, sweet whipped cream, and a light chiffon cake with a hint of lemon.
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