Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Jill Silverman Hough
Author: Diane Kochilas
Author: Scott Winkelhausen
Author: Sheila Lukins
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
Author: Bon Appétit Test Kitchen
Author: Andrew Carmellini
Author: Rick Rodgers
Author: Mathew Rice
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Susan Banks
Author: Diana Yen
Author: Deborah Madison
Author: Lauren Groveman
Author: Cory Schreiber