An array of glistening fall fruit blankets the top of this creamy custard pie, a riff on the ubiquitous French fruit tarts sold in bakeries and grocery stores. Use persimmons, plums, figs and kiwi for ...

Tarts look fancy, but they all start with the same thing: a good, sweet shortcrust pastry shell. This easy shortcrust ta ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Nothing says summer like the sweet, sticky juices of a fresh, fragrant peach dripping down your chin — or plum or nectarine, or any of the stone fruits that come into season in the late spring, peak ...

What’s the perfect summer dessert? Fruit tarts, of course. Here, Raiza Costa — of Dulce Delight and Jamie Oliver’s Food Tube — talks through the crust, cream, and strawberries she uses in her light, ...

Most people think the hardest part about making a pie is the crust, and there certainly is a lot of technique involved. But you can disguise, or at least overlook, a not-so-great crust. But without a ...

A fresh fruit tart set up for easy slicing that lets you avoid trying to slice the fruit. The thin slices of peaches mark where to cut for eight nicely sized pieces. Be forewarned: Odds are most ...

As a lover of sour lemon and lime desserts, I’m always on the lookout for other ingredients to satisfy my tangy cravings. Rhubarb, passion fruit, gooseberry and red currant all visit my kitchen when ...

If your recipe calls for an empty, baked pie crust, you need to blind bake your dough. This just means baking your crust by ...