Can a pie crust recipe really change your life? I guess it depends on how much you like eating pie -- and how much you hate making crust. I really love eating pie, but I really hated making crust, at ...

There are so many variations of the classic tomato tart, perfect for late summer. Here, you begin with a savory food-processor pie dough seasoned with Parmesan and fresh thyme. Roll out the dough, ...

Tarts are the perfect fusion of simplicity and elegance. A well-balanced crust with just the right filling, be it bright fruit, rich chocolate, or creamy custard—makes every bite feel thoughtfully ...

My blood orange-rhubarb compote and an abundance of blood oranges inspired a variation on an impressive Valencian orange tart recipe that I came upon several years ago in Anya von Bremzen’s cookbook ...

Fresh blueberries shine in these delicate small-batch Mini Blueberry Tarts. A buttery, crisp tart shell is topped with jammy and fresh blueberries for a simple, yet elegant treat. Small batch: makes ...

I love to make fruit tarts for the holidays. It provides relief from the puddings, pies, cakes and cookies. My favorite? A strawberry tart with a brushing of apricot jam over a pastry cream-filled ...

When you've got a lot of satsumas, look at adapting recipes designed for other citrus, such as lemons and oranges. Look in our recipe archive for many citrus dishes to adapt. This recipe is adapted ...

This elegant nut tart is surprisingly easy to prepare, thanks to the very simple filling. For the filling, we used a pecan pie base but swapped in walnuts, reduced the amount of sugar, and added a ...

Generally speaking, the recipes in this weekly column come from you — the readers. And, I hope that you'll continue sending me your tried and true favorite recipes — the ones you're known for making, ...

Editor’s note: High elevations make cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

1. Whisk the flour, sugars and salt together in a bowl. Using a pastry cutter or a fork, cut the pieces of butter into the dry ingredients until the butter is about the size of peas. Using your hands, ...