I love tartlets. They're fun to make, they look and taste divine, and they invite creativity. Since I owned a pastry shop, I have multiple tart and tartlets pans in multiple sizes (and shapes). Some ...

For the tart shells: Preheat the oven to 350 degrees. Grease the tartlet pans with cooking oil spray. Combine the crumbs, sugar and salt in a mixing bowl. Pour the butter over the mixture and stir ...

High altitudes 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 the mountains ...

These tartlets are a version of quiche with a distinct Italian accent. Piquant Parmesan replaces the more usual mild Swiss cheese in the custard, and Tomato Confit adds a note of deep flavor. You will ...

6 tablespoons unsalted butter, cut >into 1/2-inch cubes and chilled> For filling: 1 (3-ounce) package cream cheese, >cut into chunks> 1/4 cup plus 2 tablespoons >superfine sugar> To prepare tartlet ...

The pie and tart shells were produced by Edmonton-based Harlan Bakeries and were distributed to retailers all across Canada, according to CTV News Canada. The recalled pie and tart shells are sold ...

Add this Chocolate Tart Crust to your recipe box, it is simple to make and tastes amazing. This shortcrust is buttery rich, ...

Yield: 19.5 ounces (560 grams); enough for two 10-inch tart shells. Place the butter, salt, sugar, egg and almond flour in a medium-size mixing bowl. Use an electric mixer set on medium speed to beat ...

In the bowl of an electric mixer fitted with a paddle, beat the butter and confectioners' sugar until light and creamy, about 2 minutes. Beat in the egg. Whisk together the flour, almond flour, and ...

“Recalled products should be thrown out or returned to the store where they were purchased,” according to the recall. “It is not safe to taste or eat raw dough or batter regardless of the type of ...

Fresh lilacs lend an enchanting aroma to this springtime twist on the classic coconut cream pie. (Recipe Credit: Aube Giroux of Kitchen Vignettes). There's just something magical about cooking with ...