This Italian jam tart tucks strawberry preserves into a butter crust topped with a simple lattice for a simple not-too-sweet ...

A great meal and a drink bring people together, but for two women, it's about more than that-it's about inspiring other ...

Dessert: If you love chocolate and Oreos, what could be better than a tart made with both! An Oreo base filled with a ...

Shredded Gruyère and Marsala-glazed caramelized onions are layered in a savory, buttery cornmeal pastry, which has a lovely crumbly texture. A culinary celebrity, Ashley Christensen is an ...

Don’t rush the cooling time, though. The baked tart needs at least two hours to rest. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. If the curd still looks a little loose ...

Saute sliced button mushrooms and onions in butter until soft. Add flour to prepare roux, then add vegetable broth gradually ...

Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate for at least 1 hour or until well chilled.

Drain the preserved plums, reserving the liquid. Cut each half in three wedges and arrange over the top of the baked tart. Place the preserving liquid in a small saucepan and bring to a boil.

End your day on a sweet-tart note with one of these easy and flavorful lemon-blueberry desserts, all of which are highly ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.