Rolling the dough. Step 8.To roll the dough, set the chilled dough on the rolling mat sprinkled with cocoa powder (do this ...

This cranberry curd tart features a nutty pecan-oat crust filled with a vibrant cranberry-orange filling and sparkly sugared ...

Beat egg and vanilla together in small bowl and add to flour mixture. Mix until dough pulls together. Form 2 thick flat disks and set aside to rest 5 minutes.

Dock the bottom of the tart shell with a fork. Spread about a 1/4-inch-thick layer of almond cream in the bottom of the tart shell. Peel the bananas and cut them into-inch- thick slices.

Preheat the oven to 375 degrees F. Uncover and line the tart shell with parchment, pressing it into the edges, and fill with beans, rice or pie weights. Bake until the sides are set and golden ...

Bake tart on lower shelf of oven until shell is lightly browned and crisp, about 20 minutes. Filling will puff up to the top of shell. Transfer shell to a cooling rack; filling will sink as it cools.

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 ...

One 10-inch Prebaked Tart Shell (see recipe below) Pastry Cream, whisked until smooth (see recipe below) 4 pints of Oregon strawberries, washed and dried with tops removed, large; ...

(Tart shell can be made up to 1 day ahead and kept at room temperature.) Make the curd: Put butter, lemon zest, lemon juice and sugar in a heavy saucepan over medium heat.

Once the tart shell is ready, it is customarily filled with a puddinglike pastry cream. Thick and rich, with a pronounced vanilla flavor, properly made pastry cream is dreamy.