This Fruit Tart is a showstopper—crisp buttery shell, smooth vanilla pastry cream, and a vibrant crown of fresh fruit. It ...

“While most apples would work, I used Honey Crisps. I love the tart but slightly sweet flavor and I left the skin on because ...

Known for his work at New York City's Le Pavillon and his ... invert the dough into a 9-inch tart pan with a removable bottom; peel off the remaining plastic. Preheat the oven to 400°.

This tart is a sweet treat that uses ingredients ... Tip the pastry out onto a work surface, bring together into a ball and pat down to form a disc. Wrap with cling film and chill for 30 minutes.

This onion-anchovy-olive tart from the South of France is the blueprint for elegant offhandedness. Turn up to a friend’s house with a big tin of Scalia anchovy fillets, four packets of Dufour ...

However, they freeze beautifully. Most bakers, myself included, rely on individually-quick-frozen (or IQF) tart cherries, which work just as well as fresh ones in any baking application.