Tarts look fancy, but they all start with the same thing: a good, sweet shortcrust pastry shell. This easy shortcrust ta ...

1 to 2 cups fresh summer fruit (berries, stone fruit etc.), sliced, left whole, halved or otherwise prepared, depending on the fruit Preheat oven to 350 degrees. Butter and flour a 14-by-4 inch ...

Nothing says summer like the sweet, sticky juices of a fresh, fragrant peach dripping down your chin — or plum or nectarine, or any of the stone fruits that come into season in the late spring, peak ...

A fresh fruit tart set up for easy slicing that lets you avoid trying to slice the fruit. The thin slices of peaches mark where to cut for eight nicely sized pieces. Be forewarned: Odds are most ...

An array of glistening fall fruit blankets the top of this creamy custard pie, a riff on the ubiquitous French fruit tarts sold in bakeries and grocery stores. Use persimmons, plums, figs and kiwi for ...

As a Pastry Chef, I've made hundreds of delicious pies. Here are the answers to the top troubleshooting questions I get, ...

Judging from the boundless adoration heaped upon my home-baked pies, the art of transforming summer fruits into warm, oozing pastry-encrusted delights ranks high on the list of endangered activities.

Getting the consistency right is key for a delicious pie. We spoke with an expert about what we can do to troubleshoot a ...

What's in a name? When it comes to dessert it can be a lot, and nowhere is that potentially more confounding than with tarts and tortes, so close in sound but so different from what may confront you ...

Pie flavors don’t have to be limited to a flaky crust. From fruity fillings to warm spices, the best part of pie can shine in ...