A classic berry tart, crumbly crust brimming with pastry cream and lined with neat rows of fresh fruit, is a refined and utterly traditional way to take advantage of summer’s bounty. That’s precisely ...

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 ...

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 ...

To prepare the crust: In a food processor with a metal blade, pulse the nuts and sugar together until the nuts are finely ground. Add the butter and pulse 15 times to mix. Add the flour and salt; ...

After first scrutinizing the tarts and judging their appearance, I somehow managed to gather up my courage and taste them -- every single one. Standing on my feet in front of a hot stove all day? Not ...

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 ...

Prepare Gingersnap Crust recipe; set aside. In a small bowl, combine sugar or brown sugar, flour, cinnamon, nutmeg, and salt, mixing well. Prepare apples. Arrange one-third of the apples in the ...

From my first freeform tart made with pie pastry and fresh fruit, I was hooked. Galettes have the flakiness of pie crust but ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Is there anything a slice of lemon loaf can't fix? The light, bright flavor comes from the loads of lemon ...

Most folks know I’m not the kind of person who makes or eats dessert on a regular basis, but I have been known to turn out a pretty dessert or two on a special occasion. Thanks to my stint in culinary ...