These dainty little tarts are as easy to make as they are beautiful. These diminutive desserts are perfect vessels for sliced fresh fruit, a guilty shot of ganache, pastry cream or canned pie filling.

The lemon curd is tangy and creamy, the pastry flakey and not too sweet. Garnished with whipped cream and strawberries, this tart is simple, elegant and delicious. In the bowl of a food processor, ...

Tarts are the perfect fusion of simplicity and elegance. A well-balanced crust with just the right filling, be it bright fruit, rich chocolate, or creamy custard—makes every bite feel thoughtfully ...

Sometimes the smallest desserts make the biggest impression. These Mini Apple Tartlets start with Pâte Sucrée, a sweet pastry dough I first learned to make at a cooking school in Paris. Unlike many ...

Makes one 9-inch tart or enough to serve 6 For this summer tomato tart, save yourself the angst of rolling dough and make a flaky press-in-pan pastry with Parmesan cheese and a generous pinch of ...

Egg Tarts are cute little tarts (usually about 3 inches in diameter) of delicate buttery flaky pastry crust filled with a ...

This tart’s tender butter crust needs nothing but its fruity jam filling for a dessert that will be as impressive as it is easy to make. The lattice-style topping gives the pastry a pretty effect and ...

This rich and buttery dessert layers salted caramel and bittersweet chocolate ganache in a baked tart shell for an impressive yet approachable dessert. Cheryl Slocum is a James Beard Award-winning ...

For me, pumpkin pie is a must at Thanksgiving. But traditional pumpkin pie has a high-calorie crust and a rich filling of eggs, butter and cream. To keep pie on my holiday menu, I reduced its fat and ...

I’m a happy camper this time of year, and no, not because kids are going back to school. This is when Italian plums come to market. Slightly tart and a little more egg-shaped than a common plum, ...

These dainty little tarts are as easy to make as they are beautiful. These diminutive desserts are perfect vessels for sliced fresh fruit, a guilty shot of ganache, pastry cream or canned pie filling.