Can a pie crust recipe really change your life? I guess it depends on how much you like eating pie -- and how much you hate making crust. I really love eating pie, but I really hated making crust, at ...

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, a dollop of pastry cream or spoonful of ...

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, ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

Many times you fill requests for recipes previously printed in Good Eating. At least 22 years ago you gave a fantastic and simple recipe for a plum tart. Could you please print this again if you have ...

Note: The tart crust recipe is adapted from one in “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins (Workman, 1982). It is only partially baked; the baking will be finished after it is ...

Impress everyone with this brilliant red tart. A twist on traditional cranberry preparations, this curd is rich and sweet. The hazelnut crust pairs perfectly with the fruit and dark chocolate adds a ...

1. Whisk the flour, sugars and salt together in a bowl. Using a pastry cutter or a fork, cut the pieces of butter into the dry ingredients until the butter is about the size of peas. Using your hands, ...