But the true gourmand cherishes with the magic of peak-season fruit, and summer’s sweetest of sorcerers are berries and stone fruits (such as apricots, nectarines, plums and peaches). Aside from being ...

This traditional French strawberry tart tastes best on the day it’s made The classic French strawberry tart. French patisserie has changed a lot – it’s been modernised, using unusual flavour ...

Craving a dessert that manages to be cool yet filling, fresh yet satisfying and will leave you licking the bowl? Look no further than this gorgeous glazed fruit tart. It’s a sinfully delightful ...

I’ve heard you should never wait until the day of a big, fancy dinner to try out a recipe you’ve never made before. And yet, that’s never stopped me from baking a brand new (at least to me) dessert ...

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 ...

Tarts are a delicious and versatile treat that can be made with a variety of fillings, from fresh fruit to creamy custards.

Expert Deutsches Haus volunteer baker Juanita Landau shared this recipe for a classic German dessert that can be made with any kind of fruit. The cornstarch amount in the cake is correct. Tart with ...

Tell your kids that they can be the “King and Queen of Tarts” when they make this gem of a summer dessert. The fresh fruit ingredients from your local market or fruit stand are luscious and good by ...

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 ...

Every January, I anticipate buying nothing but citrus. Walking the farmers market aisles, I get too excited by the sight of it to resist grabbing as much as I can carry before my tote bag’s straps ...

The Buddha’s hand slices in this tart create a striking presentation on top. A mandoline makes quick work of the slicing, but a sharp chef’s knife and a steady hand will also work. Glazing the top of ...