I recently made this recipe, adapted from Bon Appétit Magazine, and was thrilled with the results. My guests were already stuffed with five courses of food, yet the entire tart disappeared within ...

The McGuire Moorman Hospitality executive pastry chef of Jeffrey's and Josephine House restaurants in Austin bakes a swoonworthy dessert The McGuire Moorman Hospitality executive pastry chef of ...

Customers have the best ideas. That seems to be the philosophy at Athens Foods in Cleveland. The company manufactures most of the paper-thin phyllo dough in the country, and keeps consumers involved ...

"Eating this tart warm is a very sensual experience," claims Nancy Silverton, the pastry chef and owner of La Brea Bakery and Campanile restaurant in Los Angeles. Silverton, a 1990 F&W Best New Chef ...

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor.

1 cup freeze-dried raspberries or strawberries (optional; see note) 4 to 5 tablespoons unsalted butter, melted For the filling: ½ tablespoon St-Germain elderflower liqueur. 1. Prepare the crust: In a ...

As the year comes to a close, it's time to pander to our tastebuds and to our longings for all kinds of sweet things, without guilt. Go ahead and try this easy-peasy recipe for Raspberry Tart, baked ...

This tart supplies a double dose of raspberries: It is filled with a vibrant raspberry puree that stands in for the typical, vanilla pastry cream and topped with whole, gloriously unadorned ...

'It tastes even better after a night chilled in the fridge,' says Caroline Eden You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations ...