I love tartlets. They're fun to make, they look and taste divine, and they invite creativity. Since I owned a pastry shop, I have multiple tart and tartlets pans in multiple sizes (and shapes). Some ...

Enkir flour tartlets bring a taste of Tuscan tradition right to your table, and there's just something special about these ...

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 ...

To make dough: Place 1 cup flour, sugar and salt in food processor. Pulse processor a few times to incorporate. Add cubed butter. Pulse to combine thoroughly. Add remaining 1 cup flour. Pulse to ...

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, ...

In a large pitcher, combine the agave, Grand Marnier, Brandy, orange, lime, pear, pomegranate seeds and cinnamon. Stir well to combine. Add the wine , cover and place in the refrigerator for 1-2 hours ...

Fresh lilacs lend an enchanting aroma to this springtime twist on the classic coconut cream pie. (Recipe Credit: Aube Giroux of Kitchen Vignettes). There's just something magical about cooking with ...

Filling1 cup sugar1/2 cup cornstarch1 cup fresh lemon juice1 cup water6 large egg yolks Meringue 6 large egg whites1/4 cup sugar Cooking Directions Preheat oven to 350 degrees F. 1. In a medium-sized ...

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 ...