This authentic Canadian raisin butter tart recipe combines buttery pastry shells with a rich, gooey brown sugar filling made ...

Looking for a dessert that’s as bold as it is indulgent? These Bacon-Topped Chocolate Caramel Tarts combine the luxurious ...

Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking. To prebake the shell, preheat the oven to 180°C and transfer the tart shell directly ...

Martha Stewart’s latest cookbook contains a must-add tasty treat for your holiday menu. The iconic TV personality and ...

Fill the tart shells with tomatoes. Return the tarts to the oven and warm for 3 to 4 minutes. Serve immediately. Recipe from Tomato: A Fresh-From-the-Vine Cookbook by Lawrence Davis-Hollander ...

Don’t skip weighing your tart shells down with pie weights or dried beans for the par-baking in Step 3. These weights help to keep the sides of the shell in place and prevent them from slumping.

It’s a bold statement, but one that this writer stands behind wholeheartedly: Shirley Reiter makes the best butter tarts in ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

Plums, peaches, cherries, blueberries and more are delicious fillings for buttery, flaky tarts. For an unconventional twist, we love embellishing the crust with pistachios, and topping the tart ...

If you are a more generous and patient soul than me, and don’t mind taking the meat from the shells, use fresh crabs – these tarts will taste much better. (You’ll need at least two smallish ...

Pasta shells. Choose easy-to-fill jumbo pasta shells for this recipe. Jumbo shells are sold with the other kinds of pasta in the grocery store (often on the top shelf next to the lasagna noodles).