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 ...

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

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

This recipe is a great way to use up a bit of leftover ... Yes, you'll need to blind bake the tart shell to achieve a perfectly crisp — not soggy — crust. After you've nestled the dough ...

Gluten-Free Flour-I tested this recipe with my homemade gluten-free flour blend and Bob's Red Mill 1-to-1 flour.But it should with any 1:1 all-purpose flour. Powdered Sugar- Nothing fancy here ...

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.

Generally speaking, the recipes in this weekly column come from ... Transfer the frangipane into the tart shell and smooth to create an even layer. (You might have extra!) Arrange the apple ...