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 ...

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.

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 ...

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 ...

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 ...

When the tarts cool, the filling becomes firmer. The recipe for the pate a sucre is adapted from one in The Pie and Pastry Bible, by Rose Levy Beranbaum. The ingredients for the filling should be ...

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

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).