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 ...

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 ...

Do not overprocess, or the nuts will become oily. Lightly oil four 41⁄2-inch removable-bottom tart shells with coconut butter. Divide mixture into 4 parts, and press into tart shells ...

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 ...

Fold the chocolate mixture into the whites just until no white streaks remain. 5. Preheat oven to 375 F-180 C. Fill the tart shells with the chocolate mixture and bake for 18 minutes until the tops ...

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.

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 ...

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 ...

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

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 ...