If you need tart shells for an upcoming event, you might be tempted to bake them in advance. Here's what to know before ...

This Italian jam tart tucks strawberry preserves into a butter crust topped with a simple lattice for a simple not-too-sweet ...

A great meal and a drink bring people together, but for two women, it's about more than that—it’s about inspiring other ...

Dessert: If you love chocolate and Oreos, what could be better than a tart made with both! An Oreo base filled with a ...

Don’t rush the cooling time, though. The baked tart needs at least two hours to rest. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. If the curd still looks a little loose ...

Bake until pastry turns golden brown, about 15 to 20 minutes. Remove top tray and parchment and allow tart shells to cool. Blanch tomatoes in 4 quarts of boiling water for 15 seconds each ...

Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final ...

From a modest storefront in Brookline, Cristina Quintino can bake up to 200 pastéis de nata a day — golden, flaky tarts filled with rich, velvety custard, and a beloved staple of Portugal.