Tarts are the rich, European great-aunt of the American dessert pie. Dainty, refined, understated, and a little pretentious, usually boasting ingredients so rich that a tiny sliver is all you need.

1. Heat the oven to 350 degrees. Prick the bottom of the tart shell lightly with a fork, line it with parchment paper or aluminum foil and fill it with pie weights (you can use dried beans and save ...

The perfect pumpkin pie or tart is a sweet, tender union of moist filling and crisp crust. But only hours after baking, an ugly breakdown can occur if the filling weeps and the crust turns soggy.

On the theory that just about everyone loves pie, try this the next time you make pie crust or pick up a store-bought roll of pie-crust dough: Make and bake empty tarts, docking (poking holes into ...

Indulge in the blackberry’s sweet and tangy flavors with this No-Bake Blackberry Tart, a delightful dessert that’s as easy to ...

In this recipe, I’m taking the trending Dubai chocolate bar and turning it into something even better: a decadent Dubai Chocolate Tart filled with pistachio and kataifi. t’s been a while since I’ve ...

In honor of National Pie Day and National Potato Chip Day, blogger Gaby Dalkin shares a simple, sweet-meets-salty pie recipe. We know about the cookie made with potato chips, but this got us thinking: ...

Truth be told, it's hard to reinvent the Thanksgiving wheel year after year. But this crust-anise seeds baked into sweet pastry dough-is a little kiss of Italian spice; it takes pumpkin pie to a whole ...

The chef’s favorite lemon tart is a somewhat sophisticated take on Southern-style lemon chess pie. This simple tart really is one of Ben’s favorite desserts and has been a standard in Karen’s ...