I love tartlets. They're fun to make, they look and taste divine, and they invite creativity. Since I owned a pastry shop, I have multiple tart and tartlets pans in multiple sizes (and shapes). Some ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

4 ounces cold butter, cut into 1/2-inch pieces 2 large egg yolks 1 teaspoon vanilla 1. For the tart shells, Place flour, sugar, salt and zest in a food processor; pulse 3 times. Add butter; pulse 6 ...

I love to make fruit tarts for the holidays. It provides relief from the puddings, pies, cakes and cookies. My favorite? A strawberry tart with a brushing of apricot jam over a pastry cream-filled ...

Sometimes the smallest desserts make the biggest impression. These Mini Apple Tartlets start with Pâte Sucrée, a sweet pastry dough I first learned to make at a cooking school in Paris. Unlike many ...

There are so many variations of the classic tomato tart, perfect for late summer. Here, you begin with a savory food-processor pie dough seasoned with Parmesan and fresh thyme. Roll out the dough, ...

They’re beautiful, inviting, and terribly tasty. They make a great splash either as a prelude to dinner served with glasses of sparkling wine or as an event on their own with cocktails. Canapes set a ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

Cynthia Nims’ versions of Thierry Rautureau’s recipes are meticulous in detail; what we have here is a super-simplified version of the recipe. Use your favorite recipe for butter pastry, or check the ...