Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

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, ...

Add Yahoo as a preferred source to see more of our stories on Google. Home cooks, cosplaying chefs, and would-be bakers can sometimes spend as much time planning ahead as they do executing recipes à ...

Line tart shells with dough, trimming any excess dough even with edge of tart shell. Repeat with remaining piece of dough. * Fill each tart shell half way with Brown Sugar Filling. For individual ...

From open-faced to multilayered, from classic to contemporary, these pies and tarts will make your day. Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and ...

To make dough: Place 1 cup flour, sugar and salt in food processor. Pulse processor a few times to incorporate. Add cubed butter. Pulse to combine thoroughly. Add remaining 1 cup flour. Pulse to ...

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 ...

Frozen store-bought pie shell can be substituted in a pinch, but the addition of ground walnuts and cinnamon makes this recipe worth the time and effort. The tart shell can be prepared in a pie plate, ...

Dessert: If you love pears, you surely haven't missed one of the most classic recipes in French pastry: the Bourdaloue tart!

For his September cover story on Asian pears, fruit specialist David Karp asked chef Suzanne Tracht of Jozu in West Hollywood to come up with a recipe that would show off the fruit with the subtle ...