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

Over medium heat, Drummond stirs heavy cream and salted butter together, allowing it to come to a slight bubble. In a glass ...

The cornmeal pastry recipe here makes enough for one 10-inch tart shell or 6 individual crusts, but can easily be doubled. The cornmeal pastry can be refrigerated overnight or frozen for one month.

Here’s the Cooking Chew version of NYT’s vibrant cranberry curd tart, but with rustic cornflake crumbs instead of ground ...

Roux suggests that the creamy seafood tarts in this recipe are best enjoyed when served ... (discard any that stay closed). Take out of shells; place in bowl. Cover with plastic wrap; set ...

Do not overprocess, or the nuts will become oily. Lightly oil four 4 1⁄2-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 ...

To make this gluten free, you can find a gluten-free tart shell recipe (there is one from my chocolate ganache tart from last year's Christmas recipes.

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.