This classic French fruit tart recipe is the ultimate French pastry shop dish. A layer of eye-catching, glazed fresh fruits ...

Spring is a time for sunny days, budding flowers, nesting birds and, in our household, lemon tarts. I always bake at least one this time of year; the fresh citrus flavor is a perfect counterpart ...

Procedure: Mix flour, butter and salt together until butter is not visible; add the powdered sugar, mix until it is incorporated then last add the eggs, stop the mixer as soon as the dough as a ...

French Lemon Tart . Cara Cormack. In this classic citrus tart, the lemony custard is poured into the baked tart shell, so there's no need to worry about an undercooked crust or a curdled filling.

That’s why we love that with Ina Garten‘s apple tart, you just need to roll out one rectangle of dough. As for the filling, it’s even simpler than making apple pie filling.

Arrange ten 3-inch fluted tartlet molds on a table. Roll the dough between 2 sheets of plastic wrap to a thickness of 1/4 inch. Remove the top sheet of plastic and invert the dough over the molds.

Tart de Feybesse’s eclairs are now perfect, I can attest, with a nail-polish-like glaze, sturdy exterior, and smooth filling. They sell upwards of 500 of them a week. Another secret: quality.

Bake the tart for 22 to 25 minutes, or until it is set when you shake it gently, and the top is lightly browned. Remove the tart from the oven and set on a wire rack to cool. 5.