There's no need to throw away puff pastry scraps. We have a selection of delectable ways to use up the pre-made dough in ...

Tarts look fancy, but they all start with the same thing: a good, sweet shortcrust pastry shell. This easy shortcrust tart dough, also known as pâte sucrée, bakes into a buttery, shortbread-style ...

Stir together flour, sugar, and salt, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea ...

You know that flaky, buttery crunch you get from a really good bakery pastry? Puff pastry gives you that, and it makes you look like you spent hours in the kitchen when you didn't. The recipes here ...

When I am in a pinch for time but want something special for dessert, I’ll make a crostata. Sometimes called a “galette” in French cooking, this free-form tart has endless variations. A crostata is ...

This version of pasta frolla is rich and buttery, enhanced with a little lemon and orange zest. It has a crumbly shortbread texture when baked. Be sure to chill the dough thoroughly — for at least 1 ...

Most people dream of spending their March break in warm and sunny places, like Florida, Arizona, Mexico or the Caribbean. But not Tony's older brother Emanuele, a teacher at Lakeshore Collegiate ...

Instructions: Combine flour, sugar, baking powder and salt in the bowl of a food processor; pulse several times at 1-second intervals to mix. Add butter and pulse again until the butter is finely ...