A pecan tart from Genevieve Gergis is less sweet and gooey than it is fresh and balanced. “I really like the idea of pecan pie, but it can be so overwhelmingly sweet,” Gergis says. There are two ...

This fig tart is a stunning display of slices of sweet Black Mission figs layered on a mascarpone tart — the lush purple and pale magenta colors of the fig like an edible palette, the sweet notes of ...

Crème brûlée, how can you resist?! A melting vanilla-flavored cream from France with a caramelized surface... Yum! For more originality, present it as a tart to your guests! An opportunity to share ...

Honestly, how many people actually make pies from scratch? With all the time constraints these days, it is just seems easier to buy a pie. Sometimes the flavor disappoints and the crust is lacking ...

This red, white and blue dessert published in Gourmet almost 20 years ago is one Marcelle loves to serve on holidays such as Labor Day, 4th of July and Memorial Day. Makes 8 to 12 servings FOR THE ...

Mound the flour on a work surface or in a mixing bowl, and form a well in it. Put salt and butter in the well. With your fingertips, blend the flour, salt, and butter until you have a crumbly dough.