The pastry for this tart is very light and crisp. For best results, handle it as little as possible and keep it cool. You will need a 12 1/2- by 1-inch fluted round tart pan with a removable bottom, available at cookware shops and by mail order from Bridge Kitchenware, tel. (800) 274-3435 or (212) 838-1901.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Red-skinned pears and dulce de leche (store-bought or homemade) are the keys to this stunning yet simple dessert.