High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

4 ounces cold butter, cut into 1/2-inch pieces 2 large egg yolks 1 teaspoon vanilla 1. For the tart shells, Place flour, sugar, salt and zest in a food processor; pulse 3 times. Add butter; pulse 6 ...

I love to make fruit tarts for the holidays. It provides relief from the puddings, pies, cakes and cookies. My favorite? A strawberry tart with a brushing of apricot jam over a pastry cream-filled ...

Sometimes the smallest desserts make the biggest impression. These Mini Apple Tartlets start with Pâte Sucrée, a sweet pastry dough I first learned to make at a cooking school in Paris. Unlike many ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

They’re beautiful, inviting, and terribly tasty. They make a great splash either as a prelude to dinner served with glasses of sparkling wine or as an event on their own with cocktails. Canapes set a ...

Impress your guests with these sweet and beautiful pistachio tartlets— They are almost too pretty to eat! That is, of course, almost.

Frozen store-bought pie shell can be substituted in a pinch, but the addition of ground walnuts and cinnamon makes this recipe worth the time and effort. The tart shell can be prepared in a pie plate, ...