Getting a flaky crust and caramelized apples can make this simple French tart not so simple. We wanted both-every time.
This holiday tart is a winner, as long as the star ingredients sing in harmony, not discord.
Many recipes for Dutch apple pie are lackluster, but this version, in which the filling and crust are handled separately, is well worth the time and effort.
The best thing about pumpkin pie shouldn't be that you only have to eat it once a year. If any Thanksgiving tradition deserves a fresh approach, it’s this one.
After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.
Tart blackberries, rich custard, and a buttery
crust are a classic, white-tablecloth combination.
We were seeking a more rustic, casual approach.
A cream cheese dough, two kinds of apples, and a sprinkle of sugar during baking create a tart that combines a moist filling that is rich apple flavor with a tender but sturdy crust.
A soggy crust, sodden filling, and lackluster pears often afflict this French classic. Made right, it's the perfect marriage of flavors and textures.
The secret to a delicate, foolproof custard pie lies in the chemistry of cornstarch and eggs.
A no-bake pumpkin pie sounds appealing, but not if the filling is starchy or dense. Could we reformulate this recipe and make it worthy of the holiday table?