The calendar - and the fact that Easter is next week - means it's officially spring. And for me, spring means fruit season is finally here and I can start thinking about making tarts. Fruit tarts ...

1 cup powdered sugar. 2 teaspoons vanilla extract. 1 to 2 cups fresh summer fruit (berries, stone fruit etc.), sliced, left whole, halved or otherwise prepared, depending on the fruit ...

Heat the oven to 350 degrees. Place the crackers, cookies, sugar, milk powder and salt in a food processor, then pulse until the crackers and cookies are very finely ground.

How to make a French fruit tart Many home cooks shy away from baking this technique-driven dessert. ... The tart crust will start to get a little soggy but the basic flavors will all remain delicious.

For the simplest of pie-like preparations, go for an Apricot Almond Galette.Yes, you make a dough but once rolled out, you pile the fruit into the center and fold up the edges around the fruit.

“Oh, blackberry tart, with berries as big as your thumb, purple and black, and thick with juice, and a crust to endear them that will go to cream in your mouth, and both passing down with such a ...

Judging from the boundless adoration heaped upon my home-baked pies, the art of transforming summer fruits into warm, oozing pastry-encrusted delights ranks high on the list of endangered ...

1 recipe sweetened, enriched pie crust 2 cups raspberries or strawberries, picked over, washed and dried 2 tablespoons unsalted butter, melted 2 tablespoons confectioners’ sugar DIRECTIONS ...

Piling it atop this easy fruit tart. Traditional French-style fresh-fruit tarts involve a short, sweet crust and vanilla pastry cream filling. They’re wonderful but somewhat labor intensive.

IN a quirk of pie-making tradition, open-faced pies, such as custards, chocolate cream or pumpkin chiffon, get the best crust pre-baked shells that are flaky, crisp and golden. But fruit pies ...