You won’t regret a batch of these unfussy tarts. I call these my no-fuss tarts ... Add the egg and water and blitz again to form the dough. Knead briefly on the bench to combine the ingredients.

Nothing like baking this lime and lemony tart on a sunny, summery day and eating it too! This dessert is all what you need. Add flour, sugar, salt, butter together and work it like a pastry dough.

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer ...

Add this Chocolate Tart Crust to your recipe box, it is simple to make ... To roll, sprinkle the top of the dough with cocoa powder or flour. This dough is a bit soft and can be a bit sticky ...

Add the egg and whizz again until the dough comes ... loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with ...

Treacle tart is a firm favourite when it comes to puddings and serving it with homemade mascarpone ice cream ramps it up a notch. Equipment and preparation: for this recipe you will need an ice ...

This recipe includes a quick berry jam ... Armando Rafael for The New York Times Repeat with the remaining dough strips. Prick the top of each tart multiple times with a fork to let the steam ...

One of our favorite summertime treats is ... Jacques Pépin's fail-safe tart is our seasonal go-to. The dough from this recipe can be used with almost any firm fruits, such as pears, peaches ...

This phyllo dough recipe makes the perfect open-faced pie ... Spread the warm honey across the top of the baked baklava tart. The tart is best served at room temperature. Scraps of phyllo dough ...

Add the egg yolk and iced water and process until dough just comes together ... Spoon leek mixture into cooled tart shell. Top with flaked trout. 10. Whisk eggs and cream together. Pour over leek and ...