Preheat the oven to 350. Slice strawberries and toss in a bowl with sweetener, chopped dates, lemon and arrowroot or ...

A fresh fruit tart set up for easy slicing that lets you avoid trying to slice the fruit. The thin slices of peaches mark where to cut for eight nicely sized pieces. Be forewarned: Odds are most ...

Tarts look fancy, but they all start with the same thing: a good, sweet shortcrust pastry shell. This easy shortcrust ta ...

Preheat the oven to 375°F. Grease an 8 to 10-inch-round baking or tart pan with spray oil. Cut each apricot or plum half into 4 slices. Place the flour, ½ cup of the sugar, the ginger, and baking ...

Should readers be looking for something savory-sweet, a little crunchy and pretty to serve on holiday weekend mornings, I have just the thing for you. It is a rustic fruit tart. The French call it a ...

Amounts vary depending on the size of the tart or tarts you are making, your choice of fruit, and how generously you want to decorate your tart. Do not use any fruit that browns easily when cut (such ...

What's in a name? When it comes to dessert it can be a lot, and nowhere is that potentially more confounding than with tarts and tortes, so close in sound but so different from what may confront you ...

Betsy Block's food writing has appeared in Gourmet and The Boston Globe. A mother of two, she looks forward to the day when she again has time to make puff pastry. She lives to eat in Boston. Last ...

An array of glistening fall fruit blankets the top of this creamy custard pie, a riff on the ubiquitous French fruit tarts sold in bakeries and grocery stores. Use persimmons, plums, figs and kiwi for ...