Egg Tarts are cute little tarts (usually about 3 inches in diameter) of delicate buttery flaky pastry crust filled with a ...

Hindsight is a funny thing, loaded with irony and regret and a kind of impossible nostalgia, a quality that should, by definition, require more than a few months to accumulate meaning. Think about ...

A taste of bánh in Vietnam, conchas in Mexico, egg tarts in Hong Kong, wienerbrød in Denmark, trompe l’oeil entremets in France, kaab el ghazal in Morocco, convent sweets in Spain, baklava in Turkey ...

Creamy on the inside and flaky on the outside with just a hint of char, Portuguese custard tarts are an absolute delicacy and a textural delight with every bite. Also known as pastéis de nata, these ...

This elegant tart can be made with any fruit, but loquats work particularly well this time of year. For the Crust: Process the flour and butter in a food processor until coarse crumbs form. With the ...

1. Sift the flour, sugar and salt into a mixing bowl. Cut the chilled butter into pieces into the bowl. Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture ...

When Michel Roux was 14, he was apprenticed to a pastry chef in Paris. Starting at 4 a.m., six days a week, he turned out dough for croissants, brioches, puff pastries, and tarts. Today he presides ...