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 ...

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 have ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Apple slices are baked with butter, sugar, ginger, and cinnamon for this fun Thanksgiving-worthy dessert. There’s also a rich ...

Nothing says summer like the sweet, sticky juices of a fresh, fragrant peach dripping down your chin — or plum or nectarine, or any of the stone fruits that come into season in the late spring, peak ...

Juicy peaches, luscious mangoes, golden apricots, deep purple plums and burgundy red cherries are beckoning from produce counters just as they do every year at this time. They are known as stone ...

Revamping canned pie filling doesn't need to be complicated. In fact, elevating flavor and texture is simply a matter of ...

Most folks know I’m not the kind of person who makes or eats dessert on a regular basis, but I have been known to turn out a pretty dessert or two on a special occasion. Thanks to my stint in culinary ...

A classic berry tart, crumbly crust brimming with pastry cream and lined with neat rows of fresh fruit, is a refined and utterly traditional way to take advantage of summer’s bounty. That’s precisely ...

You’ll want to save room for a slice of blackberry pie at this Missouri diner because it’s not just dessert it’s tradition.

As a lover of sour lemon and lime desserts, I’m always on the lookout for other ingredients to satisfy my tangy cravings. Rhubarb, passion fruit, gooseberry and red currant all visit my kitchen when ...