This gingersnap tart crust is seriously easy.
It’s even easier than my shortbread tart crust, which is already a cinch to make. And this one is delightfully aromatic and brings gingery heat to your tart crust.
Classic apple pie, when it’s good, is a delight to eat.
And when it’s mediocre, well, it’s still pretty good.
And for years, I made mediocre apple pies.
I’ve spent years dissatisfied with my pie crusts.
They were okay. I mean, I still had pie.
This plum custard tart is just the thing for the first blush of fall.
This easy shortbread tart crust is one of my most-used recipes. I turn to it all the time.
And, to be honest, it took so much anxiety out of my tart baking.
When you find yourself with extra strawberries or rhubarb or peaches or plums or apples or, well, I could go on, one smart thing to do is walk over to the kitchen, and see if you have flour, butter, and sugar around.