This gingersnap tart crust is seriously easy. It’s even easier than my shortbread tart crust (and it’s chocolate variation), which is already a cinch to make. And this one is delightfully aromatic and brings gingery heat to your tart crust. This crust has only two ingredients: gingersnap cookies and butter. That’s it. (I know, the …
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 mean, they were good enough, especially when they were accompanied by a scoop of ice cream or a cup of piping hot coffee, but they weren’t …
There’s a great big world of pie decoration out there from the simple to the insanely complex. And while I love a nice rustic free-form galette (like this blueberry galette or this cherry galette), there’s something wonderful about the linear orderliness of a lattice-top pie crust. A lattice is a lovely way to top a …
I’ve spent years dissatisfied with my pie crusts. They were okay. I mean, I still had pie. But, no matter whether or not I froze the butter or added vodka or vinegar or hauled out the food processor or used a pastry cutter, they always managed to be a little too dry to too soft …
This plum custard tart is just the thing for the first blush of fall. It’s something I threw together after coming home from the farmers market with a pint of oblong Italian prune plums and knowing I wanted to bake with them. Plums feel like a bit of a sleeper in the pantheon of fruit …
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. So many tart crusts involve pulling out the food processor, chilling the dough, rolling the dough, carefully draping it into the pan, chilling …