Pour filling into parbaked tart crust. Smooth with a rubber or offset spatula. Bake for 16-18 minutes. The edges should start to turn golden brown and the middle should be set. Allow the tart to ...

Here’s the Cooking Chew version of NYT’s vibrant cranberry curd tart, but with rustic cornflake crumbs instead of ground ...

Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may ... Meanwhile make the almond filling. Blanch the almonds in boiling water, remove the ...

Although slightly damp pastry is easier to handle and roll out, the resulting crust can be tough and may ... Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute ...

Make the crust: Mix the ground almonds, melted butter, and sugar together in a small bowl. Pour into an 8-by-8-inch square pan (or 8 1/2-inch round) lined with parchment paper. Use the back of the ...

Ever since, I have been thinking about making a dessert inspired by a French apple tart called “Tarte aux Pommes Normande” with salted butter crust, dense almond filling, and roasted ...