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slideshows how to blind bake a tart shell
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Nobody—nobody!—likes a soggy pie crust. That’s where blind-baking comes in.
3.0
(3.2)
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Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.
4.5
(4.5)
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Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
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(5)
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The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
4.3
(4.33)
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This unadorned tart has a mix of textures and a deeply browned, crisp crust.
4.7
(4.74)
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Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.
4.0
(3.77)
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A little oil in this bûche de noel helps keep it pliable even when cool—perfect for rolling the Yule log shape.
3.7
(3.67)
Cooking
Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
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Don’t like marshmallow-y meringues? Bake at 200º for about 45 minutes with the door slightly ajar for dry, crispy meringues.
3.5
(3.5)
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The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
5.0
(4.75)
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Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
4.0
(4.06)
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Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.
3.6
(3.6)
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Caramel-peach perfection.
3.0
(3.14)
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You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.
4.0
(3.98)
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To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
4.6
(4.55)
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