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This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
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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.
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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.
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Who you callin' tart?
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For berries that are just too good to bake, this fuss-free tart simply piles the raw fruit into a crisp almondy crust.
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A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
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These mini tarts are double sealed for extra insurance.
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A delicious almond crust is the perfect complement to this beautiful, summery berry tart.
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Articles
(165)
techniques
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
techniques
How to make a crust that's stress-free--no rolling pin required
Janet McCracken
Restaurants
A look at Tartine's bread influence, from L.A. to Stockholm.
Leah Mennies
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Sweet and herbaceous, this tart is nothing to joke about…but we will, anyway.
Rochelle Bilow
techniques
Julia Bainbridge
Videos
(118)
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Learn how to make Free-form Strawberry Lime Tart with Graham Crust!
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Learn how to make Tartine Manufactory's PB&J Pie.
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Liz Prueitt of Tartine and Claire Ptak of London's Violet Bakery get busy in the Test Kitchen for a pie crust roll out battle.
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Presented by Mitsubishi Motors | In the last episode of It's Alive: Goin' Places, Brad Leone made an outdoor grill and in this one he's making surf & turf on it.
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Okay, so this spring vegetable tart is basically a quiche. And we're very cool with that.