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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.
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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.
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Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
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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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This unadorned tart has a mix of textures and a deeply browned, crisp crust.
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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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A little oil in this bûche de noel helps keep it pliable even when cool—perfect for rolling the Yule log shape.
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Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
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TikTok’s latest cake trend doesn’t have to be so expensive.
Carina Finn
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Why burn a log when you can bake a cake that looks like one? Outdo yourself with our outrageous bûche de Noël.
Claire Saffitz
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These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
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There's a lot to learn from watching The Great British Baking Show on PBS! These are the best baking tips we picked up from watching the addictive series.
Rochelle Bilow
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Fill with just about anything, from lemon curd to chocolate custard.
Gary He
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Nope. They aren’t beans, either.
Zoe Denenberg
Videos
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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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No, you didn't misread the title. Pastry Chef Claire Saffitz has returned to one of her earlier gourmet conquests: Pop Tarts. This time, she's making a simplified version of her original gourmet Pop Tarts so that anybody can make them from home.
We asked you to send in videos of you trying out her recipe and we got over 900 responses. Join Claire as she watches some of the videos to see the gourmet Pop Tarts people made.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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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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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Hong Kong style french toast in the BA Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart
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Some nibble away at the chocolate shell first; others may split the wafers apart before eating. They may have their preferences, but what what they may not know is their routines help to reverse engineer what it takes to make one in the first place. Claire Saffitz is up to the challenge to make Gourmet Kit Kats!