I love tartlets. They're fun to make, they look and taste divine, and they invite creativity. Since I owned a pastry shop, I have multiple tart and tartlets pans in multiple sizes (and shapes). Some ...

Cynthia Nims’ versions of Thierry Rautureau’s recipes are meticulous in detail; what we have here is a super-simplified version of the recipe. Use your favorite recipe for butter pastry, or check the ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

I have fond memories of fall afternoons spent in the kitchen with my grandma, the sweet aroma of apples and cinnamon filling the air. These little tartlets always remind me of those cozy moments, tiny ...

January can be something of a slog for home cooks. The excitement and extravagance of holiday cooking is in our collective rearview mirror, and with fresh green vegetables at a minimum, we’re back to ...

It's Christmas Eve and we are going to go celebrate being young and being alive.

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

These tartlets are a version of quiche with a distinct Italian accent. Piquant Parmesan replaces the more usual mild Swiss cheese in the custard, and Tomato Confit adds a note of deep flavor. You will ...

Usually, raspberry tartlets catch our eye in the pastry shop window. We like them so much that we decided to make them at home! You will see that with this easy recipe, you will have nothing to envy ...

Apples and almonds are a great combination and although I love this pairing (especially with a large wedge of Camembert on a cheeseboard) I thought something a little sweeter and with a stronger ...