This recipe comes from Joanne Chen, author of The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats. In her new book, she goes on an exploration of sweets, bringing in historical ...

For the CrustSweet Tart Dough (you'll need a half batch)2 cups AP flour, cold1 cup cornstarch1/2 cup Sugar1 teaspoon Salt1 1/4 cups Unsalted butter, cold1 Egg3 tablespoons Sweetened, condensed milk1 ...

Note: This rich, savory tart should be served in slivers. ½ recipe Pate Brisee (see below) 1 tablespoon olive oil 2 Granny Smith apples, peeled, cored and each cut in 6 wedges 6 ounces very ripe Brie, ...

In the bowl of a food processor, pulse the cookies, sugar and salt until sandy in texture, then add the melted butter and pulse a few more times to combine. Turn out the mixture into a buttered ...

Excerpted with permission from The Wine Table: Recipes and Pairings from Winemakers’ Kitchens by Vickie Reh. Copyright 2018 Skyhorse Publishing, Inc. For many years ...

Homemade pies have a way of making dessert feel a little more thoughtful. A simple crust and filling can turn an ordinary ...

Apple custard pies are richer and more elegant than typical apple pies. Instead of cream, this custard uses melted butter. Preheat oven to 350 degrees. Pierce inside of pie crust all over with a fork, ...

Peel and core the apples and chop into chunks put them into a pie dish and add sugar and the cloves. Roll the pastry into a sheet 1/8 inch (3mm) thick, cut several thin strips to fit onto the lip of ...