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Having a simple, fancy-looking dessert you can whip up at a moment’s notice makes life a lot easier, and this (basically) two-ingredient tart from Bon Appetit is a great thing to have in your arsenal.

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor.

Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

When you host your friends and family for Christmas dinner, you’re likely planning to spend all day in the kitchen as you build out your holiday-themed main course. So when it’s time for dessert, you ...

To make the filling, beat the butter and sugar together with an electric mixer until creamy. Beat in the egg, followed by the almonds, flour and extract. Spread evenly in the cooled tart shell. Cut ...

This Ginger Plum Tart uses black plums and nutmeg. The recipe comes to us from Liz Hollingsworth of Ginger Corner Market in Pasadena. She says that you can also adapt the tart instructions to make ...

Combine the flour and sugar in a food processor. Add the butter, and process until it resembles sand. Whisk together the yolks and 1 tablespoon cream in a small bowl. Gradually add this to the flour ...

Many times you fill requests for recipes previously printed in Good Eating. At least 22 years ago you gave a fantastic and simple recipe for a plum tart. Could you please print this again if you have ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Italian prune plums are the start of this tart built on a lemon shortbread crust. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...