Miso and brown sugar bring butterscotch flavor to this fall tart.

This pie from pastry chef Joanne Chang is baked in two phases to yield a gooey, syrupy pecan filling on the bottom and a ...

They’re made of shortcrust pastry with a creamy egg custard filling and dusted with nutmeg. They can be made as small, ...

With the holidays fast approaching, it's important to heed the expert advice of professionals in order to deliver on the best ...

Allow the mixture to cool for about ten minutes. Fill each pastry case with the custard filling, sprinkle with the nutmeg and place into the oven. Bake for ten minutes then reduce the heat to 170 ...

With its rich, fruity, custard filling on a cardamom-scented sweet pastry base, this Alphonso mango tart is perfect for a summer dinner. It uses tinned pulp so you aren't limited to the short ...

or until the pastry is golden-brown and the pie filling is bubbling. Serve hot with custard or cream.