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 ...

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 ...

Sometimes the smallest desserts make the biggest impression. These Mini Apple Tartlets start with Pâte Sucrée, a sweet pastry dough I first learned to make at a cooking school in Paris. Unlike many ...

1. Place all ingredients except 1/2 cup cider and rum in a large, heavy saucepan set over medium-low heat. Bring to boil and simmer gently, stirring occasionally to prevent scorching, until mixture ...

Preheat oven to 350 degrees. Rinse and drain crab. Dry well. Place crab in mixing bowl. Mix with pesto, mayonnaise, and lemon juice taking care to break up large pieces of crab. Season with pepper.

There's “muffin to it” when it comes to making these delicious dishes, says Martha Stewart. Here, the domestic diva shares recipes from the September issue of Everyday Food magazine and shows how the ...

These crunchy mini tarts (there's cornmeal in the pastry) are great at a picnic because they're served whole, so they don't need to be cut and they can be eaten with fingers.Plus: More Dessert Recipes ...

3 Granny Smith apples, large (about 1 1/2 pounds), peeled, cored and cut into 1/4-inch dice 3 McIntosh apples (or Macoun, Royal Gala, Empire or Cortland), large (about 1 1/2 pounds), peeled, cored and ...