Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This easy version has a timesaving twist. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Instead of a classic tart ...

This lemon cheesecake tart is a simple dessert that delivers big flavor without fuss, making it ideal for spring entertaining. It blends the creamy richness of a baked cheesecake with the brightness ...

One August, when I was 10 years old and vacationing with my family in a village in Provence, France, we decided to try lemon tarts from all the patisseries within a 20-minute drive. Every day, we’d ...

Mouthwatering sweet and savoury creations that look as good as they taste Serves 8 1 x sweet pastry recipe, baked blind in a 24cm (9½in) round tin (see page 80) For the lemon filling 6 free-range eggs ...

One August, when I was 10 years old and vacationing with my family in a village in Provence, we decided to try lemon tarts from all the patisseries within a 20-minute drive. Every day, we’d pick up ...

Spring is a time for sunny days, budding flowers, nesting birds and, in our household, lemon tarts. I always bake at least one this time of year; the fresh citrus flavor is a perfect counterpart to ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents ...

BBC Foodby Mary Berry A classic lemon tart is Mary Berry’s absolute favourite and we can see why. She shares her secrets for making sweet pastry filled with a tangy lemon custard that can't be beaten.

The classic lemon tart has a buttery, shortbread crust and a soft, dense lemon curd filling that barely holds its shape when you cut a slice. The textures should be a combination of crunchy and ...

You will need a 28cm deep loose-bottomed tart tin. To make the pastry, measure the flour, butter and sugar into a processor. Whiz until the mixture looks like breadcrumbs and then add the egg and ...