Here, for your enjoyment, is a collection of puns about today's brunch recipe for apricot-anise tarts: "This sure is anise pastry." (Pronounce it "a nice," obviously.) "Apri-caught you checking out ...

This apricot tart takes advantage of the fact that thin-skinned apricots need no peeling, so it’s easy to cut picture-perfect halves. Use perfectly ripe apricots, not too soft and not too hard.

This week on Good Food’s Market Report Segment, Amelia Saltsman, author of the Santa Monica Farmers’ Market Cookbook tells Laura Avery how she likes to make the most of apricot season. Amelia says ...

1. Preheat oven to 350 degrees. Lightly spray the bottom and sides of a fluted 9-inch round tart pan with a removable bottom. Wipe out excess and set aside. 2. Prepare hazelnut dough: Sift together ...

To the uninitiated, the boysenberry may look like a big, blowzy, underripe blackberry, but it is in fact a noble fruit, as distinct from a common blackberry as a thoroughbred is from a mule. Large, ...

Frank Stitt, owner of Highlands Bar & Grill in Birmingham, Alabama, started his culinary education by working for the late great cookbook author Richard Olney in Provence, France. This tart is the ...

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Tarts are the perfect fusion of simplicity and elegance. A well-balanced crust with just the right filling, be it bright fruit, rich chocolate, or creamy custard—makes every bite feel thoughtfully ...