A fresh fruit tart set up for easy slicing that lets you avoid trying to slice the fruit. The thin slices of peaches mark where to cut for eight nicely sized pieces. Be forewarned: Odds are most ...

Simple recipe: The tart shells are made out of cookie dough, right in a mini muffin pan. Then all you have to do is mix up the filling and top them with fresh fruit. Voila!

Place the dough between 2 clean sheets of waxed paper and roll it out to fit a 10-inch tart pan with a removable bottom. Fit the dough into the pan and trim off the excess dough.

In the kitchen at the Peninsula, Bracken uses tiny tart molds; because most mortals don’t own more than a few (if any), we’ve adapted his recipe using a mini-muffin tin.

Coat a 9-inch removable-bottom tart pan with baking spray. In a food processor, pulse together flour, sugar and salt. Add butter, then pulse together, adding cold water as needed, until a meal forms.

From vibrant smoothies to citrusy salads and grilled nectarines, these fruit recipes deliver color and natural sweetness for ...

Piling it atop this easy fruit tart. Traditional French-style fresh-fruit tarts involve a short, sweet crust and vanilla pastry cream filling. They’re wonderful but somewhat labor intensive.

• 3 cups ripe fruit (peeled, pitted, and cut into ¼-inch thick slices as appropriate) such as pears, plums, peaches, apricots, bananas, berries, cherries, or rhubarb, in any combination ...

Citrus glaze: In a saucepan, combine 1/2 cup fresh orange juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1 tablespoon light corn syrup, 1 tablespoon butter and 1/2 teaspoon grated orange rind.