Because berries release a lot of liquid as they cook, they'll turn into soup or at least make the bottom crust soggy when baked in a pie. To avoid this, cook the fruit long enough for it to release its liquid and for some of the liquid to evaporate, and then thicken the mixture with cornstarch. ..

You can use any berry you like to make this tart. Just spread the berries over a tart shell lined with frangipane.

For an 8-inch tart, use 1 cup peach mousseline to line the tart and 2 cups blackberries to cover it.

This tart is a variation on countless others made with lemon curd and various fruits. What makes this tart a little different is that the lemon curd is lightened with whipped cream. If you just want to line the perimeter with blackberries, then you only need a couple of dozen. You can also make it ..

This recipe differs from the classic in that it contains brown butter to give it a nutty hutterscotch flavor.

To cover and fill twelve 3- to 4-inch lined tartlet shells, beat 1/4 cup cream to stiff peaks and fold it with 1/2 cup pastry cream. Flavor with vanilla or kirsch and spread it in the shells. Cover with assorted berries.

Virtually any fruit can be baked in a tart or tartlet. Canned or frozen fruit can be used without precooking because it will have already released much of its liquid. Alternatively you can line the tartlet shells with a layer of frangipane, almond cream, or hazelnut cream and use rawfruit. But ..

This is another example of using frangipane to line a tart shell and absorb liquid released by cooking fruit. Surprisingly this tart is good made with canned apricots, so you can even make it out of season. This tart is only 7 inches in diameter, so you can make it with a half recipe of pastry ..

This is a very thin and crispy tart, so thin we could almost call it pizza di mele — and have a bit of a game with words and serve it alongside the fruit lasagne. it is the kind of French-influenced Milanese tart with a "wow factor" that we used to make at olive in the mornings, so it ..

Strudel is made by wrapping paper-thin layers of dough around afilling. The dough is brushed with melted butter to keep the layers from sticking together and to add flavor. To make strudel dough, knead dough made with bread flour until it's smooth and very elastic. You need to make it at least ..