This recipe includes a quick ... Armando Rafael for The New York Times Repeat with the remaining dough strips. Prick the top of each tart multiple times with a fork to let the steam escape during ...

Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Instead of a classic tart crust, which needs a rolling pin and all your patience, this recipe uses a foolproof, smoosh-it-into-the ...

Linda Xiao for The New York Times. Food Stylist ... Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Freshly sliced fruit makes a great understudy if you ...

I've been watching folks whip up "easy" versions of this New York Times recipe for years, and now that it's plum season I finally made it. The gist: Slightly sour juicy fruit soaks into a batter ...