High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

The perfect pumpkin pie or tart is a sweet, tender union of moist filling and crisp crust. But only hours after baking, an ugly breakdown can occur if the filling weeps and the crust turns soggy.

A chocolate tart shell should taste as good as whatever you pour inside it, and this one delivers a buttery, cocoa-rich base with zero fuss. Inspired by my classic gluten free pâte sucree, this ...

You don’t need to be a French pastry chef to pull this off! My easy gluten-free tart crust recipe is crisp, lightly sweet, ...

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 ...

This tart, baked in a fluted French tart pan, is my take on a classic American pecan pie made with Mexican chocolate — rustic-textured dark chocolate redolent of cinnamon. Use Ibarra or other Mexican ...

Butter tarts are quintessentially Canadian, but what's the secret behind these two-bite desserts? Here, Ontario-based ...

Preparing and freezing pies is a convenience when meal preparation time is limited or when you want a special dessert. Numerous options exist for freezing pies and pie shells. Pre-baked pies will keep ...