Custard-like crème anglaise is an elegant way to elevate desserts, but it's finicky to make. Luckily, Ina Garten has a ...

and roll the pâte brisée into a circle big enough to line a 10-inch tart pan. Butter the pan, press the pastry into it, and refrigerate for at least 30 minutes. Toss the grated apple with the ...

The first tarte tatin is said to have been created by accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s. Pastry chef Stéphanie Tatin was preparing an apple pie for her guests ...

The first tarte tatin is said to have been created by accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s. Pastry chef Stéphanie Tatin was preparing an apple pie for her guests but ...