Roll out or press with your hands to fit a 10 1/2-inch tart pan with a removable bottom. (You may also use a 9-inch pie pan.) Refrigerate crust until ready to serve. 2. Heat oven to 350 F. 3.

Struggling with a key lime pie slice that just won't come out of the pan in one piece? Try Ina Garten's genius tip to ensure ...

With a salad, it’s a whole meal; on its own, it’s the perfect first course. I have made 12 of them this summer. How to make a tomato tart First, decide if you’d rather use pie crust or puff ...

Although regular pie crust is tender and flaky, classic tart crust should be fine-textured, buttery-rich, crisp, and crumbly — it is often described as being similar to shortbread.