Before our annual circuit around the sun forces us to kiss off the blueberry season, I urge one and all to try this blueberry tart. Super-tasty and much simpler to make than the standard recipe, it ...

Fresh blueberries shine in these delicate small-batch Mini Blueberry Tarts. A buttery, crisp tart shell is topped with jammy and fresh blueberries for a simple, yet elegant treat. Small batch: makes ...

While you can buy blueberries year-round, summer is the prime season for this sweet native fruit. They're easy to enjoy as a snack, add to your morning oatmeal, or bake into delicious treats for ...

STEP ONE. Preheat oven to 425°F. Place flour, salt, and sugar in a food processor and pulse to combine. Add butter and shortening and pulse until the mixture resembles coarse meal, about 15 seconds.

To prepare the ricotta and blueberry tart, start with the crust preparation. Pour the cold butter with the flour into a bowl (1), pinch it quickly with your fingers (2) to avoid warming it too much.

Blueberries may be nutrient-dense and low-calorie, but most of us are just pleased that at the peak of their season they taste so juicily good. Fresh fruit can be a no-work dessert eaten as is, ...

Nothing’s boring about this tart, from the crisp crust made with an egg yolk and a touch of cream, to its crowning glory: a heap of glistening blueberries that have been blanched in a simple syrup to ...

Editor’s note: Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level.

A craving for custard cream fritters and baked cream puffs is what prompts me to drive to The Bakery Cafe at The Source in Buena Park. The fritters look like bear claws, except more elegant and ...