I always prepare shortcrust pastry using the ratio: 10:7:3,5, meaning 10 ounces of flour, I add 7 ounces of butter and 3.5 ...

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Miso and brown sugar bring butterscotch flavor to this fall tart.

Prepare crust: Pulse flour, sugar and salt in food processor until combined. Add butter and pulse just until mixture ...

Keep everything as cool as possible; if the fat is allowed to melt, the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop. Whisk the egg or egg yolk and add some ...

I have a friend who passes the egg yolks through a sieve before adding ... You can fill them with a small spoon, pastry bag and tip, or a resealable plastic bag. In the photo above, I filled ...

For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs. Mix the egg yolk into ...

We make entertaining easy, but ask where's the Beef? Nowhere! It's a Salmon Wellington. Plus, simple Key Lime tarts.

Add the remaining meat filling and pat it down. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together ...