Desserts

No pastry skills needed to make this impressive French pastry tart. Your food processor does all the mixing and there's no rolling required; just pat right into the tart pan. Fill your perfect shortbread crust with a tangy fresh lemon cream that's incredibly easy as well. The toughest part: squeezing the lemons.

Instructions This luscious dessert was inspired by a Sicilian cassata: a mixture of ricotta, candied fruit and grated chocolate...

Similar to a dense, rich tea cake, this sour-cream loaf, topped with a sticky marmalade glaze, melts in your mouth. A thick slice is just the ticket after brunch, with a steamy cup of java.

Instructions Toronto baker Etty Danzig adapted this recipe for Passover from an April 1985 issue of Bon Appetit. An airy hazelnut...

Instructions This make-ahead freezer cake delivers a zesty punch and a cakier crust than the traditional pie. Perfect for...