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Carole Walter

  • Recipe

    Pecan Tartlets

    This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require…

  • Recipe

    Gingery Cranberry-Pear Tartlets

    Crystallized ginger accents this filling with sweet pears and tart cranberries. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you…

  • Recipe

    Pumpkin Tartlets

    You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough…

  • How-To

    How to Roll and Shape Pie Crust

    Roll “around the clock” for a circle of even thickness

  • How-To

    How to Mix Flour, Fat, and Water for a Flaky Pie Crust

    Practice, practice, practice yields a tender, workable dough

  • How-To

    Elevating Egg Whites

    Knowing when to stop whipping means airier meringues, lighter cakes, and taller soufflés