Sometimes the smallest desserts make the biggest impression. These Mini Apple Tartlets start with Pâte Sucrée, a sweet pastry dough I first learned to make at a cooking school in Paris. Unlike many ...

One of the first tarts we had on the Tarts Anon menu was the lemon and rhubarb tart (see the variation below). It was insanely popular, but people still asked for a plain lemon tart. “No way,” we ...