Retrofit the macaroon as a bite-size sandwich filled with a pucker-worthy tart lime curd, and you've caught a new trend headed straight for the stars.

A seriously tart lemon curd—quickly cooked on top of the stove—is folded into sweetened whipped cream, which both tempers the tang and lightens the dessert with a suave silkiness....

Recently I trucked around New York looking for tartes flambées worthy of devotion. Here’s a primer.

This South American cocktail is made with Pisco, a potent brandy distilled from Muscat grapes. On its own, Pisco has an almost grappa-like intensity. A spoonful of sugar, bitters and tart lemon and lime juices, helps it go down....

Coconut and pineapple are a natural pairing of tropical flavors. A tart, luscious, pineapple custard is spread between layers of moist coconut cake and then the cake is adorned with snowy peaks of...

Food editor Gina Marie Miraglia Eriquez shows how easy it is to roll out pastry dough for pies and tarts. Use this technique for making one of our Thanksgiving pies.

Food editor/stylist Maggie Ruggiero shows how easy it is to make pastry dough for your holiday pies and tarts—literally a matter of minutes. Use this technique for making one of our Thanksgiving...

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It’s a project that easily fits into your culinary repertoire.

A fruit salad for dessert is a great way to use the abundance of late winter-grapefruits and oranges. The floral quality of anise plays off the tartness of the fruit beautifully.

A light syrup, laced with the lemony taste of verbena, amplifies the tug-of-war between sweet and tart in a bowl of mixed fruits.