A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.

Simple savory tarts abound in Provence. A particular favorite includes slow-cooked onions, mellow and nearly as sweet as marmalade, punctuated with hints of herbs.

A group of unfriendly regulars isn’t about to keep me from these flaky, savory pastries.

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

Leave it to the French to come up with the classiest way of doing an ice cream sundae.

The best portable lunch in the world just might be the Jamaican patty, a flaky rectangular pastry commonly filled with a spicy beef mixture.

I can’t read Japanese at all, so I usually rely on pictographs for cooking directions. But what if there are no pictographs?

Nadir Güllü is known in Turkey as the King of Baklava, and the shop down the street from his factory sells a royal selection of pastries.

Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we’ve upped the ante by adding apple brandy and raisins....