Transfer the dough into a lightly greased 9-inch pie plate, gently pressing down into the corners and up the sides. (If the dough becomes too soft, chill in the refrigerator until firm again).

This Italian jam tart tucks strawberry preserves into a butter crust topped with a simple lattice for a simple not-too-sweet ...

Food Stylist: Monica Pierini. Instead of a classic tart crust, which needs a rolling pin and all your patience, this recipe uses a foolproof, smoosh-it-into-the-pan dough. A measuring cup can help ...