The Italian Way to Make Zucchini 10x Better originally appeared on Parade. Summertime comes with plenty of fresh produce, but ...

Cool for 10 to 15 minutes before popping the tart out of the pan. You can serve with ice cream or freshly whipped cream , or on its own at room temperature. Enjoy!

Garten calls for Italian prune plums, but if you can’t find those, you can really use any plum you like. You could even use re-hydrated prunes if you want a deeper, jammier fruit flavor ...

1. At least a day ahead, have a 9-inch pie plate handy. Put softened butter in a medium bowl. Stir in the grated ginger, then the cookie crumbs and sugar. Mix well and press the crumb mixture into ...

Yields five tarts. ½ cup superfine granulated sugar, preferably Baker’s . 1 ¼ cups plus 2 tablespoons bleached all-purpose flour, spoon and level ...

Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at ...

1. With a mandoline or sharp knife, slice the zucchini into very thin rounds. 2. Set a colander over a bowl. In the colander, toss the zucchini, onion, and 1 teaspoon of the salt.