Pies - TartsView Our Alphabetical Recipe Index for Pies - Tarts
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What is more natural at this time of year than an exclusive and new rugulah? Apples and honey fill a tender, buttery dough and bake up into exquisite pastries. These are also good with a smear of raspberry jam before adding in the apples. These taste like miniature Danish, more than crisp rugulah.
My favourite hamantashen filling of all time. A combination of both California dried apricots (go to www.BellaViva.com for the world's finest dried fruit) and Turkish apricot leather or paste (it comes in sheets at Middle Eastern Stores) makes the best filling possible. It is tart and sweet and pretty as a sunrise. This is what the apricot leather or paste looks like:
What could be better than a beautiful apple crisp, spruced up with creamy Baily’s Irish Cream or O’Casey’s Irish Cream. This brings this homey dessert to a new level.
A dark and velvety chocolate experience featuring a decadent set pudding (almost a truffle) filling that is as smooth as silk. Old time Chocolate Silk pies called for melted chocolate, eggs and butter, no cooking and refrigeration. These days, we need things a bit safer (a baked filled ensures the eggs are fine) and a tad more decadent. This respin of a great vintage pie that is even better, now that it’s tweaked to chocolate perfection.
Tarts are ever so much fussier than pies, don’t you think? Because of handy tart molds, the crusts are easier to finish off. An elegant dessert that is creamy and piquant at the same time. For a lighter filling, you can whip the egg whites separately and fold into the filling but it is not necessary. Key Lime Tart alas, is what the protagonist threw at her husband at the end of the book and subsequent film, Heartburn, which starred Meryl Streep and Jack Nicholson as the philandering husband (who, it must be said, deserved at least, Key Lime Pie being thrown at him. Mind you, it's a terrible end of a great bit of baking)
If you want a dough that is a joy to work with, this one egg pastry is a must. The recipe yields a large batch of easy-to-work with pie dough - flaky but trouble free rolling and handling. Lemon juice tenderizes the dough a tad, and the inclusion of an egg adds a bit more body, flavor, and assists with browning but is optional. I actually prefer all butter for its incomparable taste but the part vegetable shortening, part butter approach makes for a flakier texture. Do opt for the no trans fats Crisco -it works as well as regular and is better nutritionally. This is a perfect pastry for almost any filling, from apple pie, to pumpkin pie to quiche. It handles like a dream. Use half the recipe right away and freeze the other half.
This is an oh-la-la pie. It has a harvest of pears in it, as well as a few apples (for body), and a touch of cranberries, vanilla and spice. It is a buttery double-crusted pie but also features a crunchy sweet oatmeal streusel on top of the upper pastry crust which makes for a totally awesome taste and texture sensation. But the special part of this pie is the filling, an absolute seduction of fruity flavor.
Better to have a shorter name and make this pie!
Using store-bought puff pastry makes these tarts quick and easy as well as a sweet delight. Bake these free form or in tart molds. You can also make these a bit more interesting by spreading the pastry first, with custard (pre-made custard). Then lay on the apples and bake. The custard bakes into a thick, sweet, bottom layer that offers visual interest and added taste appeal.
An earthy earthly delight.
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This gourmet deep-dish tart reminds me of the middle of summer. A trio of fruits form the filling and the top is a patchwork of dough.