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Pies - TartsView Our Alphabetical Recipe Index for Pies - TartsFind a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.) Free-form puff pastry tarts, also known as open-faced flans or galettes, are increasingly popular. They are easy, light, and pretty as a picture. There are never any leftovers!
Big slabs of hold-together, amazing strudel. Use frozen apple slices from the grocer or food service store or Costco for a slightly commercial style bakery strudel. Or use fresh and frozen or all fresh (of course). This makes a great homey tasting, but slightly deli-style strudel that is a good traveler (it's not a messy strudel; it holds up). If using Granny Smith apples, slice them thin and use a ton. A modest cheesecake in a pastry crust, topped with tangy lemon lime curd and blueberries. The creamy filling and zesty topping make this summery and light.
A Celestial Seasonings tea recipe caught my eye. In the end, it needed a total re-invention but the lovely combination of steeped raspberry tea, lemon curd and a shortbread crust is unbeatable. In the BB Test Kitchen, we also combine half English breakfast tea with half Raspberry Zinger, sweetened it with honey, chill and serve over crushed ice, in wine glasses, with a slice of orange an mint leaves. It is a soothing and refreshing iced-tea with a fruity twist. Sweet red plums and fresh raspberries make this a resplendent pie for the 4th of July. You can use regular pie dough or this richer tart dough.
This European apple tart is easy to make, and a little bit different from the usual fare. Refrigerate for a few hours for best texture.
No pie pan is needed for this rustic, free-form country pie.
A beautiful and easy plum tart, that can also be made with apples and cranberries (mixed). A beautiful pastry dough cradles ripe plums, which bake up juicy and sweetly scarlet. The technique for the top crust is a blue ribbon trick. This is inspired by a baker extraordinaire, my once-mother-in-law, Shirley Posluns, who is justifiably famous for her most amazing apple cake. It is not her recipe exactly – you would have to watch her make it – but it is pretty darned close and it's the recipe she shared with me. I find this on my list of best three apple cakes in the world (my Rougement Apple Cake, based on my own mom's apple cake in my cookbook A Passion for Baking takes lst prize and my own Layered Apple Cake is tied for second. Did I mention my Apple Strudel Cake or Apple Cake in the Round?). McIntosh apples are best for this cake; but you can try Cortland or Golden Delicious – any sort, sweet apple. Don’t even consider Granny Smith! They are too tart and watery. You can make many apple cakes but will always come back to this one. It does not stale but it does not last either so its conservation qualities are totally lost on those who devour it. Btw - how many apples you use for this, it is probably still not enough. They should completely fill the pan in a ridiculous way. Crostata is fun because you don't have to crimp a pie border. It is really just a fancier apple pie but perfect for the holidays. If you prefer more of a finished look, opt for a 10-12 inch tart or quiche pan to make this in. If you are in a hurry, use store-bought or mix pie dough or filo dough for a look-alike crostata in less time.
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