Pies - TartsView Our Alphabetical Recipe Index for Pies - Tarts
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Condensed milk, versus evaporated milk, makes a great and decadent pumpkin pie. It is also perfect for new pumpkin pie bakers who worry their pies won't set and/or people who prefer creamier pies.This recipe makes a silken textured, luxurious pumpkin pie that will be a new classic.
This is sublime.
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, I 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.
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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.