Pies - TartsView Our Alphabetical Recipe Index for Pies - Tarts
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Your own pie shell or store-bought, a bit of spice, cheese, tomatoes and cream and voila! Pizza flavor with French sophistication. This is a brown bag gourmet treat or a fall brunch, hospitality dish. The taste says pizza; the presentation says, you genius you. Feel free to toss in some finely diced pepperoni for a pepperoni and cheese version of this fabulous appetizer or main dish.
More of a pastry than a pie or tart, this masterpiece impresses everyone and stays fresh-looking and good-tasting for days.
A herb filled, mouth-wateringly tender tart is home to a zesty filling. This is as sophisticated as you expect from quiche but as fun and flavorful as a pizza.
Nuts for pumpkin pie...then this is your recipe. It has all the amazing elements of both clasic pies: pumpkin and pecan, and laced together with a bit of spice, some cream, and an amazing brown sugar crunch topping.
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.
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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.