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Pies - Tarts

View Our Alphabetical Recipe Index for Pies - Tarts
Find 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.)

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.

Simply delicious.
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.

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