Pies - Tarts

A choux paste bottom bakes up into a golden crust. It’s filled with a special cream cheese filling, and then topped with fudge sauce or glazed, fresh fruit (such as strawberries and kiwi). A pretty dessert that is both elegant and easy.

Simply and simply delicious.This is a superb pie. If you like pecan pie, you will probably get addicted to this one. 

Greek Pastry Chef meets Pilgrim’s Progress….or something like that.
This is a cradle of golden filo pastry that swathes itself around a silken pumpkin pie filling. So quick and easy, so sinfully good it is an instant, new tradition.

Homemade frolla pastry, an Italian sweet tart dough, is filled to the brim with berries of the season, all lightly bound together with cream and an egg and some sugar. Top it with odd scraps of the tart dough, bake and volia! Diced Italian plums can replace the berries for another spectacular spin on this tart.

With crostata, the fruit filling is exposed and it looks fancy but it's really quite easy to make. Apple Brandy is a nice added touch (but optional)>

Free-form puff pastry tarts, also known as open-faced flans or as gallettes, are a classic French pastry. These are easy and pretty as a picture. There are never any leftovers! Try and find freestone nectarines for these.

This easy to whip up fresh lemon tart is light, sweet and tart. Offer it with mashed berries or just a dusting of confectioners’ sugar. A pre-baked, frozen pie shell is fine here or use a tart of sugar cookie dough to make a sweet tart shell instead.

This is one of the first tarts anyone learns in hotel school or if you are from Alsace on your mother’s side.  This is a springtime version of Tarte Alsace, with diced, rosy rhubarb and strawberries, tinged with orange, all set in vanilla-scented cream and finished with a veneer of apricot or red currant glaze. This tart would be sublime with part diced fresh apricots.