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Pies - Tarts

View Our Alphabetical Recipe Index for Pies - Tarts
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Two doughs give a classic apple pie a new spin. Pretty to look at and a delight with tea or coffee. Pastry dough for the bottom, filo for the top.

Dee!licious  dulce de leche pecan pie.  All you need is a pie shell, dulce de leche filling, and a few pantry ingredients to create a new and luscious spin on this mouth-watering pecan pie.  Use a tart shell, instead of the usual pie pan, to make this gourmet glamourous. This is lightly caramel, smooth as silk, and offers a new spin on a traditional favorite. In a pinch, using walnuts instead of pecans, works equally well. Oh- you can also leave out the chocolate chips for a pure, caramel-touched pecan pie.

Dee!licious Dulce De Leche Pecan Pie. This will rewrite your Thanksgiving dessert table. This is better than the classic.

A tumble of gorgeous pears such as Bosc and Bartlett makes this a taste and textural sensation. I don’t know what’s better – the scent of this baking or eating it. Serve as is, just warm or with vanilla ice-cream. What’s nice about baking with pears is that there’s no need to peel their tender skins – one less step for the busy baker. My testers voted this taste sensation (in a pie) of the year.

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.

Caramelized nuts in a tart crust. This tart slices neatly and keeps fresh or frozen very well.
A kind of torte...

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.

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