Pies - TartsView Our Alphabetical Recipe Index for Pies - Tarts
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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.
Light and pretty, this fruity tart made with a shortbread or tart crumble works in any season but it’s particularly springy with it’s sunny lemon filling, which is a lemon curd, called by some, in old days past, ‘lemon honey’.
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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With crostata, the fruit filling is exposed and it looks fancy but it's really quite easy to make. A bit of added apple brandy is a nice added touch it's totally but optional.You can leave this tart as is or glaze it with warmed apricot jam.