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Pies - Tarts

View Our Alphabetical Recipe Index for Pies - Tarts
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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.

Nothing beats raspberries and cream in a thin, golden tart shell. You can make one big tart or several smaller ones. Make the custard a day before if you have time otherwise, earlier in the day. For a lighter filling, you have the option to fold in whipped cream to the pastry cream for a variation that makes for a slightly lighter filling that is no less rich and inviting. Use a pre-baked pie shell or preferably, tart dough (pre-baked)


Three simple elements combine elegantly in a chilled summer pie. Pre-baked pastry, a simple custard, fresh berries and a slick of currant jelly make this special. Can be made early in the day and refrigerated until ready to serve. Add 1 1/2 cups whipped cream to the pastry cream for a variation that makes for a slightly lighter filling.


Crostata is more or less, a free form open-faced pie or rustic tart. It is fine (and easy) to make  because you don't have to crimp a pie border, the fruit filling is exposed and it looks fancy but it's really a snap to put together. Peaches and apricots make this very summery but any combination of fruits would work.Peach brandy or orange liqueur add a nice touch if you like. Enjoy this with a strong but smooth after dinner coffee.

They have yogurt flavors called fruits-of-the-forest and it sounds so good! So why not a Fruits of the Forest Tart? It is apt, appealing and happens to be almost true….the fruits are more fruits-of-the-field but berry good. This would also be good for a crumb topping.

This country pie would be swooped down on at any barn-raising. It is bulging with fresh peaches, a touch of spice and some extracts to make it ham up the dessert table, regardless of the occasion.
A torte in name only.

This is a spice blend that is easily ordered online or found in supermarkets spice sections but making your own guarantees absolute freshness (because you use your own freshest, best quality spices). You can also customize the blend by adding more or less of one spice or another or a touch of mace or cardamom and recipe doubles and triples as you like. I use it in pumpkin pie, pumpkin bread and pumpkin sticky buns, and of course, in my special recipe for Pumpkin Latte. Don’t forget to grate the nutmeg fresh for a veritable explosion of nutmeg-y soul.

A lovely all-purpose dough that is perfect for European style squares or as delicate cookies. Add a teaspoon of pure vanilla if using this as a tea cookie dough.

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