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Pies - Tarts

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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. 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.

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 or chef school; it's a beautiful tart that's perfect for spring, laced as it is with diced, rosy rhubarb and strawberries set in vanilla-scented cream and finished with a veneer of apricot or red currant glaze.

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.

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