“Delicate.” “Flaky.” “Perfect.” “I could not stop eating this tart!” That’s what folks are saying about this recipe that’s a cinch to make–and even easier to devour.

No savory cheese plate, this tart sits squarely on the sweet side of things. It’s lovely as a last course–and even lovelier alongside a generous pour of port.

Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.

Drunken pumpkin? Punken drumkin? Drumpin punkdrunk? This innocuous seeming slice boasts just a tad more, uh, character than your typical pumpkin pie.

French for “caramely apple goodness atop a buttery crust,” a tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection.

A haute yet humble peach pie that draws inspiration from the classic. Whether you seek convention or innovation, you’ll find it here.

These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.

This Southern creation is a simple affair. Just eggs, butter, sugar, and, of course, lemon, it’s a pleasantly homey dessert, perfect for any afternoon or occasion.

Can’t beat this Milky Way tart with a stick. It’s a Flour Bakery speciality, and no wonder: buttery crust, milk chocolate mousse, chocolate curls, and caramel.

This crust recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect pal for rich fillings, as with the Milky Way Tart.

Bet you’ll never go back to a Reese’s Peanut Butter Cup. A delicate crust cradles a lighter-than-air peanut-butter mousse and a decadent chocolate ganache topping.

Look no further for an incredibly delicate peanut butter crust. It’s the ideal companion for Chocolate-Peanut Butter Mousse Tart.

An un-pumpkin pumpkin pie is one made with caramelized butternut squash, spices, and a splash of brandy. Softer, subtler, and oh-so-different.

This easy piecrust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.

Ah, coconut cream pie. The filling is a perfectly balanced coconut custard topped with billows of sweet meringue. Don’t pass on the lard and butter crust. It adds so much.

The best pumpkin recipes have been gathered together in this all-in-one autumn collection for holiday eating and giving.

Fresh figs, raspberries, and almonds take on a French accent in this stunning company’s-coming dessert. An indulgent drizzle of honey takes the cake, er, tart.

Fresh peach pie is a fleeting joy—thanks to a short peach season. Nonetheless, this dessert is juicy, just sweet enough, and perfectly balanced with spices.

For this tart, fresh, sweet-tart strawberries sit atop of a cloud of sweetened mascarpone cheese. What could be better? Maybe a cookie crust, perchance?

This pie pastry is as easy to make as, well, pie. It’s flaky and rich but is simple and plain enough to let any filling shine.