A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
Rose Levy Beranbaum shares her recipe for easy, tender, flaky, cream cheese pie pastry. You’re welcome.
Grandmothers tend to know a thing or three about pastry. Flakey, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.
This tart, which sits squarely on the sweet side of things, is a lovely melding of cheese course and last course—and even lovelier with 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.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. Its name is French for “caramely apple goodness atop a buttery crust.”
Whether you seek convention or innovation, you’ll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.
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 specialty, 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.
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