Tart and Pie Recipes | Leite's Culinaria

Pear-Cranberry Crumble

Aug 25, 2003 by Gordon Hamersley

Dead-ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.

Red, White, and Blue Tarts

Jun 25, 2003 by Pamela Sheldon Johns

In these tarts is a mixture of cream and cream cheese dotted with fresh strawberries and blueberries and dusted with an avalanche of sweetened coconut.

Raspberry-Honey Cream Tartlets

May 25, 2003 by Emily Luchetti

Ruby red raspberries perch atop a mascarpone whipped cream filling, which is nestled in crumbly, buttery tart shells.

Pear and Goat Cheese Tart

Apr 25, 2003 by Laura Werlin

A filling of creamy goat cheese flavored with vanilla and spotted with pine nuts sits under a layer of ripe pear slices, all in a buttery, flaky crust.

Linzertorte

Apr 25, 2003 by Fran Gage

Nothing but the Austrian classic. The tart is filled with raspberry jam and almond-infused lattice crust is crisscrossed on top.

Blueberry Crumble Pie

Apr 24, 2003 by Rebecca Charles | Deborah DiClementi

Blueberry crumble pie is a hallmark of summer. Packed with wild blueberries and crowned with a crumble topping, this pie is a terrific end to a July meal.

Banana Chocolate Tart with Caramel and Chocolate Sauces

Apr 24, 2003 by Charlie Trotter

For raw food lovers, this tart has bananas, Mexican chocolate sauce, caramel sauce and walnut. A date paste adds even more interest and flavor to the dish.

Banana-Maple Tarte Tatin

Apr 24, 2003 by Gale Gand

This easy-to-make tart is a riff on the classic French tarte tartin. Flaky puff pastry cradles banana slices that are dripping in a maple syrup vanilla glaze.

Lard and Butter Pie Crust

Jan 09, 2002 by The Editors of Cook's Illustrated

The flaky, tender, flavorful piecrust you’ve long for but may not have had the nerve to make. It’s rich with butter and the now un-demonized fat: lard.

Pastéis de Nata II | Portuguese Custard Tarts

Jan 21, 2001 by David Leite

Outrageously popular in Portugal, these cute little custard cups known as pasteis de nata boast a silken filling, a flaky pastry, and quite the dedicated following.