This tart is a nice alternative to apple pie, and it makes a great dessert for a dinner party. Serve it with vanilla ice cream and perhaps some caramel sauce.
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.
Can’t pronounce these pastries? No worries. It won’t affect your appreciation for the thin, crackly crust cradling the ridiculously creamy custard.
For this Italian treat, a sweet ricotta filing studded with chocolate and candied orange rind and flavored with citrus is nestled in a cookie-like crust.
Mascarpone cheese, whipped cream, and thin slices of pound cake make up this Italian torte that sits on a puddle of espresso sauce.
You’re going to feel like a cheat when you serve these obscenely simple tarts to guests. But shhhh. Your secret’s safe with us.
Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.
Chocolate crust, chocolate custard filling, ripe Bartlett pears? Need we say more about this incredibly decadent dessert tart?
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.
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.
Ruby red raspberries perch atop a mascarpone whipped cream filling, which is nestled in crumbly, buttery tart shells.
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.
Nothing but the Austrian classic. The tart is filled with raspberry jam and almond-infused lattice crust is crisscrossed on top.
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.
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