Banana-Maple Tarte Tatin Recipe

Banana-Maple Tarte Tatin

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.

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • 0
Chocolate Macaroon Pies

Chocolate-Coconut Macaroon Pies

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.

  • Quick Glance
  • 20 M
  • 45 M
  • 18
Lard Eaters

Lard and Butter Pie Crust

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.

  • Quick Glance
  • 15 M
  • 45 M
  • 18
Portuguese Pastéis de Nata

Pastéis de Nata II | Portuguese Custard Tarts

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.

  • Quick Glance
  • 25 M
  • 1 H
  • 8
Apricot and Goat Cheese Tarts

Apricot and Goat Cheese Tarts

These subtly sweet stone fruit tarts are perfectly appropriate for either breakfast or dessert or—because we know what you’re thinking—both.

  • Quick Glance
  • 45 M
  • 1 H, 30 M
  • 0
Cheddar-Crust Apple Pie Recipe

Cheddar Crust Apple Pie

Each bite of this apple pie brings you a sweetly savory jolt thanks to a smattering of extra-sharp Cheddar cheese baked into the crust.

  • Quick Glance
  • 40 M
  • 3 H, 40 M
  • 0
Portuguese Coconut-Custard Tarts Recipe

Portuguese Coconut Custard Tarts

A creamy custard riddled with flakes of sweet coconut. That’s what pasteis de coco, from the Azores, Portugal, are all about.

  • Quick Glance
  • 15 M
  • 45 M
  • 19
Lemon Tart with Blueberries Recipe

Lemon Tart With Blueberries

The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.

  • Quick Glance
  • 30 M
  • 2 H
  • 0

Classic Sweet Pastry

This classic sweet pastry is also know as pate sucree. The addition of egg and sugar makes the pastry richer and sweeter than an ordinary piecrust.

  • Quick Glance
  • 35 M
  • 2 H
  • 2
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