An utterly decadent caramel fills this wonderfully rich tart. And the use of salted butter gives the dessert the right amount of salt to balance the sweet.

Sweet potatoes get an elegant twist in this sweet potato tart Tatin. A rich caramel adds depth and the flaky pastry crust just the right amount of crunch.

Think pumpkin pie, but with its Thanksgiving finery on. A streusel topping gives the bourbon-pumpkin tart a special toasted walnut-cinnamon flavor and crunch.

This pumpkin cheesecake from Rose Levy Beranbaum is what it says: pure pumpkin flavor. It’s a great autumn treat that’s even better with a drizzle of caramel.

For this potato-bacon pizza, creamy yellow potatoes are laid on fresh mozzarella. Bacon, and fresh Parmesan cheese, are scattered on top of the pizza.

Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.

What makes this raspberry-cinnamon streusel tart special is utterly fresh raspberries and Sri Lankan cinnamon. Seek out the best raspberries you can find.

This chocolate banana cream pie is a traditional banana cream pie that has been kitted out with a chocolate crust and ganache, bananas, and whipped cream.

For this summer pie recipe, dead-ripe nectarines and tart raspberries are combined in a flaky crust. An unbeatable summer pie ideal for entertaining.

This is the perfect summer tart recipe. It showcases ripe heirloom tomatoes, fresh corn, and basil, and the tangy goat cheese pulls it all together.

An easy-to-make tart filled with tomatoes, onions, red peppers, and black olives all nestled in a flaky, savory crust. A brunch, lunch, or dinner tart.

Essentially a cheesecake, this recipe calls for a chocolate crust and a filling made from ricotta cheese flavored with orange zest and orange and lemon juices.

Dense and almond-rich, this flourless cake is favorite among the Portuguese. It’s flavored with lemon zest and cinnamon, and has just a touch of vanilla.

A good, basic quiche recipe can handle a variety of vegetables, herbs and cheeses. With mushrooms, dill, and goat cheese, you’ll want to make this often.

Take time to make this delicious and beautiful Italian carrot tart and amaze your guests. Based on a recipe from the Italian magazine, La Cucina Italiana.

These Cornish pasties are sturdy pastries filled with meat, such as beef, plus lots of vegetables, including potatoes, onions, and carrots. Kids love them.

This pie, baked in a paper bag in the grill, is filled with apples and topped with brown sugar streusel. Impress guests by ripping open the bag at the table.

This is a cool spin on the classic lemon pie. A sorbet-ice cream filling stands in for the usual custard and the whole pie gets popped in the freezer.

For this dessert, chocolate crusts cradle a creamy chocolate custard filling that’s garnished with a drizzle of olive oil and a sprinkling of sea salt.

Chopped apples, walnuts, and a drizzle of honey give these croustades, or tarts, their wallop of flavor. The crispy, flakey pastry isn’t bad, either.

The cool, slightly bitter spinach leaves, which are tossed in a dill, lemon juice and oil dressing, contrast nicely with the tangy, hot feta cheese tart.

The highlight of this cheesecake is its chocolate brownie crust and squares of brownies baked into the cake. On top is a swirl of bittersweet chocolate.

Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.

This tomato pie is filled with dead-ripe tomatoes, herbs, Cheddar cheese, and mayo. The crust is textural foil to all the tomato goodness inside the pie.

Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.