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.

This sour cream apple pie is so deep, it’s made in a springform pan. The apple filling is tangy with sour cream, and it’s all topped with the streusel.

Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.

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.

This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Phyllo makes the strudel a cinch to make. Serve the strudel warm.

Poached fruit–peaches, plums, apples–are poached in an herbed sweet wine liquid. This poached fruit compote is perfect for Sukkot or any celebration.

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

Peaches and nectarines are tossed with a rosemary-infused honey syrup, for a bright summer taste. Make sure to choose very ripe peaches and nectarines.

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.

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.

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 fruit dessert of rhubarb and berries with candied ginger is a cinch to make. The rhubarb lends tartness, the berries sweetness, and the ginger a snap of Eastern flavor. Serve it with pillows of soft whipped cream mixed with crème frâiche.

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.

This dish is rich, so serve just half of a pear each. Trimming the bottom of each pear half allows them to stand up straight, making a beautiful presentation.

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.

Satisfy your cravings for chocolate with this rich, dense torte filled with a layer of caramel and pecans and topped with caramel sauce. Decadent.

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.

Subtle citrus notes in this dark-chocolate tart come from pink grapefruit and blood orange zest. Jasmine tea-infused cream adds an exotic touch.

This upside-down tart, also know in French as tart Tatin, is filled with golden apples covered in a deep caramel that sit atop a flaky, buttery crust.