Pies, Tarts, Crisps

Sweet, crispy apples crown this elegant apple rose tart. The apples aren't baked, so their crisp bite of honey and citrus shine.

A recipe for apple cranberry crisp that can be made at a moment's notice, whenever you have extra fruit or a craving for something cozy, sweet, and crisp.

Looking for an easier, yet still flaky and tender, pie crust? This little beauty is a little more forgiving and perfect for either sweet or savory tarts.

In this Paula Deen tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A spell in the oven makes everything irresistibly golden.

This pie pastry is as easy to make as, well, pie. It's flaky and rich but simple and plain enough to let any filling shine.

Jammy fruit topped with a sweet topping and an unexpected acidic hit of balsamic. Perfect for breakfast, dessert, afternoon snacks, and everything in between.

Streusel and a jammy filling of fresh fruits are a quick and lush summer dessert. Make it ahead for your next barbecue or for a Sunday brunch and use up whatever fruit you have on hand.

We can't help falling in love with the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich—peanut butter, bacon, and banana—in a gooey, messy pie.

This tart remakes the famous candy bar with its milk chocolate mousse, chocolate curls, and luscious caramel drizzle. And it's surprisingly simple to make.

Our go-to approach for slightly-less-than-stellar fruit when we want exponentially-better-than-average results.

Much as we love lard, we gotta say, this all-butter pie crust has a special place in our hearts. And on our thighs.

How to turn store-bought ice cream into an impressive summer dessert in minutes. You're welcome.

Quite possibly the best mingling of blueberries, lemon, mascarpone cheese, and pastry to ever grace a dessert table. We swear it's going to make you a legend among friends.

Love in pastry-encased incarnation. Simply envelope fruit filling in pie crust and fry until crisply golden outside, bubbling and lush inside. Deep-frying phobes, it's easy as pie.

Warning: This tart is best when consumed within a few hours of emerging from the oven. We don't see this as being a problem. We suspect you won't either.

Dare we say this is better than your mom's rhubarb pie? We dare. This lovely rendition flaunts a lovely custard filling with sweet-tart rhubarb atop an impossibly buttery and flaky crust.

Strange how such a sweetly stunning sensation can be just sugar, cream, flour, and vanilla. Couldn't be easier—or more enticing.

Just like those classic and towering pudding pies you experienced as a kid at diners. But better.

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

The secret to this classic? Could be the two types of apples, one tart and one sweet. Then again, the uber buttery pie crust ain't bad, either.