Pies, Tarts, Crisps

Whether you seek convention or innovation, you'll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.

The name of this sweet and sturdy pie crust in French means "so much better than your silly American pastry dough."

This Southern creation is a simple affair. Just eggs, butter, sugar, and, of course, lemon, it's a pleasantly homey dessert, perfect for any afternoon or occasion.

This crust recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect pal for rich fillings, as with the Milky Way Tart.

Bet you'll never go back to a Reese's Peanut Butter Cup after experiencing this lighter-than-air peanut-butter mousse and knee-weakening chocolate ganache topping.

This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.

This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.

This un-pumpkin pumpkin pie is made with caramelized butternut squash, spices, and a splash of brandy. It's subtly different from the classic yet still oh-so-perfect for Thanksgiving.

"Best peach pie in the world!" That's what folks are saying about this recipe. We're not going to argue.

This luscious, silken, subtly flavored coconut tart is topped with a delicate burnt-sugar crust borrowed from crème brûlée, that shatters when sliced.

A ridiculously creamy--and relatively simple--homemade caramel filling graces this properly flaky pastry. Salted butter--lots of it--lends this dessert just the right amount of indulgence.

Dense and rich, this gluten-free cake is a fave among the Portuguese, and anyone who's ever tried it. Its unforgettable taste comes from almonds, lemon, cinnamon, and vanilla.

Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn't bad, either.

First you make an Oreo cookie crust. Then you smother it with a bittersweet and semisweet chocolate custard. The final flourish is whipped cream infused with vanilla. Sigh.

Purplish cherries sink into a rich, fragrant frangipane as they bake into sweet oblivion and contrast spectacularly with the crisp puff pastry crust. Sounds terrible, eh?

Silken lemon curd with a surprise layer of chocolate slathered between creamy tartness and buttery, crunchy flakiness. Any takers?

Not Portuguese? Not a problem. It won't lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.

You're going to feel like a cheat when you serve these obscenely simple tarts to guests. 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.

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.