This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.
A creamy, custardy pie that everyone who tested it, also ate it for breakfast. Pie is breakfast, people. Chocolate pie is better than dry toast, for sure.
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
“Much more sophisticated than the turnovers from my childhood.” “Very subtly sweet.” That’s what folks are saying.
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.
A custardy pie, filled with summer’s favorite berry (come on, you know it’s true), and baked into your choice of crust. Sweet, silky perfection.
At long last, a slice of pumpkin pie that can be considered complete in and of itself—no dollop of whipped cream required. Pumpkin and meringue. So happy together.
SweeTango® apples are the apple of choice for this elegant apple rose tart. The apples aren’t baked, so their crisp bite of honey and citrus shine.
Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It’s a lot of caramely apple goodness atop a buttery crust.