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Savory Pâte Brisée from TARTS

Savory Pâte Brisée   This classic savory pate brisee pastry is from Tarts, by Frederic Anton and Christelle Brua. Try it with their Eggplant Purée Tart and their Tomato and Anchovy Tart. Excerpted with permission from Tartsby Frederic Anton and Christelle Brua. Published by Rizzoli, 2016. Photography by Richard Haughton.   Serves 4 to 6 Preparation 15 minutes Rest 2 […]

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Tomato and Anchovy Tart

Tomato and Anchovy Tart     I was sent this book, Tarts, by Frederic Anton and Christelle Brua, and Richard Haughton’s photographs jumped off the page with forthright exuberance. They remind me of an even bolder presentation of the tarts presented in Book of Tarts: Form, Function and Flavor at City Bakery by Maury Ruben from 1995, […]

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Lemon Tart

Lemon Tart   My opinion is that I don’t get to review enough books by guys. I’m not talking about classically trained French pastry chefs. I’m talking about guys who love to cook and happen to bake and put a casual spin on baked goods and desserts that are approachable and down to earth. Brendan […]

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No-Bake Raspberry Tart

No-Bake Raspberry Tart   I must admit that my first foray into the mason jar craze was for savory items and in fact 150 Best Meals in a Jarby Tanya Linton is mostly just that, however, there are some great desserts too, such as this No-Bake Raspberry Tart. And it couldn’t be easier, using purchased […]

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Spiced Pear Hand Pie

Spiced Pear Hand Pie     February is Great American Pies Month and we’re celebrating this time-tested dessert with a Spiced Pear Hand Pie. Pears are a staple and don’t always get the attention they deserve. Full of flavor, juicy texture and nutrients, we tip our hat to the pear with this unique twist on the […]

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Turkey Crumb Pot Pie

Turkey Crumb Pot Pie     Leftover turkey only after Thanksgiving? Not around here! We like turkey throughout the winter months – and those leftovers always pose issues. Turkey curry, turkey soup…etc. etc. Thankfully Ken Haedrich has brought us a Turkey Crumb Pot Pie, which is a textural delight and a great alternative to the […]

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Shepherd’s Pie

Shepherd’s Pie     Lamb is a common and traditional protein used in Shepherd’s Pie, but the idea of taking a protein, adding veggies, nestling it in a crust and topping with mashed potatoes lends itself to variation. Here, Ken Haedrich brings us a version using ground beef, tiny dice of veggies and a rich […]

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Sav Ital_Chocolate Tart - Version 2

Florentine Chocolate Tart

Chocolate Tart   This Florentine Chocolate Tart from Saveur: Italian Comfort Foodcombines a simple crumb crust and a chocolate ganache filling. The textural contrast of crumbly and crunchy and silky smooth is one reason this dessert is befitting of the term “comfort food”. Ganache tarts abound; this one uses whole-wheat biscuits for the crust. The somewhat […]

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SAN Apple Tart - Version 2

Sant’Antonio Apple Tart

Apple Tart       Did the title confound you? Did you think you were looking at a grape tart? This Sant’Antonio Apple Tart contains apples soaked in red wine, hence the luscious deep purple color and grape-y, wine-y flavor. This tart as well as the Florentine Chocolate Tart are from Saveur: Italian Comfort Food. Folks love the […]

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Ginger Pumpkin Pie

Ginger Pumpkin Pie   Another pumpkin pie? This one, from Alana Chernila, has a hearty whole-wheat crust, homemade pumpkin purée filling and is rich with crème fraiche and maple syrup. Not your everyday pumpkin pie. There is an option to use canned pumpkin, but why not give this made-from-scratch version a try. That is the […]

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Baked Apple Turnovers

Baked Apple Turnovers   You might mostly know Jamie Deen as a cook, but that man can make a dessert! We love his combination of Honeycrisp and Granny Smith apples for these turnovers, which take advantage of purchased puff pastry.     The rag-tag appearance of the pastries in the image just adds to their charm for […]

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Salted Caramel and Pecan Pie_2

Salted Caramel Pecan Pie with Pretzel Crust

  Salted Caramel Pecan Pie with Pretzel Crust     Jamie Deen has a great salty and sweet pie for us this holiday season – Salted Caramel Pecan Pie with Pretzel Crust. Easy as a classic pat-in crumb crust but so much tastier and the flaky Maldon salt adds not only saltiness but a crunchy […]

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Apple Pecan Tassies

Apple Pecan Tassies   Jennifer McHenry shows us that baking can be quick, easy and fun in her book, Quick-Shop-&-Prep 5 Ingredient Baking. This Apple Pecan Tassies recipe makes adorable tiny pies, or maybe they are pastries…or tarts? No matter, they are homespun and elegant all at once and perfect for fall when apples are at […]

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American Apple Pie

American Apple Pie   This vegan Apple Pie will please all pie lovers. Really the only change that author Mary Mattern made was to use vegan margarine in the crust. And she espouses a push-in technique for the crust, so you don’t even need a rolling pin. The filling is as traditional as you can […]

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Macaroni and Cheese Potpies

Macaroni and Cheese Potpies   Old Bay Cheez-It Crunch topping. Let those words sink in while you gaze at the image above. That’s a powerhouse of flavor and texture and it is nestled on top of creamy macaroni and cheese…which happens to be encased within a buttery flaky piecrust. I know, I know, it’s almost […]

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Chocolate Peanut Butter Mousse Pie with Pretzel Crunch

Chocolate Peanut Butter Mousse Pie with Pretzel Crunch   What attracted to me about this recipe was the Pretzel Crunch topping. So simple, yet so effective. And delicious! Why hadn’t I thought of that? Lucky for us, Holly Ricciardi from Magpie in Philly has brought us a book of the same name that offers all […]

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MAGPIE Crust

Magpie Flaky Piecrust

Magpie Flaky Piecrust   This is the ultra-flaky crust from Holly Ricciardi’s book Magpie. This recipe can be used for: 2 (9-inch / 23-cm) single-crust pies, 1 (9-inch / 23-cm) double-crust or lattice-top pie, 8 (4 x 2-inch / 10 x 5-cm) potpies, 12 (2 x 1-inch / 5 x 3-cm) mini pies, 1 (9 […]

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Tomato Milpa

Tomato Milpa Pie

Tomato Milpa Pie Lesley Telléz’s new book, Eat Mexico, has been lauded by none other than both Rick Bayless and Maricel Presilla, two Mexican authorities we know and trust. I hadn’t been familiar with Lesley before but after reading her book I will now be paying attention. She runs tours throughout Mexico and Eat Mexicois indeed […]

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