Archive | Pies & Tarts RSS feed for this section

pecan-pat-in crust

Pecan Pat-In Crust

An Easy Pat-In Crust Made with Pecan Flour This pat-in crust works wonderfully for cream fillings, such as in the Vegan Chocolate Pudding Pecan Pie, because it provides a contrast in texture. The crust happens to be vegan, too, which makes it very versatile. It is nutty so take flavor and texture into consideration when […]

Continue Reading •••
Posted in Basics, Pies & Tarts Comments { 0 }
vegan chocolate pudding pie

Vegan Chocolate Pudding Pecan Pie

A Rich Chocolate Pudding Pie Made with Almond Milk This vegan chocolate pudding pie was inspired by the Pat-In Pecan Crust and Chocolate Almond Milk Pudding. I thought, why not turn the pudding into a pie and pair it with a nutty crust? Topped with Vegan Coconut Whipped Cream and you’ve got a fabulous rich, […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
Bertinet Sweet Pastry

Bertinet Sweet Pastry

A Version of Sweet Pastry from Famed European Chef, Richard Bertinet This pastry is used in both the Mascarpone Cheesecakes as well as the Chocolate Cherry Tart both from Pastry, by French chef Richard Bertinet. Being the teacher that he is, he gives us these very helpful guidelines about all the different ways to use the pastry. His cookery school’s site is jam-packed […]

Continue Reading •••
Posted in Basics, Pies & Tarts Comments { 0 }
Cheesecake Tarts

Mascarpone Cheesecakes

Mascarpone Adds Interest to Cheesecake   Cheesecakes come in many variations but I am partial to those that use cream cheese as a base and then enhance with sour cream, crème fraiche, or as in this case, mascarpone cheese. They have substance from the cream cheese and the additional dairy adds creaminess – and with […]

Continue Reading •••
Posted in Cakes, Pies & Tarts Comments { 0 }
chocolate cherry tart

Chocolate Cherry Tart

A Chocolate Cherry Tart with a Chocolate Pastry Cream Filling Chocolate and red fruits, such as cherries, make a great combination especially if the chocolate has an acidic flavor profile. I like this made with the Askinosie 70% Honduras. This recipe, as well as the Mascarpone Cheesecakes, is from Pastry by European chef Richard Bertinet. Pastry, by […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
cherry pie

Sour Cherry Pie

Sour Cherry Pie is The Mid-Summer Pie to Bake! When I was little I liked those hand-pies made by Hostess and was particularly fond of the cherry. The crust was weird and sweet and I would pick it away and eat just the red filling and there was never enough. Similarly I always asked my […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
apricot-tart

Apricot Tart With Almond Crumble

This Apricot Tart is Enhanced with Almonds in the Crust and the Topping This apricot tart can be made with many stone fruits – plums, apriums, pluots, peaches or nectarines. Prune plums don’t work as well as other plums, but in general, this tart recipe is pretty forgiving. You could even use a blend of fruit. […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
Rhubarb Cheeecake Tart Slice_1

Rhubarb Cheesecake Tart with Browned Butter Streusel

Streusel Topped Rhubarb Cheesecake Tart In the Spring I truly cannot get enough rhubarb. The sweet/tart balance is so wonderful to play with and while we usually see this within the realm of citrus fruit, here it is in a totally different form. This tart is comprised of a sweet crust, a creamy cheese filling, a […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
Bacon Lattice Top peach Pie Slice

Bacon Lattice Top Peach Pie

Bacon and Peaches Together at Last This is one of those recipes that doesn’t look like it should work. It does. Trust me. Use the time cues and the visual cues and get ready for bacon filled, porky, fruity, sweet and salty amazement. If you like the bacon and fruit combo, check out our Bacon […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
Retro strawberry cream tart with pretzel crust

Retro Strawberries-and-Cream Pretzel Tart

I am a huge pretzel fan but I have to say that I have usually limited my intake to large soft pretzels while strolling through NYC streets or long crunchy rods that I like to dip in Hummus. Using pretzels as part of a dish is fairly new to me, although I did put them […]

Continue Reading •••
Posted in Pies & Tarts Comments { 1 }
Samoa-Pie

Samoa Pie

Let us all thank Allison Kave’s boyfriend who suggested she enter a Brooklyn, NY pie making contest – because she won and has been bringing us great pie ideas ever since. Her first book, First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More), gives us classics like […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
pretzel-crusted-chocolate-stout-pudding-pie-2

Chocolate Stout Pudding Pie with Jameson Whipped Cream and Pretzel Crust

Yes, the title is a mouthful, but once the chocolate stout pudding pie hits your lips, you will just be saying “give me more!” The crust is made from crushed pretzels with just enough butter to hold them together, providing a salty contrast to the chocolate pudding filling made with stout – we like Guinness […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
graham-cracker-crust-in-tart-pan

Graham Cracker Crust

Graham cracker crust figures into many classic desserts, such as Key lime pie and New-York-style cheesecakes, but it lend itself to all kinds of fillings and can be used in pie plates, loose-bottomed tart pans and springform pans. Here are the amounts you need for a variety of desserts. Read Tips for Handling Crumb Crust first for […]

Continue Reading •••
Posted in Basics, Pies & Tarts Comments { 0 }
slab-pie-stacked-slices

Apple Raspberry Slab Pie

Slab pie is a shallow, but large, rectangular pie baked in a rimmed baking sheet. It will feed a crowd, and for crust lovers, gives you more of the buttery, flaky top and bottom while still providing a juicy fruit filling. I went with an apple-raspberry combo for a few reasons. Apples have a long […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
Pear-frangipane-tart

Pear Frangipane Tart

Crisp tart dough encases a slightly textured almond filling that is both creamy and rich and cushions lightly poached pears. A light, shiny glaze tops it all off (below, you can see the dessert just prior to glazing). There are a few components, but they can all be made ahead. The tart itself is best […]

Continue Reading •••
Posted in Pies & Tarts Comments { 1 }
key lime pie

Key Lime Pie

This should be called a double-decker pie, as there are two, count’em, two layers of tart lime filling. You must be a citrus lover to appreciate this pie because lime is featured in three different components: lime zest in the graham crust; lime juice and zest in the creamy bottom layer made with condensed milk, […]

Continue Reading •••
Posted in Pies & Tarts Comments { 0 }
apple pie_1

Classic Apple Pie

We almost called this “apples pie” because what makes this apple pie recipe stand apart is its blend of various types of apples, which creates a dimensional, complex pie. Every apple has its own flavor and texture profile, and by carefully picking and choosing apples that complement one another, a great pie is born. We […]

Continue Reading •••
Posted in Pies & Tarts Comments { 1 }
Apricot-linzertorte

Caramel-Apricot Linzer Torte

When the invitation goes out around my house for a special dessert, linzer torte is always near the top of the request list. Linzer torte is a classic Austrian pastry that comes from the town of Linz, which is located about midway between Vienna and Salzburg. I use the traditional buttery ground-almond pastry dough for […]

Continue Reading •••
Posted in Pies & Tarts Comments { 4 }
Skip to toolbar