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Desserts

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Lemon is one of Patricia Wells' preferred winter flavors, and this rich creamy tart is the perfect ending to a festiv...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

At Betty's Pies in Two Harbors, Minnesota, Janine Bjerklie adds local maple syrup to her tasty variation on pecan pie...

At the Gabriella Cafe in Santa Cruz, California, chef Jim Denevan uses Randall Grahm's Muscat to make his frothy and ...

Maury Rubin of The City Bakery in New York calls these individual pear tarts "toasts" because they're shaped like, we...

Plus: Ultimate Thanksgiving Guide

At the Café Latte in St. Paul, Minnesota, Sherry Fahey makes a dessert that's like a pecan pie and pumpkin pie r...

Nelli Maltezos, pastry chef at the restaurant Zucca in New York City, uses Japanese kabocha for this tart because it ...

Cathie Guntli serves her double-crust pie with crème fraîche because she doesn't have a freezer at The Libe...

This sweet, crunch brittle makes a fun snack on its own or a clever decoration for sundaes, cakes and pies. Plus: Mor...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

The sweet, crunchy brittle that tops this pie makes a fun snack on its own or a decoration for sundaes, cakes and pie...

At the Wildwood Restaurant & Bar in Portland, Oregon, Jennifer Welshhons garnishes these tartlets with both choco...

Plus: More Dessert Recipes and Tips

Karen Barker's tart, from the Magnolia Grill in North Carlina, is beautiful and delicious, especially when set off by...

These pecan pralines flecked with orange zest need your undivided attention for almost an hour, but they're worth it....

You might think gelatin went out with TV dinners and maraschino cherries, but this pretty, refreshing dessert is righ...

Work as fast as you can while dipping the clementine sections—the hot caramel syrup cools very quickly. Have ready a ...

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