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Pies & Tarts

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Downtown Bakery and Creamery • November 1993

This is a rustic-looking double-crusted tart with a not-too-sweet filling. The top crust may crack slightly as it coo...

Patisserie Cafe Didier • November 1993

This tart is so chocolatey-rich that tiny slivers will satisfy. It will serve 10 people nicely.

The City Bakery • November 1993

Forget everything you ever learned about how to handle pastry dough when you work with this crust. It was designed to...

The Apple Tree • November 1993

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

The French Loaf • November 1993
Firehook Bakery & Coffee House • November 1993

You will need a deep-dish pie pan (about two inches deep) for this pie. This is one of the few pies that are better s...

Fran Gage Patisserie • November 1993

A tender cookie-like crust, pears that still keep their shape and sweet bits of crystallized ginger create a wealth o...

This tart is a favorite dessert at Jacques Pépin’s house. You can make it with any seasonal fruit, such as rhuba...

A layer of ground walnuts adds a fresh nutty flavor to Patrick O'Connell's elegant dessert, served at The Inn...

Susan Molzan, of The Ruggles Grill in Houston, prefers using a walnut liqueur, such as Nocello, to flavor the filling...

The sweet pastry recipe makes enough for two 11-inch tarts. The extra pastry can be wrapped and frozen as a handy tim...

Flavors Catering • December 1995

Plus: Ultimate Holiday Guide

Allow at least four hours for the dough to chill before rolling it out. Plus: More Dessert Recipes and Tips

Slideshow: More Pizza Recipes

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