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Pies & Tarts

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Like sugar, honey caramelizes as it cooks. Here, warm honey is drizzled over a mixture of goat cheese and Greek yogur...

When paired with a simple salad, this deeply satisfying pie makes an excellent vegetarian main course. "It's remarkab...

A classic apple charlotte has a crust of buttered bread slices filled with caramelized apples. In this quick version,...

Jerry Traunfeld has been experimenting with rye flour for years; he loves the way it gives dough flavor and body. As ...

While walking in Galicia with Gwyneth Paltrow, Mario Batali spotted a bush full of ripe blackberries, his "favorite f...

This delicious dessert is a large version of the individual tartlets served at Racines. The thin, crisp pastry shell ...

A Tuscan classic, chestnut honey or miele di castagno has an unusually potent, savory flavor that gives this fall fru...

This tart combines sweet fall pears in a rich, nutty crust full of buttery pecans. The whipped cream topping sweetene...

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this perfect fall desser...

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this perfect fall desser...

Jeremy Sommer often hosts the cooking club at his furniture company's warehouse. His buttery squash turnovers make a ...

Humble ingredients like puffed rice cereal (transformed into a brilliant topping) and graham crackers (crushed with h...

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this iconic dessert. Sl...

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this iconic dessert. Plu...

Writer Colleen Hubbard turns frozen blackberries into a zippy jam for this pie's lime filling. Jarred preserves a...

The Good News Oats and almonds may both help lower blood pressure; they're incorporated here in an ingenious granola ...

Jean-Georges Vongerichten loves this tart from his friend Maya Gurley of Maya's Restaurant in St. Bart's. The soft cu...

This dessert from pastry chef Colleen Grapes, a tribute to the chocolate-covered pretzel, hits just the right salty-s...

Gianduja, the supersilky Swiss mix of chocolate and hazelnuts, is a darling of pastry chefs, who love its rich, deep ...

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.