Pies & Tarts

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

These tarts are high on the pucker scale; if you prefer a gentler lemon flavor, add another tablespoon or two of suga...

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

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

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...

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

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

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

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

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

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...

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