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Pies & Tarts

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

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

"My mother is very inventive in the kitchen," says Jessica B. Harris, a cookbook author based in New York City. "I le...

Gooseberries, wonderfully tart and acid, have a very short season, so grab them when you see them at your market in t...

Quiche is the quintessential food of the Seventies. The version here is classic, elegant and perfect for today.

Jessie Cromwell, nicknamed Grandma Dynamite, starts baking her sour cherry pies at 7 a.m. at the Summertime Restauran...

Chef Jacques Pépin remembers well the famous apple tart his mother made every day as a dessert offering in her s...

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

Pat-in-the-pan pastry shells have long been a part of Patricia Wells' everyday repertoire because they are quick, eas...

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...

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

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