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Pies & Tarts

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Bill Bowick uses peaches two ways in this tart: He bakes them into the filling, then piles slices on top just before ...

Michael Glissman's tart is like a dark-chocolate truffle in a crisp, flaky cocoa crust. Bourbon adds a wonderful smok...

Sam Mogannam's wife, Anne Walker, usually makes this dessert with Arkansas Black apples—an heirloom variety—from Moga...

Kathleen Callahan of Seattle's Emmer & Rye started her career studying marine biology, then segued into cooking f...

This sweet-potato pie looks like a pumpkin pie, but the filling is actually made with sweet potato. Slideshow: More ...

Pastry sous chef Ashley Church tops pecan pie with chiboust pastry cream. A simple substitute: whipped cream. Slides...

Plus: F&W's Vegetables Cooking Guide

These flaky little pies may be the ultimate grab-and-go dessert.

This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit. Plus: F&W's Dessert Cooking ...

This is Jennifer Nettles's great-grandmother Mildred's coconut pie, called "impossible" because it se...

"Río Negro is like the Garden of Eden, with fruit trees everywhere," Piero Incisa della Rocchetta says about the...

Slideshow: More Frozen Desserts

At NYC's Vandaag, chef Phillip Kirschen-Clark uses beer in everything from cocktails to desserts. Kriek—lambic beer f...

The Help's ending hinges on a secret involving Minny's famous chocolate pie. Newspaper columnist Lee Ann Flem...

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