Pies & Tarts

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

Slideshow: More Frozen Desserts

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

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

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

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

Plus: F&W's Vegetables Cooking Guide

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 ...

At Café Boulud, pastry sous chef Ashley Church tops pecan pie with chiboust pastry cream. A simple substitute: w...

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

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

Pastry chef Jennifer McCoy of Craft in New York City bristles when other people offer to bring dessert to parties. "W...