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Pies & Tarts

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To create a crisp crust on the bottom, Grace Parisi partially bakes the pie shell before adding the filling. If the e...

To make this glorious pie, Momofuku pastry chef Christina Tosi uses a cinnamon-sugar crumb crust, a luscious brown bu...

This is a terrific cross between a tart and a cake; it has a crisp, delicate crust as well as a cakey filling made wi...

"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a bak...

This pizza-like tart is made with free-form puff pastry topped with three cheeses—ricotta, Parmesan and Gruy...

Chef Way The seasoning in this strudel includes ajwain seed, a common Indian spice. Easy Way Instead of ajwain, opt ...

These tartlets, made with layered sheets of phyllo and almond cream, are a riff on baklava: "My mom's family is from ...

Frankies co-owner Frank Castronovo's wife, Heike, a talented home baker, created Prime Meats' outstanding jam tart wi...

For this classic French dessert, Alix de Montille swapped in raspberries for the traditional cherries to better pair ...

Chris Ainsworth makes all kinds of seasonal dessert flatbreads at his restaurant, but his s'mores version is a ye...

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