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Pies & Tarts

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Elisabeth Prueitt invented this exceptional, flaky dessert, made with a rough puff pastry, for San Francisco's Tartin...

Hungry Mother, in the Yankee bastion of Cambridge, Massachusetts, is a leader in the national Southern-restaurant tre...

Jennie Lorenzo was raised in Manila, the Philippines, but she understands the San Francisco psyche. "People here pref...

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

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 ...

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