Pies & Tarts

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

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

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

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

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

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

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

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

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

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...

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

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