Pies & Tarts

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

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

Instead of apple pie, Shawn McClain ends his Thanksgivings with this stunning tarte Tatin. Because the recipe calls f...

This silken frozen pie is adapted from Clancy's, one of David Guas's favorite New Orleans neighborhood restaurants. (...

Flameware is perfect for preparing this French tart, as an ordinary clay pot may not be able to withstand the high he...

Roy Shvartzapel, pastry chef at Cyrus in Healdsburg, California, layers roasted fresh apricots atop basil custard to ...

"This crust is not what you'd expect," Marco Canora says. "Instead of being crunchy, it's puffy and cakey." The dough...

This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, Grace P...

Paula Haney made pastries at acclaimed Chicago restaurants like Trio before opening her Green City Market stand. She ...

To celebrate the film Julie & Julia, starring Amy Adams as blogger Julie Powell and Meryl Streep as Julia Child, ...

Andreas Viestad's tarts have a flaky crust topped with tomatoes that become wonderfully sweet as they bake. Viestad l...

For the boules potlucks, Michel Keller, owner and pastry chef of Restaurant du Village in Chester, Connecticut, makes...

For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamo...