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Pies & Tarts

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This lustrous free-form pear tart is from our resident baker, Test Kitchen Director Diana Sturgis. It's especially go...

The only tricky part of this great simple-to-assemble dessert is having 8 ring molds or their equivalent on hand. Plu...

Florian Bellanger, the pastry chef at Le Bernardin, stirs the rum into the hot caramel carefully, as it tends to spat...

These tartlets are a version of quiche with a distinct Italian accent. Piquant Parmesan replaces the more usual mild ...

Plus: More Dessert Recipes and Tips

Plus: Dessert Recipes and Tips

Mangrove Mama's is situated on Sugar Loaf Key in Key West and is almost hidden by overgrown bushes, it looks like a s...

Each year high achievers in all of France's trades, from hairdressers to chefs to florists compete for the top honor ...

Peoples Restaurant • March 1999

You would never guess from the modest faces of the citizens having lunch at Peoples Restaurant in New Holland, Pennsy...

Eggs in some form—in hollandaise sauce, for instance, or hard-cooked and chopped—are a delicious accompanim...

At André Jaggi's La Miroir d'Argentine in Solalex, Switzerland, fruit tarts are on the menu every day. Plus: Mor...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

When Melissa Murphy was a kid, she'd make a miniature pie of her own whenever her mother baked. "I would open the ove...

These simple individual tarts are especially good with Late Harvest Riesling Ice Cream.

Plus: Ultimate Thanksgiving Guide

If you'd prefer thinner pies, roll out the dough to 12-inch rounds and bake in regular 10-inch pie plates.

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