Pies & Tarts

Natchitoches, Louisiana, is renowned for its meat pies. Kelly English serves his mini version with a dipping sauce th...

At Cavallo Point, school director Kelsie Kerr teaches the basics of preparing seasonal recipes. The buttery dough for...

This dried-apricot tart is crispy and tender, tangy and sweet all at the same time. The recipe also works with fresh ...

Melissa Rubel Jacobson mixes creamy yogurt with honey so it's deliciously sweet and tangy, then she spreads it in a g...

Gianduja, the supersilky Swiss mix of chocolate and hazelnuts, is a darling of pastry chefs, who love its rich, deep ...

This dessert from pastry chef Colleen Grapes, a tribute to the chocolate-covered pretzel, hits just the right salty-s...

Jean-Georges Vongerichten loves this tart from his friend Maya Gurley of Maya's Restaurant in St. Bart's. The soft cu...

Writer Colleen Hubbard turns frozen blackberries into a zippy jam for this pie's lime filling. Jarred preserves a...

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this iconic dessert. Sl...

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this iconic dessert. Plu...

Jeremy Sommer often hosts the cooking club at his furniture company's warehouse. His buttery squash turnovers make a ...

Humble ingredients like puffed rice cereal (transformed into a brilliant topping) and graham crackers (crushed with h...

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this perfect fall desser...

F&W's Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this perfect fall desser...

The Good News Oats and almonds may both help lower blood pressure; they're incorporated here in an ingenious granola ...