Pies & Tarts

This tart combines sweet fall pears in a rich, nutty crust full of buttery pecans. The whipped cream topping sweetene...

A Tuscan classic, chestnut honey or miele di castagno has an unusually potent, savory flavor that gives this fall fru...

This delicious dessert is a large version of the individual tartlets served at Racines. The thin, crisp pastry shell ...

Jerry Traunfeld has been experimenting with rye flour for years; he loves the way it gives dough flavor and body. As ...

A classic apple charlotte has a crust of buttered bread slices filled with caramelized apples. In this quick version,...

When paired with a simple salad, this deeply satisfying pie makes an excellent vegetarian main course. "It's remarkab...

While walking in Galicia with Gwyneth Paltrow, Mario Batali spotted a bush full of ripe blackberries, his "favorite f...

Like sugar, honey caramelizes as it cooks. Here, warm honey is drizzled over a mixture of goat cheese and Greek yogur...

To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 ...

Pastry chef Mitchelle Dy sautés plums in Chambord, a black raspberry liqueur, to give the succulent fruit even m...

"I think Missouri food seems to have stronger ties to the cooking of the South than the upper Midwest," Paul Virant s...

Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor o...

Chef Way In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugare...

Jacques Pépin ordered a saiti, a turnover filled with tangy wild greens and feta, at Marianthi tavern in the Gre...