Tarts

Tart raspberries add a sweet burst of flavor to this custardy pie. A pinch of black pepper adds a mild savory note, while turmeric tints the filling with its vibrant golden hue. A custard will still jiggle slightly when fully baked; pull this golden pie from the oven when the edges are set and the center wobbles a bit for the silkiest, creamiest texture.

Spring rhubarb is wonderfully pink and tender, so you can dispense with the poaching step and put it straight into a pastry case (shell) with a little brown sugar before putting it in the oven. The sugar caramelizes to give an almost toffeelike flavor. Make it the day before so that the flavors have a chance to soak into the pastry, or eat it immediately. Either way, it goes well with cream, custard or ice-cream. —Aaron BertelsenAdapted from The Great Dixter Cookbook: Recipes from an English Garden by Aaron Bertelsen (Phaidon, $39.95 US/$49.95 CAN, March 2017) Slideshow: More Pie & Tart Recipes 

To make a simple topping for this elegant dessert, add 2 tablespoons granulated sugar to the leftover egg whites and whip to stiff peaks to make a meringue. Garnishing the tart with mixed citrus segments adds a natural sweetness to balance the rich, tart lemon curd filling.Read Jamila Robinson​​​​​​​'s essay about this recipe, Romancing the Stove.

Zoe Nathan, the pastry chef at Rustic Canyon in Santa Monica, California, prefers to be called a baker, which better reflects her unpretentious style. "I like making desserts that go from oven to table without a lot of fussing and futzing," she says. Her stunning yet simple crostata, which uses juicy blood oranges at their peak, is nothing but sweet-tart oranges and a bit of sugar on a flaky, buttery crust. More Pie and Tart Recipes

Each year after the Thanksgiving feast, my family sprawls in the living room, feet up, pants buttons undone (not a thing for me, as I’ve learned to wear stretchy pants on this particular day). The sound of snoring from a few select family members is drowned out by the football game on TV. It’s a common scene in households across the land. And while most people blame the tryptophan in the turkey for this all-American post-Thanksgiving naptime tradition, I blame the third slice of pie, which is always, for me, pecan.In the game of chess that is my Thanksgiving dessert table, pumpkin pie is king, and Grandma’s apple pie is queen, and I always have a slice of each. Pecan is more like the rook—noble and beguiling, it draws me in every year with its crackly, nut-flecked top and gooey, sweet filling. Yes, pecan pie is the third-best holiday pie—yet I still can’t resist having some.But really all I want is one perfect bite of pecan pie, so you’ll find just a sliver on my dessert plate. The problem with just-a-sliver of pecan pie is that it is an imbalanced specimen: That gooey, cloyingly sweet filling is never juxtaposed with enough flaky crust. Even one bite is sometimes too much.Enter the tassie. These diminutive pecan pie poppers, with a higher crust-to-filling ratio, offer the perfect bite. I spike them with bourbon to both cut through and complement the sweetness. And you (yes, you) can get this cream cheese crust right 100% of the time. The dough is forgiving as can be; no rolling pin needed, just press it into mini muffin cups, fill, and bake. What’s that you say? Oh, you don’t own a mini muffin tin, because you’re a normal human? Well, go down to the thrift store and buy yourself one for next to nothing. (Goodwill is my go-to for almost-unnecessary kitchen equipment on the cheap.) It’s a wise investment for winning the Thanksgiving dessert game for years to come.

Jacques Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice and simple to eat, pizza-style, while standing. The miraculously easy and versatile pastry dough comes together in a food processor in less than 20 seconds and can be filled with all sorts of fruits or vegetables. Because the tart is free-form, the pastry can be rolled into either a round or a rectangle.Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Delicious Apple Pies