Tarts

This irresistible tart takes full advantage of the affinity between tangy sour cherries and rich, nutty frangipane. A sprinkle of toasted almonds on top adds a welcome dose of crunch. It’s essential to seek out sour cherries for this tart, whether they’re fresh, frozen, or jarred. Serve the tart with your choice of unsweetened whipped cream, crème fraiche, or vanilla ice cream—or all by its glorious self.

Rich, barely bitter caramel, deeply toasted nuts, and chewy figs combine in a buttery crust for a dessert designed for pairing with Madeira. A pinch of flaky sea salt makes it the perfect end to a long lunch.

This fancier cousin to a chocolate cream pie gets complex depth from a combination of bittersweet and milk chocolate, and plenty of richness from heavy cream. A touch of cardamom in the custard and the whipped-cream topping, plus the contrasting crunch of homemade nut brittle, elevate this dessert far above the ordinary.

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.

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.

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.