Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling...
Author: Alison Roman
The Kentucky Derby is a two-minute horse race, but its cultural impacts are long-lasting, including a rich culinary tradition of mint juleps, hot browns...
Author: Matt Lee and Ted Lee
These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate....
Author: Tara Parker-Pope
This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food...
Author: Jerrelle Guy
Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless...
Author: Samantha Seneviratne
Mixed berry pie is the ultimate summertime treat: Handfuls of the season's finest blueberries, blackberries and raspberries are tucked into a crisp, buttery...
Author: Yossy Arefi
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums....
Author: Martha Rose Shulman
This is a classic French dessert - impressive, but easy to make, if you are organized and get ahead on the prep work. It's essential to make the tart dough...
Author: David Tanis
This pie recipe comes from the New Orleans restaurant Herbsaint, named for the local anise liqueur, which draws on Louisiana flavors and spices for strength...
Author: William Grimes
Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples...
Author: David Tanis
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with...
Author: Joan Nathan
The cinnamon biscuit topping in this classic cobbler is easy to make, and easily adjustable. Reduce the buttermilk by 2 tablespoons for a crumblier, more...
Author: Erin Jeanne McDowell
This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season. It's an ideal vehicle for the...
Author: Emily Weinstein
This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate...
Author: Erin Jeanne McDowell
This pie's crunchy toasted cornflake crust and honey-sweetened pudding may inspire new pie-centric breakfast routines, especially when topped with juicy...
Author: Dawn Perry
The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of desserts passed...
Author: Kim Severson
This chocolate mint tart is wonderfully reminiscent of a giant, elegant peppermint patty, tucked into a chocolate pastry shell. The mint flavor is subtle...
Author: Yossy Arefi
In January 1970, The Times published a recipe for brandy Alexander pie. It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy...
Author: Amanda Hesser
This is an elegant alternative to the holiday parade of sugary pies. Cardamom adds a grown-up twist to the classic combination of hazelnut and pear. (Don't...
Author: Clare de Boer
The character of fresh raspberries can be fleeting when cooked, especially when the berries are mixed with other fruit like ripe, juicy peaches. To deepen...
Author: Melissa Clark
The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers...
Author: Yossy Arefi
The deliciously tart apple butter filling in this pie has a deep rosy color, bolstered by raspberries and blackberries. Apples with darker red skins will...
Author: Erin Jeanne McDowell
Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes,...
Author: Tejal Rao
This whiskey-apple crumble pie calls for the apple slices to be sautéed before they are put into the crust and baked. The requirement that the apples...
Author: Florence Fabricant
Perfection is a fool's mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries...
Author: Sam Sifton
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns)...
Author: Melissa Clark
This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it's as deeply flavored as an apple pie can...
Author: Melissa Clark
A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner,...
Author: Samantha Seneviratne
These little pies are filled to the brim with juicy caramel apple filling, fried, then tossed in cinnamon sugar. You may need to adjust the temperature...
Author: Erin Jeanne McDowell
This is a wonderful but simple summer pie inspired by strawberry pretzel salad, a popular Southern dessert. The classic recipe consists of a crumbled pretzel...
Author: Jerrelle Guy
This tart requires a time commitment: There are several elements, and while each is simple, they need to be prepared and cooled before the tart is assembled....
Author: Yotam Ottolenghi
Cherries in winter may sound counterintuitive, but like frozen peas and corn, frozen cherries are, well, pretty good. Baked on a bed of easy press-in crust,...
Author: Alison Roman
Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness....
Author: Genevieve Ko
Making a crisp is one of the best and easiest ways to highlight seasonal fruit. Crisps come together quickly with no special equipment, and they are a...
Author: Yossy Arefi
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from...
Author: Melissa Clark
This cobbler substitutes fresh, juicy kernels and corn milk for traditional heavy cream, taking advantage of the sweetness of seasonal corn and adding...
Author: Jerrelle Guy
Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a...
Author: Samantha Seneviratne
Puerto Rican cazuela, a richly spiced crustless pie with a texture between thick custard and bread pudding, is a unique dessert with a complex history....
Author: Von Diaz
This pie is fudgy, nutty, salty-sweet and spiked with citrus. It's a meeting of sorts, between arguably Britain and America's greatest desserts: the treacle...
Author: Clare de Boer
More than 75 percent of the world's maple-syrup supply is produced in Quebec. In Canada the sap doesn't start running until early March, when the nights...
Author: Oliver Schwaner-Albright
Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon...
Author: Samantha Seneviratne
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered...
Author: Tejal Rao
The chef and baker Elisabeth Prueitt's favorite all-purpose dough was inspired by classic rugelach. That dough traditionally combines cream cheese with...
Author: Tejal Rao
Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare...
Author: Erin Jeanne McDowell
In this fruit crumble - a relative of other homey desserts like crisps and buckles, bright red rhubarb makes a brilliant show, though a combination of...
Author: David Tanis
This is essentially a classic double-crusted apple pie, packed tight with fruit, but it calls for a wide variety of apples, giving it far more flavor....
Author: Genevieve Ko
This French-style apple tart is topped with nothing but fruit and a squeeze of lemon juice. Make it with homemade rough puff pastry, or a store-bought...
Author: Tejal Rao
Everything about this sweet potato pie is surprisingly light and creamy, from the soft custard filling to the swoopy toasted meringue. Piping that meringue...
Author: Erin Jeanne McDowell
A cobbler is a traditional baked dish of sweetened fruit with a biscuit-dough topping. It's best to bake the fruit untopped for a half-hour or more before...
Author: David Tanis
A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is...
Author: Naz Deravian