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Love the classic peanut butter and chocolate combo? This peanut butter pie with a creamy filling, decadent chocolate layer, and crunchy Oreo crust is sure to hit the spot!

The best way to transport this peach crisp is right in the pan, snug in a box.

Pucker Up! Bright lemon meets sweet chess pie in this simple but delicious dessert.

Our hack makes nailing the homemade puff pastry super quick and easy. Plus, it takes this classic French tart to the next level.

Who can resist this powdered sugar snowflake design? 🤩

Dough recipe: This is the only pie dough, tart dough, galette dough, pastry I use. It's foolproof. Here are five recipes I use it in. Dough can be made up to 3 days in advance and stored in the fridge or made weeks in advance and stored in the freezer. I typically make a double batch and freeze one round for a future use, but I've written the recipe below to yield one pastry round. The filling for this French apple tart recipe is inspired by Sarah Copeland's Every Day is Saturday, in which there is a lovely gluten-free variation. Save your pie dough scraps and make cinnamon snails.

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With this simple recipe, making a tender and flaky homemade pie crust is totally doable, even for beginners!

A dessert so fancy no one will believe you whipped up this Easy No Bake Blackberry Tart in just minutes! Break away from traditional tarts and enjoy a decadent treat tonight!

Anna Randal for Art-Sheep Melvin Sokolsky is an American photographer and film director, known for his editorial fashion photographs for major magazines like Vogue and Harper’s Bazaar. Born and raised in New York City, Sokolsky began his career as a stills photographer, until he was hired by Harper’s Bazaar, at the age of 21. Working […]

Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.

This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.