Flapper pie is a graham crumb crust pie filled with a decadent, creamy custard filling topped with a meringue. It’s so unique to the prairies that if you didn’t grow...
The custard creaminess of Debbie Major’s crème brûlée tart is a perfect match for the fragrant addition of saffron.
The campfire classic adapted to a pie with a graham cracker crust, chocolate ganache layer, chocolate mousse and topped with whipped cream
Karen Dick jazzes up the traditional Thanksgiving dessert with mascarpone, a hint of orange flavor, and a gingersnap crust.
Peanut Butter Chess Pie is an easy pie recipe full of peanut butter! This is a twist on a classic chess pie and it's SO good - peanut butter lovers will love this pie.
My Hot Buttered Rum Apple Pie takes the traditional homemade apple pie to a whole other level with a rich, buttery rum sauce baked right in & drizzled over the top.
This is a very edible version of a kiss on both cheeks. It's a classic French frangipane and rum raisin filled Pine Nut Tart (Tarte aux Pignons).
It's so easy to tote, and everyone loves its supremely buttery crust packed with crunchy nuts and soft, tangy apricots.
If you love fruit pie, give the underrated apricot a try with this Brandy Apricot Ribbon Pie!
Spiced Bourbon Apple Pie is sure to keep you warm on those crisp autumn days. The two tablespoons of spiced bourbon really make this the best apple pie you will ever taste.
Cinnamon buttermilk pie is an adaptation of Filipino egg pie and Southern buttermilk pie. This version combines sweet creamy custard, warm cinnamon and tangy buttermilk in a flakey butter crust. It's a delicious old fashioned pie that is perfect for Thanksgiving and gatherings of all sorts! Yield: one 9-inch pie
Old fashioned vinegar pie is a depression-era recipe that uses a bit of creativity to turn pantry staples into something delicious.
It’s no secret—we love lemon. And with these five-ingredient sweets, this citrus winner just got even more loveable.
For this weeks BWD: Baking with Dorie Challenge, it was Elizabeth's first pick and she decided on The Most Extraordinary French Lemon Cream Tart on Page 331 and 332 in Dorie Greenspan's book Baking: From my home to yours. Since I've proclaimed my love for anything citrus a few times already on this blog, I was certainly excited about making it again, yes again. When I first ordered this book and it arrived over a year ago this was one of the first recipes I made. At that time I made a few notes about the tart and stuck it next to the recipe for future use. This tart is certainly not for the faint of heart. Between the tart crust and the lemon filling, the recipe calls for a whopping 30 tablespoons of butter!!! So most definitely not a diet food, but like everything in life, if you make it only once or twice a year and have a small piece it will fit into any lifestyle. The Lemon Cream Tart is what lemon dreams are made out of. It has crunch from the crust, tartness from the lemon and is beyond creamy from all that butter. I started making this tart by baking the crust. Dorie suggest either her regular sweet tart dough or any variation of it. I decided to add pistachios to mine since it sounded good in combination with the lemon. In true fashion, this tart wasn't going to be my friend either. For some reason it browned quicker than my last few and almost burned. But since at this point the crust was still intact I wasn't going to bake it again. I should have known better since as soon as I placed my filling into this wonderful light and crumbly tart shell two pieces broke of the sides. Secondly, I started working on my lemon curd. It starts by rubbing sugar with lemon zest until moist and fragrant. Into this you whisk eggs and the lemon juice. The mixture is then put over a double boiler. No matter how hard I tried the first time I made this, or even the second time, I could not get the curd to read 180 degrees F on my instant read thermometer as Dorie's recipe recommends. 160 degrees was as high as it would go and since my curd was thick and leaving tracks (another sign), I called it a day yet again and took it off the stove. Her next step is to strain the curd through a strainer and into your blender bowl, discarding the remaining lemon zest. This was another step I skipped. I love the way lemon zest adds little specks of color in a food plus my curd was nice and smooth so I figured no straining required to dirty another dish. After letting the lemon mixture cool for a bit, you start blending in the pieces of butter. The first time I made it I used all the butter called for in the recipe, and while the flavor was OK, the family agreed the butter was too overwhelming. So this time I kept tasting after every 5 pieces and stopped at 2 sticks (16 tablespoons) of butter. Much better flavor, and the lemon was still the star in this dish. I mentioned my crust started breaking as soon as the filling went in. I knew I had to do something to save this tart, at least for a picture opportunity. Looking through my fridge I found some cream cheese and thought that some cream cheese frosting should do the trick. So a quick frosting was whipped up and piped along the sides to contain the "leaks" and then I decided to add a quick little piping around the edges which helped disguise some of the darker edges of the crust. I really liked this tart since it was mighty tasty and I will probably make it again sometime if I have guests, but for casual get togethers or family occasions, I will probably stick with simple lemon bars or lemon meringue pie since I really can't justify eating this much butter all the time. Check out Elizabeth's blog and Grapefruit's blog for the recipe and to see what they thought about this Most Extraordinary French Lemon Cream Tart. For our next BWD in two weeks (the 10th of May) it is Elizabeth's pick again with Hidden Berry Cream Cheese Torte on Page 240-242. So if any of this has peeked your interest and you want to join the fun with us next time, just shoot me or Grapefruit an email and we'd be more than happy to have you.
Instead of cake for his birthday, my husband asked me to make him a cheesecake with a tart lemon topping similar to the Lemon Cream Cheese pie they serve at Marie Callender’s. My wonderful son gave me a mini cheesecake pan for Christmas, so this was the perfect opportunity to give it it’s maiden voyage....Read More
This simple but very tasty tart makes an elegant dinner party starter served with some lightly dressed winter leaves. This recipe is a wonderful way to use up any last pieces of cheese you might have in the fridge so it's up to you what you use. A good Irish cheese like Durrus works well here but you could push the flavour even further by using a blue cheese like Young Buck or Bellingham Blue.
A delicious flaky pastry tart filled with soft moist filling and sliced pears.
This butterscotch pie with curry crust is the perfect combination of sweet and (a slight hint of) savory. It's perfect for thanksgiving or dinner party!
No Bake Creme Brulee Pie - an easy creme brulee recipe in a pie crust! This easy recipe is no bake and no torch needed. Just delicious creme brulee in minutes!
This easy blueberry pie is filled to bursting with blueberries. I love the flaky all-butter crust. Homemade blueberry pie is the best summer treat!
Strawberries and rhubarb some together in a tart with an crumbly crisp topping. Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases. I found some rhubarb at the farmers' market this past weekend and it inspired me to make a dessert. It's a tart/crisp/pie combination that I modeled from this apple crisp pie. This tart was a lovely early summer treat that combined two of my favorites - strawberry + rhubarb - making it burst with sweet-tart freshness. Topped with vanilla ice cream while still a touch warm from the oven, it makes a perfect ending to any meal. Strawberry-rhubarb crisp tart for the crust/topping: 1-1/2 cups all-purpose flour 1/4 teaspoon sea salt 1/4 cup packed light brown sugar 1/3 cup old-fashioned oats 1 stick unsalted butter, melted and slightly cooled for the filling: 1/2 cup cold water 1/3 cup granulated sugar 1-1/2 tablespoons cornstarch pinch of sea salt 1-1/4 cups chopped rhubarb (chopped into about 1/2-inch pieces) 1-1/4 cups chopped strawberries (chopped into about same size as rhubarb) Pre-heat the oven to 350 degrees. In a large bowl, whisk together the flour through oats. Stir in the butter until combined. Use your hands to bring the mixture together. Set aside 1/2 cup of the mixture and put the remaining into a 9-inch tart pan. Use your fingers to press the crust into the pan in an even layer on the bottom and sides. Press it until it is tightly packed and try to not leave any cracks. In a small saucepan, whisk together the water, sugar, cornstarch, and sea salt. Heat over medium heat, whisking often, until the mixture thickens. Remove from the heat and stir in the rhubarb and strawberries. Pour the filling mixture into the crust. Spread evenly. Top with the remaining topping/crust mixture. Bake for about 40 minutes, or until the filling is bubbly and the topping and crust are golden. Let cool and serve topped with vanilla ice cream, if desired.
This chocolate ganache tart made with your choice of crust is truly rich and decadent. If oyu love chocolate and butterscotch you are in for a treat!
Try this tasty apple onion tart if you want a unique party appetizer. Chopped apples and caramelized onions go perfectly with a delicious puff pastry.
A simple rustic tart crust topped with ricotta, fresh cherries and spiced maple-vanilla syrup. Fresh and delicious!
No one can resist this White Chocolate Fruit Dip. It doubles as a pie filling, too!
A tasty tart with the old fashioned flavor of coconut
