Pear and Honeyed Goat Cheese Galette
As the editor-in-chief of Bake from Scratch magazine, Brian Hart Hoffman is always looking for ways to up his galette game. This season, he's...
Fruit Tartlets
Inverting the muffin pan to bake this tart dough on the outside of the muffin cups gives the golden shells defined shape and flaky...
Homestyle Berry Pie
Loaded with fresh berries, this pie gets a touch of warmth from cardamom in the filling. As for that buttery crust-there’s no butter. We...
Pineapple Tarte Tatin
Fruit that is not overly juicy, like pineapple, works well for a tarte Tatin. Too much moisture (like you might get with peaches, plums,...
Russian Salmon Hand Pies
Get into the spirit of our Alaska Baking Retreat by baking up these Russian Salmon Hand Pies by Mandy Dixon! Mandy is the head...
Roasted Mango and Pineapple Pie
Packed with smoky mangoes and bright pineapple, our velvety Roasted Mango and Pineapple Pie tastes like a smoothie in pie form. We use a...
Black Bottom Coconut Pie
With an indulgent chocolate bottom, this deep-dish twist on coconut cream pie is a coconut tour de force. Find this recipe and more tastes...
Vanilla Milk Ruffle Pie
Filled with velvety vanilla custard, this Vanilla Milk Ruffle Pie triumphs in texture and taste. Shape the phyllo rosettes in the palm of your...
Parisian Flan
With a velvety custard filling and pâte brisée base, Parisian flan is an essential recipe in French cuisine—and for good reason! It’s important to tent...
Chocolate Lemon Tart
Balancing acidic tang with sweet cocoa notes, this sunny spring tart has a hidden layer of milk chocolate ganache running under a silky lemon...