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! Our flan is...
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...
Classic Apple Tarte Tatin
The tarte Tatin was born in the late 19th century at the Hotel Tatin in Lamotte-Beuvron, a small village in the heart of the...
Macchiato Chocolate Tart
Next time you brew a cup of espresso, keep those leftover grounds. You’ll be one step closer to creating this outrageously indulgent Macchiato Chocolate...
Peppermint Bark and Milk Chocolate Tart with Swiss Meringue Buttercream
Peppermint Bark and milk chocolate combine to create the decadent truffle-like filling for this cocoa tart from Erin Clarkson of the Cloudy Kitchen. Two-toned...