Category Archives: Pie and Tart Crusts

Sugar Cookie Tart Crust

  Traditional pie and tart crusts are great, no doubt about it. They’re tasty and work with just about every kind of tart filling you might imagine. But as much as I like them (and like making them), I also like variety and always have an eye out for alternative crusts that will work well with particular tarts. This crust is a sugar cookie crust. ... Read More »

Pate Brisee (Tart Dough)

Pate brisee (or pâte brisée, si tu prefere) is one stable recipe that should be in every baker’s repertoire – especially if you’re a baker who likes to occasionally branch out from cookies and cakes into the realm of pies and tarts. It is a basic tart crust that is easy to make, keeps in the refrigerator or freezer exceptionally well, and works with both ... Read More »

Apple Crumble Pie

apple crumble pie, sliced

Crumble-topped apple pies used to be my absolute favorite type of pie. When I was a little kid, I was even known to ask servers in a restaurants whether their pies were crumble-topped or not, and base my dessert decisions entirely on their answers. This all came to an end around the time that I first had a traditional apple pie with a really great crust. ... Read More »

Fresh Fruit and Cream Cheese Tart

chocolate strawberry close up

When you walk into a bakery, or even by the bakery section of the supermarket, what catches your eye? Is it the tray of perfectly decorated cupcakes? The seven-layer chocolate tortes? The piles of huge, perfectly-formed chocolate chip and shortbread cookies? Each and every option has its appeal (which is precisely why bakeries cleverly use clear cases to showcase their product), but I would put ... Read More »

Black Forest Tart

Black Forest Tart

Black Forest Cake was once the pinnacle of all desserts. Every restaurant worth eating at – or that wanted to look like it was worth eating at – had it on the menu. The cake is from, as you might suspect from the name, the Black Forest region of Germany, where it began as a cherry and liquor dessert before morphing into a cake. The ... Read More »

Bailey’s Cheesecake Bars with Chocolate Crust

Bailey's Cheesecake Bars with Chocolate Crust

When I got a bottle of the new Bailey’s with a hint of Caramel Irish Cream Liqueur, I knew that I wanted to bake something with it even before I tasted it. I had two reasons for this. First, I don’t often have a full bottle of Bailey’s sitting around, so it seemed to provide ample resources for creativity. Second, while I like the taste ... Read More »

Creamy Mascarpone Cheesecake

mascarpone cheesecake

Even though there are many kinds of cheesecake in the world – ricotta cheesecake, vegan cheesecake, marbled cheesecake – the one that springs to mind at the first mention of the word is not the light, airy version that is a delight on a hot summer day, but the velvety, ultra-indulgent, creamy cheesecake. This would be that kind of cheesecake. The recipe comes from one ... Read More »

Buttermilk Pie for Pi(e) Day

Today is Pi(e) Day – so named because March 14th (3-14) corresponds to the mathematical concept of “pi” (3.14). Can you tell that I liked math in school? Actually, back in high school we always celebrated this day in my math classes. While I don’t want to come right out and admit how much of a math geek I was, I will say that I ... Read More »

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