*I generally list recipes in cups and tablespoons, but the ingredients in this recipe are mostly listed by weight for more precise measuring since this is such a technical dessert to make.
A classic apple pie with a golden and crisp crust and a thick and saucy filling that requires no precooking of apples.
Author: Stella Parks
Recipe by Daytona Strong, adapted from her book Modern Scandinavian Baking: A Cookbook of Sweet Treats and Savory Bakes
Author: Daytona Strong
These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.
Author: Meera Sodha
Use whatever jam you like as the filling for these little tarts.
While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.
These cut vol au vent pastry cases are the perfect container for classic starter bouchées à la reine, or for any savoury filling of your choice! Try our step-by-step, illustrated recipe.
Author: Chef Philippe
A change from traditional pecan tassies or mini tarts, this recipe uses a candy bar as part of the filling.
Author: Land O'Lakes
Like a rustic pie or tart, a galette is a dessert that usually features fresh, seasonal fruits (like juicy peaches) baked inside a free-form crust.