The classic French fresh-fruit tart, with pastry cream and an apricot glaze.
A quiche with cheese, bacon and scallions. Not a true French Quiche Lorraine, but Lorraine-ish (and seriously delish).
Short ribs, mushrooms and kale in a rosemary-red wine gravy, baked into little individual pot pies.
This Moroccan poultry pie combines sweet and savory flavors in one amazing dish. Traditionally served as a starter at festive occasions such as weddings, it can also make for a really special main dish.
Cheesey broccoli goodness in a quiche.
Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.
Comfort in a dish. Creamy chicken-and-veggie filling in a pie. (Is there anything else to say?)
The standard pastry traditionally used to make French-style tart shells.
An all-American pie classic, bursting with blueberry flavor and bedecked with stars. You can make this any time of year with blueberries either straight from the freezer or fresh.
The all-American classic.
This recipe was created to use your leftover Thanksgiving turkey. I wrote it to work 2 ways - with leftover gravy (if you have that too) or without it (if you only have the turkey).
A simple, rustic tart made with either fresh or frozen cherries, with a hint of lavender. You can pull the cherries directly from the freezer for this.
Use scraps of extra pie crust dough to make this simple treat.
Flaky, tender pie crust pastry.
Cinnamon apples in a rustic galette-style crust.
Like little pumpkin pies inside a pastry shell. Inspired by the Harry Potter book series, they're perfect for your Halloween or Potter-themed party, but also sophisticated enough for your Thanksgiving table.
Rustic tarts filled with ripe peaches and mascarpone cheese, with a hint of basil and cinnamon. Simple to make, and gorgeous to look at.