This dessert is as old as the hills and it's a classic. It goes together quickly with ingredients you probably already have in your kitchen. As delicious as it is, I haven't seen it on any one's blog. Let's talk a little about meringue. Does yours weep? Here is a definition of ..

A galette is made by sealing ingredients between 2 layers of puff pastry. A pithiviers, named after the village that specializes in them, is made by sealing a layer of almond cream in puff pastry. Its probably the best-known galette. You can bake any number of ingredients between 2 layers of puff ..

Bake a peanut butter graham cracker crust and fill it with a creamy Nutella filling, the best of both worlds!

This is a traditional Alsatian apple tart. You can adapt the recipe to use virtually any fruit. Just cook the fruit on the stove or in the oven before you bake it in a tart surrounded with this simple vanilla custard. The vanilla bean is optional, but it elevates this tarts flavor into higher ..

Adapted from Paula Deen

Apples make great pies because they don't release a lot of liquid, which can make the crust soggy. Buy tart apples, preferably heirloom varieties from a local farmers' market. The sliced apples are tossed with a small amount of flour to thicken what little liquid they do release.

Strudel is made by wrapping paper-thin layers of dough around afilling. The dough is brushed with melted butter to keep the layers from sticking together and to add flavor. To make strudel dough, knead dough made with bread flour until it's smooth and very elastic. You need to make it at least ..

This is a very thin and crispy tart, so thin we could almost call it pizza di mele — and have a bit of a game with words and serve it alongside the fruit lasagne. it is the kind of French-influenced Milanese tart with a "wow factor" that we used to make at olive in the mornings, so it ..

This is another example of using frangipane to line a tart shell and absorb liquid released by cooking fruit. Surprisingly this tart is good made with canned apricots, so you can even make it out of season. This tart is only 7 inches in diameter, so you can make it with a half recipe of pastry ..

Virtually any fruit can be baked in a tart or tartlet. Canned or frozen fruit can be used without precooking because it will have already released much of its liquid. Alternatively you can line the tartlet shells with a layer of frangipane, almond cream, or hazelnut cream and use rawfruit. But ..