Here is a favorite for Pi Day (in the US: 3/14/….). 1 9-inch pie crust recipe 430 g pumpkin puree 1 c (240 ml) buttermilk ¼ c (60 g) maple syrup 2 eggs, lightly beaten ½ c (100 […]

1 9-inch pie crust recipe Topping: 1 c (120 g) all-purpose flour ¼ c (50 g) brown sugar 1 ½ T black sesame seeds ¾ t ground cardamom ¼ t salt 6 T (85 g) unsalted butter cut […]

Makes a 9-inch tartPoached pears: 1 750-ml bottle of white wine2/3 cup (132 g) sugar5 2-inch strips of lemon zest plus 2 T juice1 cinnamon stick15 whole peppercorns3 whole cloves1/8 t salt½ vanilla bean (optional)4 Bosc or Bartlett […]

This recipe uses the basic flaky crust recipe. Pay attention to chilling the dough! The twist here is to precook the apples, which gives the filling a satisfying texture. Brushing the top of the crust with egg white […]

If you like truffles, this is the tart for you. As part of the Dessert Project, we made 3-inch tartlets with two different crusts (almond and chocolate), but this recipe also makes a 9-inch tart; recipes for the […]

As part of the Dessert Project, we tried two variations on tart dough. These are softer doughs, more like cookies than pastry, and require careful handling. The recipes make one 9-inch tart or six 3-inch tartlets. Almond Tart […]

Another part of the Dessert Project. I thought biscotti were difficult, but this isn’t so, although it does take a few hours to make a batch. Once cooled, the biscotti can be dipped in a chocolate coating! Makes […]

This is part of the Dessert Project. Techniques practiced in this recipe: Basic flaky pie crust, pre-baked Crème patisserie Whipped cream topping Servings: 8 (9-inch pie) 5 ripe bananas4 T unsalted butter, divided2 ½ c half-and-half½ c (3 […]

This is the start of the Dessert Project, a cooking exploration into techniques and tastes. It seems fitting that the first entry is the basic crust for pies and tarts. #1 – Pastry for a 9-inch pie shell […]