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    You are in: Home / Cookbooks / Pies and Tarts (Dessert)
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    39 recipes in

    Pies and Tarts (Dessert)

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    A traditional Neapolitan Easter pastry. It uses "grano cotto" - literally, "cooked grain" - which is cooked wheat. You could substitute cooked arborio rice if you can't find the grano cotto; try an Italian specialty deli. The rice is listed first in the ingredients in order to generate nutrition information, but the grana cotto is definitely preferred! This recipe is adapted from Gina DePalma's recipe posted at Serious Eats. She notes that this is a fairly adult dessert - not too sweet, with unusual and subtle flavors.

    Recipe #365318

    Adapted from a recipe by M. Wassenaar at Allrecipes.com. Time does not include the 45 minutes rest in the turned-off oven, nor the 4 hour chill in the fridge.

    Recipe #361528

    Adapted from a recipe at http://www.deliciousdays.com which was adapted from a recipe at http://hande.wordpress.com VERY rich, consume in small quantities! Suggest using bourbon with pecans, Frangelico with hazelnuts and brandy or walnut liqueur with walnuts. Nutritional information is per each 1" cube.

    Recipe #353891

    Adapted from a recipe by poush at allrecipes.com. A crispy cookie shell, a sweet date filling, and maple icing make these unique treats. Use more or less icing, depending on how sweet you like it.

    Recipe #348510

    From Parade Magazine 6/15/07

    Recipe #241330

    From "Baking with Julia" (1997), by Flo Braker. You can use any combination of berries you like in the sweet filling, as long as it makes 1½ cups; Flo avoids strawberries because they tend to have more liquid and make for a runny galette. Prep time includes chill time for dough.

    Recipe #336515

    From "Baking With Julia," (1997) by Leslie Mackie of Macrina Bakery, Seattle WA. Prep time includes chill time for dough.

    Recipe #336505

    From the Weight Watchers boards. No crust needed. Time does not include refrigeration time.

    Recipe #335980

    From John Scalzi's blog. He coined the phrase "Schadenfreude Pie" (after the phrase "humble pie," which actually has nothing to do with the state of being humble), then wondered what such a thing would taste like. "Dark. Rich. And oh so bittersweet," he decided. He goes on to say, "Also -- and this is really just a perfect but unintentional extension of the whole schadenfreude metaphor -- you really only want a small slice; too much of this pie and it'll sit in the pit of your stomach like a rock of judgment, pulling you down. Small slice? Excellent. Big slice? You'll regret it. Just like schadenfreude itself."

    Recipe #335614

    From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." For best results, use recipe #335191 (from the same episode). If it lasts, pie will hold in refrigerator 3-4 days, well-wrapped.

    Recipe #335108

    From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." The secret to preserve flakiness (based on rugelach dough) is cream cheese. The cream cheese makes the dough dense enough not to need a filler while blind baking, so no pie weights needed!

    Recipe #335191

    Adapted from a recipe by CliffyW at allrecipes.com.

    Recipe #332471

    From the WLS community at LiveJournal.

    Recipe #332079

    Posted to the WLS community on LiveJournal.

    Recipe #332076

    From Mom's recipe box. Fill with your favorite cooked or no-cook pie filling (this crust won't stand up to being rebaked once filled, like a graham cracker crust).

    Recipe #328941

    My great-grandmother's recipe

    Recipe #321047

    Adapted from a recipe by wildcat at allrecipes.com. Very common in dim sum restaurants as a dessert. Original author's note: "Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!"

    Recipe #318164

    From Syllabus's blog at blogspot.com. Second prize winner. :)

    Recipe #292938

    From the 1553 German Cookbook of Sabina Welserin - Nim ain halb pfúnd mandel, mer oder minder, gestosen, darnach man sý will grosß machen, nim púterschmaltz, siben air, das weisß darúon, solchs dúrchainandergemischt, nachmals ain lot rerlen darúnder, doch der merer tail daraúfgestret vnnd die torten mit rossenwasser besprengt, aúch soll man darzú nemen vngeferlich ain 1/2 pfúnd zúcker, daranthon/jst aúch gút/ nemlich ain eitterlin vom kalb gesotten vnnd klaingehackt. - Take a half pound of ground almonds, more or less, according to how large a tart one will make. Take butter and the whites from seven eggs. Mix everything together, afterwards put a half ounce of cinnamon into it, the largest part, however, sprinkled on top, and sprinkle the tart with rose water. Also take about a half pound of sugar and put it in. The white fat from a leg of veal, cooked and finely chopped, is also especially good. (Translation by Valoise Armstrong, 1998) - DO NOT make this tart with regular supermarket Cassia cinnamon; the texture and flavor are too coarse, and the end product is not pleasant. Check Hispanic groceries for Canel cinnamon, or order it from Penzey's Spices (where it is called Ceylon True Cinnamon) or other online spice merchant.

    Recipe #244023

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