Reminiscent of the classic French pastry, this Eclair Pie is a beautiful yet deliciously uncomplicated dessert. It starts off with a crisp pâte sablée pastry shell, filled with a stunning vanilla pastry cream, and it's finished off with a dark chocolate ganache top. The decorative design is totally optional but pretty simple to achieve.
Reminiscent of the classic French pastry, this Eclair Pie is a beautiful yet deliciously uncomplicated dessert. It starts off with a crisp pâte sablée pastry shell, filled with a stunning vanilla pastry cream, and it's finished off with a dark chocolate ganache top. The decorative design is totally optional but pretty simple to achieve.
Butter Tart Pie is simply a larger version of Canada's favorite sweet treat, the Butter Tart. Filled with plump raisins and a sweet, gooey filling.
This Ridiculously Easy Easy Press-In Tart Crust is buttery, crisp and perfect for both sweet and savory tarts. Stir it up in less than 5 minutes, no mixer or food processor necessary!
Up your pecan pie game with adorable pecan pie mini tarts! This easy recipe for pecan tarts consists of a delicious brown sugar crust with a silky-smooth maple toffee filling and crunchy pecans. It’s the perfect fall treat and Thanksgiving dessert!
Not only is this tart strikingly beautiful, but it has a perfectly balanced flavor as well. The tartness of the blueberries complements the sweetness of the white chocolate to create a completely unique ganache filling.
This has got to be my favorite tart so far. In fact, if you want to make just one recipe, I would recommend this one as it's sure to satisfy the sweet tooth of everyone, vegan and non-vegan! It's light, creamy, aromatic, and indulgent, all at the same time. This recipe is great for anyone who'd like a creamy consistency of a vegan cheesecake but is allergic to cashews, as they are the main ingredient in a lot of no-bake recipes.
Recipes from Five Marys Farms - from our family to yours like this Salted Honey-Almond Pie
These beautiful tarts & pies are truly beautiful to look at, and would make a visually impressive dessert at your next dinner party.
Bakewell tart is a sweet shortcrust pastry shell filled with a layer of raspberry jam and frangipane and sprinkled with sliced almonds. This traditional British bake is the perfect treat with a cuppa tea!
This Cannoli Tart has all the great flavors of a cannoli wrapped into one simple tart! With a touch of cinnamon and mini chocolate chips, it's got all the things I love most about cannolis.
A tarte au citron — a French lemon tart by any other name — is a symphony of taste and texture. From the moment the...
Made with only 4 base ingredients and a crust of sweet graham crackers, salty pretzels, and a touch of butter. Combine with the creamy lemon filling - perfection!
These beautiful tarts & pies are truly beautiful to look at, and would make a visually impressive dessert at your next dinner party.
Cranberry Peach Pie is a unique peach pie recipe that includes fresh or frozen cranberries and a buttery homemade crust. It's the perfect sweet, tart, and festive dessert for the holidays - or truly any season!
Deliciously creamy and fragrant pistachio white chocolate filling on a pistachio almond crust. This tart is creamy, smooth and indulgent.
Sziasztok! Nagy pite után jöjjön a kis pite: mini tarte-ok a porondon! Eredetileg egyből három recept...
Velvety smooth pastry cream forms a pillow for this easy dessert. Top with kiwi, papaya, strawberries, or other fruit.
These beautiful tarts & pies are truly beautiful to look at, and would make a visually impressive dessert at your next dinner party.
Are you done with the summer heat and itching to bring on Fall?- or are you not quite finished with summer yet and soaking up as much of it as you can? No matter what camp you're in our summer days are numbered and the crisp autumn breeze and changing leaf colors are on the way! Soon enough it will be the time for apple picking- and if that's not your thing the store-bought apples are much more crunchier and juicer when fall rolls around!
This no-bake chocolate tart with pistachio paste is gluten-free and easy to make. It's the perfect make-ahead vegan dessert for gatherings and uses less than 10 ingredients.
A twist on the old-fashioned All-American Pecan Pie. This Pecan Tart has all the classic hallmarks with a caramel-like pecan filling and all-butter flaky pastry but baked in a tart. It makes a fabulous make ahead dessert for Thanksgiving.
Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
Mini Vegan Lemon Tarts are buttery, tangy and easy to make! Lemon pastry, lemon curd and a cream flower, perfect for Spring!
The easiest mini salted chocolate tarts ever, even for a beginner. These delicious tarts come with flaky buttery shells and luscious decadent chocolate filling. A touch of salt sprinkled on top brings them to another level. Impress your loved ones with this recipe!
This type of a tart—a cookie dough crust, covered with a thin layer of pastry cream and an assortment of glazed fruit—has been the mainstay of elegant pastry shops in Paris and many other places for the better part of a century. Normal 0 false false false EN-US X-NONE
Who remembers this delicious Old School Butterscotch tart?! I have fond memories of this fantastic rich sticky, butterscotch tart. Usually served up with whipped cream or custard in the school canteen! This classic school dessert is surpisingly easy and quick to make, follow along our recipe.
Rich vanilla pastry cream is filled into a buttery mini tart shell and covered with fresh fruit
These easy tartlet shells are mini tart shells that use only 5 ingredients and do not require any blind baking!
German baker and photographer Karin Pfeiff-Boschek takes pastry baking to a whole new level that is definitely close to pie-fection. She masterfully arranges dough and fruits into the most beautiful pie crust designs. Vibrant botanical and geometrical ornaments on top of delicious pies make them almost too pretty to eat.
This easy Chocolate orange vegan Tart is gluten-free, no bake and packed full of flavor!
One bite of this delicious vegan French apple tart will have you feeling like you've just visited a boulangerie-pâtisserie. With an easy shortcrust pastry, vegan frangipane filling, and apricot-glazed apples, it's irresistibly delicious, all while being completely eggless and dairy-free. Perfect for apple season.
I had always assumed fruit tarts were hard to make because they look so fancy, until I tried making one and learned that, actually, they’re about as simple as a homemade dessert can get. The
Baking season is upon us, and since I get lots of questions about my pies, I figured I would share my tried and true tips and tricks (try saying that 5 times fast) 😳 on baking pies. All of these tips apply to making mini pies in a muffin tin. A few of these tips will also apply to making 9″ pies. I will call them out. This was my third time making mini pies from a muffin tin, and each time I have gotten better. They (not sure who THEY are) say practice makes perfect. I would have to agree. This was my first attempt at fall inspired mini pies and I absolutely love how they turned out! Tip 1: I always spray the entire muffin tin (cavities and outside) before adding the pie crust. I personally like Baker’s Joy brand of baking spray. Tip 2: I don’t use cupcake liners or parchment paper, but I did see THIS trick on Pinterest where someone cut strips of parchment paper to use as handles to remove the mini pies and THIS trick with foil. They both seem like good ideas, but I personally have not tried either. I still recommend cutting around each pie with a knife to ensure they come out in one piece even if you try either of these techniques. Tip 3: Lots of pie cutters! I have been purchasing pie crust cutters for years and now have a pretty large collection. I have purchased them from Williams Sonoma, Crate & Barrel, & Amazon. If you are looking on Amazon you can type “Fondant Cutters” or “Pie Crust Cutters” into the search menu and tons will pop up. I also provided the direct links to my favorite pie cutters. For the pie cutter that are no longer available I linked identical sets. The fall pie cutters I used for these mini pies are no longer available, but THESE from Williams Sonoma are identical to the ones I bought from there last year. Bonus you get a turkey with this set! I might need to buy these too. 🤔 I also found THESE leaf pie cutters that are very similar to the ones I have. For Halloween, I found THESE on Amazon. I just got them, so haven’t used them yet, but definitely plan to very soon. The Christmas pie cutters I have are no longer available at Williams Sonoma, but I did find replicas of them HERE and HERE. Side note, do you see a theme here? Williams Sonoma makes THE BEST pie cutters, which is why I always buy them from there. They are great quality and the design possibilities are endless! Below is a picture of my Christmas mini pies I did last year. I definitely plan to make them again this year. For Spring, I love THESE floral pie cutters from Williams Sonoma. You might remember my Spring inspired mini pies that I made using the floral pie cutters. Williams Sonoma also has THESE fruit pie cutters. I think I need to add them to my ever-expanding collection. What do you think? Tip 4: I always top my pie crusts with an egg wash then sprinkle coarse sugar in the raw on the tops. Whisk one egg and use a pastry brush to brush the egg wash onto the top crusts. It is so yummy! I get lots of compliments on the crust because of doing this. For me that’s a good way to take store-bought pie crust to the next level. Tip 5: Cover the entire muffin tin with foil. Spray the side that will touch the pies with baking spray to prevent the top crust from sticking to the foil. Just in case you are wondering, as I started to put the foil over the muffin tin, I realized I hadn’t done the egg wash and sugar topping. I got a little over zealous while trying to make sure I took a picture of the sprayed foil. Tip 6: Place the muffin tin on a cookie sheet to prevent any dripping onto the bottom of the oven. Because burnt pie crust that is stuck on the bottom of the oven is not fun to cleanup. Been there, done that, wrote the book. 😭 Tip 7: Bake the mini pies on 350 degrees for 35 minutes. Rotate the cookie sheet, then bake for another 15 minutes (still covered). Remove the foil, rotate the cookie sheet again, and bake for another 20-25 minutes or until the top crust is a golden brown. Tip 8: To loosen the pies, I wait until they are completely cooled. It usually takes a couple of hours. For these mini pies specifically I didn’t cut them out until the next day. They were a lot easier to remove. But if you don’t have that kind of time, wait until they are completely cooled. Once the pies are cooled, I carefully use a sharp knife (think pairing knife) to cut around each pie. Carefully is the key word here. This takes patience. You definitely want to take your time to not cut into the pies, especially after you spent all that time designing them. For the filling, I used my simple apple pie recipe that was featured on Crate & Barrels Blog. CLICK HERE for the recipe. And that’s a wrap! Thanks so much for stopping by! I hope this post helps you in your future baking adventures. I absolutely love to bake and if sharing my tips and tricks with you helps you in any way, then this post was completely worth it. If you have any questions please comment below or DM me on Instagram. My handle is @acarriedaffairdesigns Until next time, friends. Xo Shop This Post
