whole lemon tart | smitten kitchen
http://smittenkitchen.com/2009/02/whole-lemon-tart/
the great unshrinkable sweet tart shell | smitten kitchen
http://smittenkitchen.com/2008/11/the-great-unshrinkable-sweet-tart-shell/

I have lamented tart crusts for years, as it seemed that no matter what I did–chill the crusts, weight the crusts, arranged small prayer circles outside the oven–they shrunk on me. No matter how many fingers I crossed, no matter how many Guaranteed No-Fail tricks I auditioned, no matter how many pounds of butter I had sacrificed in my quest, the crust I’d remove from the oven would hold as little as half of the volume of the one I put in, leading to thin tarts and pools of extra filling and oh so very many gray hairs. tart shell Which is why today it is taking all of my restraint not to run up that last flight of stairs and shout from my rooftop: I have conquered my tart shells at last, and they shrink no more! … Although I suspect in my neck of this island, that would barely cause an eyebrow to arch. But it is true, so deliciously true. And before I go any further–you know, into the most awesome stuff I filled this tart crust with–I need to mark this momentous occasion its own post

no muss, no fuss method for thin flaky tart dough. must try this!!

Einfach großartig!

pie on a stick

Tiny bite-sized pies on a stick.

Lollipop pies

torta no pirulito!!

POP TART?

Tomato Pie Filed under Casserole, Cheese, Vegetarian Print Options his tomato pie recipe is a result of one of these encounters. The first time I heard of it ("tomato pie", hmm, oooookaaaay) my brain suffered a little cognitive dissonance (never heard those two words, tomato and pie, joined at the hip like that before). Seconds after taking a bite however, I was begging for the recipe. Many thanks to Diane Connolly (aka Lady Di) who graciously wrote it out on some post-it notes for me at the dinner table. It is the first thing I cooked when I got back home. Think pizza meets cheesy bread and they make-out in a pie crust. The recipe lends itself to estimates. Handfuls of this, handfuls of that. I measured, but you could eyeball it and it would still work out. Feel free to change the cheeses around, play with the spices. I made a homemade pie crust, but for this recipe a good quality prepared crust would work fine.

One of my favorite things about this — besides the whole CHOCOLATE and PUDDING and PIE thing — is the way that despite its all-id, kid-like nature, this pie is surprisingly unsweet and not heavy. There’s barely a half cup of sugar in the whole she-bang and the lack of excessive richness (it’s a milk and cornstarch pudding, not a weighty egg yolk and cream custard) makes for something you can easily crave on a hot summer day, although you’ve already been warned that that craving may strike without warning.

When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie? Blueberries have been found to be a "superfood", so good for you that you should go out of your way to eat them. They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. (See the whole story at The World's Healthiest Foods website.) Yet another good reason to make and eat blueberry pie.

There are only four things going on here: a single pie crust, some streusel, hunks of quartered peaches and crème fraîche but when they’re baked together, the crust becomes a shell that decks your plate with pastry flecks and flakes and the filling bakes itself into something more like a tangy custard and less like a traditionally sweet slumpy pie. This is a peach pie for grownups, almost excessively so: I always wish desserts were a little less sweet and still felt this pie would benefit from additional sugar (I present that option below).

pie de manzana con costra de azucar y manzanas encima

Must try. Because Wendi said so.

sk

don't make with Trader Joe's wasabi mayo

yum.

low trans fat and fairy free

Made the pumpkin tart with this. I was not too skilled at rolling it out, but it seems to have come out fine anyway.

These are individual-sized pies made in little glass jars that go straight from your freezer to your oven to your mouth.

2 c fresh berries (blueberry, cherry, cranberry), 1/2 c chopped walnuts or pecans, 1.5 c sugar, 2 eggs, 3/4 c melted butter, 1 c flour, 1 t almond extract. mix first 3 ingredients and put into pan, mix rest of ingredients and pour on top, bake.