Tart

This easy pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and a drizzle of make-ahead dulce de leche.

Inspired by the tangram, a Chinese dissection puzzle made up of geometric shapes arranged in varying combinations to form other shapes, this design is one that has come to define the Lokokitchen aesthetic. While the concept is derived through coplanar placement of polygons and assorted angles, don’t get bogged down by the formula. Ultimately, the sum of its parts is simply a tart, and variables will translate, too.

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.

A simple fall dessert.

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.

You can fill this tart shell with your choice of sweet or savory fillings—from cheeses, to roast vegetables, to stone fruits.

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).

This is a dessert you'll make over and over in the fall when interesting apples fill the farmers’ market; but the Calvados sauce ensures it even makes out-of-season apples sing.

A classic, simple mince pie, devoid of bells, whistles and creative meddling. The pastry is a rich but workable short crust. It won't collapse in the carol singer's mittens. The pies themselves will stand or fall by the quality of mincemeat. Go for broke, Christmas is not the time for parsimony. The little darlings are at their most delicious when eaten warm. Baked a day or more before, they reheat nicely.

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Precooking the squash seasons and softens it, but don’t let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.

If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.

Figs soak up a Marsala wine caramel sauce as this tarte Tatin–inspired dessert bakes in the oven.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.