Creamy 'Fruit Tart' Pie. Time 1 hour 15 minutes, plus 7 hours unattended. Yields Serves 8 to 10. A riff on a grocery store favorite, this celebratory tart is topped with seasonal fall fruit.

Jam, pies, tarts and salads are just a few ways to use summer's bounty of cherries, peaches, nectarines, plums, apricots, raspberries and blackberries.

Position a rack in lower third of the oven. Heat the oven to 400 degrees. Coat a 9-inch pie pan with cooking spray. To make the filling, in a medium bowl, combine the sugar, milk, yogurt, eggs ...

Bake the tart until the crust is golden brown, the fruit tender, and the juices syrupy, about 40 minutes, covering the tart half way through if the crust is browning too rapidly.

For an easy alternative to apple pie, Jacques Pépin's fail-safe tart is our seasonal go-to. The dough from this recipe can be used with almost any firm fruits, such as pears, peaches, apricots or ...

These techniques will get you pretty far when it comes to tart and pie crusts. And when you're ready to pick up your rolling pin—as I did after a couple of years—here are some tips to follow.

Miss Stewart’s latest cookbook — simply named “Pies and Tarts” — offers more than 150 recipes whose clear instructions, ... a puddinglike vanilla-almond filling and mounds of fresh fruit.

Georgia’s most popular fruit pie is more tart than sweet. And, no, Granny Smith apples are not included. Facts about pies. By Kiersten Willis. March 9, 2021.