Notes: There's only a half-cup of almond flour in the tart crust but it's enough to add a mild, nutty note to the crust. If you're allergic to almonds, replace the almond flour with 1/4 cup sweet rice flour and... More

[Photographs: Elizabeth Barbone] For this tart, I add Parmesan cheese to the crust and filling. If you're dairy-free, the tart works well without the cheese. For the filling, replace the half and half with either dairy-free cream or add an... More

Pâte sucrée is the sweet, crumbly French tart dough used for baking the bases of sweet tarts. The dough is chilled twice, once after mixing and again once it has been shaped in a tart pan. This recipe makes enough dough for two tarts. Make one now, and freeze the rest of the dough for next time. More

This Endive Cheese Tart is one of the most elegant and intriguing offerings from Elaine Louie's The Occasional Vegetarian. Inspired by the classic French tarte tatin, this one treads the line between sweet and savory with refined ingredients and rustic technique. More

Just like their cocktail inspiration, these flakey little tarts are delicately flavored with anise liqueur. More

Tarte Tatin is a classic fall dessert. The thin golden crust is flaky and buttery and the topping is super simple: just apples, sugar, and butter. As the apples bake, the juice and the sugar meld into delicious, caramely crust. While a scoop of vanilla ice cream wouldn't be out of place, this dessert stands well on its own. More

The tart is a baked ganache (a simple mixture of chocolate and cream), scented with orange zest and rum, topped with chopped hazelnuts, in a sweet hazelnut pastry crust. A final drizzle of chocolate makes a simple decoration. More

Grapes make a wonderful pie filling that's too beautiful to hide under a top crust. Show off the colors of this fruit's short harvest season by baking local grapes into a rustic galette. This is a versatile recipe that yields either one large free-form galette, or ten mini galettes that are baked inside of 3 inch tart rings to reinforce the sides during the first part of baking. More

Just because the title of Yvette van Boven's cookbook is Home Made, it doesn't necessarily mean that everything has to be made from scratch. Her lovely Long Leek Pie uses store-bought puff pastry because, really, in some cases store-bought is just fine. This pie comes from the "On the Side" chapter, which is full of simple sides to accompany her DIY mains. More

This Milky Way Tart gives milk chocolate its fair shake in the form of a light mousse tucked into a caramel coated tart shell, drizzled with more caramel and finished with a flutter of chocolate curls. More