Cherry-Plum Pie with Cornmeal Crust
If you don't have a cherry pitter, try inserting a wooden chopstick through the stem end of each cherry to remove the pits.
Peach Divinity Icebox Pie
Fresh, bright, and real showstopper, add this gorgeous pie to your summer spread and it's a guaranteed head-turner. With a gingersnap crust and creamy filling, it's the ripe, juicy, in-season peaches that are the star.
Strawberry Tart with Quinoa-Almond Crust
Chef Khalil Hymore introduced us to the idea of a crunchy quinoa crust with a savory tart he developed for us; we take the notion to a sweet place here. The tart holds well overnight, so make it the day before, and serve chilled right from the refrigerator.
Brown Sugar Peach and Thyme Tart
Even if your peaches are only so-so, don't pass up the chance to make this tart. A quick sizzle with butter and sugar transforms them into a tender, flavorful, juicy topping.
Vegan Coconut Cream Tart with White Peaches and Blueberries
This nutrient-rich twist on coconut cream pie is lusciously smooth and decadent… it’s also vegan, paleo, gluten-fee, and raw. In other words, you’re looking at a tart with a stacked resume. Perfect for a special occasion, especially if you’re looking to clean up your diet a bit, this show-stopping vegan dessert offers rich, toasty flavor and sweet tooth satisfaction—without adding refined sugar. And since there’s no need to crank up the oven to make it, this treat especially ideal for summer. Keep in mind, whipping coconut cream can sometimes be tricky. If you forget to refrigerate your cans overnight or if too much of the liquid gets mixed in, it will most likely separate. But not to worry—mixing in a bit of tapioca flour (arrowroot would also work) can bring the mixture back together in a snap. To save yourself time, go ahead and place your mixing bowl and whisk attachment in the fridge to chill as soon as you are ready to start prepping your tart.
Puff Pastry Summer Fruit Slab Pie
This show-stopper is easy to assemble, but so impressive. The only component of this effortlessly elegant tart that needs to bake is the puff pastry base itself. Once it’s baked and cooled, you’ll top it with a creamy, fluffy spread of sweetened mascarpone cheese mixed with marzipan (i.e. almond paste), vanilla, freshly whipped cream. You’ll want to wait until right before serving time to assemble your dessert. All of those glorious summer fruit juices are going to start seeping into your puff pastry and will lead to sogginess if prepared too far in advance.
Mixed Berry Cream Pie with Double Chocolate Crust
Brushing red currant jelly onto the berries makes them shine, like those fruit tarts you see in bakeries. If you can't find red currant jelly, use strawberry jelly (don't subsitute jam or preserves).
Fresh Blackberry Pie
Though this blackberry pie should be assembled and served the same day, you can get a head start by combining the berries and sugar and chilling them the night before.
Chocolate Raspberry Tart
This sleek tart looks like it just came from a bakery case. Serve at the end of an elegant dinner.
Mixed Stone Fruit Pie
Complete with a homemade graham-cracker-crumb crust, this dish really is the ultimate summer pie.
Rosé-Glazed Strawberry Tart
The rectangular tart pan makes for a striking presentation, but if you don't have one, you can use a 9-inch tart pan or pie plate.
Strawberry-Cardamom Slab Pie
Got berries? This simple slab pie is the perfect way to put an abundance of summer berries to delicious use—especially if you need to whip up a bright and cheery dessert for a crowd. One of the best things about this strawberry pie (besides the swoon-worthy flavor combo of fresh, summer strawberries with a delicate dose of cardamom) is the no-roll crust… because let’s get real, as great as a slab pie is in theory, the idea of rolling out pie dough to fit a sheet pan is less than thrilling. With this no-fuss crust, all you have to do is dump the dough straight from the food processor onto your greased pan and press it into place.
Sweet Summer Strawberry Tart
After finding a fly in her bottle of Mouton Cadet Rouge, chef and cookbook author Joanne Weir, then 24, had the gumption to mail the insect to the wine's maker, Château Mouton Rothschild, one of the top wineries in the world. In response to her complaint, she received an invitation to lunch at the château. She booked a flight immediately. This recipe is her re-creation of the day's finale--a tart "topped with a silky smooth kirsch pastry cream and crowned with perfectly glazed, ripe red strawberries."
Berry Tartlets
These dainty little tarts have an unusual depth of character, thanks to their graham-cracker-like crusts.
Foolproof Key Lime Pie
Whip up this Foolproof Key Lime Pie for an easy dessert your guests are sure to enjoy.
