New York Magazine

Waldy Malouf's dad was big on cheese, too—he'd sprinkle extra on Mrs. Malouf's slice of this ultracomforting pie.

We love the pâtisserie-window looks of the rustic galette with Jacques Pépin's "crunch tart" dough and a mix of crushed almonds and amaretti that Alice Waters and her cooks call "moondust."

Infuse a meal with a do-it-yourself spirit by preparing pastry shells and fruit toppings to spoon over mascarpone filling.

"Baking intensifies the flavor of the peaches, and it’s a great platform for ice cream."

In this fabulous match, sage-infused honey is drizzled over a black-raspberry-and-frangipane tart.

To finish a summer meal, nothing tops a juicy piece of fruit, except maybe a scoop of cinnamon-spiced blackberry cobbler with candied-ginger cream.

Fresh summer blueberries are a glorious thing. And so, it hardly needs saying, is pie.

Add to the extravagance of chocolate crust and custard with a dollop of brandy whipped cream.

A chocolate-crusted take on lemon-meringue pie is a cinch provided you don't forget to make the lemon-custard filling in advance.

An Autumn staple, topped with walnut crunch.

A slice of grated-apple pie with Calvados-steeped raisins is the perfect finish for an autumn meal.

Try your own hand at raw dining, with this dessert, with coconut and agave nectar, that's the perfect end to a meatless, heatless meal.

Chef Michael White gets this juicy, crunchy, all-American apple pie recipe from his mama.

Thinly sliced oranges, Grand Marnier, and orange marmalade go into this elegant tart.

The pie is made with a combination of unusual sugars, from molasses to a dark muscovado sugar, and a dash of bourbon for a richer flavor.

This crust recipe that incorporates grated lemon zest makes wonderfully flaky tarts.

A simple tart recipe that takes advantage of delicious late-summer plums.

A delectable cheesecake, flavored with canela, a Mexican cinnamon.

David and Laura Shea make Mom’s versions—only better.

Barber can’t resist the occasional flourish on a traditional dish like layer of plum marmalade hidden within this flaky tart.

This godsend for winter-weary pastry chefs becomes sweeter when cooked but still retains what Alice Waters calls a “subtle character, which reminds us of the smell of the earth in the spring.”

The rhubarb in the rhubarb tart has been boiled down and left to intensify overnight, and sits in a sweet, hand-rolled crust capped with warm, freshly made meringue.

What does a pastry chef serve to his own friends and family? Something flavorful yet unfussy.

Sweet-potato gratin benefits from green apple’s tartness and panko’s crunch.

A simple, all-purpose pastry that's great for fruit-filled tarts.