Crusts, Pie & Tart

Creamy decadence.  Really, what else do you need to know?  Oh, the crust is a perfect complement to the filling, being the tiniest bit nutty.  Real rum makes it a special occasion treat.

Mmmmm, for those of us who love fresh figs, this is a gem!  The crust has a cookie quality to it -- not too sweet -- that embraces the cream cheese filling, which compliments the fresh figs.  Then there's the chocolate drizzle, which brings it all together for an easy early fall treat.

This pastry is perfect for pear tarts and other tarts that have delicate flavors and/or nuts in the filling.

Some classic pies, like Key Lime, call for a graham cracker crumb crust.  A crust like this is always good with a creamy filling, and it freezes well!

What a gift from nature honey is!  And this tart puts honey and nuts right on top, where they belong.

Tarts have their own character, different from pies, and deserve to have their own pastry!  This recipe will provide that richer, more flavorful crust that complements a delicate tart.

Some of us are looking for healthier versions of favorite desserts.  This crust recipe is based on olive oil and, while I've never made it myself, a friend says you don't taste the olive oil at all and it makes a delicious crust.  Let me know what you think!

This crust recipe is tried and true:  flaky and light, with just enough salt to complement a sweet pie or tart.  Complete directions are included, so even a novice baker can be proud!

Tarts are special and deserve a great crust.  This is a good recipe for most tarts, similar to pie crust but a little richer.