Tart

This delicious last course is a little sweet and a little savory—like dessert and a cheese plate in one dish. If you can't find fresh figs, buy dried black Mission figs, soak them in warm water until very soft, then drain and pat dry.

Inspired by one of the most popular desserts of the '70s, as immortalized by Wolfgang Puck when he was at Ma Maison.

Editor's note: The recipe and introductory text below are from Marilynn and Sheila Brass's Heirloom Baking with the Brass Sisters. To read Epicurious's review of the cookbook, click here. Tarte au Sucre 1920s
We found this recipe handwritten on an index card filed among main dishes and salads. We believe it has ties to our neighbors to the north, with origins in France. Although it's simple and quick, this is a serious pie. We love the caramelized sugar taste of this tar, which is so representative of Canadian sweets.

Reducing a mixture of coconut liquid, cream, and sugar on the stovetop creates a wonderfully creamy filling, almost like a dulce de leche. Handfuls of fresh shredded coconut give the tarts a tropical flavor, accented beautifully by the fruitiness of prickly pears.

A chocolate-infused whipped cream tops a caramel-filled chocolate crust in this elegant—but still single serve—dessert, reminiscent of the classic candy.

Though these tarts look and taste as if a French grandmother had slaved over them, the abbreviated cooking time is more suited to an American's pace. The apples, cooked first in syrup, are juicy and intense.

This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.

This great summery tart doesn't require a special pan.

Fleur de sel and edible gold dust are sophisticated touches.

Make this tart the day before serving to give it enough time to set.

We are happy to announce that Nicholas Leighton has won our January 2006 "Cook the Cover" contest with his delicious variation on our Butterscotch Chiffon Pie. Nicholas Leighton explains his variation:
I loved the silky butterscotch chiffon pie on January's cover, but in our house we have a rule that every dessert must contain chocolate! You'll agree that the luscious butterscotch chiffon filling and tasty pecan topping is absolutely delicious with this bittersweet chocolate cookie crust, which rolls out like a dream and unmolds from a tart shell perfectly every time. The original recipe was great, but with a chocolate cookie crust it's sublime!

These turnovers are the Trinidadian version of the fruit-filled tarts traditional in European baking. They make an ideal snack or dessert. Dress them up for guests with a dollop of whipped cream and dash of cinnamon.

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

MELOPITA SANTORINIS Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands. To read more about Kremezi and Greek Easter, click here. Individual cheese tarts similar to this one are prepared in Crete and on most of the Greek islands during Easter time. The olive-oil-and-beer pastry, based on a recipe from Paros, has a very nice flavor and texture.

East meets West in this famous Dutch milk tart, which is usually baked in a deep enamel dish, though a quiche tin may be used. In summer, pastry dough was made late at night, wrapped in a damp muslin cloth and hung in a draft to keep cool. For the lightest crust, the tart was baked before sunrise. The custard was flavoured with dried naartjie (tangerine) peel, blanched almonds and peach kernels, and coconut milk or sweet wine were sometimes added. Some modern cooks add a dash of almond essence.

A filling of lemon curd folded into whipped crème fraîche gives this tart its billowy and ethereal texture.

Fruit may become your first choice for dessert after you try this dish: Fresh blueberries are the ideal topping for the almond-date crust. You'll get a helping of antioxidants and fiber, and don't be afraid of the fat: It's mostly the healthy kind. Bonus: This dessert doesn't require any baking.

These delightful tartlets hold just the right amount of gooey pecan filling.

These tartlets use a crust that's especially easy to make: It gets pressed into the pan, rather than rolled out.