2052. Fresh Peach Pie

This the peach pie is made using fresh unadulterated peaches and minimal other ingredients.

2019. Bakewell Tart

This Bristish classic is an almond tart that first has a layer of tangy raspberry jam before adding the frangipane in a crispy shortcrust pastry shell.

1946. Eggnog Strawberry Pie

Eggnog is basically a warm egg custard drink popularized in the winter because it is nutrient-dense and warms the body in the cold winter. This pie has a chilled and set eggnog filling, and is topped with a strawberry pie filling.

1803. Peach Frangipane Tartlettes

Frangipane is a fancy yet really easy sweet almond concoction that works in many pastries, from almond croissant, to fully-fledged tarts. Obviously, they also form a pretty epic flavor bomb when paired with fruit.

1737. Mini Pecan Pies

I have yet to make a whole pecan pie on MCW, and I do love them so. These mini pecan pies made it first to the blog, and go down like a treat, one after the other. 

1650. Simple Date Tart

I am tagging this date tart as 5 ingredients or less, because without the spices, it is merely five ingredients to make. A sprinkle of cinnamon and cardamom barely count as individual ingredients, and the final dusting of pistachio powder is optional. 

1632. Quick Puffed Spanokopita

Spanokopita is a famous Greek pastry with spinach and cheese. It has multiple interpretations, the most authentic of which uses filo pastry. In this modern and ultra-fast version, you can use a sheet of store-bought puff pastry or shortcrust (I have made it to excellent results with either).

1590. Walnut Pie

If you like pecan pie, this is a must for you. In our part of the world, walnuts are much more native and affordable/accessible than pecans. As such, pecans tend to be given the gourmet treatment, and walnuts are viewed as a second option. I resent that and view walnuts as a beloved nut worthy to be used in dishes for kings. 

1559. Chocolate Biscuit Pie

This pie is made simpler by using a biscuit crumb crust. But the real start is the unreal velvety smooth decadent chocolate custard filling.

1554. Apricot Jam Tart

This tart transported me back to my childhood, back when they sold hand-sized versions of it at the supermarket practically for free. Thin, and almost biscuit-like, the tart melts in the mouth and the fruity tang from the apricot jam is pure nostalgia.

1549. Feta Filo Pie

Essentially four ingredients, this feta filo pie can be made as part of any of the three meals a day, or even as the main attraction with a side of salad. Filo pastry, olive oil, feta cheese, and an egg is all it takes.

1548. Free-Form Strawberry Tart

Walking into a pastry shop, the usual struggle lies between that sun-kissed coffee eclair, an unparalleled square of mille feuille, a dense slab of chocolate cake, and a glazed queen of a berry tart. This strawberry tart is something you won't find in the pastry shop, because unlike the usual creme patissiere, the layer between the crust and the berries is a very thin baked sweet cheese mixture.

1502. Lemon Cream Tart

Only the crust is baked in this lemon cream tart. The filling is cooked stove top, and an overnight refrigeration stint is required. For intense lemon affectionados, be aware that this is a mild lemon tart, not a lip-puckering sour one.

1497. Molten Chocolate Pie

This is a baked chocolate pie with a crackle top and a molten middle that is much easier to make than expected. Be warned, it is a heavy dessert, one for serious chocolate lovers. I highly recommend serving with a side of unsweetened whipped cream.

1470. Fresh Peach Pie

While 2019 boasted an array of pies (see compilation here), there is always room for one more pie. But this here is no ordinary peach pie. It truly is the best peach pie I've ever made and ever tasted. It is just a bonus that it is no-bake (only the crust is baked). It is made of two slightly merging but completely independent and essential layers of peach: a sliced peach layer topped with a second cooked peach layer. The pie is not the same without those two layers.

1468. Quick Puffed Mushroom Tart

 

While I am proud of the fact that I can make my own amazing puff pastry that surpasses anything mass-produced you can find in the market, convenience sometimes overcomes means. Who isn't for life being just a bit simpler sometimes? Armed with a packet of ready made (and ready rolled!) puff pastry, this delicious vegetarian yet strangely meaty tart comes to fruition in next to no time.

1364. Mushroom Galette

I just recently read an article saying mushrooms are, to absolutely no-one's surprise, the most popular food in the produce isle. While canned mushroom is pretty much the only exception, mushrooms in all their variety are revered here at MCW.

1354. White Chocolate Blueberry Tart

A variation on the amazing white chocolate raspberry tart, this blueberry tart is for those whose palates rather avoid any sour factor, as delightful as that might be. Blueberries are mild and pleasing to any palates of all ages. It presents beautifully, too. It is a no-bake sort of tart that barely needs assembly and a refrigeration stint.

1347. Pie Compilation

Raspberry Custard Pie

1346. Sweet Potato Galette

Another wholesome recipe, bang-on delivering on satiety and flavor, and using whole, minimally processed ingredients to deliver unexpected results defying expectations. There is this common misconception that tarts are finicky and should be avoided to be made at home. Not true. This is a truly easy one to start with.