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Italian Pies and Tarts

Depending on the season, pies and tarts may be filled with fresh fruit, creamy cheese, custard, nuts, or chocolate. 
The crusts are buttery, the fruit is intensely flavored, and the pastry cream and cheese fillings are smooth and creamy.
Fruit Tart
Fresh Fruit Tart
This fruit tart recipe consists of a crisp, buttery tart shell filled with
a creamy, smooth lemon-flavored custard and topped with slices of
fresh strawberries and kiwi, and some blueberries.  You may
substitute almost any seasonal fruit that you prefer.
Toasted Almond and Chocolate Ricotta Pie
Apple Pie with Streusel Topping
Blueberry and Peach Crostata
Cherry Zabaglione Tart
Chocolate Pie with Cappuccino Cream
Fig Crunch Galette
Italian Pear and Apple Tart
Toasted Almond and Chocolate
Ricotta Pie
This is a delicious no-bake pie that has a 
luscious creamy ricotta cheese filling with
toasted almonds and chocolate chips on a
graham cracker crust.

Almond and Chocolate Pie Recipe >>
Apple Crostata
Apple Crostata is a very rustic-style apple pie
with some added crunch.  This recipe is also
easily adapted to create other types of fruit
crostatas; try sliced pears, peaches, or berries.

Apple Crostata Recipe  >>
Apple Pie with Streusel Topping
This is a wonderful dessert for autumn or whenever
you can purchase fresh apples at your local
farmers' market or supermarket.

Apple Pie Recipe  >>
Blueberry and Peach Crostata
A crostata is an Italian dessert tart.  It usually
has a free-form crust, that gives the tart a very
rustic appearance.  This recipe uses fresh
blueberries and peaches for the filling, but you
can make it with all blueberries, or all peaches.

Blueberry and Peach Crostata Recipe >>
Cherry Zabaglione Tart
Cherry Zabaglione Tart is a luscious tart made
with fresh cherries in a cookie crust filled with
zabaglione and topped with grated chocolate.

Cherry Zabaglione Tart Recipe  >>
Chocolate Pie
with Cappuccino Cream
This chocolate pie tastes like a dessert from a
five-star restaurant.  The chocolate pudding filling
is silky and rich and it's topped with whipped
cream that's gently flavored with espresso.

Chocolate Pie Recipe >>
Fig Crunch Galette
If you're not comfortable with making pies,  a
galette is a great substitute.  You must use fresh
figs for thsi recipe.  The crunch comes from a
combination of brown sugar and oatmeal.

Fig Crunch Galette Recipe  >>
Italian Pear and Apple Tart combines two of Fall's
favorite fruits for a simple but delicious dessert.

Pear and Apple Tart Recipe >>
Pear and Apple Tart
Pizza di Crema
Raspberry Cheesecake Tarts
Strawberry Cream Tarts
Strawberry-Rhubarb Pie
Torta della Nonna - Grandma's Cake
Pizza di Crema
Pizza di Crema is a custard pie that is Neopolitan in origin.  It has a custard filling flavored with orange zest, cinnamon, and vanilla and enhanced with cherries.

Pizza di Crema Recipe  >>
Raspberry Cheesecake Tarts
Raspberry Cheesecake Tarts are great any time
of the year.  They are the perfect size for a
holiday buffet or an outdoor picnic.  Top them
with raspberries or any seasonal fruit of your

Raspberry Tarts Recipe  >>
Strawberry Cream Tarts
Strawberry Cream Tarts combine pasta frolla with almonds for a sweet, shortbread crust and a rich Amaretto-flavored pastry cream topped with slices of fresh strawberries.

Strawberry Tarts Recipe  >>
Strawberry - Rhubarb Pie
Strawberry-Rhubard Pie combines sweet juicy strawberries with tart, crisp  rhubarb for a special springtime dessert.

Strawberry Rhubarb Pie Recipe  >>
Torta della Nonna
Torta della nonna, the charmingly named
'Grandma's cake,' is a popular Italian dessert that
is traditionally from Tuscany but can found in
every region of Italy.

Torta della Nonna Recipe >>
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Copyright  2001 - 2016   Sandra Laux
If you choose flavor over
flakiness for your pie
crust, make an all butter
crust.  Butter has a
sweet taste that you
can't get from any other
type of shortening.  If
you want a flaky crust
with a mild flavor,
vegetable shortening,
such as Crisco, is the
fat of choice.  Vegetable
shortening is a stable
fat, so crusts are easier
to work with and retain
their shape well.  For
the flakiest crust, use
lard.  Vegans,  and
those looking for a crust
with no trans fat or
cholesterol, can use
vegetable, olive, or nut
oils to make their
Italian Apple Pie with Mascarpone Cream
Apple Torta
with Mascarpone Cream
This tart has a buttery pastry crust filled with
slices of apples flavored with lemon and
cinnamon and topped with a luscious
mascarpone cream.

Apple Torta with Mascarpone Cream Recipe  >>
Pear and Almond Crostata
Pear and Almond Crostata
In this recipe the pears are combined with a
creamy almond filling and topped with sliced
almonds for a little crunch.

Pear and Almond Crostata  >>
Strawberry and Ricotta Tart
Strawberry and Ricotta Tart
This strawberry tart is a perfect dessert for spring and summer. It consists of a crisp, buttery crust filled with a creamy ricotta mixture that is flavored with orange and vanilla, and topped with slices of fresh strawberries.

Strawberry and Ricotta Tart Recipe  >>
10 inches in diameter, this lifter is perfect for transferring cakes to a platter or removing cheescakes and tarts from the metal base of springform or tart pans.
Made in USA
Ricotta Cherry Tart
Ricotta Cherry Tart
This dessert comes from Rome in the Lazio
region of Italy.  It consists of 3 layers: a buttery,
crisp pastry crust, layered with sour cherry jam,
and topped with a creamy ricotta filling. 

Ricotta Cherry Tart Recipe  >>
Have these supplies on hand
for homemade pie crusts.
Roll out pie crusts to exact
dimensions. Marked with
circles for pie crusts and
edged with a ruler for bread or
other square or rectangular
doughs.  The board is
reversible to a plain side for
other projects.
Use glass pie plates for most
pies; they disperse heat well
for even browning.  Because
they are clear, you can check
the bottom of the crust to
ensure it's thoroughly baked
before you take it out of the
oven.  If you have aluminum
pie plates, use them for icebox
pies with press-in crusts or
those that are baked briefly in
the oven.
A non-tapered rolling pin
applies pressure evenly, so
that your pie crust is of even
thickness from the center to
the edges.
CREAM  The higher the fat
content, the better the
whipped cream.  Use heavy
cream or heavy whipping
cream because they are at
least 36% fat. Light cream
is 18 to 30% fat and won't
whip at all.

SUGAR  Confectioners'
sugar has a bit of
cornstarch in it, which
helps to stabilize the
whipped cream.  Don't use
granulated sugar because it
doesn't dissolve as well and
can deflate the foam.

WHIPPING  To test for soft
peaks lift your whisk or
beaters ... the peak of
cream should curl over
slightly in the bowl.  For
stiff peaks, keep beating
until you lift the beaters and
the peak of cream stands
up erectly.  But be careful
because the longer you
whip, the denser and
grainier the cream will
become.  If you go too far,
fold in a splash of heavy
cream.  If it deflates, you've
over whipped and you'll
have to start again with new
cream. Or you can keep
whipping and it will turn into
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