Tart

This traditional dessert can be served warm from the oven or at room temperature. It's delicious topped with a scoop of vanilla ice cream, creme fraîche, or whipped cream.

When I told my friend (and fellow southern cookbook author) James Villas that I was making almond tassies, he had a fit. "There is no such thing," he said. It’s true that tassies (miniature tartlets) are traditionally made with pecans. But I happen to have history on my side. Almonds have been imported into the South since colonial times, and they were once as commonplace in holiday baking as pecans are today. I’m not sure that will convince James to make these, but trust me—they’re absolutely delicious.

Flan is amped up with holiday spices and a crispy cookie crust.

With just a hint of whiskey in the ice cream and a strong coffee presence in the caramel sauce, this is a grown-up take on a classic chocolate dessert.

When steeped overnight in a grappa syrup, dried fruits plump up with juices that infuse a moist, cakey almond filling in a golden crust.

Adorable Seckel pears are on display in this showpiece, but the essence of pear permeates the entire tart. Musky, honeyed Bartletts are juiced into white wine, creating a poaching liquid for the Seckels. Doubly infused with pear, that syrup becomes the base for the poire William-spiked pastry cream and glaze.

Truth be told, it’s hard to reinvent the Thanksgiving wheel year after year. But this crust—anise seeds baked into sweet pastry dough—is a little kiss of Italian spice; it takes pumpkin pie to a whole new level.

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

These warm, pudding-like individual desserts are the perfect use for those last-of-the-season plums. If you'd like, sift some powdered sugar over the clafoutis before serving.

Jacques Maximin claims he never served these tartes fines aux pommes at Chantecler restaurant at the famed Hôtel Négresco. Jacques Torres, Maximin’s pastry chef for eight years, insists they were consistently on the menu. All that matters to us, though, is that the classic combination of warm apple and flaky pastry becomes new again in these light, simple tarts.

Pomegranate juice adds tartness to this famous French dessert.

A flaky crust and a chocolate filling topped with a glistening tumble of raspberries—what's not to love?

Port gives this dessert a sophisticated flavor.

Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.

Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.

Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty topping, gives this tart a complex yet homey air.

Honey and dates make this dessert perfectly sweet (but not too sweet) and sticky. Pecans add a nutty crunch.