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Watch and learn how Jamie Oliver makes this easy and quick Banana Tarte Tatin recipe using store-bought puff pastry.

60 g unsalted butter
150 g caster sugar
4 large bananas
¼ teaspoon ground cinnamon
1 orange
Plain flour, for dusting
250 g puff pastry
Crème fraîche, optional
Vanilla ice cream, optional
A few tablespoons desiccated coconut, optional

*** For directions watch the video.

Posted on Nov 14, 2013


If you are looking for a Thanksgiving pie, watch and learn how to make this delicious Maple Bourbon Sweet Potato Pie recipe. It can be made several hours or up to 1 day in advance.

2 large or 3 medium sized sweet potatoes
4 Tablespoons (2 ounces) butter, melted
1 teaspoon vanilla extract
3 large eggs
1 egg yolk
3/4 cup cream
1/4 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon brown sugar
1/4 cup bourbon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
A few grinds black pepper

*** For directions watch the video.

Basic Pie Crust
2-2/3 cups all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon sugar
4 ounces (8 tablespoons) chilled butter, cut into pieces
4 ounces (1/2 cup plus 1 tablespoon plus 2 teaspoons) chilled vegetable shortening, cut until pieces
1/4 to 1/2 cup cold water, as needed

Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.

Add the chilled butter and shortening; pulse until it is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.

Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.

Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.

Posted on Nov 13, 2013


These mini pumpkin tarts sweeten with maple syrup and topped with toasted pecan streusel will be the talk of your Thanksgiving gathering. Who does not like individual size desserts? Watch and learn how Abby Dodge makes her recipe for Mini Pumpkin-Maple Tarts with Pecan Streusel, perfect for the Thanksgiving dessert table.

Mini Pumpkin–Maple Tarts with Toasted Pecan Streusel
Makes 10 mini tarts

For the filling:
1 cup pure pumpkin purée
1/2 cup pure maple syrup (preferably grade B)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of ground cloves
Pinch of table salt
1 large egg
1/2 teaspoon pure vanilla extract

For the crusts:
7 oz. pie dough (homemade or store-bought)

For the toasted pecan streusel:

1/2 cup (2 oz.) toasted pecans, chopped
2 Tablespoons firmly packed light brown sugar
1/2 teaspoon ground cinnamon

*** For directions watch the video.

Posted on Nov 9, 2013


Pumpkin Pie or Pecan Pie? Why not serve both for Thanksgiving dessert? Simply watch and learn how to make this delicious pumpkin pecan tart, that’s part pumpkin pie, part pecan pie and serve the perfect holiday dessert.

For the Crust:
All-purpose flour, for work surface
1/2 recipe Pate Brisee (recipe below)
1 egg white, lightly beaten

For the Filling:
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs, room temperature
1 teaspoon ground cinnamon
Pinch of coarse salt

For the Topping:
3/4 cup light-brown sugar
3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of coarse salt
4 Tablespoon unsalted butter, cut into small cubes and chilled
1-1/2 cups pecan halves
Sweetened whipped cream, for serving

*** For directions watch the video.

For the Pate Brisee:
Pulse 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar in a food processor (or whisk together by hand in a bowl). Add 1 cup (2 sticks) cold unsalted butter, cut into small pieces and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork). Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.

Posted on Nov 5, 2013


Watch and learn how to make this mile-high pumpkin meringue pie starting with a classic recipe and filled with pumpkin custard, baked, and topped with fluffy meringue.

For the Crust:
1 small disk Pate Brisee (recipe below)
All-purpose flour, for surface

For the Filling:
3 large eggs
1 can (15 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg

For the Meringue:
2 cups granulated sugar
8 large egg whites, room temperature

For the Pate Brisee:
Pulse 2 1/2 cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt in a food processor until combined. Add 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

*** Watch the video for directions.

Posted on Nov 2, 2013

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