Celtnet Pie and Tart Recipes and Cookery, Home Page





Welcome to Celtnet's Pie and Tart Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the pie and tart recipes added to this site. A pie is normally baked in a dish and has pastry both on the base and covering the top. Whereas a tart typically only has a pastry base. For this page I'm basically including any recipe that uses pastry in one way or another. Typically pies and tarts are European or European-influenced and can have either sweet or savory fillings. The recipes here originate from all over the globe...

You can also browse the following types of baking recipes:

Recipes for Baking Biscuit/Cookie Recipes Breads Cake Recipes
Cheesecakes Recipes for Pastry and Pie Dough Pie and Tart Recipes Pizza Recipes
Gluten-free Baking

Alphabetical list of pie and tart recipes follow (limited to 100 recipes per page). There are 853 recipes in total:


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A crust for custards
     Origin: British
Apple and Rhubarb Pie
(Apple and Rubarb Pie)
     Origin: British
Baked Beef I
     Origin: British
A dripping crust
     Origin: British
Apple and Rowan Berry Pie
     Origin: Ireland
Bakewell Pudding
     Origin: British
A good crust
     Origin: British
Apple and Sea-buckthorn Berry Pie
     Origin: British
Bakewell Pudding II
     Origin: British
A good crust for great pies
     Origin: British
Apple and Tamarillo Pie
     Origin: British
Bakewell Tart
     Origin: Britain
A second sort of lemon cheesecakes
     Origin: British
Apple and Tamarillo Pie II
     Origin: British
Baklava
     Origin: Greece
A Spring Tart
     Origin: British
Apple and Tamarillo Tarte Tatin
     Origin: British
Baklawa
     Origin: Egypt
A standing crust for great pies
(A standing standing for great pies)
     Origin: British
Apple and Whitebeam Berry Pie
     Origin: Ireland
Ballymaloe Fruit Tarts
     Origin: Ireland
A Tarte of Beans
     Origin: British
Apple and Wild Service Berry Pie
     Origin: Ireland
Balmoral Tartlets
     Origin: Scotland
A Tarte of Strawberries
     Origin: British
Apple Custard
     Origin: British
Banbury Cakes
     Origin: British
Abrikos-makrontærte
(Apricot Macaroon Tart)
     Origin: Denmark
Apple Dumplings
     Origin: British
Banbury Tarts
     Origin: Britain
Akume with Ademe Sauce
     Origin: Togo
Apple Dumplings with Walnut Sauce
     Origin: British
Banitsa
     Origin: Bulgaria
Al-Motubug
(Stuffed Pastry Squares)
     Origin: Saudi Arabia
Apple Pie
     Origin: British
Banoffee Pie
     Origin: British
Algerian Tart Pastry
     Origin: Algeria
Apple Pie
     Origin: British
Barbajuans
(Deep-fried Monegasque Pasties)
     Origin: Monaco
Aliter Dulcia III
(Another Sweet III)
     Origin: Roman
Apple Puffs
     Origin: British
Barberry Tart
     Origin: British
Almond and Sesame Pastries
     Origin: Tunisia
Apple Tart Spiced with Elcampane Root
     Origin: British
Barberry Tart
     Origin: British
Almond Fruit Puff
     Origin: British
Apple Tart Spiced with Herb Bennet Root
     Origin: British
Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats)
     Origin: Spain
Almond Pudding
     Origin: British
Apple, Plum and Cheese Tart
     Origin: British
Bariwat
(Moroccan Meat Parcels)
     Origin: Morocco
Aloo Pie
     Origin: Trinidad
Apple, Plum and Rum Custard Cake
     Origin: British
Basic Pastry
     Origin: England
American Apple Pie
     Origin: American
Apple, Tamarillo and Cheese Tart
     Origin: British
Basyniai
(Walnut and Fig Cakes)
     Origin: Roman
American Shortcrust Pastry
     Origin: American
Apple, Tamarillo and Rum Custard Cake II
     Origin: British
Bateaux aux Fruits
     Origin: France
Amish Country Strawberry Pie
     Origin: Amish
Apricot Pudding
     Origin: British
Bateaux de Miel
     Origin: France
Amish Lemon Pie
     Origin: Amish
Apricot Tart
     Origin: British
Bateaux Saint André
     Origin: France
Anchovy and Sorrel Tart
     Origin: British
Arizona Sunset Cheesecake
     Origin: American
Beef Pasty
     Origin: British
Angelica Tartlets
     Origin: British
Arizona Sunset Cheesecake with Candied Grapefrut
     Origin: American
Beef Patties
     Origin: British
Another Paste for Tarts
     Origin: British
Aromatic Baked Ham in a Blanket
     Origin: American
Beef Samosas
     Origin: India
Antiguan Papaya Pie
     Origin: Antigua
Asabia el Aroos
(Brides' Fingers)
     Origin: Afghanistan
Beef Steak and Kidney Pudding
     Origin: British
Apfelstrudel
(Apple Strudel)
     Origin: Germany
Australian Meat Pie
     Origin: Australia
Beef Steak Pie
     Origin: British
Apple and Blackberry Pie
     Origin: British
Autumn Windfall Jelly Tart
     Origin: British
Beef Wellington
     Origin: Britain
Apple and Bramble Plate Pie
     Origin: British
Ayria Prasina Pita
(Wild Greens Pie)
     Origin: Greece
Beef, Kidney and Mushroom Pie
     Origin: British
Apple and Carrot Pie
     Origin: British
Börek Sauvage
(Wild Greens Börek)
     Origin: France
Beignets Farcis
(Stuffed Fritters)
     Origin: Cameroon
Apple and Elderberry Pie
     Origin: British
Bacon and Onion Mini Quiches
     Origin: Canada
Bierrocks
     Origin: Germany
Apple and Pear Tarte Tatin
     Origin: France
Bakaliaropita
(Salt Cod Pie)
     Origin: Greece
Bilberry Flan
     Origin: British
Apple and Plum Pie
     Origin: British
Bake Mete Pye
(Pie of Baked Meat)
     Origin: England
Apple and Plum Tarte Tatin
     Origin: British
Baked Apple Pudding
     Origin: British

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Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

The Nuts And Bolts Of A French Press Coffee Maker

By Ray Forrest | Published 2011-11-27 18:13:44 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The French press coffee maker provides you with a simplistic but extremely effective way to brew coffee with an exotic taste. You will find that they are available in many different shapes and sizes as well. In general, the prices will range from $24 to $80.

The History Of Tea

By Jenny Tompsona | Published 2011-11-22 22:13:54 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Learn more about the history of tea. It has been around for a long time.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information: 66

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Le Creuset Cookware

By gwydion | Published 2010-07-12 16:28:54 | 2010 Recipes and Cookery Articles |

Recipe Information: 114

Le Creuset, established in 1925, is one of France's most well know brands. Originating from a collaboration between a metal caster and an enameller, Le Creuset's enamelled cast iron cookware, particularly their cocottes (casseroles) are rightly famous and deserve a place in every serious cook's kitchen. Learn more about the company's history and product ranges here.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

The Top 5 Organic Food Trends For 2011

By Ray Forrest | Published 2011-11-24 17:54:54 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Organic food is basically food that is produced in such a way that it will not be contaminated by chemicals and pesticides. More and more people are becoming interested in this type of food, as it is quickly rising in popularity within the food and beverage industry.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!


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