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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...
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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 |
Alphabetical list of cheesecake recipes follow (limited to 100 recipes per page). There are 567 recipes in total:
Alphabetical list of pie recipes follow (limited to 100 recipes per page). There are 567 recipes in total:
| A Spring Tart Origin: British | Apple, Tamarillo and Rum Custard Cake Origin: British | Blewit and Chicken Pie Origin: British |
| A Tarte of Beans Origin: British | Arizona Sunset Cheesecake Origin: American | Blueberry and Kiwi Fruit Tarts Origin: American |
| A Tarte of Strawberries Origin: British | Arizona Sunset Cheesecake with Candied Grapefrut Origin: American | Boston Cream Pie Origin: British |
| Akume with Ademe Sauce Origin: Togo | Aromatic Baked Ham in a Blanket Origin: American | Botswanan Chicken Pie Origin: Botswana |
| Algerian Tart Pastry Origin: Algeria | Australian Meat Pie Origin: Australia | Botswanan Lamb Pie Origin: Botswana |
| Almond and Sesame Pastries Origin: Tunisia | Autum Windfall Jelly Tart Origin: British | Bourek (Beef-stuffed Pastry Rolls) Origin: Algeria |
| Almond Fruit Puff Origin: British | Ayria Prasina Pita (Wild Greens Pie) Origin: Greece | Bourkakia me Kima (Cheese Rolls) Origin: Greece |
| Aloo Pie Origin: Trinidad | Τēganismenest Zumest Kanelast me to Loustro Meliou (Fried Cinnamon Pastries with Honey Glaze) Origin: Greece | Bourkakia me Kima (Minced Meat Rolls) Origin: Greece |
| American Shortcrust Pastry Origin: American | Bakaliaropita (Salt Cod Pie) Origin: Greece | Brandy-snap Baskets with Summer Fruit Origin: British |
| Amish Country Strawberry Pie Origin: Amish | Bake Mete Pye (Pie of Baked Meat) Origin: English | Brik Dannouni (Stuffed Lamb Turnovers) Origin: Tunisia |
| Amish Lemon Pie Origin: Amish | Bakewell Tart Origin: Britain | British Pumpkin Pie Origin: British |
| Anchovy and Sorrel Tart Origin: British | Baklava Origin: Greece | Bulviu (Meat-filled Potato Roulade) Origin: Russia |
| Angelica Tartlets Origin: British | Baklawa Origin: Egypt | Bulviu Maltiniai (Fried Potato Patties) Origin: Greece |
| Antiguan Papaya Pie Origin: Antigua | Balmoral Tartlets Origin: Scotland | Butter Tarts Origin: England |
| Apfelstrudel (Apple Strudel) Origin: German | Banbury Tarts Origin: Britain | Butterscotch Apple Pie Origin: Scottish |
| Apple and Blackberry Pie Origin: British | Banoffee Pie Origin: British | Byrek me Spinaq (Spinach Pie) Origin: Albania |
| Apple and Bramble Plate Pie Origin: British | Barbajuans (Deep-fried Monegasque Pasties) Origin: Monaco | Cabbage Pastie Origin: Moldova |
| Apple and Elderberry Pie Origin: British | Barcos de Anchoas a la Sevillana (Sevillan Anchovy Boats) Origin: Spain | Cacen Blât Cwrens Duon (Blackcurrant Pie) Origin: Welsh |
| Apple and Pear Tarte Tatin Origin: France | Bariwat (Moroccan Meat Parcels) Origin: Morocco | Cacen Blât Gwsberis (Gooseberry Pie) Origin: Welsh |
| Apple and Plum Pie Origin: British | Basic Pastry Origin: English | Cacen Blât Llus (Bilberry Pie) Origin: Welsh |
| Apple and Plum Tarte Tatin Origin: British | Basyniai (Walnut and Fig Cakes) Origin: Roman | Cacen Blât Mwyar Duon (Blackberry Pie) Origin: Welsh |
| Apple and Rhubarb Pie (Apple and Rubarb Pie) Origin: British | Bateaux aux Fruits Origin: France | Cacen Blât Riwbob (Rhubarb Pie) Origin: Welsh |
| Apple and Rowan Berry Pie Origin: Irish | Bateaux de Miel Origin: France | Cajun Fig and Pecan Pie Origin: Cajun |
| Apple and Sea-buckthorn Berry Pie Origin: British | Bateaux Saint André Origin: France | Cajun Lemon Sweet Dough Pies Origin: Cajun |
| Apple and Tamarillo Pie Origin: British | Beef Samosas Origin: North India | Cajun Meat Pies Origin: Cajun |
| Apple and Tamarillo Pie II Origin: British | Beef Wellington Origin: Britain | Cajun Quiche Origin: Cajun |
| Apple and Tamarillo Tarte Tatin Origin: British | Beef, Kidney and Mushroom Pie Origin: British | Cajun Three Pepper Bread Origin: Cajun |
| Apple and Whitebeam Berry Pie Origin: Irish | Bierrocks Origin: Germany | Caribbean Patty Crust Origin: American |
| Apple Dumplings with Walnut Sauce Origin: British | Bilberry Flan Origin: British | Carragheen Bilberry Flan Origin: Ireland |
| Apple Pie Origin: British | Biscuit Base Mississippi Mud Pie Origin: American | Carragheen Blackberry Flan Origin: Ireland |
| Apple Tart Spiced with Herb Bennet Root Origin: British | Biskuitstreifle Origin: German | Carrot and Cumin Tart Origin: British |
| Apple, Plum and Cheese Tart Origin: British | Blaubeere Kuchen (Blueberry Cake) Origin: German | Cassava Pie Origin: Bermuda |
| Apple, Plum and Rum Custard Cake Origin: British | Blazing Monster Eyes Origin: American | |
| Apple, Tamarillo and Cheese Tart Origin: British | Bled Cream Slices Origin: Slovenia |
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
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!
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.