Honey Walnut Tart

Honey sweetens and enhances the flavour of this walnut-studded tart featuring a sweet crust as crisp and delicious as a cookie. (This is one of the mouthwatering desserts from our September issue "A Slice of Rosh Hashanah" story.)

Anna Olson’s Lemon Cream Tart

Don’t mistake this cream pie as a variation of lemon meringue pie—it has an altogether different look and taste, and is truly elegant and pretty. The filling is a super-creamy lemon curd, with a soft and subtle lemon pucker to it, and the whipped cream highlights the richness and simplicity.

Pineapple, Cranberry & Coconut Upside-Down Cake

Flaky Apple Galette with Oat Streusel

This free-form pastry tastes just as delicious as apple pie—but with no upper crust or fluting to worry about, it's forgiving to make. The crispy oatmeal streusel helps insulate the filling while baking, keeping the apples juicy. Serve at room temperature or warm with a scoop of vanilla ice cream.

Double Chocolate Alfajores

Traditional to South and Central America, alfajores are shortbread sandwich cookies with a rich dulce de leche filling. We've added cocoa to the cookies for richness.

JAPANESE CHEESECAKE-STYLE CRÊPES

Mini Pumpkin Tarts

These single-serving-size pumpkin pies are a fun and easy-to-assemble take on the classic Thanksgiving dessert. Make a double batch for a large crowd and watch them disappear!

Coulibiac of Salmon with Dill

Coulibiac — a fine pie of salmon, eggs, dill and rice — is nontraditional, but a wonderful fish buffet dish. Although it can be made early in the day, it's best baked fresh for the meal.

Dark Chocolate Raspberry Napoleon

This deep rich chocolate cake combines mascarpone, lemon and coffee for a new approach to a classic tiramisu. You can use orange-flavoured liqueur or 1 tsp (5 mL) vanilla plus 2 tsp (10 mL) water instead of the Marsala.

Vampire Fang Cookies

Sink your teeth into these buttery vanilla cookies, which are every  bit as sweet as they are scary. For silky-smooth melted chocolate,  start with a completely dry bowl and keep it from getting too hot—  water and excessive heat will cause the chocolate to become rough and gritty.