Tart

We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.

Filled with a mixture of nuts, brown sugar, honey and grated orange peel, this tart will dress up any holiday table. Serve it with whipped cream and, if desired, the Orange-Cranberry Compote

The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.

Active time: 25 min Start to finish: 2 3/4 hr (includes chilling)

You can replace the pecans with just about any nut — such as pine nuts, almonds or cashews — and get an equally delicious result, or use a variety for a more interesting dessert. Some dough will be left over, so you can bake a few cookies alongside the tart.

This indulgence is simple to do and can be prepared a day ahead.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

Purchased puff pastry and almond paste help make an elegant dessert in minutes.

Any colorful combination of seasonal fruit can be used to decorate this pretty dessert.

This dessert, from The Cascades Restaurant, is made with a cookie crust and a brownie filling. The chef serves it with whipped cream, passion fruit sauce and raspberry sauce.

To get the look we wanted for this tart, we used grapes in assorted colors and shapes and halved the larger ones. Taste grapes before making the pastry cream. Their flavor will determine how much sugar you use— if the grapes are tart, use 1/3 cup sugar; if sweet, use 1/4 cup.

Active time: 25 min Start to finish: 3 hr

Dutch speculaas cookies are similar in taste to gingerbread men. This treat combines the spiced speculaas dough with another Dutch tradition: giving almond-filled tarts as gifts. Use a two-inch gingerbread-man cutter to make the cookies for the topping.