To Make the Pecan Crust:

• Blend sugar, flour, nuts, and salt: Place the sugar, flour, ground pecans, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended.
• Add butter and egg yolk: Add the cold cubed butter and pulse until it is in small pea-sized pieces. Separate the egg and place the whites to the side. Add the egg yolk to the bowl of the food processor, pulsing in long 5-second bursts until the dough starts clumping together.
• Knead dough, use or chill: Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. If you’re ready to use it now, spray a deep-dish 9-inch tart shell with a removable bottom with nonstick cooking spray. Or, wrap the dough in plastic wrap and refrigerate; it will keep for several days.
• Fill pan, freeze shell: Press the dough in an even layer into the bottom and sides of the pan. (If you have refrigerated it, let it sit at room temperature until you can easily work with it.) Freeze the shell for 30 minutes.
• Prepare to bake: While the shell is in the freezer, preheat the oven to 375°F (190°C). Remove the crust from the freezer and spray the top of the tart dough with nonstick spray, then press a sheet of foil onto the shell, shiny side down, and fill the foil with dry beans, rice, or pie weights.
• Bake covered: Bake the tart shell for 18-24 minutes, until the sides start to take on a little color and the center no longer looks raw, then carefully remove the foil and weights.
• Bake uncovered, cool: Beat the previously set aside egg white. Brush the bottom and sides of the shell with the beaten white. Bake for an additional 10-12 minutes, until the shell is golden brown. Watch the shell carefully; if needed, cover the sides with foil to prevent them from getting too dark. Let the shell cool completely before filling it.

To Make the Fresh Peach Filling:

• Process the peaches: Peel the peaches and cut about 4 peaches into chunks, yielding 2 cups (20 oz). Slice the remaining peaches into thin slices or chunks, reserving 2 dozen very thinly sliced, pretty peach slices for decorating the top. Set all the sliced peaches aside.
• Combine peach sauce: Place the peach chunks into the food processor, then process them until pureed. Combine the peach puree, sugar, cornstarch, water, and lemon juice in a medium saucepan, and whisk until smooth.
• Cook peach sauce until thick: Place the pan over medium heat and cook it, whisking often, until it is bubbling, noticeably thick, and has become translucent, about 8-10 minutes. Whisk often so it does not scorch on the bottom. It is very important that you cook it long enough on the stove for the starch to thicken the sauce, otherwise the filling will not set.
• Add peach slices to the sauce: Once thick and translucent, remove the pan from the heat and stir in all the remaining peach slices or chunks, except the 2 dozen very thin pretty slices previously reserved for decorating the top.
• Chill filling, spread into tart: Place the pan with the warm filling in the refrigerator for about 10 minutes—you want it to cool down to room temperature, but not set completely. Once it is no longer hot, pour the filling into the baked and cooled tart shell, and spread it into an even layer.
• Decorate and set: Fan out the reserved peach slices over the top of the tart. Refrigerate the tart to set it completely, for at least 3 hours.
• Serve and enjoy! Once set, cut it into slices and serve with a big pile of whipped cream on top! This tart is best enjoyed within a day of making it. It can be eaten for several days after that, but the tart shell will eventually get soggy and the texture will suffer.
• Storage: Place leftovers in an airtight container or wrap well with plastic. Enjoy within 24 hours if possible.

• Crush Oreos: Place the Oreos in the bowl of a food processor–no need to remove the cream filling. Process them in long bursts until they are very fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed.) You should end up with about 2 cups of cookie crumbs.
• Melt butter: Place the butter in a microwave-safe bowl and heat for 20-30 seconds, until fully melted.
• Combine crumbs and butter: Combine the cookie crumbs and most of the melted butter (reserve about 1 tablespoon). Stir until well-combined.
• Check the texture: The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers. Add the reserved tablespoon of butter a little at a time until you reach the correct texture.
• Fill the baking dish: Press the crust firmly and evenly on the bottom and up the sides of a 9 x 1.5” pie plate.
• Finish the crust: For a softer crust, cover the crust with tinfoil and place it in the refrigerator to set until firm. Then fill as desired. For firmer crust that's eaiser to slice, bake at 350 F for 12-15 minutes, until puffed and fragrant. Let the crust cool completely before adding any filling.
• Make-ahead: The refrigerated crust will keep for 1-2 days before it needs to be filled. For longer storage, wrap the crust in plastic wrap followed by aluminum foil and store it for 1-2 months in the freezer. Thaw it in the fridge and then fill however you like.

• Crush the grahams in a food processor until they are fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed).
• Combine the graham cracker crumbs, about 2.5 TBSP of the melted butter, granulated sugar, and salt in a bowl, and stir until well-combined. The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
• If the crust still feels a bit dry, add the remaining butter and stir together to make it the proper texture.
• Press the crust evenly on the bottom and up on the sides of a 9 x 1.5" pie plate.
• If not baking the crust: refrigerate the crust for an hour before filling, so it is more set before filling it.
• If baking the crust: bake at 350 F for 12-15 minutes, until fragrant and lightly golden. Let the crust cool completely before filling.

• Crush Oreos: Place the Oreos in the bowl of a food processor–no need to remove the cream filling. Process them in long bursts until they are very fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed.) You should end up with about 2 cups of cookie crumbs.
• Melt butter: Place the butter in a microwave-safe bowl and heat for 20-30 seconds, until fully melted.
• Combine crumbs and butter: Combine the cookie crumbs and most of the melted butter (reserve about 1 tablespoon). Stir until well-combined.
• Check the texture: The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers. Add the reserved tablespoon of butter a little at a time until you reach the correct texture.
• Fill the baking dish: Press the crust firmly and evenly on the bottom and up the sides of a 9 x 1.5” pie plate.
• Finish the crust: For a softer crust, cover the crust with tinfoil and place it in the refrigerator to set until firm. Then fill as desired. For firmer crust that's eaiser to slice, bake at 350 F for 12-15 minutes, until puffed and fragrant. Let the crust cool completely before adding any filling.
• Make-ahead: The refrigerated crust will keep for 1-2 days before it needs to be filled. For longer storage, wrap the crust in plastic wrap followed by aluminum foil and store it for 1-2 months in the freezer. Thaw it in the fridge and then fill however you like.

To make the graham cracker crust:

• Crush the graham crackers in a food processor until they are fine crumbs. (Alternately, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed.)
• Combine the graham cracker crumbs, about 2½ TBSP of the melted butter, granulated sugar, and salt in a bowl, and stir until well-combined. The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
• If the crust still feels a bit dry, add the remaining butter and stir together to make it the proper texture.
• Press the crust evenly on the bottom and up the sides of a 9 x 2” pie plate. Bake at 350º F for 15 minutes, until set and lightly golden. Let the crust cool completely before filling.

To make the key lime filling:

• Preheat the oven to 350º F.
• Zest the fresh key limes with a microplane until you have 2 tablespoons of fresh zest, then juice the limes and measure out 1 cup of juice.
• Whisk together the yolks and 2 cans of sweetened condensed milk. Then add the lime zest, lime juice, and salt, and whisk until smooth and well-combined.
• Pour the filling on top of the baked and cooled graham cracker crust. Bake at 350º F for 20 minutes, until the center only slightly jiggles when you nudge the pie.
• Let the pie cool completely at room temperature, then refrigerate overnight.

To finish:

• Combine the heavy cream and powdered sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until the cream is thick and holds medium peaks.
• Transfer to a piping bag with a star tip and pipe rosettes around the outer edge of the pie. Garnish with a sprinkle of lime zest on the whipped cream, and a twist of lime in the middle.
• Key lime pie will last for up to 5 days in the refrigerator.

• Crush the grahams in a food processor until they are fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed).
• Combine the graham cracker crumbs, about 2.5 TBSP of the melted butter, granulated sugar, and salt in a bowl, and stir until well-combined. The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
• If the crust still feels a bit dry, add the remaining butter and stir together to make it the proper texture.
• Press the crust evenly on the bottom and up on the sides of a 9 x 1.5" pie plate.
• If not baking the crust: refrigerate the crust for an hour before filling, so it is more set before filling it.
• If baking the crust: bake at 350 F for 12-15 minutes, until fragrant and lightly golden. Let the crust cool completely before filling.

To Make the Crusts:

• Preheat the oven to 350 F. Spray eight 5-inch tart shells with nonstick cooking spray, and set them on a baking sheet.
• Place the shortbread cookies in a food processor, and process until they’re fine crumbs.
• Transfer the crumbs to a large bowl, and put the pistachios in the processor. Process the nuts until they’re finely ground, and combine them with the shortbread crumbs. Whisk briefly to mix everything.
• Pour the melted butter on the crumbs and stir everything together with a fork, until the crumbs have the texture of wet sand. They should not be soggy, but should hold together when pressed between your fingers.
• Divide the crumbs between the tart shells, pressing them into an even layer on the bottom and up the sides.
• Bake the tray of tart shells at 350 F for 10 minutes, until they’re slightly puffed and the surface looks dry. They won’t take on too much color while baking. Let them cool completely while you make the filling.

To Make the Filling:

• Combine the white chocolate chips,1/2 cup of cream, rose water (if using), and salt in a large microwave-safe bowl. Microwave for 1 minute, then whisk well. If some unmelted chocolate remains, microwave in brief intervals, and whisk until melted and smooth.
• Add 1 drop of pink gel food coloring, and whisk well. Let the mixture cool until it is no longer warm to the touch, about 10 minutes. Whisk occasionally as it cools.
• While you wait for the white chocolate to cool, place the freeze-dried strawberries in the food processor and process until they’re a fine powder.
• Whip the remaining 1 1/4 cups of heavy cream to medium peaks—it should have the texture of shaving cream at the end.
• Whisk the strawberry powder into the melted and cooled white chocolate. It will be quite thick at this point! Fold in the whipped cream in 3 batches, using a light hand so the cream doesn’t deflate. Fill the tart shells with the cream, and spread it to the edges.

To Decorate:

• You’ll need about 6-8 strawberries per tart, depending on their size. Slice the tops off the strawberries, and with the berry sitting on the sliced end, cut off a sliver from one side so that when you turn it on its side, it can rest flat.
• With the berry on its side, cut it into paper-thin slices—the thinner, the better! Keep the slices together in a berry shape. When it is all sliced, fan out the slices along the knife blade so they’re all touching and can be transferred in a single row.
• Use the knife to transfer the row of berries to the tart, and arrange them along the outside edge. Repeat with the remaining berries, overlapping them around each other in a spiral pattern until the tart’s surface is covered. Repeat until all of the tarts have strawberry “roses” on top.
• Combine the strawberry jelly and water in a small bowl, and heat for 10 seconds, then whisk well. If the jelly still has lumps, continue heating in small bursts just until it can be whisked into a smooth glaze. Gently paint the tops of the tarts with the glaze to give the berries a nice shine and prevent them from looking wilted. Refrigerate until ready to serve.
• The strawberries do transfer their moisture to the tarts over time, so they’re best enjoyed within a few hours of assembly.

To make the filling:

• Peel the pears, core them, and chop them into ½-inch cubes.
• Melt the butter in a large skillet over medium heat, then add the pears.
• Whisk together the cornstarch and cold water in a small bowl, until there are no lumps of starch, then add the corn starch mixture, caramel sauce, and brown sugar to the pears.
• Simmer everything for about 20 minutes, until the pears soften, take on a light caramel color, and the liquid reduces to a thick syrup.
• Cool the filling completely before assembling the pies. The pear mixture can be spread out on a baking sheet and placed in the refrigerator to speed the chilling process, if desired.

To make the pies:

• Preheat the oven to 375 F.
• Follow the pie crust instructions for defrosting and unrolling the crusts.
• My jars were tall and narrow, and I found it easiest to roll one crust very thin, and cut it into wide vertical strips. Cut a strip into rectangles, and press one rectangle all the way around the inside of the jar, pressing the crust even thinner as you place it in the jar. Cut out a circle of dough and press it into the bottom of the jar, sealing it to the edges of the sides so that the entire inside of the jar is covered with crust. Repeat until all of the jars have an inner crust layer.
• Fill the jars with the cooled pie filling. I used about 4 oz of filling for each pie. If you have extra left over, reserve it for later.
• Unroll the second crust and use a large round cutter to cut out circles of dough about 2 inches wider than the top of the jars. Cut a heart shape (or other shape) from the center of each circle.
• Brush a bit of beaten egg on the dough that’s at the top of the jar, and press the circle of dough on top, sealing them together. Crimp the edges, then brush the top with more beaten egg and sprinkle granulated sugar on top.
• Place the pie jars on a baking sheet lined with parchment or foil. Bake the pies for about 40-45 minutes, until the tops are puffed, golden brown, and the filling is visibly bubbling. If the top crusts seem to be getting too brown, cover them loosely with tented foil.
• Let the pies cool until they’re warm but not hot before serving. If you have extra pear filling, you can use it to “top up” the pies, since the filling will shrink down after baking, leaving a hole between the crust and filling.
• Serve the pies with ice cream or whipped cream, and caramel sauce.