Cooks County pastry chef Roxana Jullapat’s autumn fool is creamy pumpkin mascarpone filling layered with graham cracker crumbs. (Anne Cusack / Los Angeles Times)
Karen Hatfield of Hatfield’s and Sycamore Kitchen makes a rich, rustic-but-elegant brown butter torte with hazelnuts and dark chocolate. (Bob Chamberlin / Los Angeles Times)
Gjelina Take Away pastry chef Nicole Rucker’s apple pie is dried apples with cardamom-spiced custard in a graham cracker crumb crust. (Bob Chamberlin / Los Angeles Times)
A maple pecan tart from Genevieve Gergis, pastry chef at Bestia, has creme fraiche in the filling and crust. (Bob Chamberlin / Los Angeles Times)
Campfire scones by Semi Sweet Bakery’s Sharlena Fong are topped with marshmallows and drizzled with chocolate. (Bob Chamberlin / Los Angeles Times)
