Gergis’ maple pecan tart is made with creme fraiche in the crust and then is served with whipped creme fraiche for a less sweet version of a pecan pie. Gergis uses a tart pan to allow for a higher ratio of pecan to custard. Recipe: maple pecan tart(Bob Chamberlin / Los Angeles Times)
Jullapat’s take on an English dessert is the autumn fool, made with pumpkin purée, whipped cream and mascarpone. Recipe: Autumn fool(Anne Cusack / Los Angeles Times)
