One of our favorite desserts gets a makeover in the hands of baker and pastry pro Gesine Bullock-Prado of Hartford, Vt., who takes a fresh look the subject in her second cookbook, “Pie It Forward” (Stewart, Tabori & Chang).

This imaginative new volume, subtitled “Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented,” does a wonderful job with riffs on old standards. Readers will find a tiramisu-inspired espresso tart, a chocolate stout pudding pie and passion fruit chiffon tartlets as well as savories as pork pie, fried green tomato tart and many others.

Bullock-Prado shares instructions for individual pie pops as a tasty stand-in for cupcakes and tells how home cooks can master the likes of strudel dough to pizza crust to puff pastry.