This recipe is from Bon Appetit magazine. My husband loves apple pie, but I wanted to try something different. I made this and had one piece. My good friend had one piece. The next morning, it was completely...
Author: Dine Dish
My version of a recipe found on a free supermarket recipe card! It's chocolaty, juicy, and scrumptious. The tart is best served warm with creme fraiche.
Author: vicki oliver
This lovely tart is a favorite for summer birthday parties. The combination of summer fruits makes this tart both beautiful and delicious!
Author: larkspur
This recipe is too easy to believe! And over the years, I've come up with a few tricks to make it even easier. It's so tasty; your guests will never know how simple it was. Or let kids make it for you!...
Author: Sorrie_Lue
Using the Hasselback method on pears makes them even easier to arrange in this delicious fall tart.
Author: Nicholio
To make banana cream tarts instead, omit coconut and top each tart with 2 banana slices. Round wonton wrappers can be substituted for the egg roll wraps.
Author: USA WEEKEND Pam Anderson
Delightful little tarts with pineapple filling and a cross on the top.
Author: Diana
The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping...
Author: BRANDY20001
The refreshing flavors of lime and ginger make this tart a delicious change from the norm.
Author: ChefJackie
I grew up near several large producing maple sugar bushes in Canada and maple syrup was in many things my mother made. Butter tarts are a traditional Canadian treat, these include real maple syrup.
Author: curly top
Chocolate shortbread tart with pastry cream and fresh fruit.
Author: Stefania Pulitano
you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier...
Author: spiritussancto
Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.
Author: VeggieCravings
This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it...
Author: Cindy Velt
For the best texture in these flaky tarts, use low-fat ricotta rather than skim!
Author: Violet
Make and share this Barefoot Contessa's Plum Tart recipe from Food.com.
Author: Juenessa
This is my mother's butter tart recipe and I think it is the best one. Hope you agree!
Author: KIM BOYLE
Store bought pastry dough makes this dessert a snap to make. Add a scoop of vanilla ice cream on each slice.
Author: Charlotte J
I enjoy finding other uses for ingredients in my kitchen. Needing a fresh dessert for my family one night, I came up with this gem. Feel free to add to or take away as you and your family need. This tart...
Author: lizzycat17
A perfect buttery sweet filling makes these irresistable! Passed down by my great Aunt who was French Canadian. She cooked with approximate measures, so these amounts may vary to taste.
Author: ScrappieDoo
This simple yet delicious recipe is certain to please anyone with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you use sheets, put the filling in before you cook the...
Author: tovlakas
Pasticiotti (or called Pasta Ciotti, as referred to in this recipe by Mary Ann Esposito in her book Celebrations Italian Style) are small individual cream or custard filled tarts with either a vanilla...
Author: Phil Franco
A light and fluffy pear tart with almond and a sweet pastry base.
Author: Virginia Theobald
I don't have a real sweet tooth so I wanted to make a dessert that wasn't too decadent. We love these tarts because they're just enough sweet with that unique pear taste and the crunch of almonds, a lot...
Author: CoachJen
Makes 6 individual tartlets, or one 10-inch tart. Intensely, unmistakably and irresistibly chocolaty. The chocolate pastry shell is a cross between a cookie crust and a buttery, flaky pie dough, and the...
Author: skat5762
A delicious mix of sweet and tart that will truly amaze your senses. The pastry adds dimension as well. It's like apple pie without the fork!
Author: MichelleSchaffer
This award-winning tart has a rich nut filling flavored with maple in a buttery crust. It is topped off with a lovely chocolate drizzle.
Author: larkspur
Fresh strawberries, creamy sweet center, and shortbread crust make this dessert a winner with everyone!
Author: Pieki2cute
A friend brought this to a pot luck and I had to try them myself. So easy, but they make such an impact. What a great way to enjoy fresh strawberries! You can also make a strawberry pie - just substitute...
Author: Alison J.
Glazed strawberries in puff pastry shells, topped with kiwi sauce and home made whipped cream. I always see strawberry and kiwi paired together in drink mixes and candies. I wanted to make something that...
Author: ilkaisha
This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.
Author: Chef John
Creamy chocolate paired with smooth caramel and macadamia nuts over a delicious butter tart shell is the ultimate for a Valentine's Dessert.
Author: VIVANET
These are great for family gatherings or parties. All the sweet goodness of strawberry shortcake, but convenient small and individual servings for your guests. This very impressive looking treat will have...
Author: MS. KIMMY
An incredibly simple free-form dessert, also know as a galette, that's perfect for new or experienced bakers. The complementary tarragon gives it a little pop of unexpected flavor.
Author: lutzflcat
Lemony and delicate. For a variation add poppy seeds to the filling. Chilling time for the dough is not included.
Author: PetsRus
This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines,...
Author: foodelicious
I had these ingredients lying around and decided to give this a try. I think it was pretty successful!
Author: Yunicorn
Pears poached in a maple caramel sauce then baked with a traditional puff pastry crust, a simple yet elegant dessert. Serve warm with vanilla ice cream and enjoy!
Author: WestCoastMom
I have found these mini lemon tarts to be a great spring dessert. Serve with whipped topping. Refrigerate any leftovers.
Author: DublinMom
A juicy and moist apple tart perfect for afternoon tea and picnics by the river. Serve with creme fraiche for an extra treat.
Author: nch
From the Star Ledger. Published in "Jersey Fresh Cooks" (NJ Dept. of Agriculture) from Harriet Kurtzman. This is easy and good!
Author: Oolala
The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly!
Author: evelynathens
A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine,...
Author: French Tart
This berry crisp is easy, cheap, and delicious. It's perfect as a summer breakfast and even better as a fall dessert, served warm with ice cream. Hope you all enjoy this recipe as much as we have!
Author: Mrs Marcy D
Posted by request for a good recipe for fresh apricots. Fresh apricots really make this special! Requires 11 inch tart pan with removable bottom and pie weights or dried beans
Author: Sharon123
This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry.
Author: Carrie C.
Melt in your mouth butter tarts, oh sooo good !! The method for baking is unusual, but will prevent the filling from boiling over.
Author: Chef Dee
This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.
Author: Kim