I have always avoided making chocolate tarts, not out of laziness (I love a bit of pastry-making, in the right mood), but because I have never really felt that the pastry served the chocolate, or was worth...
Author: Nigella Lawson
Intoxicating orange and coconut flavors, a light and perfect dessert for after a seder. It is pareve. If you want to, add whipped cream to the top. From Joan Nathan.
Author: Susiecat too
Dazzle your taste buds with the vibrant flavor of lemon. Drizzle Raspberry Sauce over your slice, if you wish. Plan ahead!!!! Prep: 25 min., Freeze: 20 min., Bake: 15 min., Cool: 20 min., Chill: 4 hr.
Author: kittycatmom
Families used to go on outings to collect mayhaws and create stockpiles of the jelly to last throughout the year, but the tradition has declined with the increasing urbanization of the South and the destruction...
Author: Molly53
I haven't tried this, but Rachael Ray just fixed it on her 30-minute meals show and it looks delicious!
Author: VctrnRse
Delicious little treats that are very flexible. From "Delicious Pastries" by Love Food. Preparation time doesn't include refrigerating the dough for 30 minutes.
Author: tomsawyer
From King Arthur flour, with dbl the dough. I have made these, they are good. Be sure to not use wrapper when cooking, the crust needs to touch the metal. My self and others had twice as much filling then...
Author: Coppercloud
This recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin has a stunning presentation & would be perfect as an elegant dinner party finale, but is also a surprisingly easy make-ahead fix....
Author: twissis
One of my local grocery store chains has a cooking school and this is one of their featured recipes for late summer, a tart "filled with a spiral of deep purple plums laced with fragrant spices." You will...
Author: ninja
This is a treat that can't get any easier to prepare than this. Adults and kids alike love them. The frying time will be a visual thing. Eight minutes should not be considered literal.
Author: Happy Hippie
Make and share this Mushroom and Tomato Tarts recipe from Food.com.
Author: Latchy
This recipe is out of "Home Cooking Magazine". This gorgeous rustic tart is sure to impress guests (but only you need to know that it's even easier to assemble than a typical apple pie)! Dark or light...
Author: Chabear01
An easy,elegant alternative to the usual pie.The tang of cream cheese and spark of crystallized ginger really make this tart special.Use the Graham Cracker Tart Crust(Recipe #145891),posted seperately...
Author: Saguaro
This recipe is from Real Simple magazine a few years back. Very tasty and easy tart to make. I have used Libbey brand canned apricots in lieu of fresh with good results. Also I always make my own pastry...
Author: Chohertz
The Swedish William Tart is my personal favorite tart. There are a lot of different flavors that accentuate delicately. The ingredients: pear, almond, cream, chocolate & custard. I find those in combination...
Author: thErik
A beautiful, easy, and delicious German tart that is not too sweet. Creme Fraiche adds a decadent and important note (no substitutions!). A recipe I often make for entertaining. Be careful to use a light...
Author: Chrystabel
These are delicious and look great on any Thanks giving or Christmas pastry or cookie plate. from Canadian Living Magazine. The recipe includes the 1 1/2 hrs chilling time.
Author: Marlitt
This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint...
Author: French Tart
Buon Appetito! Entertain Italian style, This dolce (sweet) will make a great ending served with cappuccino or espresso. This can be made ahead of time, but, wait to spread the preserves and top with fruit...
Author: Barb G.
I have made this several time and it reminds me of a key lime pie. Very easy to do and perfect as a dessert for Mexican meals.
Author: mary winecoff
Make and share this Cranberry Pecan Tart recipe from Food.com.
Author: SJ Taylor
This is a French recipe for blueberry tart with almond cream. If desired, you can cover the cooled tart with lemon icing, but I prefere it without. Cooking time does not include 1 hour resting time!
Author: Mia in Germany
This is From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!!
Author: CookbookCarrie
This recipe comes from the 1998 Recipes of the Five Brothers: Volume I cookbook by Lipton. My mother made this once, and it was delicious. It is, however, very tart - so add more sugar to the cranberry...
Author: SeaChelle
This recipe came from the March/April 1994 issue of Cooking Light magazine. I have fixed these many times and you would never suspect them of being low fat! They are delicious!
Author: Susan Dillard
Far better than store bought ricotta. Super creamy and soft! Extremely easy to make. Can be as moist or as dry as you like. Try and you will be amazed. Appears in The Food Lab: Fresh Ricotta in Five Minutes...
Author: The Portugarians
Fresh sweet corn and heirloom tomatoes married with a crispy galette make a midsummer day dream come true.
Author: Food.com
Made this for Thanksgiving 2005. Excellent recipe! The fact that this is a tart recipe takes away the stress of making a perfect pie crust, since tart pastry is much more forgiving. We also LOVED LOVED...
Author: spatchcock
This is light and refreshing. It comes together fairly quickly because of the refrigerated pie dough. Or, if you prefer, you can make your own "favourite" recipe. Original recipe from Family Circle Magazine....
Author: Sweet PQ
A little different from the original version. If available use speculoos instead of gingerbread cookies.
Author: Maiumlteacute G.
A traditional Neapolitan Easter pastry. It uses "grano cotto" - literally, "cooked grain" - which is cooked wheat. You could substitute cooked arborio rice if you can't find the grano cotto; try an Italian...
Author: DrGaellon
An apple tart, with the tangy flavors of wine, rosewater, and citrus. I created this recipe based on the flavor profile of an apple pie recipe from the first American cookbook, "American Cookery" by Amelia...
Author: selohman
From TOH magazine. These pretty little tartlets would make a great addition to a mini-dessert tray! Times are estimates and don't include chilling time.
Author: Halcyon Eve
Make and share this White Chocolate and Mango Cream Tart recipe from Food.com.
Author: JanelleC
If you like butter tarts, you'll love these squares! My Mom always makes these at Christmas, but they're good any time of the year.
Author: Janice Purdy
The thing with meyer lemons is that they're much less bitter than regular lemons. They're cross-bred with mandarin oranges, so you get all the citrus in a much milder form. I'm not usually a fan of lemon...
Author: patriciamercer84
The simplicity of this recipe lets the flavors really stand out. It is absolutely delicious. The only sugar in the recipe is in the topping, so you can really appreciate the taste of the fruit without...
Author: Pneuma66
This free form tart is super easy to make and tastes delicious. No special tart pan needed and using a refrigerator pie crust whips this dessert up in no time flat. From June '06 Bon Appetit.
Author: DDW7976
This is one of my most favorite desserts. Any combination of berries will work. Use smooth jelly. This is easy and beautiful! Enjoy!
Author: ihvhope
These are similar to my Savory or Sweet Napoleon Sandwiches Recipe #1483361. This recipe is from Sandra Lee on the food network. On her show she topped all 3 layers of wontons with the pudding mix but...
Author: Nana Lee
This is an old recipe that everyone always asks for when they try these tarts. They are best when eaten about 5 minutes out of the oven, but are great any time. Store these in a sealed container.
Author: LEANNER
Make and share this Singapore Style Pineapple Tarts recipe from Food.com.
Author: aletashaffer
A Little Slice of Heaven! This recipe comes from the January 2006 O Magazine. Serve this tart with warm brandy sauce and it's perfect for any holiday celebration.
Author: sparklejem00
This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without...
Author: blucoat
This crust is so good! The dough can actually be pressed out to 1/4" thick, cut into triangles,and baked into cookies! With the peach filling, topped with whipped cream and/or caramel sauce, this is a...
Author: Sharon123