Make and share this Singapore Style Pineapple Tarts recipe from Food.com.
Author: aletashaffer
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
When staying away from home for any period of time there are things that we all miss, friends, pets, your favourite restaurant, and knowing exactly where the last time you saw the thing you were looking...
Author: Duncan H.
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
Fresh sweet corn and heirloom tomatoes married with a crispy galette make a midsummer day dream come true.
Author: Food.com
Make and share this Honey-Glazed Apple Pear Tart recipe from Food.com.
Author: Food.com
Make and share this Fig and Walnut Mince Pies recipe from Food.com.
Author: Missy Wombat
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
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 is from Australian Chef Neil Perry. Posted for Zaar World Tour III, found on Epicurious.com I haven't tried it yet, but it sounds lovely to me, so I wanted to put it here for safekeeping. NOTE: Filling...
Author: pattikay in L.A.
Make and share this Mushroom and Tomato Tarts recipe from Food.com.
Author: Latchy
Make and share this Cranberry Pecan Tart recipe from Food.com.
Author: SJ Taylor
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
This trendy dessert cookie cream tart isn't as challenging as it may seem. It's very easy to customize for any holiday or occasion and makes for a beautiful presentation.
Author: Sandra Garth
I think this might have been a Pampered Chef recipe, but not sure. It uses refrigerated sugar cookie dough for the crust, so its nice and easy.
Author: pines506
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
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
I got this recipe from the spring 2010 cooking club magazine. It sounds yummy, but I haven't tried it yet.
Author: SaffronMeSilly
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
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
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
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
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
A little different from the original version. If available use speculoos instead of gingerbread cookies.
Author: Maiumlteacute G.
Make and share this White Chocolate and Mango Cream Tart recipe from Food.com.
Author: JanelleC
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
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
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 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
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.
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
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 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
From "Baking with Julia" (1997), by Flo Braker. You can use any combination of berries you like in the sweet filling, as long as it makes 1½ cups; Flo avoids strawberries because they tend to have more...
Author: DrGaellon
Make and share this Chocolate Brandy Tart recipe from Food.com.
Author: ladyroseofrohan
This is an elegant tart that can be made with blackberries, blueberries, or even pitted cherries instead of raspberries. It is a great way to impress family, or employers. I got this recipe from a cookbook...
Author: Caty5503
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
This is From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!!
Author: CookbookCarrie
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 romantic tart comes together in no time at all with the use of a premade tart shell. Feel free to make your own of course, but I stick with the premade ones on account of being pastry-challenged....
Author: LilPinkieJ
This is a family favorite. I found the recipe in the Pillsbury Classic Cookbooks, November 1992 #141. I've been making it ever since. When you roll out the crust for the lattice top it does break so don't...
Author: Kathy in Dearborn
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
I've made this in mixed combo's of scratch, with pre-made store bought pie crusts, with fresh berries, frozen berries and it always taste great. Make sure the frozen berries are well drained. Or use the...
Author: Antifreesz
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