This recipe I got from a friend years ago. The powdered coffee creamer give this tart a delectable flavour and velvet texture. Quick and easy to make. This tart must be made the day before as it must be...
Author: JeanineD 2
Dough must chill for an hour before rolling out. This is like a large Danish, great with a hot cup of cocoa.
Author: Nana Lee
I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared...
Author: teresas
I'm so proud of myself - I made this recipe yesterday while I was craving a fridge tart. Every recipe that I looked at didn't match exactly what I was looking for, so I made this up, and IT WORKED! And...
Author: Nikki
This is my mums favorite pudding from school. She was thrilled when we found it. It tastes great covered in cream! Cooking time includes chilling and setting time.
Author: PinkCherryBlossom
Make and share this Canadian Helen Gougeon's Blueberry Pie recipe from Food.com.
Author: Olha7397
This tart recipe uses a ginger-spiced filling that puts a new twist on a traditional holiday dessert.
Author: Land O'Lakes
Chocolate curls look lovely on this pie, but if you want a simpler decoration, sprinkle with grated chocolate or garnish with chocolate espresso beans. You can pipe dollops of cream around the outside...
Author: Chef mariajane
This is a quick and easy free-formed apple tart that uses refrigerated pie pastry. I got this from the Taste of Home magazine. I use Granny Smith apples for this.
Author: mary winecoff
Another winning recipe from Company's Coming. The addition of coconut puts a different spin on a classic recipe.
Author: Diana 2
This is a chocolate fantasy come true! If you want a rich dessert for a dinner party, this is the one for you. It's rich and chocolately and soooooo good. From Better Homes and Gardens Chocolate Ultimate...
Author: Wish I Could Cook
A beautifully presented apple dessert from an old newspaper clipping. Try this with some lightly sweetened whipped cream or a dollop of premium vanilla ice cream. If you'd prefer to save some time, please...
Author: Molly53
We bought a large torte pan with a removeable bottom just for this recipe. It can be made in a springform cheese cake pan, but it looks much nicer in the classic torte shape. This a very rich desert from...
Author: Thndrus
Make and share this Strawberry Mango Tart recipe from Food.com.
Author: luvinlife94
These cute little tarts are a great summer treat. USES 8 (4 1/2x1 1/4 inch) individual foil tart pans.
Author: looneytunesfan
These take about 5 minutes to prepare - how's that for quick? My kids love having their own little pie. I got this recipe from the top of a yogurt container - it's a Rachael Ray recipe.
Author: DDW7976
This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening.
Author: PumpkinDK
Make and share this Strawberry and White Chocolate Mousse Tart recipe from Food.com.
Author: Little Suzy Homemak
Make and share this Blueberry Creme Brulee Tart recipe from Food.com.
Author: swissms
An amazingly good dessert, packed full of carbs and all sorts of otherwise unhealthy stuff, from my good friend Bob in SSM Michigan...a tweeak of my own, to make it just a bit "different"
Author: John DOH
Elegant brownies baked in 4' tartlets that serves 2 for a romantic dessert. What is better than chocolate to end a romantic dinner for two!?! You will need two 4-by-1 1/4-inch round fluted tartlet pans...
Author: NcMysteryShopper
I adopted this from the Silver Palate Cookbook and added it to our Thanksgiving Menu. It's a flaky version of a French croustade made with thinly sliced apples and Grand Marnier and served warm with Creme...
Author: miss_treated1
This makes a GREAT summer dessert! If you don't have a tart pan, it works in a cheesecake pan too. Other berries or a mixture of berries can be used as well. One time, I used blackberries and soaked them...
Author: Scoutie
Make and share this Luscious Cream Puffs recipe from Food.com.
Author: Ginny S.
This recipe was clipped from a magazine years ago.It's an elegant, delicate, yet easy dessert. Paper thin apple slices lightly glazed with apricot preserves, arranged on a cushion of pureed apples. This...
Author: Leslie in Texas
Another creation out of the cooking light series! issue from December 2009. A yummy crème brûlée custard topped with beautifully sliced pear, and a glazed sugar sauce caramelized to perfection:)
Author: -BreanneMarie-
These little treats I created are definitely for Lemon Lovers! This is easy to make and can be put together in a pinch. Great for pot lucks, reunions, weddings, cookouts, or luncheons. Serve as is or with...
Author: 2Bleu
From an article on NPR 2/5/08. From the author: I also use this crust recipe for apple pies; I love the lighter taste that comes from the olive oil, and actually now prefer it to a butter pie crust.
Author: DrGaellon
Fleur de sel and edible gold dust are very sophisticated touches! Bon Appetit Magazine, June 2006, edition. This was one of the desserts, my girlfriend had made for her soiree to welcome fall. It was gorgeous!...
Author: Manami
Pears can be substituted for the apples in the same amount. Very crunchy almondy flavor, and not overwhelming with fruit. Be sure to serve with vanilla ice cream!
Author: Pebbles
Make and share this Chocolate Meringue Tart. recipe from Food.com.
Author: Nixxy.R
From asda magazine June 2010, definitely not slimming world friendly but a small well placed slice would be ok for a treat.
Author: cakeinmyface
Make and share this Crunchy Peanut Butter Tarts recipe from Food.com.
Author: looneytunesfan
I made this pie this weekend. Got it off a box of Argo Corn Starch, to play with and Wow, we agreed it was one of the best lemon meringue pie we'd ever had.it is real good!!!!!!! IS IT A Blue Ribbon Winners...
Author: CHEF GRPA
This is from Bon Appetit 1998. I like the fact that you can use any pan and it's free-form. I also think it's special because it has a topping. Yum!
Author: ihvhope
This recipe came from Land O Lakes butter. I had to try them once just to see if they were as good as they sound, and believe me, they didn't last in my house past two days. I ate a big hunk every time...
Author: Redneck Epicurean
Make and share this Ww 1 Point - Quick Berry Tartlets recipe from Food.com.
Author: mariposa13
This is an easy fruit tart. We usually make it the end of the summer during harvest time when there is an abundance of fresh fruits like Italian plum, pears, peaches, apples you can even use rhubarb.
Author: Marlitt
This came from a Dannon yogurt leaflet. I have not tried this recipe, but I'm posting it for safe keeping.
Author: internetnut
Another recipe from Ballindalloch Castle, this sounds wonderful and will look like you really do know what you are doing in the kitchen - with minimum effort!!!! My kind of dish. Don't be frightened of...
Author: lindseylcw
Make and share this Apple and Pomegranate Tart Tartin recipe from Food.com.
Author: Mom2Rose
"Europe's Best" Napoleons are a classic French dessert of puff pastry with a cream filling and fruit. In this version, Europe's Best Wild Woodland Blueberries and Sun Ripe Harvest Peaches bring the flavors...
Author: Chef mariajane
Make and share this Fredericksburg Peach Cream Cheese Tart recipe from Food.com.
Author: ratherbeswimmin
These are so easy to make and very professional looking. Your company won't believe they are homemade! These may be Puff Pastry Christmas Trees, but you can change the shape of the cutters to fit the celebration,...
Author: Nana Lee
Lovely meringue based desert with fresh strawberries and whipped cream scented with Grand Marnier. Great for a special occasion such as Mother's Day, her birthday, or just to make a plain old day special....
Author: ForeverMama
This is from "The great Canadian cookbook" -a celebration of great Canadian cooking- I am not sure if it is authentic or anything like that. I just know it sounds like it would be yummy. I have not tried...
Author: Tricia Foley