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
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
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
Delicious little pies that combine an orange short crust pastry base with mincemeat filling and an almond crumble topping. Serve these warm with whipped cream or brandy butter. This recipe can be made...
Author: French Tart
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.
This is a wonderful and light spring/summer dessert. You can use any fruit you like, even mixed fruit works well. You can also use frozen fruit, although fresh is recommended. If you prefer, you can use...
Author: 2Bleu
Spring in South West France is a gastronomic feast.....all our local markets are overflowing with luscious new vegetables and fruits. My favourites are the little "wild woodland" fraises des bois strawberries,...
Author: French Tart
Make and share this French Raspberry Tart recipe from Food.com.
Author: Diana Adcock
From Nancy Silverton of Los Angeles' Mozza. A combination of regular all-purpose and cake flours ensures a flaky structure and tender crumb. Clipped from the Orlando Sentinel, the tag line was, 'Master...
Author: Epi Curious
Make and share this Cranberry Pecan Tart recipe from Food.com.
Author: SJ Taylor
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
Make and share this Singapore Style Pineapple Tarts recipe from Food.com.
Author: aletashaffer
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
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
Make and share this Mushroom and Tomato Tarts recipe from Food.com.
Author: Latchy
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 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.
This recipe is a delicious combination of juicy nectarines, raspberries and blackberries nestled in butter-crisp pastry crust.
Author: MarthaStewartWanabe
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
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
Make and share this White Chocolate and Mango Cream Tart recipe from Food.com.
Author: JanelleC
Make and share this Fig and Walnut Mince Pies recipe from Food.com.
Author: Missy Wombat
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 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
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
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
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 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 From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!!
Author: CookbookCarrie
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
Make and share this Chocolate Brandy Tart recipe from Food.com.
Author: ladyroseofrohan
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 pretzel crust, caramel drizzle and rich custard filling make this banana tart extraordinary.
Author: Land O'Lakes
Make and share this Blueberry Cream Cheese Tarts recipe from Food.com.
Author: kittycarol2
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
Made these for Easter..WOW...really good and a great finger food. Try it for any holiday or birthday!!
Author: babygirl65
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
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
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
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
There are two kinds of pomegranates. The red kind that we grew up eating and our mothers cursed because of the staining quality, and that are most plentiful in stores. There is another variety that has...
Author: Amber W