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
Pâte sucrée is a sweet French tart dough with a cookie-like texture that's sturdy enough to support many kinds of fillings without turning into a crumbly mess.
Author: Lauren Weisenthal
Make and share this Almond Raspberry Tassies (Filling) recipe from Food.com.
Author: evelynathens
A traditional English sweet tart which originates from Bakewell in Derbyshire. Taken from Olive magazine.
Author: Lou van
A fairly quick and easy to make summer tart. I have also made the crust with puff pastry (square shape).
Author: Kathy
This is a great summer treat--it's relatively light, but fulfills any craving for a bit of something sweet.
Author: Just Garlic
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
This tart is full of apples in a nut-studded crust topped with a sour cream custard. From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section. Chilling time is not included in prep...
Author: Leslie in Texas
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
This adds a Latin flair to any meal! You can add soda (pop for those of you from the midwest) (red Fanta®, Orange Crush®, or Inca Kola®) to add color and flavor.
Author: Curtis Wolfe
I love lemon desserts, so these sounded particularly yummy and easy to make. I think they would go very nicely with hot tea anytime. Use the "Lemon Chess Pie Filling" to fill the shells. From the "Southern...
Author: kitty.rock
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
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 Apple Tart With Orange-Marsala Glaze recipe from Food.com.
Author: AZPARZYCH
Crisp, buttery, with a deep chocolate flavor, Chocolate Pâte Sucrée is a great dough to line your tarts. Step by step authentic recipe that will give you foolproof results. There is inactive chilling...
Author: Dini @ The Flavor Bender
Make and share this Queijadas De Nata (Cream Tarts) recipe from Food.com.
Author: Chief Teer
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
Quick to prepare, elegant and delicious tarts, best made when grapes are at their peak! And these can be whipped up at fairly short notice as long as you have the ingredients on hand. This tart can be...
Author: bluemoon downunder
Great summer dessert, looks impressive, but is pretty simple, don't let all the ingredients scare you. This is delicious, worth the time, everyone will love it.Don't substitute low fat ricotta.
Author: KittyKitty
Why not follow this quince dessert recipe to make a gorgeous quince tarte Tatin? It marries golden, buttery puff pastry and seasonal quinces in a delicious family treat. Serve the tarte Tatin with a scoop...
Author: Irina
Make and share this Honey Apple Linzer Tart recipe from Food.com.
Author: threeovens
For the Peanut butter lover. De-lish! Crunchy cookie crust with a thin layer ganache, peanut butter mousse, pecans and more ganache. Mmmm!
Author: Baking 247
Apple tarts were a special treat when I was growing up, and now I've made this recipe my own. I like to use a shortbread crust and glaze the apples with raspberry jam to make them rosy.
Author: GingerPeach
White chocolate and fresh raspberries make up this impressive tart, garnished with white chocolate leaves and more fresh berries. Originally from a December 1989 issue of Bon Appetit that featured chocolate...
Author: Leslie in Texas
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
Got this recipe in an e-mail. Made it almost immediately and was very pleased with the result. The marble version makes a very pretty presentation. It is a moist, chocolate sour cream cake, like a pound...
Author: Chef Dudo
Make and share this Shortbread Raisin Tarts recipe from Food.com.
Author: Northern_Reflectionz
This is a delicious little dessert for that special company you are entertaining - love the poached peaches!!
Author: Chef mariajane
You can enjoy a serveing of this indulgent tart on a special occasion. you can garnish this with cinnamon sticks tied iewth orange peel just before serving. So tasty -
Author: Chef mariajane
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
I got this recipe from the spring 2010 cooking club magazine. It sounds yummy, but I haven't tried it yet.
Author: SaffronMeSilly
Make and share this Ratatouille Tart With Caramelized Onion-Tomato Jam recipe from Food.com.
Author: Food.com
This is a spectacular cranberry tart with a mascarpone filling and chocolate crust! Cranberry topping and mascarpone filling can be made ahead & put together the night or a few hours before serving. Cooking...
Author: Antifreesz
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
Perfect in the summer, or use frozen blueberries in the winter. Posted for Zaar World Tour. Recipe source is Moosewood.
Author: MsBindy
YOU WON'T BELIEVE THIS!!!!! I am a diabetic. This is amazing. You will love this lemon pie. Works very well in individual tarts too. Bite sized heaven to serve to guests. I hope you try this. It is low...
Author: MUSEconnie
Make and share this Mini Maple Pecan Tarts recipe from Food.com.
Author: Derf2440
This is the recipe for my mum's apple cake, the best apple cake and maybe the best cake I've ever eaten. It's great to eat as a dessert with vanilla ice cream or whipped cream with chopped hazelnuts, or...
Author: Chris Wilson UK
This one was in my stash. I haven't tried them yet but they sound wonderful. I love anything lemon. Time does not include chilling.
Author: TXOLDHAM
This is really a WOW dessert, truly amazing! Godiva chocolate web site. We are making these for Thanksgiving day! ;) I thought it was too involved but I was out-voted! So here's how: ;) Special equipment...
Author: Manami
This is an excellent recipe for Butter Tarts that I got out of a Canadian Living magazine many years ago. It is the best. The paper it is on is getting tattered and worn now so I thought I better post...
Author: MarieRynr
From Somerfield Magazine. Mango and chocolate is a stylish, tropical addition to the lemon cream tart. Cook time does not include chill time - required for pastry making, allowing pastry case to cool,...
Author: Cat R.
Make and share this Snickers Bar Mini Tarts recipe from Food.com.
Author: Roxanne J.R.
This is based on a Jacques Pepin recipe of the same name. It's an elegant and scrumptious dessert that's simpler to make than it looks.
Author: Arsenio
From Australian Good Food, they promise it has all the flavour of a regular kilojoule laden tart but lightened up. Have not included chill or cooling time.
Author: ImPat
Make and share this Shortbread Pie Crust recipe from Food.com.
Author: pink cook
A friend was recently recalling a cookie his mom made called a buttercup. In the version from his childhood growing up in Alabama, Jiffy pie crust mix was combined with sugar and spices and used to make...
Author: justcallmetoni