I love this almond filling and use it in a lot of my tarts, before the creme patisserie layer. It is so good.
Author: evelynathens
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
This is the most simple and organic looking tart that I have seen. The plums are left whole and are placed inside the almond pastry shell. I will post a picture soon, but the recipe was taken from Healthy...
Author: Pikake21
Fresh, unsweetened blueberries and a sweet ricotta cream top a gluten-free shortbread crust for a delicious dessert or brunch treat. This shortbread recipe uses less sugar than traditional recipes as well...
Author: Buckwheat Queen
Make and share this Blackberry Pudding Tarts recipe from Food.com.
Author: Dreamgoddess
This rich tart tastes like a Almond Joy candy bar. From Cooking Pleasures Magazine. Chill time 4 hours, standing time 30 minutes not included in prep time.
Author: LMillerRN
So simple yet so elegant. From the Wall Street Journal, Eating & Drinking weekend section, July 6, 2013. Prep time includes 60-90 minutes to let the pie crust rest and cool. I made my own creme fraiche...
Author: Chicagoland Chef du
Make and share this Lemon and Raisin Tarts recipe from Food.com.
Author: cookalot 2
Tangy and sweet, bursting with fresh fruit flavor. The original recipe calls for blueberries, but I use whatever fruit is seasonal. Strawberries, peaches, and raspberries all work well. Also, change the...
Author: Susiecat too
I got this recipe from my sister in law 20+ years ago, and since then have used it exclusively. These bars are not goopy, and have a perfect balance of sweet and tart. The crust is almost like a shortbread...
Author: PhoenixReborn
This great appetizer/dessert recipe would be great for a dinner party or the holidays. I love the flavor of hazelnut and CARAMEL, and the two paired together is heaven. The recipe is kind of long, but...
Author: VickyJ
Lemon Meringue tart to die for,my grandmother has made this tart for the last 70 years she still makes it she is 92 years old now, all her grandchildren have been given a copy of this recipe. I love making...
Author: JeanineD 2
Another winning recipe from Company's Coming. The addition of coconut puts a different spin on a classic recipe.
Author: Diana 2
Make and share this Nantucket Cranberry Tart recipe from Food.com.
Author: katie in the UP
Mmm! This is so good when sweet cherries are in season. I don't have too many recipes for sweet cherries - I mostly just eat them - but Karl always makes sure to ask for this at least once while they are...
Author: Jenny Sanders
Make and share this White Chocolate Strawberry Pie recipe from Food.com.
Author: looneytunesfan
This tart (from Chow) is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet...
Author: Cucina Casalingo
Make and share this Jacques Torres' Chocolate Tart recipe from Food.com.
Author: 2atdiemer
Make and share this Sweet Pie or Biscuit Pastry recipe from Food.com.
Author: Roxy M
Make and share this Anna's Apple Ginger Pecan Tart recipe from Food.com.
Author: Annacia
This is from The Complete Vegetarian Cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. "This delicious French Tart can also be made with halved stoneless Angelina or dark red plums."
Author: dicentra
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
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
You'll never have to fuss with pastry again! These are just as delicious and half the fuss!
Author: Sonrisa
Always a big hit at the family gatherings, I am putting it here for safe keeping. A little time consuming, but so well worth it!
Author: woodgypsy
We used fresh apricots in this creamy tart, but fresh peaches or nectarines would be just as suitable. The smooth, sweet filling, enriched with ricotta cheese and just a bit of heavy cream, contrasts appealingly...
Author: LMillerRN
Fresh peaches and pecans offer a sweet alternative to savory empanadas. These are easy and fun to make. Apricots or mangoes may be used in place of the peaches.
Author: FolkDiva
A rich, fancy twist on pumpkin pie. From the Seattle Times newspaper. Don't let the number of steps put you off. It is really quite easy. Prep time does not include chilling time.
Author: Outta Here
Make and share this Ww 1 Point - Quick Berry Tartlets recipe from Food.com.
Author: mariposa13
Make and share this Cranberry Pecan Tart recipe from Food.com.
Author: SJ Taylor
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
Individual ice cream filled peach & berry tarts. Quick to make but they need to freeze for 4-6 hours so plan ahead. Freezer time not included in cook time. A little trivia about peach melba - the famous...
Author: SusieQusie
Although ingredients are minimal and basic, be sure to read the directions thoroughly before starting to ensure this delectable tart will be perfect for you and your guests.
Author: 2Bleu
Make and share this Apricot Almond Tartlets recipe from Food.com.
Author: luvmybge
This tart looks so tasty with the prosciutto sprinkling the top! I saw this being made on Everyday Italian, and knew I had to make it myself.
Author: Pikake21
This recipe was given to me by a friend in Dallas, TX. It is delicious and makes a most impressive presentation.
Author: PaulaG
These cute little pies look so impresssive and are perfect to wow guests at a dinner party. The sweet lemon filling is what makes these bite sized delights disapper in seconds. But don't be put off be...
Author: Brittney_B
I got this recipe from an old Gourmet Magazine, and since the first time I tried it its always been a hit! It's been my husband's favourite dessert, he said this is the best apple tart he's ever tasted....
Author: Pinaygourmet 345142
This comes from The World's Healthiest Foods website. It is indeed very good for us and it tastes wonderful! Prep time does not include chill time. Your home will smell heavenly while you are cooking the...
Author: Debaylady
This recipe looks spectacular! Use a two-inch gingerbread-man cutter to make the cookies for the topping. Taken from Epicurious.com and posted for ZWT.
Author: alligirl
From a magazine clipping in a file folder from who knows when...Sounds delicious! Chill time required so plan ahead. Use red grapefruit.
Author: Little Suzy Homemak
I didn't think anything could be better than a toasted store bought pastry tart in the morning--until I made these. Very, very easy to make! Kids (and adults) love them!
Author: kellweeeeezy
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
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
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
A puff pastry shell supporting white chocolate custard, topped with mixed fresh berries and chopped almonds. Excellent chilled or served at room temperature.
Author: Karen Hope
This delicious Apple Tart is an easy way to use up your apples. Wonderful served warm with ice cream.
Author: Kimke
Make and share this Raspberry Rhubarb Tart recipe from Food.com.
Author: Charlotte J
This is From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!!
Author: CookbookCarrie