Recipezaar: Tarts,Seasonal recipes

Fruit Tart Appetizers #2, Chocolate Glazed

Thu, 15 Jun 2006 22:31:11 -0400

Using the Azumaya Round wraps as a crust is an easy and quick way to make a fun appetizer that is sure to please. -- posted by Krsi Sue

Apple-Almond Tart

Sat, 17 Jun 2006 07:57:44 -0400

You could serve this with a scoop of vanilla ice cream but it also stands alone just fine. -- posted by Hey Jude

Caramel Apples in Phyllo

Tue, 27 Jun 2006 19:28:30 -0400

From Culinary Classics, SD Symphony Orchestra League Cookbook. I want to make this one day. -- posted by Oolala

Apricot Tart from Above (Gluten Free_

Mon, 10 Jul 2006 23:11:14 -0400

This easy to prepare tart recipe is a wonderful combination of walnuts, dates and apricots, making it a delicious and highly nutritious dessert. Even though there is no sugar, it has a natural sweetness from the dates and honey that will generously satisfy your sweet tooth -- posted by Perfect Pixie

Kiwi Ricotta Cheese Tart

Thu, 13 Jul 2006 21:49:01 -0400

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. -- posted by KittyKitty

Corn Flake Tart

Mon, 28 Aug 2006 18:15:59 -0400

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. -- posted by PinkCherryBlossom

Cookie Fruit Tart With Orange Sauce

Mon, 18 Sep 2006 23:56:13 -0400

a pie with a cookie crust, cream cheese type base, fresh fruit and then drizzled with an orange sauce - I had a similar recipe at a friend's house, and she forgot to give me the recipe, so I made this one up! I make it with blueberries and strawberries. I've also added a tablespoon of Bourbon to the sauce. -- posted by gohogsgirl

Sensuous Phyllo Fruit Tartlets

Tue, 03 Oct 2006 16:56:05 -0400

From SELF magazine. The recipe is credited to Personal chef Bernie Guzman, who has cooked for Jada Pinkett-Smith and Will Smith. -- posted by Vino Girl

Three Nut Butter Tarts

Mon, 23 Oct 2006 22:17:47 -0400

You can use pie crust mix or prepare your own for these Yummy tarts! A special treat for the Xmas cookie tray. -- posted by Boyz 5

Ww Friendly Chocolate Cranberry Tart

Fri, 10 Nov 2006 00:12:11 -0500

Only 4 points per serving...YIPPIE! I brought this to a friend's house one Thanksgiving and no one would have guessed it was light. The servings are small, but with the low points you can afford to do 10 instead of 12 servings! -- posted by greysangel

Vegan Pumpkin Tart With Pecan Crust

Fri, 10 Nov 2006 14:05:52 -0500

To cut even more fat and calories, applesauce can be used instead of oil. Traditional smells and tastes with a distinctively vegan personality. NUTRITION INFO (per serving) Calories: 340 Fat: 15.6 g Carbohydrates: 47 g Protein: 6.9 g -- posted by BurtonFanatic

Annas Apple Ginger Pecan Tart

Thu, 30 Nov 2006 18:01:13 -0500

This is from Anna Olsen and the Splenda site. -- posted by Annacia

Pumpkin Custard "pie"--Low Fat and Delicious.

Sun, 03 Dec 2006 13:18:48 -0500

This is pumpkin pie for you dieters.. DELICIOUS, healthy, and so easy. It has no crust, which eliminates 100s of calories but still holds its shape--Creamy, spicy, absolutely delicious. -- posted by KTT

Diabetic Friendly Country Apricot Tart

Mon, 01 Jan 2007 17:14:24 -0500

This fresh apricot filled tart takes on a rustic appearance with a folded-over cornmeal crust. Fresh peaches may also be used. -- posted by Annacia

Apricot and Hazelnut Mince Pies [gluten-Free]

Thu, 18 Jan 2007 16:29:20 -0500

Another lovely-looking recipe from BBC Good Food. These are adorable miniature "mincemeat" fruit pies with apricot and hazelnut filling. Great for the holidays, or a dinner party. Easy to make. I haven't made them yet but look forward to doing so soon. Be sure to use a gluten-free all-purpose flour that already has xanthan or guar gum added to it. -- posted by What's Cooking?

Nectarine Tart

Fri, 16 Feb 2007 23:48:16 -0500

This is simple and delicious and works with any stone fruit. Try it with plums or peaches. This is good at room temperature or chilled and is great with a bit of whipped cream or ice cream. -- posted by MarielC

Gingered Key Lime-White Chip Cookie Tart

Sun, 11 Mar 2007 16:18:13 -0400

Refreshing and elegant this Gingered Key Lime-White Chip Cookie Tart is the perfect ending to a springtime dinner. -- posted by Annacia

Bolzano Apple Cake

Mon, 09 Apr 2007 16:22:52 -0400

Not just another apple cake. Definitely worth trying if you're looking for something besides the regular. Layers of apples make it soooo good. -- posted by Topher

Apricot Tarte Tatin

Tue, 24 Apr 2007 16:23:30 -0400

Apricots become more acidic with cooking and that gives this tart a delicious sweet-and-sour quality. The eventual amount of caramel sauce depends on the juiciness of the apricots. Turn the cooked tart onto a large plate with a lip to catch it all. From the LCBO magazine. -- posted by evelyn/athens

Mini Wild Strawberry Tarts - Barquettes De Fraises Des Bois

Tue, 22 May 2007 23:38:13 -0400

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, which I am growing in my own garden this year. I thought I would share this pretty way of serving these deliciously sweet strawberries with you - I call them a flavour explosion of strawberry essence! If you cannot get fraises des bois, use seasonal and small strawberries instead. You can buy barquette tins quite easily in France, but if you cant find them locally, this recipe will work equally well with ordinary round tart tins, as I have used for the photo. Alternatively you could make one big tart. (Barquette tins are shaped like small gondola boats!) -- posted by French Tart

French Strawberry Tart

Wed, 23 May 2007 16:25:42 -0400

From Better Homes and Garden's "Meals with a Foreign Flair". I have not tried this yet, posting for ZWT 3. Cook time is estimated cooling time. -- posted by lucid501

Mango Ginger Mousse

Mon, 28 May 2007 22:53:28 -0400

A refreshing Indian dessert! Candied ginger is fresh ginger that's cooked in sugar syrup and crystallized. If you want to make your own Recipe #102933 but it is easily available at most grocery stores. -- posted by ~Rita~

Kiwi Tart

Wed, 30 May 2007 17:55:26 -0400

This comes from 1001 Low-Fat Vegetarian Recipes. Posting for ZWT3. -- posted by dicentra

Arizona Lemon Bars

Sat, 09 Jun 2007 23:08:33 -0400

These little treats we 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 lemon sherbert garnished with whipped cream and a mint leaf. NOTE: Due to previous reviews, on 8/18/08 we edited the ingredient amounts. We have tested these new amounts and hope you will find it to work out as great as we do. :) -- posted by 2Bleu

Tarte Tatin -- Easy Version

Fri, 13 Jul 2007 16:51:00 -0400

Classic French apple tart. I make this every fall during apple season, usually end up with the recipe memorized as I'm churning out my 14th, or 15th, tarte by the end of the year. Use tart Granny Smiths for best results. Use store-bought puff pastry to make it super easy! I found this method by trial and error to bypass making caramel first. (At the suggestion of my friends 2Bleu, a note about traditional tarte tatin: The traditional tarte tatin starts by making caramel in a cast-iron skillet first, then cooks the apples in the caramel on the stovetop, then has you make a crust like a pie crust, which gets placed on top of the apples, then the whole thing is moved into the oven. It's delicious, but a tedious method. So I played around in the kitchen until I discovered this method by a wonderful accident! Don't you love when that happens? ;-) ) -- posted by Susiecat too

Cherry Galette

Mon, 23 Jul 2007 23:10:04 -0400

I discovered the ease of Recipe #94405 recently, and my non-baking self fell in love. When I was overloaded with sweet cherries, I had to find a galette recipe to use them. This is an adaptation of a recipe found at an online wine site. That recipe used a homemade crust, but I think that the part of the appeal of the galette for me, aside from satisfying my sweet tooth, is the ease of using the refrigerated ones. -- posted by ms_bold

Strawberry Tarts

Sun, 12 Aug 2007 21:37:19 -0400

A quick and tasty way to eat your berries! -- posted by Anme

Lemon Fruit Tart

Thu, 16 Aug 2007 15:36:57 -0400

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 lemon filling to lime, then use fresh mango -- divine! I use my homemade apricot jam to glaze the fruit (recipe #246688). Dessert recipe from "The Simple Art of Perfect Baking" by Flo Braker. -- posted by Susiecat too

Key Lime Tartlets

Sun, 26 Aug 2007 23:14:37 -0400

This recipe is fast and easy to prepare. The spicy gingersnap really compliments the tartness of the lime. -- posted by anngard

Brandied Apple Tarts

Thu, 20 Sep 2007 12:17:29 -0400

Fancy fall dessert. -- posted by dicentra

Orange and Almond Crumble Christmas Mince Pies

Sat, 06 Oct 2007 19:52:28 -0400

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 in to one large pie - but I still prefer the dainty individual mini pies! I have two mincemeat recipes posted that can be used in these pies, if you are unable to source good quality commercial mincemeat locally. Recipe #257241 or Recipe #184762. Don't forget to leave a couple out for Father Christmas on Christmas Eve! -- posted by French Tart

Harvest Pumpkin Tarts

Sun, 04 Nov 2007 02:19:04 -0500

From a real estate postcard! Be sure to store any leftovers in the refrigerator. -- posted by ~Jen~

Mincemeat Bar Cookies for Coolmonday

Tue, 27 Nov 2007 17:42:57 -0500

I created this recipe for the Bake-a-thon in honor of CoolMonday who recently lost her battle with cancer. I did not know her or her husband but I was touched this morning when I read of them and the Bake-a-thon hosted by ChefFiFi. These bars are a great holday dessert, but could be enjoyed any time of the year. I have to confess, I love mincemeat but I am not a pie crust maker so I created these for the mincemeat taste but SO easy! My <3 goes out to CoolMonday's family. -- posted by Jewels in Woodinville, WA

Pecan Tassies/Mini Pecan Pies

Sun, 09 Dec 2007 02:46:11 -0500

These are a hit each time I make them. Cute little pecan tarts! Great for CHRISTmas trays! I've also put chopped cranberries or mini chips in them to vary the filing. -- posted by SweetsLady

Tarte Tatin (Ridiculously Easy)

Sun, 09 Dec 2007 02:55:15 -0500

This is a much easier recipe than traditional tarte tatin, and the flavor is incredible. Your house will smell amazing while it's cooking! -- posted by KissKiss

Pie Crust

Wed, 12 Dec 2007 14:20:50 -0500

This is a must around the holiday season! You make one "Mix" and use it to create some of the most tender, flaky pie crusts you'll ever eat. It is easy, and saves you lots of valuable preparation time. Use this mix if making more than one pie crust. -- posted by Gabby Abby

Flaky Blood Orange Tart

Thu, 03 Jan 2008 21:42:57 -0500

From Food & Wine, January 2008. Credited to Zoe Nathan. Allow at least 4 hours to freeze the tart. -- posted by Vino Girl

Cranberry Dark Chocolate Pie

Thu, 03 Jan 2008 22:31:42 -0500

Can you say yum? From the King Arthur Flour website. Buy lots of fresh cranberries while they are in season, and freeze to be able to make this year-round! Passive cooking time here = chilling time. -- posted by Susiecat too

The Best Lemon Bars

Wed, 09 Jan 2008 12:50:16 -0500

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 and is so delicate. During lemon season I make almost a pan a day and they disappear as quickly as I make them. You will not be disappointed. I use my food processor to do the work; you can use a traditional hand operated pastry blender for the crust and your blender for the filling -- posted by PhoenixReborn

Dutch Apricot Pie With Crumb Topping

Mon, 28 Jan 2008 01:01:50 -0500

You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!? -- posted by Debber

Aunt Marianne's Pecan Butter Tarts

Sun, 02 Mar 2008 21:11:42 -0500

I actually don't know the origin of these. Maybe they came from my grandmother. So yummy :) You need prepared and baked tart shells beforehand for this. -- posted by Taste The Lightning

Frangipane Tart With Strawberries and Raspberries

Wed, 12 Mar 2008 00:44:51 -0400

You can use a refrigerated pie dough in place of the pate brisee. It is also good using all strawberries or raspberries or other fruits. Recipe is from Gourmet 1991. -- posted by cookiedog

Spiced Cake

Wed, 12 Mar 2008 01:31:21 -0400

This spiced cake (recipe)is from oma (grandma) Lubje of Albert Heijn (AllerHande)supermarket magazine in the Netherlands.when i saw this recipe,i really decided to bake one.And it turned out very nice and delicious spiced cake. -- posted by Maria Flor Monteroyo Cuyos

Rhubarb-Strawberry Tart

Fri, 04 Apr 2008 16:46:09 -0400

Source: Pillsbury "Rhubarb lends a tangy bite to a strawberry tart. Use fresh or frozen (unsweetened)." -- posted by Mom2Rose

Tarte Tatin

Wed, 23 Apr 2008 22:45:00 -0400

An upside down apple or pear tart. -- posted by Danilú

Strawberry Almond Cream Tart

Wed, 21 May 2008 17:50:39 -0400

From Cooking Light "Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake." -- posted by Mom2Rose

Rustic Summer Peach Berry Tart

Wed, 02 Jul 2008 02:06:02 -0400

This tart is not only pleasing to the eye but the taste buds as well. The crust is meant to be hand-crimped in a rustic fashion, so don't worry about perfection. I used peaches, strawberries and blueberries, but good substitutes for the berries would be raspberries or blackberries. A sprinkling of powdered sugar atop this tart makes for elegant presentation. Preparation time does not include cooling time. -- posted by MarthaStewartWanabe

Blueberry Tart

Fri, 18 Jul 2008 01:21:46 -0400

Recipe is from Woman's Day. -- posted by Lainey6605

Apple and Pomegranate Tart Tartin

Wed, 10 Sep 2008 16:59:39 -0400

Source: Bon Appétit (October 2008) -- posted by Mom2Rose

Chocolate Pumpkin Tart

Mon, 06 Oct 2008 15:44:13 -0400

From Martha Stewart Everyday Foods. Would also be good with oreos instead of wafer cookies. -- posted by Keolani

French Apple Tart

Wed, 22 Oct 2008 00:28:19 -0400

I lived in France for a while, and searched around for an easy-to-make apple tart recipe...and this was it! It looks and tastes amazing, but is very simple to make. I prefer it without ice cream or whipped cream. -- posted by melin44

Pretty Little Cranberry Pear Pies

Sun, 26 Oct 2008 17:01:20 -0400

This recipe is from "The Little Book of Christmas Cooking". It is full of these great little recipes designed for kids to do with adults, with easy step by step instructions. - The book has a tip that you don't need to peel canned pears, so that might be easier for kids. I think that fresh pears always work better. You will also need a 2 inch round cookie cutter and a small star shaped cookie cutter (smaller than the round). -- posted by Jess4Freedom

Pumpkin Tarts

Mon, 27 Oct 2008 18:20:07 -0400

you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier that way, almost like a mousse. you can freeze cooked pumpkin for many months so you can still make this outside of autumn, just be sure to drain it well when you thaw it. can also be made into a single-crust pie, just increase the cooking time to about an hour. new way to play with this: make just the filling in custard cups or muffin tins and serve with ice cream and butterscotch! -- posted by spiritussancto

Almond-Pear Tart

Sat, 08 Nov 2008 15:11:44 -0500

I found this recipe from Southern Living. I made it for Easter dinner and everyone raved about it. It is quite easy to make, and well worth it. -- posted by melmaddie

Cinnamon Apple Tart

Mon, 10 Nov 2008 23:52:56 -0500

I found this recipe on another site, here is their description: "I got the idea for this delicious fall dessert from a lovely Italian woman whos also a fabulous cook, writes Stacie Blemings from Califon, New Jersey. Its so simple to makeand cleanup is just as easy! TIP: For some tasty variations, try strawberry jam and walnuts and skip the icing. Or add extra cinnamon chips to suit your taste. -- posted by skibunne

Dried Pear, Chocolate and Caramel Tart

Thu, 13 Nov 2008 18:01:52 -0500

You can cover and chill baked tart for up to 24 hours. Let stand at room temp for 30 minutes before serving. -- posted by TattooedMamaof2

Pear Croustade

Sun, 16 Nov 2008 23:25:20 -0500

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! -- posted by ihvhope

Easy Fresh Fruit Tart

Mon, 17 Nov 2008 20:30:13 -0500

This is one of my most favorite desserts. Any combination of berries will work. Use smooth jelly. This is easy and beautiful! Enjoy! -- posted by ihvhope

Lemon Chess Tassies (Mini)

Tue, 25 Nov 2008 00:53:29 -0500

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 Living Little Book of Mini Muffins & More" NOTE: Preparation time includes 1-hour chill time for dough. -- posted by FloridaNative

Cranberry Ginger Tart

Tue, 25 Nov 2008 23:13:55 -0500

From the November 2008 Hallmark Magazine. -- posted by SeaChelle

Port-Glazed Grape Tarts With Pecan Crust

Mon, 29 Dec 2008 23:21:47 -0500

From Gourmet magazine, November 2002. Light and refreshing but rich in flavor. The pecan crust provides a nice texture contrast to the grapes. Concord grapes could be substituted for the red grapes. Some of my friends like to serve this tart with Stilton cheese. Special equipment: 2 (11 1/4- by 8- by 1-inch) rectangular tart pans with removable bottoms, or 2 (10-inch) round fluted tart pans with removable bottoms -- posted by swissms

Fannie's Sweet Potato Jacks

Tue, 13 Jan 2009 20:24:09 -0500

I am disappointed that there are no jacks recipes here so I'm posting my grandmother's. These are a delicious African American recipe similar to a turnover. My grandmother prepared this for my mother and my mother for me. They are simple, cheap, and oh so satisfying. -- posted by Chef #465093

Lemon-Curd Strawberry Tart

Wed, 21 Jan 2009 14:41:27 -0500

Gourmet magazine, March 1994. You may want to double the recipe for the lemon curd. Also good topped with blueberries. -- posted by swissms

Blueberry Creme Brulee Tart

Wed, 04 Feb 2009 01:52:40 -0500

Food Network. -- posted by swissms

Dark Chocolate and Peppermint Whipped Cream Tart

Mon, 09 Feb 2009 15:51:21 -0500

Bon Appetit December 2006 (Needs to chill - plan ahead) -- posted by Mom2Rose

Plum Frangipane Tart

Sat, 14 Feb 2009 16:06:30 -0500

Quick recipe, great for using all the plums on our tree out back! -- posted by TattooedMamaof2

Cranberry Apple Tart

Sun, 01 Mar 2009 18:17:28 -0500

It's easy to love apple pie. Turning out the perfect crust? Not so easy. Which is why this apple and dried cranberry tart does away with the hard part without sacrificing the joy of baking. This recipe uses purchased pizza dough to create a thin crust that is topped with tart apple slices.For a nice finish, dust the tart with powdered sugar, or a blend of powdered sugar and cinnamon. If you'd prefer a more traditional crust, a prepared pie crust also could be used. But pizza crust lends a nice chew that works well with the tender apple slices. Be sure to let the dough come to room temperature before rolling it. The dried cranberries can be soaked in water or juice for 15 minutes before using. This isn't necessary, but it makes them plump and juicy. Be sure to drain them well before placing them on the tarts. -- posted by Jess4Freedom

Honey-Glazed Peach Tart With Mascarpone Cream

Sun, 01 Mar 2009 18:23:38 -0500

From Bon Appétit, August 2003 - Enter the tart - light, delicate, and fresh. This recipe tastes like summer on a plate - the peaches are front and foremost, lightly highlighted with a drizzle of honey, a pat of butter, and a sprinkle of almonds. Top it with some whipped mascarpone, and youve just made some humble peaches very happy. -- posted by Jess4Freedom

Mock Chestnut Torte (Passover Cake)

Thu, 19 Mar 2009 01:15:31 -0400

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 the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary a dusting of cocoa is just fine. -- posted by blucoat

Almond-Lemon Tart With Mixed Fresh Berries

Wed, 01 Apr 2009 10:57:33 -0400

Bon Appetit, July 1998. -- posted by swissms

Caramelized Pear Tart

Fri, 03 Apr 2009 14:29:21 -0400

This caramelized pear tart recipe is from a grocery store flyer. For the short crust pastry use recipe #140957 #140597 or no-roll short crust recipe #95116 #95116, or your favorite short crust pastry. I think this recipe would be equally good with caramelized apples or other fresh fruit. Serve with rich custard or vanilla ice cream. -- posted by foodtvfan

Raspberry Brulee Tart

Fri, 10 Apr 2009 14:12:17 -0400

Fresh raspberries and a brulee topping contrast with the thick vanilla custard filling. A lovely summer tart. -- posted by swissms

Warm Cherry-Almond Tart

Sun, 12 Apr 2009 00:35:56 -0400

Add a scoop of vanilla ice cream to each serving. Bon Appetit, June 2005. -- posted by swissms

Berry Linzer Crumb Bars

Fri, 08 May 2009 12:00:38 -0400

This tasty treat resulted from another recipe that I thought needed a little something extra! It's my favorite now. You can make it for any occasion or season by chaning the type of fruit preserve :) -- posted by sapowell

Triple Lemon Pie

Sat, 09 May 2009 01:02:08 -0400

This is a Sandra Lee recipe. I haven't tried it yet, but lemon pie is my mom's favorite, so this is on our mother's day menue. -- posted by Jenni D

Caramelised Banana Tartlets

Wed, 13 May 2009 22:22:28 -0400

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 the caramel, it is easy to do, just keep it warm while you work with it. -- posted by lindseylcw

Lemon Custard Tart

Mon, 01 Jun 2009 00:25:07 -0400

This intensely flavored lemon tart is the perfect finale to a lovely meal. From Bon Appetit, April 1994. -- posted by swissms

Lemon Buttermilk Tart - Bayona Restaurant, New Orleans, La

Mon, 01 Jun 2009 00:27:36 -0400

This tart is covered with paper-thin lemon slices that have been poached in syrup. However, you can make this tart with or without the sliced lemon topping. -- posted by swissms

Orange Blossom Tart

Mon, 01 Jun 2009 00:28:45 -0400

Thin slices of glazed orange arranged in a flowerlike pattern add a glistening top layer to this beautiful tart. From Bon Appetit, April 1994. -- posted by swissms

Apricot Jalousie Tart With Amaretto Cream

Mon, 08 Jun 2009 01:56:18 -0400

Jalousie d'Abricots a la Creme de Noyaux. This tart is made with puff pastry and filled with fruit. For convenience, this recipe calls for purchased puff pastry and canned apricots. -- posted by swissms

Lemon Almond Tart (Tarte Au Citron Et Aux Amandes)

Mon, 08 Jun 2009 12:39:24 -0400

Almonds are commonly used in desserts in the region of Provence, France. Published in Bon Appetit, May 1994. -- posted by swissms

Cheese Tart With Strawberry-Orange Compote

Mon, 08 Jun 2009 12:43:13 -0400

Tourteau Fromage a la Compote de Fraises et Oranges. This dessert is from the Vendee and Poitou regions in France. Traditionally it is made with fresh goat's milk cheese, but a mixture of ricotta and cream cheese is the perfect substitute in this recipe. The fruit compote is a nice accompaniment. Published in Bon Appetit, May 1994. -- posted by swissms

Savoy Raspberry Tart (Tarte De Savoie Aux Framboises)

Tue, 09 Jun 2009 02:13:58 -0400

Scrumptious raspberries top a layer of vanilla pastry cream for a pretty tart that is reminiscent of a classic dessert from Savoy, France. -- posted by swissms

Peach Crostata

Sun, 14 Jun 2009 19:51:37 -0400

This is easy to make (no-roll crust) and really lets the fresh peach flavor shine through. From Arthur Schwartz's "Soup Suppers". -- posted by Elisabetta47

Glazed Fresh Berry Pie

Sat, 04 Jul 2009 14:19:30 -0400

This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... -- posted by JacquelynLee

Tarte Aux Abricots - Glazed French Apricot Tart With Almonds

Mon, 06 Jul 2009 14:12:06 -0400

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche. -- posted by French Tart

Sour Cherry Frangipane Tart

Sun, 19 Jul 2009 13:08:41 -0400

I found this recipe on a wonderful blog, CafeFernando.com. The creator credits Dorie Greenspan for the crust and Martha Stewart for inspiring the filling. -- posted by MaryMc

Quick & Easy Berry Cheese Cakes

Wed, 29 Jul 2009 02:17:25 -0400

This came from my The everything quick and easy cookbook. This is nice enough for a party or just a quick fix for the family. You can use a combination of raspberries and blueberries, or raspberries and sliced strawberries, or blackberries and strawberries. -- posted by aronsinvest

Peach Blueberry Cobbler

Sun, 02 Aug 2009 17:52:37 -0400

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 the recipe being too sweet. -- posted by Pneuma66

Aunt Paula's White Chocolate Fruit Pizza

Wed, 12 Aug 2009 10:30:37 -0400

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! -- posted by woodgypsy

Lemon Berry Tart

Wed, 12 Aug 2009 11:09:50 -0400

I have made this tart so many times, that I can make it in 15 minutes from start to finish, and that includes prep! It is so easy to make and the payoff is amazing. The lemon custard base elevates the berries without overwhelming them, the crust is uber easy, and it can be made the day before. Perfect Summer BBQ dessert! -- posted by Adam Hayek - Chef #1348906

Festive Fruit Tart

Wed, 12 Aug 2009 15:01:12 -0400

"Wow!" is what you'll hear when you serve this impressive dessert to company. This tart is not only pretty, it's also easy to make. From July/August, 2004 Taste of Home Quick Cooking magazine. -- posted by Crafty Lady 13

Chocolate Mascarpone and Strawberry Tart

Mon, 24 Aug 2009 10:56:30 -0400

This tart is sure to be a success at your next Summer gathering! This tart is extremely versatile and easy to make. The crisp Nilla Wafer crust adds crunch to the fluffy chocolate cream filling. Topped with strawberries and drizzled chocolate, everyone will be asking for more. -- posted by CoreyMB

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

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 of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Pear-Mace Rustic Tart

Mon, 28 Sep 2009 12:13:05 -0400

A pretty fold up the crust tart with a delicious filling of thick pear wedges, lemon zest, and mace (a nutmeglike spice). Don't let the amount of directions panic you. It's not really difficult and is a pleasant way to pass 45 mins of afternoon time. -- posted by Annacia

Strudel = Old Fashion

Wed, 07 Oct 2009 12:17:01 -0400

This recipe makes the best flaky crust! You could use any type filling you like instead of the apricot jam, sweetened apple slices could be substituted. Remember, the crust needs to be mixed the day before. For ease of preparation you could combine the first 4 ingredients in the work bowl of a food processor - pulse until well combined. This is such a beautiful and delicious dessert! -- posted by Jb Tyler, TX

Maple Apple Spiced Puffs

Wed, 07 Oct 2009 14:15:58 -0400

From Sainsbury's magazine November 2009. Saving on here for safe keeping! You can make them the day before, reheat in a low oven. -- posted by sugarrushkid

New Orleans Bourbon Honey Pecan Tart

Tue, 15 Dec 2009 11:56:37 -0500

Recipe given to my grandmother from a family friend from Louisiana. -- posted by Celticevergreen

Pumpkin-Cream Cheese Napoleans

Mon, 21 Dec 2009 09:55:17 -0500

Pumpkin butter can be found in the jam and preserves section of your market. It is often seasonal, substitute canned pumkin if unavailable. Coastal Living Magazine, recipe by Judi Gallagher In December 2007 edition of the magazine. There is a 3 hour chilling time. -- posted by Manami

Chocolate Raspberry Truffle Tart

Tue, 19 Jan 2010 18:58:51 -0500

Looks pretty easy to make, and sounds nice and chocolaty. Saving recipe here so I don't lose it. -- posted by *Kathy*