Recipezaar: Tarts,Holiday/Event recipes

Cranberry and Almond Bakewell Tart: English Classic With a Twist

Sun, 13 Jan 2008 01:35:33 -0500

This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit. -- posted by French Tart

Blood Orange Tart

Fri, 18 Jan 2008 15:02:18 -0500

Source: Redbook Magazine, February 2008 issue -- posted by Mom2Rose

Lemon Dream Tassies - Cookie Cups (Cookie Mix)

Fri, 25 Jan 2008 18:39:58 -0500

Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight. -- posted by Mom2Rose

Chocolate Berry Tartlets

Sat, 02 Feb 2008 23:49:10 -0500

These are perfect for a shower or tea party or part of an elegant spread for a party! -- posted by Mom2Rose

Easy Strawberry Tarts

Mon, 04 Feb 2008 01:20:17 -0500

A friend brought this to a pot luck and I had to try them myself. So easy, but they make such an impact. What a great way to enjoy fresh strawberries! You can also make a strawberry pie - just substitute a pie shell instead of the tart shells. -- posted by Alison J.

Almond Tarts

Tue, 05 Feb 2008 23:04:50 -0500

Creamy almond filling inside prepared mini-tart shells....YUM! Cooking time is actually refrigeration time. -- posted by Mom2Rose

Sweetheart Tarts

Fri, 08 Feb 2008 15:18:09 -0500

Source: Food Network ***Note: 2 hour chill time included in "cook" time.*** -- posted by Mom2Rose

Chocolate-Cabernet Tart

Mon, 11 Feb 2008 19:30:25 -0500

This recipe is from Chez Nous, an excellent French restaurant located in Humble, Texas. Chef Gerard Brach is the co-owner of this highly-rated restaurant located in an old Pentecostal church. "Intense" does not begin to describe this lucious, ultrachocolaty tart that's easy to prepare and bound to impress! From the food section of the Houston Chronicle. -- posted by Leslie in Texas

White and Dark Chocolate Raspberry Tart

Tue, 12 Feb 2008 00:35:15 -0500

When the occasion calls for an extra-special dessert, serve a creamy, rich, chocolaty filling in an easy unroll-and-fill pie crust. Note: Cooking time includes refrigeration times noted in recipe. -- posted by Mom2Rose

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

Petite Mini Macaroon Cups

Wed, 05 Mar 2008 23:53:37 -0500

Source: Eagle brand foods **Note: Dough needs to chill for 1 hour.** -- posted by Mom2Rose

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

Truffle Tarts With Raspberries

Wed, 19 Mar 2008 18:11:04 -0400

I plan on making this for Easter this year. They would also be great for Valentine's Day or other special occasion. This is a Tyler Florence recipe. -- posted by cookiedog

Pecan Tarts

Mon, 31 Mar 2008 23:26:43 -0400

My sister, Sharon brought a batch of these to my home and in about 2 days the four of us had finished them. Yes they are that good! These have a rich shortbread cookie style crust. The filling is similar in flavor to a traditional pecan pie but not quite as sweet or sticky in texture. They should be baked in 24 regular sized muffin tins. This recipe is a money saver over some other tart recipes since it uses pecan pieces. The smaller pieces of nuts are more attractive on the small little tarts and they give a pecan taste with every bite. -- posted by CarrolJ

Boston Cream Dessert Cups (Cookie Mix)

Thu, 03 Apr 2008 15:50:59 -0400

Source: Betty Crocker Bake Life Sweeter Cookie Contest Entry by Sherry Lee!! "Here's a mini version of Boston cream pie made with cookie mix. Yum!" -- posted by Mom2Rose

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

Winter Squash Pie

Mon, 07 Apr 2008 14:33:13 -0400

Winter squash come in many sizes and shapes, but all have hard outer rinds that surround sweet, often orange flesh. Winter squash arrive late in the growing season and have a long storage life, so they've long been a staple in winter and spring when other vegetables are harder to come by. Pumpkin, acorn squash, Hubbard squash, buttercup and butternut squash are all examples of this wonderful vegetable. This recipe only uses one cup of squash, so it's a good way to recycle a little dab of leftover squash into something new and wonderful. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Mini Lemon Pistachio Bites

Sun, 25 May 2008 03:32:29 -0400

Source: BH&G -- posted by Mom2Rose

Miniature Pecan Cups

Thu, 12 Jun 2008 21:00:31 -0400

We've included these on our holiday trays for years. We generaly use chopped pecans but have also used a whole pecan for each cup, the choice is yours. -- posted by mommyoffour

Chocolate Peanut Butter Bombes (No Bake Dessert)

Wed, 09 Jul 2008 00:58:34 -0400

Source: Rachael Ray Magazine (August 2008) Prep time doesn't include chill time. -- posted by Mom2Rose

Pecan Tassies

Thu, 31 Jul 2008 02:28:13 -0400

My mom makes these every christmas, and when we bring them to my grandmas, they are gobbled up right away! Enjoy! (oh, and a mint tart shaper from pampered chef is Veerrryy useful to have while making these!) I'm pretty sure this recipe came with the mini tart shaper! -- posted by swimmer175

Irish Cream and Mint Truffle Pie

Fri, 29 Aug 2008 01:58:13 -0400

I found this recipe a while back, and have been meaning to make it FOREVER, but haven't tried it yet! This has been sitting in my cookbook cupboard for so long, I don't even remember where I got it anymore! If anyone finds another type of cookie that would be similar to the girl scout cookies, please let me know! I couldn't make this right away because I didn't have them! Prep time incluces chill time, and is an estimate, since I've never made this! -- posted by SrtaMaestra

Hazelnut Caramel Mini Tarts

Fri, 29 Aug 2008 08:50:06 -0400

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 will be well worth the effort. The cooking time is approximate and includes the refrigeration time. -- posted by VickyJ

Traditional Lemon Meringue Pie

Wed, 03 Sep 2008 18:56:21 -0400

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 ?? or is it The Ultimate Lemon Meringue Pie ??? I ASK YOU ? -- posted by Chef 695933 GRPA!

Black Bottom Tarts

Thu, 04 Sep 2008 14:10:08 -0400

From "Christmas with Southern Living 1994" -- posted by MakeMineCadburys

Tarte Au Chocolat Vermeer

Thu, 04 Sep 2008 15:23:12 -0400

Total indulgence in rich dark chocolate! Please note that this tart is rich but not sweet if you want a sweet tart you will need to add some sugar to your taste. -- posted by Annacia

Apple and Pomegranate Tart Tartin

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

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

Rice Flour Tarts

Mon, 22 Sep 2008 02:01:36 -0400

A tasty holiday treat -- posted by Margaret Foget

Two Bite Pumpkin Pie

Sat, 11 Oct 2008 01:51:33 -0400

I found a similar recipe in a women's magazine but it called for 1 cup of pumpkin puree. I never know what I am supposed to do with the rest of the can! So I modified the recipe. They are cooking in my oven as I type and I do not want to lose the recipe. -- posted by Ladymedic

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

Apricot Tarts

Thu, 23 Oct 2008 01:36:26 -0400

Source: Taste of Home -- posted by Mom2Rose

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

Cranberry-Ginger Tart

Mon, 27 Oct 2008 18:37:05 -0400

From Hallmark Magazine, Vol. 3, Issue 2. Posted here for safekeeping. Recipe can also be found at http://www.hallmarkmagazine.com/recipe/Cranberry-Ginger_Tart -- posted by Barb 3663

Lemon Meringue Tart Made With Condensed Milk

Mon, 27 Oct 2008 23:42:35 -0400

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 this lemon meringue tart as it is very easy to make, it delectable. I use one packet 200g of tennis biscuits these contain coconut, use any type of biscuit, crush them fine for the base the only biscuit that cannot be used is ginger. The cooking time does not include the standing time,when baking this tart in the afternoon the oven must be turned off the tart must be left in the oven with the door closed until the next day. When baking this tart early in the morning the oven must be turned off the tart must be left in the oven with the door closed until that evening. -- posted by JeanineD 2

Cranberry-Chocolate Tart

Mon, 03 Nov 2008 00:04:20 -0500

This is a dessert to remember: chocolaty cookie crust, creamy mascarpone filling and a glistening cranberry topping. A real show-stopper for the end of your holiday dinner! From a November 2007 issue of Bon Appetit magazine. For the chocolate wafer crumbs I either buy the Oreo crumbs in the box or get the chocolate wafers in the long box made by Nabisco and grind them in my processor. I like the fact that this can be assembled in steps , freeing more time to get the rest of the holiday meal together. -- posted by Leslie in Texas

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

Rustic Apple Tart

Mon, 10 Nov 2008 22:46:35 -0500

This recipe hails from British Columbia, Canada. It is from the website if the B.C. Tree Fruits Limited company. "Who doesn't love baked apples and cinnamon? They are an irresistible combination especially when served warm with a scoop of vanilla ice cream. This rustic apple tart is simpler to make than a pie. You don't have to be neat and fussy with the crust, just simply fold it up over the apples however you please leaving the centre open. The chopped pecans toast while the tart is baking which gives them a buttery taste and help to make the tart look very rustic." http://www.bctree.com/recipes/archive/apple-rustic-tart.php -- posted by Jess4Freedom

Christmas Cranberry-Nut Tassies (Mini)

Sun, 23 Nov 2008 20:13:59 -0500

Serve these bite-size gems when family and friends drop in during the holidays, or box them up to give as gifts with hot cocoa mix, tea or winter blend coffee. This recipe comes from the "Southern Living Little Book of Mini Muffins & More..." NOTE: Preparation time includes 1-hour chill time for dough. -- posted by FloridaNative

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

Li'l Pecan Pies

Thu, 27 Nov 2008 14:55:05 -0500

From Taste of Home magazine, makes 2 small tarts. My DH loves pecan pie, but I can't eat it--so this is a nice way to make him enough (but not too much!) pecan pie to satisfy his occasional hankering! It's pretty easy to make. You'll need a couple of 4-inch tart pans with removable bottoms. Times are estimates, and cook time includes time to chill dough. Time does not include cooling time after baking. -- posted by Halcyon Eve

Christmas Tart Shells

Wed, 03 Dec 2008 23:21:54 -0500

Storebought shells just aren't the same. My mom makes these every Chistmas, and it just wouldn't be the same without them. -- posted by Chef #1051101

Eggnog Cream Cheese Cups

Tue, 16 Dec 2008 18:35:57 -0500

by Gale Gand -- posted by Mom2Rose

Bittersweet Chocolate/ Hazelnut Tarts/Jack Daniel's Ice Cream

Wed, 17 Dec 2008 12:13:01 -0500

I love this time of year - it is a chance to try out many different recipes for all the many dinners that we have. This dessert is one of a few that we are going to serve - this one for an evening party for all the Heads' of Dept. With just a hint of whiskey ; ) in the ice cream and a strong coffee presence in the caramel sauce, this is a grown-up take on a classic chocolate dessert.:) Bon Appetit Magazine, December 2008 from the Mustard's Grill in Napa Valley, CA. Cooling Times - about 7 1/4 hours. -- posted by Manami

The Great Canadian Butter Tart

Tue, 23 Dec 2008 00:27:51 -0500

This recipe is based on one I found taped into a used cookbook and tweaked to my liking. This is the closest I've come to the heaven that is my grandmother's butter tarts. -- posted by KitchenWitch77

Warm Chocolate Tart With Red Wine Sauce

Sun, 11 Jan 2009 19:55:29 -0500

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. As far as a rich and indulgent dessert, you cannot go wrong with warm chocolate and red wine! Perfect for valentines day, or any day that you just want to treat yourself and the ones you love. -- posted by Jess4Freedom

The Queen of Hearts - Valentine's Jam Tarts

Sun, 11 Jan 2009 21:41:53 -0500

Jam tarts are a quintessential British teatime treat - little crispy short crust pastry rounds filled with assorted fruit jams, such as strawberry, raspberry, apricot, blackcurrant and lemon curd. They were the first things my mum taught me to bake when I was little, and in turn, I taught my daughter how to make them when she was very small. Here I have suggested that as a Valentine's Day treat, you top the jam tarts with a little pastry heart........after all, the way to a loved one's heart is through their stomach! Jam Tarts normally do NOT have any pastry topping however, so for the rest of the year, just make them as posted with no pastry lid, or use other suitable shapes appropriate for a special event. I have posted homemade short crust pastry, it is so easy to make and is far superior to ready-made, although I DO use ready-made when I am short of time! Try to use good quality or homemade jams and jellies, the higher the fruit content, the less the jam or jelly will bubble out of the pastry case. These are essential for any English Tea Party, especially if Alice in Wonderland has been invited............along with the white rabbit! Have fun! -- posted by French Tart

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

Egg Custard Tarts

Tue, 27 Jan 2009 19:22:12 -0500

Got this from about.com:chinese food. Used sweetened tart shells from the grocer's freezer. Made for Chinese New Year Dimsum for my Red Hat group and they all loved them. It made more than enough for 12 tart shells so I baked the balance in a small oven safe dish. -- posted by Gran Dee

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

Coconut Cream Tarts With Macadamia Nut Crusts

Wed, 11 Mar 2009 01:50:12 -0400

Beautiful little tarts in a delicious Macadamia crust. Found on myrecipes.com -- posted by kittycatmom

Individual Strawberry Cheesecake Tarts

Wed, 11 Mar 2009 01:52:03 -0400

These tasty treats are the perfect end to a great meal. The cheesecake recipe itself is very simple, and the topping and crust are very versatile. Alternatives are listed below. <p> ***NOTE***DO NOT USE reduced fat cream cheese. This recipe doesn't seem to work well unless it's full of fat, full of guilt and full of flavor! ;) -- posted by HawaiiChef79

Lemon Velvet Tart

Wed, 11 Mar 2009 02:01:01 -0400

Dazzle your taste buds with the vibrant flavor of lemon. Drizzle Raspberry Sauce over your slice, if you wish. Plan ahead!!!! Prep: 25 min., Freeze: 20 min., Bake: 15 min., Cool: 20 min., Chill: 4 hr. -- posted by kittycatmom

Ember Day Tarts

Thu, 19 Mar 2009 01:10:23 -0400

This is such a simple dish and so suited to the modern palate that just about everybody and their cousin has their own version. -- posted by Wylder

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

Southern Praline Tart

Sat, 28 Mar 2009 02:19:21 -0400

Delicious bites of southern comfort sure to please the pickiest sweet tooth! And, a splash of Southern Comfort is the finishing touch for the pecan/brown sugar filling in this tart. If desired, top with a dollop of whipped cream, or make a special topping by stirring 2 tablespoons powdered sugar and a little Southern Comfort with a cup of heavy whipping cream in a chilled bowl. Beat with chilled beaters until soft peaks form. -- posted by ninja

Pastiera (Wheat and Ricotta Tart)

Thu, 09 Apr 2009 20:14:41 -0400

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 specialty deli. The rice is listed first in the ingredients in order to generate nutrition information, but the grana cotto is definitely preferred! This recipe is adapted from Gina DePalma's recipe posted at Serious Eats. She notes that this is a fairly adult dessert - not too sweet, with unusual and subtle flavors. -- posted by DrGaellon

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

Butter Pecan Tartlets

Fri, 24 Apr 2009 10:18:52 -0400

These mini tarts taste like pecan pie. this recipe make 3 dozen tarts, great for special occasions or Pot Luck's. Land-O-Lakes recipe. -- posted by daisygrl64

South African Melktert (Milk Tart)

Mon, 27 Apr 2009 00:30:14 -0400

This is a type of custard pie made in South Africa. This is a simple yet totally satisfying dessert or as a treat with coffee. -- posted by Debbie Boere Vrou

Cranberry Nut Tart

Tue, 05 May 2009 16:50:37 -0400

This delicious tart recipe is from a 2000 magazine--can't figure which one though. I make it for Christmas and we love it. -- posted by MillaKette

Caramel Pecan Tarts

Wed, 06 May 2009 13:52:02 -0400

If you like pecan pie, you'll love these. It's like eating a mini pecan pie, mmm! *Unwrapping the caramels can be time consuming, so if you have kids, let them help with that!* From Betty Crocker. -- posted by Ashbow

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

German Chocolate Cheesecake Tarts

Sat, 06 Jun 2009 02:02:48 -0400

This is a recipe I made up on the fly. I had made a full size German Chocolate Cheesecake and it was very good. People said it was awesome, but you couldn't eat a big piece because it was so rich. So, I decided to modify a popular cheesecake tart recipe and came up with this. I hope you enjoy it. -- posted by brian48195

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

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

Cranberry Apple Cinnamon Strudel

Tue, 04 Aug 2009 12:41:30 -0400

This recipe is delicious. I have used it for special dinners & just a special dessert for a regular meal. I don't use the organic sugar & usually leave out the raisins. -- posted by missbeth

White Chocolate Mousse Pastries

Tue, 04 Aug 2009 12:53:10 -0400

I found this simple but elegant recipe in a magazine a few years back. It's from the Baker's Chocolate Company. It's so easy to prepare but looks like you spent alot of time making something special. Everyone loves these. -- posted by Realtor by day, Chef by night

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

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Tue, 18 Aug 2009 03:12:41 -0400

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven. -- posted by French Tart

Maids of Honour - Traditional English Custard Cheesecake Tarts

Tue, 25 Aug 2009 16:18:35 -0400

These old fashioned English tea tarts are somewhere between cheesecake and custard, and are similar to those served at the Maids of Honour tea rooms in Richmond, Surrey, England (the official recipe is a closely guarded secret) since the early 18th century. I prefer a shortcrust pastry shell, but you may use a puff pastry if you prefer---9 ounces of packaged puff pastry should be sufficient for the job. Recipe is slightly adapted from one found in a Nigella Lawson cookbook. -- posted by BecR

Pine Nut Butter Tarts With Mascarpone Cream

Thu, 27 Aug 2009 14:23:05 -0400

Pine nuts are an underated ingredient! These tarts really highlight them and taste fantastic! If you don't want to buy mascarpone (it's pretty pricey here), then try cream cheese. Enjoy! -- posted by Nif

Maple-Nut Cream Cheese Cups

Mon, 14 Sep 2009 18:39:11 -0400

A creamy rich dessert with the flavor of cheesecake. This is very rich and really elegant to serve over the Holiday Season. This will not disappoint! Land-O-Lakes Cookbook. Freeze time is cooking time. -- posted by daisygrl64

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

Cranberry White Chocolate Tarts

Tue, 06 Oct 2009 11:38:10 -0400

From Chatelaine.com: "pastry cups get royal treatment with this rich, creamy filling" By Rheanna Kish and The Canadian Living Test Kitchen -- posted by Lambkyns

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

Scary Halloween Tart

Sun, 18 Oct 2009 10:19:55 -0400

This "Scary Tart" is a delicious dessert that works grear for Haloween and cna also be decorated differently, and served at other Holidays - -- posted by Chef mariajane

Fruit Pizza

Wed, 21 Oct 2009 21:36:42 -0400

I found this recipe in an ad for Dole pineapple a long time ago in magazine.It's absolutely delicious! Great for holiday parties or pitch ins.Very easy to prepare and you can use whatever fruits you prefer.I personally use the leftover pineapple cut into chunks, sliced strawberries, kiwi and grapes.The ingredients are so simple I was surprised it wasn't posted already. -- posted by cookin4girls

Apple Cheddar Country Tart

Thu, 12 Nov 2009 01:04:59 -0500

Apple tart recipe that came from Block Island. Easy, very good. I didn't think I would like apples with cheddar cheese, but the taste is outstanding. -- posted by Chef #1283191

Chocolate-Caramel Macadamia Nut Tart

Fri, 13 Nov 2009 12:01:19 -0500

A bittersweet chocolate ganache is spread in the bottom of the crust and is also piped on top of the nutty caramel filling. From December 2009 Bon Appetit magazine. Preparation time includes chilling times. -- posted by Sweet Jezebel

Eggnog Cream Cups

Tue, 17 Nov 2009 21:50:22 -0500

Recipe from Holiday Cookies - bite sized little eggnog flavored delights. -- posted by Wendelina

Mrs. Spugnardi's Pecan Tarts

Thu, 19 Nov 2009 21:54:52 -0500

My mother-in-law made these wonderful tarts that are unique because of the brown sugar. We love to eat a tart a day for several days since they freeze very well! -- posted by Chef #1407020

Apple Walnut Tart With Date/Nut Crust

Sat, 05 Dec 2009 12:10:02 -0500

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 apple mixture! -- posted by Debaylady

Martha Stewart's Linzer Tart With Lingonberry (Or Raspberry) Jam

Mon, 14 Dec 2009 15:22:09 -0500

I make this with raspberry jam. The directions require a food processor. Martha's recipe comment is that the tart is best served chilled. -- posted by Marie Nixon

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

Walnut-Cranberry-Whiskey Tart

Thu, 17 Dec 2009 21:30:53 -0500

The tanginess of the cranberries provides a nice contrast to the sweetness of this nut tart. Frozen cranberries can be used in place of the fresh cranberries. Do not thaw them; simply coarsely chop them and proceed with the recipe. Make-Ahead Tip: Prepare this tart in advance; cover it loosely and store it at room temperature for up to a day. -- posted by Catnip46

Chocolate Pecan Pies With Bourbon Vanilla Sauce

Sun, 20 Dec 2009 20:33:09 -0500

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 10 tart pans with removable bottoms - 3-1/2 to 4 inches.Didn't account for cooling times. -- posted by Manami

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

Pecan Tassies

Mon, 28 Dec 2009 16:47:03 -0500

This recipe has been a holiday favorite for many years. I love getting together with my mom and baking these for Christmas. These come out like mini pecan pies but not overly sweet as most pecan pies seem to be. -- posted by muncheechee

Queen of Hearts Strawberry Tarts

Tue, 05 Jan 2010 16:25:30 -0500

A light yogurt pie recipe made into tarts--perfect for Valentine's Day, but also a great way to use up those Summer strawberries! Hints of citrus and coconut come across in these low calories tasties. For the crust, try spachcock's Recipe#31934 as an alternative to graham cracker crust. You could use strawberry yogurt and skip the Kool Aid, but the strawberry flavor is not as intense, and using plain yogurt with concentrated apple juice allows you to cut back on some of the sugar. The "cooking" time is the chill time. -- posted by East Wind Goddess

Apple Tart Tatin

Mon, 11 Jan 2010 11:51:11 -0500

From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do! -- posted by ninja

Pear Crème Brûlée Tart

Mon, 11 Jan 2010 18:49:07 -0500

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:) -- posted by -BreanneMarie-

Mandelmusslor (Almond - Cream Tartlets With Berry Sauce)

Sat, 30 Jan 2010 23:11:01 -0500

Published in Saveur magazine, December 2009. -- posted by swissms