Mini lemon meringue tarts made with a shortcrust tart shell, tangy lemon filling, and toasted meringue on top

In this recipe adapted from Alice Medrich's _Pure Dessert_ (Artisan, 2007), labneh, a thick strained yogurt, is the base for a vanilla-spiked filling.

Découvrez la recette de cette tarte aux pommes au caramel.

Check out this creamy chocolate tart recipe with juicy bananas, salted caramel and old school butterscotch Angel Delight. Impress your friends and family with this super indulgent dessert

Individual apple tarts with an almond topping

The delightful Mini Caramel Nuts Tart is made with a crispy pastry crust filled with crunchy whole almonds, cashews, hazelnuts, walnuts, and sweet raisins. The dessert makes the nuts held together with gooey honey caramel is absolutely delicious and addictive.

Today I made Lemon Maids of Honor Tarts. There are many variations of Maids of Honor - this one is an easy variation and I'm all for easy!! I adapted a recipe that I found in my book Country Tea Parties by Maggie Stuckey. These were so yummy! A Puff Pastry Shell filled with Lemon Curd and an almond filling topped with sliced almonds and a dusting of powdered sugar! If you were hosting an Afternoon Tea and were pressed for time, this would be a great option! Let me show you how easy these are! First, let your puff pastry sit out and thaw 5-10 minutes before you start. Then unfold and cut out 9 circles using a round or scalloped cookie cutter . Place the puff pastry rounds in a Wilton Tart Pan, or a mini muffin pan, then add one teaspoon of the lemon curd. Stir the almond mixture together and add one tablespoon of it to cover the lemon curd. Finally, sprinkle the tops with some sliced almonds. Bake for 20-25 minutes or until lightly browned. Remove the cooked tarts to a wire rack to cool, then sprinkle with a bit of powdered sugar if desired. After cutting out 9 circles from my sheet of puff pastry, I had some scraps left and I made some little Cinnamon Puffs with them! To make these, just twist the scraps into a pretty shape and sprinkle liberally with cinnamon sugar. Then bake until golden brown and the sugar has caramelized. These are so addictive! They disappear very quickly!! Lemon Maids of Honor 1 sheet Pepperidge Farm Puff Pastry 3 large egg yolks 1/2 cup sugar 1/2 cup ground almonds 1 tbsp lemon zest 1 tbsp AP flour 2 tbsp cream 2 1/2 tsp prepared lemon curd 1/4 cup sliced almonds 1 tbsp powdered sugar if desired Preheat oven to 350 degrees. Thaw puff pastry according to package directions, then cut out as many circles of dough as you can and place them in a tart mold or mini muffin pan. Beat together 3 egg yolks, sugar, ground almonds, lemon zest and flour. Slowly add the cream and beat until mixture is smooth. Add 1/2 tsp lemon curd to each of the (I got 9) puff pastry cups. Next, add about 1 tbsp filling to each. Lastly, top each with a generous amount of sliced almonds. Bake around 20 minutes until filling is golden brown. (It took my oven 25 minutes). Remove cooked tarts to a wire rack to cool. When completely cooled dust with powdered sugar. Cinnamon Puffs Preheat oven to 400 degrees. Using the leftover scraps from your puff pastry, slice it up into 2 inch pieces (no need to be exact). Then give each a little twist and place on a parchment covered baking pan. In a small bowl, mix about 1/4 cup sugar with 1 tsp ground cinnamon. Taking a couple at a time, place twists into cinnamon mixture and roll around until coated with mixture. Place back onto the baking sheet and bake for 15 minutes or until golden brown and the sugar has caramelized.

Take crème brûlée to another level. The addition of the crunchy butter crust makes crème brûlée tart one show-stopping dessert!Yield: 6-mini tarts (4.75inch diameter) or one 9.5-inch tart

A British classic, but mini! Pastry, almond and cherry... what could be better?

Ottolenghi's decadent mini chocolate tarts can be filled with tahini or marmalade. The perfect dessert to delight dinner party guests.

Indulge, in the uncomplicated pleasure of Mini Raspberry Almond Tarts. These little tarts offer a blend of a buttery crust the fruity tang of raspberry and the gentle warmth of almonds. Whether you're preparing them for a gathering or simply enjoying them on your own they are incredibly easy to make and bring joy with every bite. The combination of their size and delectable flavor ensures that each mouthful becomes an experience.

Individual apple tarts with an almond topping

A tropical take on banana cream tart, this coconut cream tart is layered with coconut caramel, coconut pastry cream, and toasted shredded coconut. Yield: 8 mini tarts (4.75-inch tart shells)

You can easily identify Portuguese egg tart by its charred spotted surface , some called it Maillard reaction but actually mo...

In deze zalige sinaasappel amandelcake proef je de echte smaak van sinaasappel, omdat de hele sinaasappel wordt gebruikt.

Portuguese Tarts (Pastel de Nata)

A raspberry tart recipe that uses buttermilk, from Caroline Eden's latest cookbook 'Black Sea'.

Elles disparaîtrons comme par magie !

Een brosse glutenvrije bodem met daarop zoete karamel en noten.

La meilleure recette de mince pies est sur Régal ✅ Suivez nos 4 étapes pour réaliser ces délicieuses tartelettes anglaises en 1 heure de temps !

My take on the delicious Hong Kong style coconut tarts. The pastry for these tarts is super flaky. The filling is mostly coconut (yum!) and it's not overly sweet. I'm not using custard/pudding powder in this recipe so it's even easier. Do try!

Pie just got some serious competition.

The Little Blog Of Vegan Quick & easy No-bake Biscoff tart recipe

Deze noten-karameltartelettes zijn heerlijk! Een lekker Frans recept voor gezouten karamel en geroosterde noten. Makkelijk en zeer snel klaar!

A delicious a cacao tart, with milk chocolate crunch, coffee milk chocolate ganache, caramel mousse and a cacao mirror glaze!

This elegant tart has a crisp cookie crust that is filled with a layer of salted caramel and topped with a thick decadent ganache.

If you like Bakewell tart you'll love this lemon version. A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. Serve warm straight from the tin or at room temperature with a nice cup of tea.

These easy Caramel Tarts could not be more simple to make - or eat!

With a touch of cinnamon and a smattering of mini chocolate chips, this Cannoli Tart has all the great flavors of a classic cannoli wrapped into one simple tart. It's a quick, easy dessert that's light and delicious!

Making these cookies is rather like going back in time for me! This is one of my mother’s recipes that my family have enjoyed for as long as I can remember. (Even now, if you were to have a p…

La Grimolle ou Grimollée est un dessert rustique, originaire du Poitou en France. Autrefois, la Grimolle était cuite au four du village, ju...

Pie just got some serious competition.

Cherries and almonds are an easy flavor combination; they’re botanically related, though distant cousins, and the perfume of almonds is a perfect complement to the tartness of sour cherries.

Bakewell Tarts These lovely little pastries are named after the Derbyshire Town where they were first created. They are described on line on Wikipedia as an English Confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry,with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant] *Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry,with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant ie Cherry Bakewell topped with a glace cherry] Recipes abound, for example those given by Eliza Acton (1845) and Mrs Beeton (1861), and modern commercial examples are to be found in most cake shops and on every supermarket shelf. The name Bakewell tart only became common in the 20th century* These little tartlettes are just so delicious for Afternoon Tea,you can use the same recipe to make one larger one . Wonderful served warm for a dessert with ice cream, custard or a great dollop of whipped cream. to make approx 12 I always weigh my ingredients but if you prefer to measure then here's a handy conversion chart Lovely for afternoon tea for the pastry 175 g /6oz/ 1¼ cups plain (All purpose) flour 45g/1.50 oz / ¼ cup/butter or margarine 45g/1.50 oz / ¼ cup lard or vegetable fat eg Trex 1 tbsp caster sugar (superfine) 1 egg beaten a little cold water if necessary to bind > either rub the fats into the flour & add the sugar or whiz in a foodprocessor until the breadcrumb stage add the beaten egg and form into a ball, adding a drop of cold water if necessary leave to chill for 30mins > grease a 12 hole tartlette tray. diameter of holes around 2.50 ins/6cms > for the filling 4oz/125 g/ ½ stick butter or margarine 4 oz/125g/ ½ cup caster sugar (Superfine sugar) 1 egg lightly beaten 4oz/125g / 1 cup ground almonds (you could use ground rice for this which also gives a lovely result) half a teaspoon almond essence 2oz/60g/ ½ cup flaked almonds raspberry jam > around 1 tsp heaped of raspberry jam per tart > beat together the butter & sugar, add the egg and beat again, add the ground almonds & essence. > Roll and the pastry nice & thinly and cut 12 4inch/10cm rounds line the tartlette tins > spoon in around 1 heaped teaspoon of raspberry jam fill the tarts to almost the top smooth over sprinkle with almond flakes > bake in a pre-heated oven approx 180c/gas 4 for approx 25-30 minutes keep a close eye on them should be cooked through but still springy. A large Bakewell Tart. Makes a great dessert with custard or whipped cream

I could have easily become a picky eater. I am compulsive in so many ways . . . the way my glass has to be completely clean or I won’t drink from it, the way I hate to get my hands dirty, the way I have to brush my teeth before my shower, not after. … Read more...

Inspired by The Great British Baking Show, I tried my hand at a classic Egg Custard Tart. The results were mostly successful and definitely delicious!