I wanted to surprise my grown daughter with a different dessert for her birthday. The puff pasty tarts I dressed up have a chocolaty center with a splash of amaretto.—Jennifer Zuk, Burnaby, British Columbia
"I love pineapple and use it in all kinds of recipes," pens Raydona Biles from her home in Clinton, Missouri. "Not too sweet and not too tangy, the mild pineapple flavor in this frosty dessert come through just right."
When you crave carrot cake, but you don't want or need to bake a large cake, try my tarts! They have all the same wonderful flavors in a unique presentation and just right serving. —Laura Majchrzak, Hunt Valley, Maryland
The shortbread cookie crust and lime filling are delicious changes from the typical lemon pie. You can substitute graham cracker crumbs for the cookie crumbs.—Taste of Home Test Kitchen, Greendale, Wisconsin
I created these tarts for a contest featuring dairy products which, as a dairy farmer’s daughter and former county dairy princess, I am always happy to share my recipes. This tart was awarded first place. It's a little time-consuming, but it's worth it for rehearsal dinners, luncheons, brunches or bridal showers.—Marel Raub, Duncannon, Pennsylvania
A layer of sweetened cream cheese topped with a tart fruit filling makes this pie popular with family, friends and co-workers. It won the blue ribbon at a local fair.—Donna L. Rettew, Jonestown, Pennsylvania
I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. —Elizabeth Brown, Clayton, Delaware
Toasted coconut, nuts and caramel sauce top a cream cheese layer in this special pie from Mildred Troupe of Wartrace, Tennessee. "A friend who loves to give out recipes shared this with me...I'm so glad she did!" Mildred reports.