Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario
"These luscious tarts are the jewels of the party whenever I serve them," says Dona Erhart of Stockbridge, Michigan. "I usually double this recipe."
"You can bake the shells ahead and freeze them, then fill and decorate the tarts the day of the gathering."
These tarts are as pretty to look at as they are good to eat! Crispy tortilla cups are filled with cream cheese mixture and topped with fresh raspberries. They're also delicious with sliced strawberries.
-Kathy Rairigh of Milford, Indiana
Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. “It’s the perfect dessert for company during peach season,” says Brenda.
This pretty pastry from Kathryn Rogers of Suisun City, California looks like it came from a fancy bakery. "My sister-in-law brought this fruity dessert to dinner one night, and we all went back for seconds. It is truly scrumptious," says Kathryn.
Both attractive and delicious, this flaky tart combines a tender golden brown crust with a sweet filling that might remind you of baklava. It's a holiday favorite at our house. —Patricia Harmon, Baden, Pennsylvania
“I got the idea for this delicious fall dessert from a lovely Italian woman who’s also a fabulous cook,” writes Stacie Blemings from Califon, New Jersey. “It’s so simple to make—and cleanup is just as easy! I often make two and freeze one. It’s great at brunch alongside eggs and bacon.”
STACIE’S TIP: For some tasty variations, try strawberry jam and walnuts and skip the icing. Or add extra cinnamon chips to suit your taste.