Ready-made graham cracker tart shells hold a luscious lemon-ricotta filling. After baking and chilling, the tarts are garnished with a colorful assortment of fruit.
I made chocolate truffles as a Christmas tradition for many years. I created this recipe to incorporate my truffles into the center of fudgy cookies. It was a hit with friends and family.—Patricia Harmon, Baden, Pennsylvania
When peaches are ripe and juicy, this divine tart from Christy Rost, cookbook author and host of the public television series A Home for Christy Rost, goes together quickly and looks fabulous in a cast iron skillet—perfect for your next picnic or casual gathering.
These spinach and artichoke appetizers only look difficult to make. The secret is puff pastry. Simply spread the filling over the pastry, slice, and bake.
Even better than the classic version, this Bananas Foster is served over a round of flaky Pepperidge Farm(R) pastry and decorated with a spoon of cinnamon-spiked sour cream.
