|The Art of the Tart|
|by Tamasin Day-Lewis|
Tamasin Day-Lewis is food writer for Saturday's Daily Telegraph and is a contributing editor to Food Illustrated and Country Homes and Interiors.
111 - 120 of 167 for no bake pecan tarts
This recipe is ... over the apples. Bake 30 minutes or ... Ice Cream. Substitute one can of Cherry Pie filling for the apples; use less amount of sugar.
Preheat oven to ... over fruit and bake at 400°F for ... reduce heat to 350°F and continue baking for 25 minutes or until the top is golden brown.
Heat oven to ... bowl, combine all tart shell ingredients. Beat ... 2 inch) shells. Bake for 7 to ... ingredients except chopped pecans and pecan halves. ... pans. Yield: 3 dozen.
Peel, core and ... baking dish. Sprinkle pecans over mixture. In ... Remove plastic wrap; bake, uncovered, at ... Serve warm or cool. Yields 8 servings.
On low speed ... in apples and pecans. Mix well ... 13-inch baking pan. Bake at 325°F for ... over cake while it is still very warm. Yield: 16 servings.
Combine first 3 ... blended. Pour into tart shells; place filled pies on a baking sheet. Bake at 350 degrees ... Cool on a wire rack. Yield: 1 dozen tarts.
Combine above ingredients ... for topping and bake uncovered 1 hour ... Can be used as vegetable or dessert. Can be prepared one day and cook the next day.
Preheat oven to ... mixture over apples. Bake 20 minutes. For ... crumbly; stir in pecans and oats. Sprinkle ... or whipped cream. Makes 10-12 servings.
In mixing bowl, ... of cranberry mixture. Bake at 350 degrees for 35 to 40 minutes. Serve warm or cold. Garnish with dollop of whipped topping if desired.
Cream butter and ... chocolate morsels and pecans. Spoon mixture into Tart Shells, filling 3/4 full. Bake at 350 degrees ... 2 weeks. To serve, let thaw.
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