Camilla – Page 15 – Family Feast

Steam rises from a warm tart as spices and citrus fill the air, and you’ll want to bring that to your holiday table. You’ll find 14 tart ideas that cover bright citrus, rich chocolate, cozy spice, and savory-sweet options. Each one includes a clear crust base, a simple filling, and finishing touches you can do ahead. Pick a few, follow the steps, and serve something that looks special without extra fuss. Classic French Lemon Tart With Cranberry Compote Bright, tangy lemon tart topped with a jewel-toned cranberry compote — holiday elegance in every slice. Ingredients: 1 recipe pâte sucrée (sweet tart crust) or 1 (9–10 inch) store-bought sweet tart shell, chilled 1 cup (200 g) granulated sugar, divided 4 large eggs 3 large egg yolks 1 cup (240 ml) heavy cream 1/2 cup (120 ml) whole milk Zest of 2 lemons 1/2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons) 2 tablespoons unsalted butter, cut into small pieces Pinch of fine sea salt Cranberry Compote: 2 cups (200 g) fresh or frozen cranberries 1/2 cup (100 g) granulated sugar 1/3 cup (80 ml) water 1 tablespoon orange juice 1 teaspoon orange zest 1/2 teaspoon ground cinnamon (optional) 1 tablespoon honey or maple syrup (optional, to taste) How to Make: Preheat your oven to 350°F (175°C). If using homemade pâte sucrée, roll it out and fit into a 9–10 inch tart pan; chill 20–30 minutes. Blind-bake the chilled tart shell: line with parchment and fill with pie weights or dried beans, bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until golden. Let cool slightly. Lower oven to 325°F (160°C). Whisk together the whole eggs, egg yolks, and 3/4 cup (150 g) sugar until smooth and slightly pale. Warm the heavy cream, milk, and lemon zest in a small saucepan just until hot (do not boil). Remove from heat and slowly whisk about a third into the egg mixture to temper, then whisk in the remaining cream. Stir in the lemon juice, butter pieces, and a pinch of salt until smooth and glossy. Strain the lemon custard through a fine sieve into a measuring cup to catch any zest or solids. Pour the custard into the baked tart shell and bake at 325°F (160°C) for 20–25 minutes, until the filling is just set with a slight wobble in the center. Cool the tart on a rack to room temperature, then chill in the fridge at least 2 hours to fully set. While the tart chills, make the cranberry compote: combine cranberries, 1/2 cup sugar, water, orange juice, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook 8–10 minutes until cranberries have burst and mixture thickens. Stir in cinnamon and honey/maple if using, taste and adjust sweetness. Cool the compote to room temperature (it will thicken more as it cools). Spoon or spread the cooled cranberry compote over the chilled lemon tart just before serving, or serve compote spooned on the side. Slice and serve chilled or slightly warmed; a dusting of powdered sugar or a few extra lemon zest curls makes a pretty finish. Enjoy — bright, creamy lemon with festive cranberry sparkle in every bite! Chocolate Hazelnut Ganache Tart With Sea Salt Decadent chocolate-hazelnut tart with a pinch of sea salt — rich, silky, and impossibly indulgent. Ingredients: 1 1/4 cups (150 g) all-purpose flour 1/4 cup (30 g) cocoa powder (unsweetened) 1/4 cup (50 g) granulated sugar 1/2 teaspoon salt 1/2 cup (115 g) unsalted butter, cold and cubed 1 large egg yolk 1–2 tablespoons cold water (if needed) 8 ounces (225 g) dark chocolate (60–70% cacao), chopped 1 cup (240 ml) heavy cream 2 tablespoons unsalted butter, room temperature 1/3 cup (100 g) chocolate-hazelnut spread (e.g., Nutella) 1/4 cup toasted hazelnuts, roughly chopped Flaky sea salt, for sprinkling How to Make: Preheat oven to 350°F (175°C). Whisk flour, cocoa powder, sugar, and salt in a bowl. Cut cold cubed butter into the dry mix until it resembles coarse crumbs. Stir in egg yolk and add 1 tablespoon cold water if dough is too dry; press into a disk. Press dough into a 9-inch tart pan with a removable bottom, up the sides evenly. Chill the crust in the fridge for 15 minutes. Line crust with parchment and fill with pie weights or dried beans; bake 12–15 minutes. Remove weights and parchment and bake 5–7 more minutes until set; cool slightly. Heat cream in a small saucepan until just simmering, then remove from heat. Pour hot cream over chopped dark chocolate in a bowl; let sit 1 minute. Stir until smooth, then whisk in 2 tablespoons butter and the chocolate-hazelnut spread until glossy. Pour ganache into the cooled tart shell and smooth the top. Scatter toasted hazelnuts over the ganache and finish with a light sprinkle of flaky sea salt. Chill tart for at least 1–2 hours until ganache is set. Enjoy a slice — rich, nutty, and perfectly salted. Spiced Pear and Almond Frangipane Tart Spiced Pear and Almond Frangipane Tart — warm, nutty, and gently spiced, perfect for a cozy holiday table. Ingredients: 1 9-inch (23 cm) tart shell, prebaked (storebought or homemade shortcrust) 1 cup (100 g) ground almonds (almond meal) 1/2 cup (100 g) granulated sugar 1/4 cup (55 g) unsalted butter, softened 1 large egg plus 1 egg yolk, lightly beaten 1 tsp almond extract 1 tsp vanilla extract 2 tbsp all-purpose flour 1/4 tsp ground cinnamon 1/8 tsp ground ginger (or a pinch more to taste) Pinch of ground cloves or nutmeg (optional) 2–3 ripe but firm pears (Bosc, Anjou or Bartlett), peeled, cored, and thinly sliced 1–2 tbsp lemon juice (to toss pears) 2 tbsp apricot jam or honey, warmed and strained (for glazing) Sliced almonds, for sprinkling (optional) Powdered sugar, for dusting (optional) How to Make: Preheat the oven to 350°F (175°C). Beat the softened butter and granulated sugar until light and creamy. Add the egg and egg yolk, then stir in the almond and vanilla extracts until combined. Fold in the ground almonds, flour, cinnamon, ginger, and a pinch of cloves or nutmeg until you have a smooth frangipane batter. Spread the frangipane evenly into the prebaked tart shell, smoothing the top with a spatula. Toss the pear slices with lemon juice to prevent browning, then arrange them over the frangipane in a concentric pattern or fan shapes. Sprinkle sliced almonds over the pears if using. Bake for 30–35 minutes, or until the frangipane is set and golden and the pears are tender. Warm the apricot jam or honey and brush it over the pears to glaze the tart once it comes out of the oven. Let the tart cool for at least 15–20 minutes, then dust lightly with powdered sugar if you like. Serve slices warm or at room temperature — a cozy, nutty slice of holiday comfort! Salted Caramel Pecan Tart With Orange Zest A bright, buttery tart where crunchy pecans meet gooey salted caramel and a zing of orange. Ingredients: 1 pre-made 9-inch tart shell (or homemade pie crust, blind-baked) 1 cup granulated sugar 1/4 cup water 6 tablespoons unsalted butter, cut into pieces 1/2 cup heavy cream, warmed 1/2 teaspoon fine sea salt, plus extra for finishing 1 tablespoon orange zest (from about 1 medium orange) 1 teaspoon pure vanilla extract 1 1/2 cups pecan halves, toasted Optional: whipped cream or vanilla ice cream for serving How to Make: If using store-bought shell, pre-bake per package directions; if blind-baking homemade crust, line with parchment and pie weights, bake until golden and cooled. Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring so they don’t burn; set aside to cool. In a medium heavy-bottomed saucepan, combine sugar and water; stir very gently just to moisten sugar and bring to a simmer over medium heat. Without stirring, let the sugar cook until it turns a deep amber color, swirling the pan occasionally to heat evenly. Remove from heat and immediately whisk in butter pieces until melted and combined. Slowly pour in the warm heavy cream while whisking (mixture will bubble up); whisk until smooth. Stir in 1/2 teaspoon sea salt, orange zest, and vanilla extract; taste and add a pinch more salt if you like a stronger salted-caramel contrast. Arrange toasted pecans in an even layer in the cooled tart shell. Pour the warm salted caramel over the pecans, gently tapping the tart on the counter to settle the filling. Let the tart cool to room temperature, then chill in the refrigerator for at least 2 hours to set. Just before serving, sprinkle a small pinch of flaky sea salt over the top and add a dollop of whipped cream or a scoop of vanilla ice cream if desired. Finish with a slice and enjoy the sweet, salty, nutty, and citrusy party in every bite! Mini Eggnog Custard Tarts With Nutmeg Dusting A tiny festive tart that tastes like eggnog in a buttery crust, finished with a kiss of nutmeg. Ingredients: 1 package (about 12) mini tart shells (store-bought or homemade, 1.5–2 inch) 1 large egg 1 large egg yolk 1/2 cup heavy cream 1/2 cup whole milk 1/4 cup granulated sugar 1/4 teaspoon vanilla extract 1/8 teaspoon rum extract (optional) Pinch of salt Freshly grated nutmeg, for dusting Optional: miniature whipped cream dollops for serving How to Make: Preheat your oven to 325°F (160°C). In a medium bowl, whisk together the egg, egg yolk, and sugar until smooth. Stir in the heavy cream, milk, vanilla extract, rum extract (if using), and a pinch of salt until combined. Place the mini tart shells on a baking sheet and evenly fill each shell about 3/4 full with the custard mixture. Bake for 15–20 minutes, or until the custard is just set and slightly jiggly in the center. Remove from the oven and let the tarts cool to room temperature, then chill in the refrigerator for at least 30 minutes to firm up. Just before serving, dust each tart lightly with freshly grated nutmeg and add a tiny dollop of whipped cream if you like. Enjoy these bite-sized eggnog tarts for a cozy, festive finish to any holiday gathering! Roasted Fig and Mascarpone Tart With Honey Drizzle Sweet, cozy tart that pairs caramelized figs with creamy mascarpone and a sticky honey finish. Ingredients: 1 sheet frozen puff pastry (about 9–10 oz), thawed 8–10 fresh figs, halved (use brown/black figs if possible) 1 cup mascarpone cheese, room temperature 2 tbsp powdered sugar (adjust to taste) 1 tsp vanilla extract 1 tbsp lemon juice 1 tbsp olive oil 1–2 tbsp honey (plus extra for drizzling) 1 tsp balsamic vinegar (optional, for roasting) Zest of 1 small lemon (optional) Pinch of flaky sea salt 1 egg, beaten (for egg wash) 1–2 tbsp sliced almonds or chopped pistachios (optional, for garnish) How to Make: Preheat the oven to 400°F (200°C). Toss fig halves with olive oil, 1 tbsp honey and balsamic vinegar (if using). Set aside. On a lightly floured surface, roll the puff pastry to smooth seams and fit a 10-inch tart pan or baking sheet; transfer pastry to the pan and gently press to form a shallow rim. Prick the pastry base lightly with a fork, leaving a 1-inch border; brush the border with beaten egg. Blind-bake the pastry for 10–12 minutes until beginning to puff and turn golden; remove and reduce oven to 375°F (190°C). Meanwhile, in a small bowl, stir mascarpone with powdered sugar, vanilla, lemon juice and lemon zest until smooth. Spread the mascarpone mixture evenly over the partially baked pastry, staying inside the egg-washed border. Arrange the fig halves, cut side up, over the mascarpone in a single layer. Return the tart to the oven and roast for 12–15 minutes, until pastry is fully golden and figs are caramelized at the edges. Remove from oven and immediately drizzle with 1–2 tbsp honey and a light sprinkle of flaky sea salt. Scatter sliced almonds or pistachios on top if using, and let the tart cool for 10–15 minutes so the filling sets. Slice and serve warm or at room temperature. Enjoy the sweet, tangy luxury of roasted figs and silky mascarpone—perfect with a cup of coffee or a glass of dessert wine! Gingerbread Shortcrust Tart With Vanilla Bean Cream Warm, spiced gingerbread shortcrust filled with silky vanilla bean cream — a festive tart that tastes like holiday hugs. Ingredients: 1 1/4 cups (160 g) all-purpose flour 1/4 cup (30 g) almond flour (optional, for tenderness) 1/4 cup (50 g) brown sugar, packed 1/2 tsp fine sea salt 1 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/8 tsp ground nutmeg 1/2 tsp baking powder 6 tbsp (85 g) cold unsalted butter, cubed 1 large egg yolk 2-3 tbsp cold molasses (or dark corn syrup) 1-2 tbsp cold water, as needed Vanilla Bean Cream: 1 cup (240 ml) heavy cream 1 cup (240 ml) whole milk 1/2 cup (100 g) granulated sugar 2 large egg yolks 1 tbsp cornstarch 1 vanilla bean, split and seeds scraped (or 1 1/2 tsp pure vanilla extract) 1 tbsp unsalted butter (optional, for gloss and richness) How to Make: In a bowl, whisk together flours, brown sugar, salt, ginger, cinnamon, cloves, nutmeg, and baking powder. Add cold butter cubes and rub or pulse with a food processor until mixture resembles coarse crumbs with pea-sized bits. Stir in the egg yolk and molasses; add 1 tbsp cold water and mix until dough just comes together. Add the second tbsp only if needed. Shape dough into a disk, wrap, and chill in fridge for at least 30 minutes. Preheat oven to 350°F (175°C). Lightly butter a 9-inch tart pan with removable bottom. Roll chilled dough on a lightly floured surface to about 1/8-inch thickness and fit into the tart pan. Trim and crimp edges, then chill crust in pan for 10 minutes. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 12 minutes, remove weights and parchment, then bake 6–8 more minutes until set and lightly browned. Cool on a rack. Meanwhile, make the vanilla bean cream: heat cream, milk, and vanilla bean (seeds + pod) in a saucepan until just simmering. Remove from heat and let steep 10 minutes; remove pod. In a bowl, whisk sugar, egg yolks, and cornstarch until pale. Slowly whisk in a ladle of the hot milk mixture to temper the yolks, then slowly whisk everything back into the saucepan. Return to medium heat and cook, whisking constantly, until mixture thickens and coats the back of a spoon (about 2–4 minutes). Remove from heat and whisk in butter if using. Strain the cream through a fine sieve into a clean bowl to ascertain silky texture. Cover surface with plastic wrap to prevent a skin and let cool slightly. Pour the warm (not hot) vanilla cream into the cooled gingerbread crust. Smooth the top and chill in the fridge at least 2 hours, or until set. Just before serving, dust with a little powdered sugar or garnish with crystallized ginger or whipped cream if you like. Enjoy a slice of spiced, creamy holiday goodness — perfect with a mug of hot tea or cocoa! Blood Orange and Pistachio Tart With Citrus Glaze Bright, festive tart that pairs tangy blood oranges with crunchy pistachios and a shiny citrus glaze. Ingredients: 1 pre-made 9-inch tart shell (or homemade shortcrust, blind-baked) 4–5 blood oranges (about 2 cups juice, plus 6–8 thin slices for garnish) Zest of 1 blood orange 3/4 cup granulated sugar 3 large eggs 4 tablespoons unsalted butter, melted and cooled 1/4 cup heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon fine salt 3/4 cup shelled pistachios, finely chopped (plus extra for sprinkling) 2 tablespoons powdered sugar (for glaze) 1 tablespoon lemon juice (for glaze, optional) Optional: a few sprigs of fresh mint for garnish How to Make: Preheat oven to 350°F (175°C) if your tart shell needs a final bake; if already fully baked, skip to step 4. If blind-baking a homemade shell: line the shell with parchment and pie weights, bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until light golden. Cool slightly. Reduce oven to 325°F (160°C). If using a pre-baked shell, just set oven to 325°F. Juice the blood oranges until you have about 2 cups; reserve 6–8 thin slices for garnish and zest one orange. In a bowl, whisk together the sugar, eggs, orange zest, and salt until smooth and slightly pale. Slowly whisk in the blood orange juice, melted butter, heavy cream, and vanilla until fully combined. Stir in the finely chopped pistachios so they’re evenly distributed through the filling. Pour the filling into the tart shell and smooth the top. Bake at 325°F (160°C) for 25–35 minutes, or until the filling is set around the edges but still slightly wobbly in the center. Cool the tart on a rack to room temperature, then chill in the fridge for at least 1 hour to fully set. Make the glaze by whisking powdered sugar with about 1–2 tablespoons blood orange juice (or lemon juice) until pourable but thick; adjust to reach a glossy consistency. Drizzle the citrus glaze over the chilled tart, arrange reserved blood orange slices on top, and sprinkle with extra chopped pistachios and a few mint sprigs if using. Slice and serve chilled or slightly cool — enjoy the bright, nutty flavors of the season! Dark Chocolate and Cherry Amaretto Tart Dark Chocolate and Cherry Amaretto Tart — a rich, boozy, and festive tart that pairs deep chocolate with bright cherry and a whisper of almond. Ingredients: 1 1/4 cups (160 g) all-purpose flour 1/4 cup (30 g) cocoa powder, unsweetened 1/2 cup (100 g) granulated sugar 1/4 tsp salt 1/2 cup (115 g) cold unsalted butter, cubed 1 large egg yolk 1–2 tbsp ice water (as needed) 8 oz (225 g) dark chocolate (70% cocoa), chopped 3/4 cup (180 ml) heavy cream 2 tbsp unsalted butter 2 tbsp amaretto liqueur 1 cup (150 g) pitted cherries (fresh or thawed frozen) 1–2 tbsp cherry jam or preserves (optional, for glaze) Powdered sugar or flaky sea salt for finishing (optional) How to Make: Whisk together flour, cocoa powder, sugar, and salt in a bowl. Cut in the cold cubed butter with a pastry cutter or fingers until mixture looks like coarse crumbs. Stir in the egg yolk and add ice water, 1 tablespoon at a time, until dough just holds together. Form dough into a disk, wrap, and chill in the fridge for 30 minutes. Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan; press into pan and trim edges. Line crust with parchment and fill with pie weights or dried beans; blind-bake for 15 minutes. Remove weights and parchment and bake 8–10 minutes more until set. Let crust cool slightly. Place chopped dark chocolate in a heatproof bowl. Heat the cream and 2 tablespoons butter in a small saucepan until just simmering; pour over chocolate and let sit 1 minute. Stir the chocolate mixture until smooth, then stir in the amaretto. Arrange the pitted cherries evenly in the cooled tart shell. Pour the chocolate ganache over the cherries, smoothing the top with a spatula. If you like a glossy finish, warm the cherry jam and brush lightly over exposed cherries. Chill the tart in the fridge for at least 2 hours until the ganache is firm. Sprinkle a little powdered sugar or flaky sea salt before serving, if desired. Serve chilled or at cool room temperature — slice, savor, and enjoy that perfect chocolate-cherry-amaretto bite! Sticky Date and Walnut Tart With Butterscotch Sauce Sticky Date and Walnut Tart With Butterscotch Sauce — rich, gooey, and perfectly festive. Ingredients: 1 1/2 cups (225 g) pitted dates, chopped 1 cup (240 ml) boiling water 1 tsp baking soda 1/2 cup (100 g) brown sugar 1/4 cup (60 g) unsalted butter, softened 1 large egg 1 tsp vanilla extract 1 1/4 cups (150 g) all-purpose flour 1/2 cup (60 g) finely chopped walnuts, plus extra for sprinkling 1/2 tsp baking powder Pinch of salt 1 prepared 9-inch (23 cm) tart shell (store-bought or homemade) For the Butterscotch Sauce: 1/2 cup (100 g) brown sugar 1/4 cup (60 g) unsalted butter 1/2 cup (120 ml) heavy cream 1 tsp vanilla extract Pinch of salt How to Make: Preheat the oven to 350°F (175°C). Place chopped dates in a bowl, pour boiling water over them, stir in baking soda, and let sit until cool and soft (about 10 minutes). Meanwhile, cream the softened butter and brown sugar together until light. Beat in the egg and vanilla until combined. Sift flour, baking powder, and salt into the bowl, fold lightly to combine. Stir the cooled date mixture (including any liquid) into the batter, then fold in the chopped walnuts. Spoon the filling into the prepared tart shell, smoothing the top. Bake for 25–30 minutes, or until the filling is set and a skewer comes out mostly clean. While the tart bakes, make the butterscotch sauce: combine brown sugar and butter in a small saucepan over medium heat, stirring until melted. Stir in the cream, bring to a gentle simmer for 2–3 minutes until slightly thickened, then remove from heat and stir in vanilla and a pinch of salt. Let the tart cool slightly in the pan for 10 minutes, then transfer to a wire rack. Drizzle warm butterscotch sauce over the tart, sprinkle with extra chopped walnuts, and serve warm or at room temperature. Enjoy a slice with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence — perfect for holiday sharing! Cranberry, Apple, and Brie Savory-Sweet Tart Cranberry, Apple, and Brie Savory-Sweet Tart — bright, tangy, and luxuriously melty in every bite. Ingredients: 1 sheet puff pastry (thawed if frozen) 4 oz (about 110 g) Brie, rind left on or removed per preference, sliced 1 medium apple (Honeycrisp or Gala), thinly sliced 3/4 cup fresh or thawed cranberries 2 tablespoons brown sugar 1 tablespoon honey or maple syrup 1 teaspoon lemon zest 1 teaspoon fresh lemon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 tablespoon unsalted butter, cut into small pieces 1 egg beaten with 1 tablespoon water (egg wash) Optional: 1 tablespoon chopped fresh rosemary or thyme, and/or a handful of toasted walnuts or pecans How to Make: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry into a roughly 10×12-inch rectangle and transfer to the prepared sheet. Using a knife, score a 1-inch border around the pastry (don’t cut all the way through). In a bowl, toss cranberries, apple slices, brown sugar, lemon zest, lemon juice, cinnamon, and salt until coated. Arrange the Brie slices inside the scored border, leaving a little space between pieces. Pile the cranberry-apple mixture over the Brie, spreading evenly. Dot with the small butter pieces. Fold or gently press the pastry border up around the filling; brush the border with egg wash. If using, sprinkle chopped rosemary or thyme and nuts over the filling. Bake 18–22 minutes until the pastry is puffed and golden and the filling is bubbly. Let the tart cool 5 minutes on the sheet, then slice and serve warm. Finish with a drizzle of honey or extra cracked black pepper if you like — enjoy that sweet-tart, gooey bite! Pumpkin Spice Tart With Brown Butter Streusel Bright, cozy pumpkin tart with a nutty brown-butter streusel — fall in every bite. Ingredients: 1 prepared 9-inch tart shell (store-bought or homemade) 1 cup canned pumpkin puree (not pumpkin pie mix) 1/2 cup heavy cream 1/2 cup brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves (or allspice) 1/2 teaspoon fine salt Brown Butter Streusel: 4 tablespoons (1/2 stick) unsalted butter 1/2 cup all-purpose flour 1/3 cup old-fashioned rolled oats 1/3 cup light brown sugar, packed 1/4 teaspoon salt 1/4 teaspoon ground cinnamon Optional: 1/4 cup chopped pecans or walnuts How to Make: Preheat your oven to 350°F (175°C). Place the tart shell on a baking sheet and let it sit while you make the filling. In a medium bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, vanilla, spices, and salt until smooth and fully combined. Pour the pumpkin filling into the prepared tart shell and smooth the top gently. Make the brown butter: melt the butter in a small saucepan over medium heat, swirling occasionally, until it foams and the milk solids turn golden brown and smell nutty; remove from heat and let cool slightly. In a bowl, combine flour, oats, brown sugar, salt, cinnamon, and chopped nuts if using. Pour the warm brown butter over the dry streusel mixture and toss with a fork until clumps form. Sprinkle the brown butter streusel evenly over the pumpkin-filled tart. Bake the tart on the baking sheet for 35–45 minutes, or until the filling is set around the edges and slightly wobbly in the center and the streusel is golden. Remove the tart from the oven and let it cool on a wire rack for at least 1 hour to finish setting. Serve at room temperature or slightly warm, optionally with whipped cream or a scoop of vanilla ice cream. Enjoy a slice — warm, spiced, and perfectly crumbly! Mixed Berry Pavlova Tart With Whipped Mascarpone A light, crunchy pavlova tart topped with tangy whipped mascarpone and a cascade of fresh mixed berries — holiday sparkle in every bite. Ingredients: 4 large egg whites, room temperature 1 cup (200 g) superfine/caster sugar 1 tsp vanilla extract 1 tsp white vinegar 2 tsp cornstarch (cornflour) 1/2 cup (115 g) unsalted butter, softened (for tart shell) OR 1 ready-made tart shell if you prefer 1 cup (125 g) all-purpose flour (for tart shell) 2 tbsp powdered sugar (for tart shell) Pinch of salt (for tart shell) 8 oz (225 g) mascarpone cheese, chilled 1/2 cup (120 ml) heavy cream, cold 2–3 tbsp powdered sugar (to sweeten mascarpone) Zest of 1 lemon (optional, for mascarpone) 2 cups mixed berries (strawberries halved, raspberries, blueberries, blackberries) Extra mint leaves for garnish (optional) How to Make: Preheat oven to 325°F (160°C). Make the tart shell: cream the butter with 2 tbsp powdered sugar, add flour and a pinch of salt, mix to a soft dough. Press dough into a 9-inch tart pan with removable bottom, trim edges, prick base with a fork and chill 15 minutes. Blind-bake the shell: line with parchment and pie weights, bake 15 minutes, remove weights and bake 8–10 more minutes until lightly golden. Cool completely. Lower oven to 250°F (120°C) for the meringue. Whip egg whites in a clean bowl to soft peaks, then gradually add superfine sugar until glossy and stiff peaks form. Fold in vanilla, vinegar and cornstarch gently. Spoon meringue into the cooled tart shell, shaping a shallow well in the center to hold the filling. Bake meringue-topped tart 45–60 minutes at 250°F (120°C) until dry to the touch; turn off oven and let the meringue cool inside with the door slightly ajar to avoid cracks. While meringue cools, taste and chill the mascarpone, then beat mascarpone, cold cream, powdered sugar and lemon zest until smooth and slightly fluffy — don’t overwhip. Spoon or pipe the whipped mascarpone into the cooled meringue well, smoothing the top. Arrange mixed berries over the mascarpone in a pretty pattern and garnish with mint leaves if using. Chill the assembled tart 20–30 minutes before serving to set everything. Serve slices immediately for the best contrast of crisp meringue and creamy filling — enjoy the festive crunch and berry sweetness! Maple Bourbon Pear Tart With Almond Crumble Sweet, nutty pears glazed with maple and a kiss of bourbon, all topped with a crunchy almond crumble. Ingredients: 1 sheet frozen puff pastry, thawed (or 9-inch tart shell, baked and cooled) 3–4 ripe pears (Bosc or Bartlett), peeled, cored, and thinly sliced 3 tbsp pure maple syrup, plus 1 tbsp for brushing 1 tbsp bourbon 1 tsp vanilla extract 1 tbsp lemon juice 2 tbsp granulated sugar (optional, if pears aren’t very sweet) 1/2 tsp ground cinnamon Pinch of salt Almond crumble: 3/4 cup all-purpose flour 1/2 cup rolled oats 1/2 cup sliced or slivered almonds 1/3 cup brown sugar, packed 1/4 tsp salt 6 tbsp (3/4 stick) cold unsalted butter, cut into small cubes How to Make: Preheat oven to 400°F (200°C). Line a baking sheet with parchment if using puff pastry. Toss pear slices with 3 tbsp maple syrup, bourbon, vanilla, lemon juice, sugar (if using), cinnamon, and a pinch of salt. Let sit 5 minutes. If using puff pastry, unfold on the prepared sheet and gently score a 1-inch border around the edges. If using a tart shell, skip this step. Arrange pear slices in overlapping rows inside the pastry border or inside the tart shell. Make the almond crumble: in a bowl, combine flour, oats, sliced almonds, brown sugar, and salt. Rub in the cold butter with your fingertips until mixture resembles coarse crumbs. Sprinkle the crumble evenly over the arranged pears. Brush the pastry border (if present) with the extra 1 tbsp maple syrup for a shiny finish. Bake 25–30 minutes, until pastry is golden and crumble is crisp and pears are tender. If using a tart shell, check at 20–25 minutes. Remove from oven and let cool 10–15 minutes so the filling sets. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream. Enjoy the warm, nutty crunch and maple-bourbon aroma—perfect for cozy holiday dessert moments. Conclusion You’ll have a great set of tarts to choose from, so pick a few that match your time and taste. Make crusts ahead, chill fillings, and finish toppings just before serving. Use a sharp knife for neat slices and warm plates slightly for cleaner cuts. Serve small portions so guests can try more. These recipes are easy to scale, and one batch will feed a crowd like a holiday miracle—follow steps, keep times, and enjoy.