Do you ever get mindblown when you found something out of the norm during your grocery shopping? That's what happened to me. I was actually browsing some frozen puff pastries in the frozen section in a supermarket and found out there is actually a vegan puff pastry. It was like "pppssshhhh" to my head. The most amazing thing is as I scanned thru' the ingredients list, there are no bi-product or chemical, all natural ingredients! Sadly, I didn't snap any photos of the brand cos I was skeptical.Skeptical about how pastry without butter will react during final baking process. As soon as I saw how it puff up with all those beautiful layers, I am convinced. As you should know, I dislike pie/tart crust. Needless to say, I am not a fan of apple pie or tart; it is usually too over the top sweet with extra sweeteners or cream or whatnot and you can't really taste the apples.This is how an apple pastry should be. Simple, elegant and not too sweet without any added extra ingredients. Just allow the caramel, apples and the puff pastry work their magic. I am using a mixture of apples: gala, honeycrisp and granny smith. I am using a 9 inch oven proof skillet. Adjust the ingredients accordingly if you are using a smaller or a bigger skillet. It has to be oven proof. Anyway, I hope you will give this recipe a try.

I made this when pears were in season.Be careful not to incorporate too much air into the almond cream or it will expand when baking. Add some water to the apricot jam and bring it to a boil to make it easy to brush onto the tart. If you don't have any canned pears, you can also use pear compote. Recipe by cherry

I used to often make pear tarts using canned pears, and was asked by my family to make them again. When I used this season's pears, it turned out more tasty than I expected.For the custard cream, you can use just 1 egg, or add the remaining 1/2 egg from the pastry dough.Adjust the amount of sugar depending on the sweetness of your pears.Substitute with canned pears or your choice of seasonal fruit.Chill in the refrigerator before serving. Recipe by sugar roll

this one is for all peanut butter lovers! !!!

I make these tarts frequently during autumn. It's very simple and delicious!Bake the tart crust until the bottom is only slightly browned. Bake for 8 minutes after removing weight. Brush on a small amount of beaten eggs (also okay with yolk or white) and bake for another 2 minutes. This prevents any liquid from the filling to soak in, making the tart crusty overall. You could also add cinnamon or salt into the filling, or use brandy instead of vanilla. For 18 cm [7.1 in]-sized tart pan. Recipe by Iku..

My sister taught me this recipe and it was so delicious that I craved it again and begged for the recipe. It's delicious, and yet very simple to make.I recommend you use "Kuri kabocha squash" -western kabocha. If there's not enough liquid for the blender, try adding milk. If the squash is too soggy, on the other hand, evaporate the liquid when microwaving. For one 18 cm [7.1 in] sized tart pan worth. Recipe by Usaumaosaruno mama

This is a tart that I learned nearly 20 years ago.It had been a long time, but I had a craving for a custard tart so I made one.Substituting with canned peaches is also delicious. Recipe by usamaaya

I figured up how to make a crispy short crust pastry without a pastry board.-Do not let your batter separate at Step 2. If your batter separates, add just a tiny amount of sifted flour to bring it all together.-Use the leftover eggs from making the pastry for making the almond cream. For two no. 5 tart tins (15 cm [5.9 in] in diameter, about 5-6 servings). Recipe by mikkyan

Just a simple and easy dessert

I have made savory puff pastry tarts with great success so was asked for a sweet one with a apple pie Filling. So here is a a[ple crumble in a individual pastry cup. They are flaky crisp on the outside wiry a warm app;e Filling and a delicious crumb topping. They freezegreat just thaw and reheat in the microwave. Don't forget the vanilla;la ice cream and/or whipped cream!

#5pmThese Persimmon Almond flower Tarts are surprisingly delicious,they have a crunchy, buttery tart dough (a quick almond cream) that bakes up soft and fluffy and topped with sliver thin persimmons.These persimmon tarts are a fun dessert. It’s full of texture and different flavors to keep your palate entertained. The crust is crunchy and delightful. These little tart bursts of juice you get when you bite into them are the perfect touch.