Tart

This dessert has a baked chocolate-cookie crust and a chilled light-and-fluffy filling of pureed fresh raspberries folded into whipped mascarpone cheese.

Raw sugar crystals (sold at natural foods stores and some supermarkets) are baked onto the edges of the free-form crust.

For best results, use Bosc pears: They hold their shape well when baked. Top with whipped cream or vanilla ice cream.

Use store-bought puff pastry and raspberry jam for this speedy version of the classic French jalousie tart.

While the meringue topping of this pretty tart is light, the lemon, orange and lime custard filling has an appealing richness.

For this recipe you will need 25 fluted molds, 2 1/2 inches across the top, 1 1/2 inches across the bottom, and 1 inch deep. Molds are available at some cookware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901.

Cornmeal in the crust gives a nice contrast to the creamy filling in this dessert.

This takeoff on key lime pie, made with lemons and a vanilla cookie crust, is deliciously tangy and refreshing. In the nineteenth century, fresh milk would not keep long without refrigeration, so Florida cooks used sweetened condensed milk in their key lime pies.

(Tarte aux Pommes a la Compote)

The recipe makes about 36 truffles; 12 are used for the tartlets. The extras can be kept frozen for other special occasions. Start this recipe the day before serving the tartlets.

Kids and adults alike will get a kick out of this tower of ice cream. It makes a spectacular-yet easy-dessert for summer birthday celebration.

Every small town in Georgia seems to have its own peanut-dessert specialty for the holidays. This one features a creamy no-bake peanut butter filling in a crisp chocolate-crumb crust.

Active time: 45 min Start to finish: 4 hr