413 torte recipes

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

Oat and onion tarts: little British-style savory tarts with crisp oat-and-cheese pastry, slow-sweated onions, and a baked sour cream and cheddar custard. Perfect with drinks or a green salad.

Herbed cheese tarts bake as mini savory cheesecakes with cream cheese, cottage cheese, and Swiss in breadcrumb-lined muffin cups. Finished with sour cream, caviar, or olives for cocktail parties.

These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.

Easy French onion tart piles deeply caramelized Vidalia onions onto a buttery puff-pastry base with a raised golden border. A Parisian bistro appetizer that slices into handsome party wedges.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Mushroom, tomato, and Parmesan puff pastry tarts with garlic, lemon thyme, and optional peppery rocket. An Australian-style brunch or light lunch tart that comes together in under 30 minutes.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Ground beef and tater tot casserole with creamy chicken soup and melted cheddar on top. Only 5 ingredients and a favorite with kids. Pure weeknight comfort food.

This is a great and flavorful recipe that everyone enjoys.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Highland sausage roll wraps minced venison and pork belly with port-soaked seasonings and tea-plumped prunes inside golden puff pastry. A rustic Scottish showstopper.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

A chilled blended cocktail of strong French roast coffee, port wine, cinnamon, and orange zest. This 10-minute cafe au vin is a sophisticated after-dinner sipper served in wine glasses.

Cool cantaloupe wedges topped with warm blueberry compote simmered in port wine, cinnamon, and lemon. An elegant fruit dessert ready in 15 minutes with just 7 ingredients.