Tart

This makes more pastry dough than you'll need for 24 tartlets. We chose not to reduce the recipe because pastry can be a bit tricky—the slightest change can affect the outcome (halving eggs tends to increase the chance of error). If you want to make more tartlet shells—which could be filled with fruit, ice cream, or pudding for another party—they can be frozen for 1 month. The leftover dough can also be used to make cookies.

English toffee puts the finishing touch on this scrumptious tart. For especially good results, use strongly flavored coffee ice cream.

The "tart shells" are crisp meringues; they're filled with a soft, mint-infused lemon cream. The meringue shells can be baked one day before serving the dessert.

The pastry for this tart is very light and crisp. For best results, handle it as little as possible and keep it cool. You will need a 12 1/2- by 1-inch fluted round tart pan with a removable bottom, available at cookware shops and by mail order from Bridge Kitchenware, tel. (800) 274-3435 or (212) 838-1901.

The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.

Active time: 25 min Start to finish: 2 3/4 hr (includes chilling)

You can replace the pecans with just about any nut — such as pine nuts, almonds or cashews — and get an equally delicious result, or use a variety for a more interesting dessert. Some dough will be left over, so you can bake a few cookies alongside the tart.

This indulgence is simple to do and can be prepared a day ahead.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

Purchased puff pastry and almond paste help make an elegant dessert in minutes.

Any colorful combination of seasonal fruit can be used to decorate this pretty dessert.