Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
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I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey
To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon
There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin
These pint-sized Nutella hand pies made with puff pastry are too good to keep to yourself! —Taste of Home Test Kitchen
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture—or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. —Mary J. Walters, Westerville, Ohio
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah
I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia
These tempting little tarts have all the rich traditional taste of a full-size pecan pie in a much smaller package. The tarts are perfect for two. —Christine Boitos, Livonia, Michigan
My kids love these beef rolls so much. I always make extra since they heat up so quickly. I give the kids their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas
I absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. —Redawna Kalynchuk, Barrhead, Alberta
Try this traditional
pecan tarts recipe next!
My son Levi was only 2 years old when he helped me create this delicious recipe, and it was the first time he told me I love you! I’ll always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania
When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me—I finally felt like an adult! —Katie Ferrier, Houston, Texas
When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to this runza recipe, and it quickly became a popular dish with my family. —Dolly Croghan, Mead, Nebraska
After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious—with no gluten, eggs or dairy! —Chantale Michaud, Guelph, Ontario
My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They're super popular at special gatherings. —Karen Van Den Berge, Holland, Michigan
I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana
It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! —Cindi Mitchell, Waring, Texas
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York
I make these handheld pies in advance, keep them in the freezer, then bake them the day of. They are always a hit. —Gayle Lewis, Yucaipa, California
I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Lily Julow, Lawrenceville, Georgia
For a fun, fuss-free dessert, try these darling tarts. They’re a satisfying, rich family favorite. —Mary Kelley, Wilmington, North Carolina
The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. These, though, resulted from an experiment at a church bake sale when we had excess pastry. People couldn't get enough! -Marilyn Moseley, Toccoa, Georgia
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island
Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. —Darlene Buerger, Peoria, Arizona
Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you’re done! — Jessie Oleson, Santa Fe, New Mexico
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. —Julie Dunsworth, Oviedo, Florida
These comforting little pies make a fun St. Patrick's Day surprise for the family. Extras are easy to freeze and eat later on busy weeknights.—Ellen Osborne, Clarksville, Tennessee
Your clan will love these wonderful stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Marie Rizzio, Interlochen, Michigan
Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. —Diane Selich, Vassar, Michigan
While these are delicious year-round, you could easily turn them into an edible gift. They look festive on a decorative tray or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama
This rich and creamy dessert is especially nice for company. It's attractive and easy to serve, and much of it can be made ahead of time. The citrus flavor is refreshing after a meal or on its own with coffee. —Brian Barger, Chevy Chase, Maryland
This will perk you up on a cold, rainy day. You can use chicken in place of turkey, and I like to serve the potpies with a fresh green salad or cranberry sauce on the side. —Judy Wilson, Sun City West, Arizona
These apple pie bites are fun for kids to make. Simply wrap strips of pastry around apple wedges and shake on some cinnamon-sugar. Then just bake and watch them disappear! —Taste of Home Test Kitchen
I’m as confident serving these little pies to company as to family. If I have enough time, I’ll use homemade biscuits and mashed potatoes. —Ellen Osborne, Clarksville, Tennessee