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Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light and refreshing: The Stilton lends depth and provides a savory counterpoint to the sweet grapes and crust.

(Provençal Basil Sauce) Can be prepared in 45 minutes or less.

If you are using salted pistachios, omit the 1/4 teaspoon salt in the ingredient list.

More pastry chefs are using spices typically associated with savories in their sweets. Here, Chinese five-spice powder, a blend of warm spices and aromatic flavorings, adds allure to a fruit filling.

Can be prepared in 45 minutes or less but requires additional unattended time.

Giving a nod to tropical fruit, this irresistible treat combines rich ice cream with a nut crust and thick fudge sauce.

The recipe for these individual puddings comes from the Brazilian restaurant Pampas in Cambridge, Massachusetts.

The recipe below was based on the apricot soufflés served by Sally Darr at her former New York City restaurant, La Tulipe. This recipe calls for five large egg whites. When separating your eggs, serve the yolks for the accompanying crème anglaise.

Active time: 25 min Start to finish: 30 min

Low in calories and rich in flavor, this sauce is also excellent over vanilla frozen yogurt.

A tender shortbread crust with a fruit preserves filling and a chewy nut topping.

No special pan is needed to make this outstanding free-form tart. The pear filling is complemented by buttery pastry and a nice streusel topping.