We usually eat whipped cream on top of pies and tarts during the holidays, and sometimes we like to spice it up with flavors like maple syrup or cinnamon. But rarely does fluffy whipped cream take center stage in a dessert. These almond-cream tarts make whipped cream a star: a thick, buttery pastry shell cradles a dollop of rich cream dressed up with bright berry-red lingonberries or raspberries. The color scheme is pretty much made for the holidays, but beauty is the eye of the beholder: the vanilla-speckled cream is what we’re really after. —The Editors