Get your tart pans ready and your oven pre-heated! Explore our collection of delicious and decadent tarts that come in all sizes and flavors. Whether you love chocolate or are a huge fan of whatever fruits are in season, we've got the perfect tart recipes that are bound to delight everyone at the table.
Upside-Down Fudge-Almond TartDecadent, rich, and intensely chocolaty, this recipe garnered our highest rating for flavor. It's a bit of a splurge, an indulgent way to cap off a Valentine's Day meal. Leftovers keep well in the fridge for up to five days.
Chocolate Raspberry TartThis sleek tart looks like it just came from a bakery case. Serve at the end of an elegant dinner.
Cranberry-Walnut TartThis tart has a great basic gluten-free crust. The white rice flour and tapioca flour have a neutral taste that allows the flavor of the butter to stand out, while the shortening ensures flakiness. Fresh cranberries and walnuts in the filling make this the perfect tart to serve around the holidays.
Strawberry Tart with Quinoa-Almond CrustChef Khalil Hymore introduced us to the idea of a crunchy quinoa crust with a savory tart he developed for us; we take the notion to a sweet place here. The tart holds well overnight, so make it the day before, and serve chilled right from the refrigerator.
Chocolate-Pecan Mousse TartYou can make and freeze crust ahead of time; thaw in fridge overnight before preparing the filling.
Cranberry-Orange Tart with Browned Butter CrustFor a pretty presentation, top the tart with sugared cranberries: Steep whole berries in simple syrup in the refrigerator 8 hours, then roll in sugar and let stand 1 hour to dry.
Pear-and-Pumpkin TartIf you need help peeling and cutting your pumpkin, most supermarket produce sections offer this service for a small fee.
Plum Frangipane TartFrangipane, a lovely French invention of almond-flavored pastry cream, is classic with stone fruits. The extra-deep tart shell provides enough space for the right ratio of pastry cream to juicy plum.
Brown Sugar Peach and Thyme TartEven if your peaches are only so-so, don't pass up the chance to make this tart. A quick sizzle with butter and sugar transforms them into a tender, flavorful, juicy topping.
Cheesy Bacon-and-Two-Onion TartA perfect option for breakfast or brunch, this cheesy tart is brimming with delicious flavor to get your day started.
Sweet Summer Strawberry TartAfter finding a fly in her bottle of Mouton Cadet Rouge, chef and cookbook author Joanne Weir, then 24, had the gumption to mail the insect to the wine's maker, Château Mouton Rothschild, one of the top wineries in the world. In response to her complaint, she received an invitation to lunch at the château. She booked a flight immediately. This recipe is her re-creation of the day's finale--a tart "topped with a silky smooth kirsch pastry cream and crowned with perfectly glazed, ripe red strawberries."
Dark Chocolate TartRich, creamy, and decadent, this chocolate tart is the perfect solution to your next chocolate craving.
Port-Glazed Pear Tart with Rosemary-Cornmeal CrustThe shortbread-like crust stands up well to a luscious ricotta filling that's topped with pretty port-stained pears. Larger pear wedges are stunning; you can also cut the pears into thin slices and arrange spokelike on top. Prepare the crust and pears up to 1 day ahead and refrigerate. Assemble just before serving.
Gingersnap-Meyer Lemon Meringue TartIf Meyer lemons are unavailable, substitute equal amounts of regular lemon juice and orange juice.
Pear and Apricot TartIn the late 19th century, the families of Sicily came to America bringing their most cherished Italian customs and cooking. Prominent among them were flavorful, fresh fruit desserts, such as this lovely tart. Serve with a scoop of vanilla ice cream or, even better, gelato.
Strawberry-Orange TartThis berry and citrus combination makes for an intense burst of flavor that dances on the taste buds. It's as wonderful to look at as it is to serve and eat.
Crisp Apricot Fruit TartSome fruit tastes even better when cooked a bit. This tart transforms any apricot or other stone fruit into a flavor sensation.
Pumpkin Tart with Whipped Cream and Almond ToffeeMolasses and pumpkin pie spice give this elegant take on pumpkin pie its deep autumnal flavor. Buy one 29-oz. can of pumpkin for the recipe.
Pomegranate-Orange Tart with Pistachio Shortbread CrustA handful of blueberries boosts the color of the filling.
Cherry Tart with Almond Streusel ToppingUse fresh or frozen cherries to make the deep red-hued, sweet-tart filling for this gluten-free tart. The crunchy, crumbly almond streusel really sends it over the top.
Double Nut-Chocolate TartThis dark, almondy, and rich-tasting tart requires much less sugar and butter than the standard fare. It's almost a flourless chocolate cake, but a little bit of brown rice flour is added to give it some structure and help it develop a nice crust.
Apple, Pear and Cranberry TartTopped with layers of delicious fruit, this gorgeous tart is almost too-pretty-to eat.
Candied Orange Truffle TartBuy a fresh jar of curry powder and premium chocolate for this fudgy dessert. You'll be pleasantly surprised that curry permeates the trufflelike filling, candied orange topping, and yummy syrup. A sharp knife will cut easily through the decorated tart.
Berry Cream TartFill a tart crust with a sweet cream cheese mixture and top with fresh berries for an easy and impressive dessert that's perfect for summer entertaining.
Almond-Plum TartThis colorful tart comes with a generous sprinkle of almond crunch.
Lime-and-Macadamia Nut TartFans of lime, rejoice! This tart brings the tropical flair with lime and macadamia nuts.
Salted Chocolate TartWe prefer Maldon sea salt for sprinkling onto this chocolate tart. Its large flakes look striking against the glossy chocolate surface, and its crunchy texture contrasts beautifully with the smooth, velvety filling.
Free-Form Apple TartSam Mogannam's wife, Anne Walker, usually makes this dessert with Arkansas Black apples—an heirloom variety—from Mogannam's parents' orchard near Sacramento. The dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.
Rustic Tomato-Basil TartThis tart is a great addition to the brunch or lunchtime spread. You can use all red tomatoes if you can't find yellow.
Brown Sugar-Cranberry TartSince one dessert is never enough at Thanksgiving, David Tanis bakes a buttery French-American tart to complement his classic apple pie. The sweet-and-tart berries in the creamy custard pop when you take a bite.
Honey-Pecan Tart with Bittersweet Chocolate DrizzleTraditional pecan pie gets a delicious flavor update, with honey's sweet-tangy touch countered by bittersweet chocolate. If you'd like a more casual pie, you can make this in a 9-inch pie plate; you'll probably need to bake the filling an additional 3 to 5 minutes.
Tipsy Spiced Fruit Tart with Buttermilk Whipped CreamThe bourbon-soaked fruits and bold flavors in this rustic pie make it an adults-only dessert. Splurge for a premium brandy or bourbon—it's worth it.
Elegant Citrus TartTopping our tart are Florida-grown Ruby Red grapefruit and navel oranges and the brightest red grapefruit you can buy—the Rio Star from Texas.
Rustic Apple TartPurchased piecrust dough is a convenient time-saver. We like the flavor combo of sweet Golden Delicious and tart Granny Smith apples, but you can use any apple (or combination of apples) you like. If you'd like to keep strictly kosher when making this dessert for our Hanukkah menu, use walnut oil in place of butter, and look for pie dough made with shortening (and containing no lard).
Lemon-Almond TartsIf you don't have mini tart pans, make this dessert in a (9-inch) tart pan.
Onion-and-Olive TartDon't be put off by the anchovies; they provide subtle earthy-salty flavor, mild enough that only the most sensitive palate would notice.
Rustic Spiced Peach Tart with Almond PastryWhen peaches are ripe and juicy, this divine tart from Christy Rost, cookbook author and host of the public television series A Home for Christy Rost, goes together quickly and looks fabulous in a cast iron skillet—perfect for your next picnic or casual gathering.
Rustic Cranberry TartFull of cranberries, this tart is the perfect antidote for that sweet tooth craving.
Mascarpone Tart with StrawberriesNotes: Mascarpone is a soft Italian version of cream cheese. You can make this tart (through step 4) up to 1 day ahead. Prep and cook time: about 1 hour, plus at least 1 1/2 hours to cool and chill.
Berry TartletsThese dainty little tarts have an unusual depth of character, thanks to their graham-cracker-like crusts.
Jam TartsIf you have leftover dough, cut into decorative shapes and bake on fruit-filled tarts. Prep: 20 minutes; Chill: 1 hour; Bake: 16 minutes.
Tomato-Phyllo TartTopped with plenty of tomatoes, this tart would be wonderful for brunch or a lunchtime spread.
Spiced Apple Two-Bite TartsThe nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature before placing it in the shells so it's not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich, tangy flavor makes these sublime.
Peach and Sour Cream TartPerfect as a summertime treat, use fresh peaches in this delicious tart.
Rich Chocolate TartChocolatey and rich, this tart is a great solution to satisfy your inner chocoholic.
Raspberry-Rhubarb TartTop with whipped cream or vanilla ice cream and this tart is sure to please.
Apricot-and-Blueberry TartFor the boules potlucks, Michel Keller, owner and pastry chef of Restaurant du Village in Chester, Connecticut, makes a big fruit tart using an 18-inch antique pan he inherited from his grandfather. He adapted the recipe to produce the far simpler, 12-inch version here.
Lemon Cream TartLess than 30 minutes to prep, costing about 77¢ per serving, this dreamy lemon tart is practically perfect. Grab a fork and enjoy.