65 of Our Favorite Tart Recipes
Chocolate Raspberry Tart
This sleek tart looks like it just came from a bakery case. Serve at the end of an elegant dinner.
Strawberry Tart with Quinoa-Almond Crust
Chef 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 Tart
You can make and freeze crust ahead of time; thaw in fridge overnight before preparing the filling.
Cranberry-Orange Tart with Browned Butter Crust
For 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.
If you need help peeling and cutting your pumpkin, most supermarket produce sections offer this service for a small fee.
Plum Frangipane Tart
Frangipane, 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 Tart
Even 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 Tart
A perfect option for breakfast or brunch, this cheesy tart is brimming with delicious flavor to get your day started.
Dark Chocolate Tart
Rich, creamy, and decadent, this chocolate tart is the perfect solution to your next chocolate craving.
Grapefruit Tart image
Sweet Summer Strawberry Tart
After 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."
Gingersnap-Meyer Lemon Meringue Tart
If Meyer lemons are unavailable, substitute equal amounts of regular lemon juice and orange juice.
Pomegranate-Orange Tart with Pistachio Shortbread Crust
A handful of blueberries boosts the color of the filling.
This 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.
Upside-Down Fudge-Almond Tart
Decadent, 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.
Port-Glazed Pear Tart with Rosemary-Cornmeal Crust
The 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.
Pear and Apricot Tart
In 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.
This 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 Tart
Some 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 Toffee
Molasses 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.
Cherry Tart with Almond Streusel Topping
Use 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 Tart
This 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 Tart
Topped with layers of delicious fruit, this gorgeous tart is almost too-pretty-to eat.
Candied Orange Truffle Tart
Buy 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 Tart
Fill 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.
This colorful tart comes with a generous sprinkle of almond crunch.
Salted Chocolate Tart
We 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.
Easy Berry Tart
This vibrant and impressive dessert literally couldn’t get any easier.
Lime-and-Macadamia Nut Tart
Fans of lime, rejoice! This tart brings the tropical flair with lime and macadamia nuts.
Free-Form Apple Tart
Sam 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 Tart
This 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 Tart
Since 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 Drizzle
Traditional 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 Cream
The 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 Tart
Topping 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 Tart
Purchased 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).
If you don't have mini tart pans, make this dessert in a (9-inch) tart pan.
Vegan Dark Chocolate Coconut Tart
After you take one bite of this deeply decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make something magical. This show-stopping dark chocolate tart offers an incredibly rich chocolate flavor and silky pudding-like texture—but it’s so easy to whip up, even the most inexperienced baker/dessert-maker will look like a pastry pro bringing it to the table. Perfect for anyone following a special diet or simply trying to clean their eating habits up a bit, this dark and decadent tasting treat perfectly satisfies both the sweet tooth and chocolate indulgence cravings. And since there’s no need to crank up the oven, it’s especially ideal for summer.
Don'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 Pastry
When 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 Tart
Full of cranberries, this tart is the perfect antidote for that sweet tooth craving.
Mascarpone Tart with Strawberries
Notes: 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.
These dainty little tarts have an unusual depth of character, thanks to their graham-cracker-like crusts.
If you have leftover dough, cut into decorative shapes and bake on fruit-filled tarts. Prep: 20 minutes; Chill: 1 hour; Bake: 16 minutes.
Topped with plenty of tomatoes, this tart would be wonderful for brunch or a lunchtime spread.