65 of Our Favorite Tart Recipes
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.
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.
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. Rather than making a stovetop custard from-scratch, we use boxed pudding mix combined with Cool Whip (trust us on this one) as a shortcut to the rich and luscious vanilla filling that makes this tart amazing. Once you pour this decadent filling into your simple almond and cookie crumb crust, all that’s left to do is let it chill, and then top it off with plenty of fresh fruit. We used various types of summer berries—strawberries, blueberries, blackberries, and raspberries—for ours, but feel free to use your favorite fruits here… fresh, ripe peaches would make a great addition. To amp up the almond flavor, try adding 1/2 teaspoon of almond extract to your filling. Or hey, if almonds really aren’t your thing, you can definitely substitute a different nut (like macadamias) or simply leave them out all together and increase the amount of cookie crumbs in your crust by about 1/3 cup.
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.