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Our Favorite Tart Recipes - 37 recipes

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Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kit...

  • Makes one 11-inch tart; serves 8
  • 1 1/2 cup plus 2 tablespoons all-purpose flour
  • 3/4 teaspoons kosher salt
  • 3/4 cups plus 1 teaspoon sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup mild olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons cold, unsalted butter
  • 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
4.5/5 (13 Votes)

By

Our sweet little Meyer lemon tree generously gave us a bounty of lemons

  • CRUST FOR AN 8 OR 9-INCH TART PAN:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • Salt
  • 1/4 teaspoon finely grated Meyer lemon zest (optional)
  • 1 stick cold unsalted butter, cut into pieces
  • 1/2 teaspoon pure vanilla extract
  • FOR 6 TARTLET PANS:
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • Salt
  • 1/2 teaspoon finely grated Meyer lemon zest (optional)
  • 1-1/2 sticks cold unsalted butter, cut into pieces
  • LEMON CURD:
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
  • 8 large egg yolks (egg whites reserved for another use)
  • 1/4 teaspoon coarse salt
  • 1 1/4 sticks unsalted butter (10-tablespoons), cut into 1/2-inch pieces
  • MERINGUE:
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup plus 2 tablespoon granulated sugar
  • 1/4 teaspoon pure vanilla extract
4.4/5 (14 Votes)

By

You know it's summer when the rhubarb is ripe

  • Crust:
  • 200 gr. flour
  • 140 gr. icing sugar
  • 160 gr butter at room temperature
  • 40 gr. ground almonds
  • 2 egg yolks
  • 1 vanilla bean
  • 1 pinch of salt
  • Rhubarb:
  • 3 stalks rhubarb, sliced
  • 4 soup spoons of sugar
  • Cream Filling:
  • 3 eggs
  • 375 ml. milk
  • 75 gr. sugar
  • 30 gr. cornstarch
  • 1 tsp. vanilla paste or 1 vanilla bean
  • Syrup:
  • 250 ml. water
  • 150 gr. sugar
  • a squeeze of lemon
4.4/5 (14 Votes)

By

There are many varieties of grapes to choose from when making this elegant dessert

  • 1 cup all purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1/2 cup rolled oats
  • Pastry Cream for Grape Tart
  • 3 to 3 1/2 cups seedless red and green grapes
  • Confectioners' sugar
4.4/5 (11 Votes)

By

If you've ever been to France, you've surely seen dozens of these glorious fruit-laden tarts in the patisserie shop...

  • TART DOUGH:
  • 1 1/2 cups all purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 9 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • VANILLA PASTRY CREAM:
  • 2 cups whole milk
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1 1/2 pieces of vanilla bean (or 1 1/2 teaspoons vanilla extract)
  • 3 1/2 tablespoons unsalted butter, cut into pieces and at room temp.
  • Fresh fruit, mostly berries
4.2/5 (11 Votes)

By

This recipe makes four dozen small 2-inch tart shells

  • 1/2 pound solid vegetable shortening
  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla or almond extract
  • 5 cups flour
  • Fillings such as custard and fruit (see note)
  • Whipped cream for garnish (optional)
4.3/5 (3 Votes)

By

A protein-packed dessert with ricotta cheese and eggs, Ricotta Tart is a sweet, creamy dessert

  • Ingredients for the short pastry:
  • flour, 300 gr
  • sugar, 150 gr
  • softened butter, 150 gr
  • egg, 1
  • baking powder, 1 teaspoon
  • grated orange peel
  • Ingredients for the filling:
  • cow ricotta cheese, 250 gr (soft cheese as cottage cheese)
  • icing sugar, 100 gr
  • grated peel of 2 limes
  • juice of 2 limes
  • eggs, 2
  • pine seeds, 50 gr
4.3/5 (3 Votes)

By

With whipping cream mixed into the pastry dough, you know this treacle tart will be a dessert to remember

  • Pastry:
  • 2 egg yolks
  • 1/4 - 1/2 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 TBS lemon juice
  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 cup cold butter, cut into small pieces (leave in fridge until needed)
  • Filling:
  • 1 cup golden syrup
  • 1 TBS black treacle or molasses
  • 2 cups fresh bread crumbs (about 3 - 4 pieces of bread cut up and then put in the food processor)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Pinch of ginger
  • Assembly:
  • 1 egg, separated
  • 1 TBS heavy cream
4/5 (1 Votes)

By

You had me at a cup of raisins soaked in Grand Marnier

  • 2 eggs
  • 1 c corn syrup
  • 1 c dark brown sugar
  • 1/2 c butter room temp
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 c raisins, soaked in grand marnier
  • 1/2 c pecans
  • tart shells
0/5 (0 Votes)

By

The apples are left unpeeled in this rustic tart

  • 1 ⁄2 lb. frozen puff pastry, thawed
  • 3 Granny Smith apples, halved lengthwise,
  • cored and sliced 1⁄16 inch thick
  • 1 ⁄3 cup sugar
  • 1 ⁄3 cup apricot jam
  • Lightly sweetened whipped cream for serving
0/5 (0 Votes)

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