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Our most delicious tart recipes - 5 recipes

Enjoy elegant tart recipes. Whether you're wanting to create a sweet or savory tart explore our combinations to find the right tart for you.

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Top rated Tart recipes

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Frangipane: In the bowl of your electric mixer, or with a hand mixer, cream the sugar and butter

  • Frangipane (Almond Cream):
  • 1/4 cup (50 grams) granulated white sugar
  • 3 tablespoons (42 grams) unsalted butter
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (42 grams) almond meal (flour)
  • 1 tablespoon (12 grams) all purpose flour
  • Pate Brisee (Short Crust Pastry):
  • 1 1/4 cups (175 grams) all-purpose flour
  • 1/2 teaspoon (2 grams) salt
  • 1 tablespoon (14 grams) granulated white sugar
  • 1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
  • 1/8 to 1/4 cup (30 - 60 ml) ice water
  • Apples:
  • 6 cups (2 pounds, 1 kg) (about 5 large) apples, peeled, cored, and sliced into 1/2 inch (1.25 cm) pieces
  • 2 tablespoons (30 grams) granulated white sugar
  • 1 tablespoon (15 grams) unsalted butter, melted
5/5 (1 Votes)

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In a medium bowl, stir together 1 1/3 cups of flour and salt

  • Pastry:
  • 1 1/3 cups all-purpose flour
  • 1 pinch salt
  • 1/2 cup butter, softened
  • 1 egg yolk
  • 3 tablespoons cold water, or as needed
  • Frangipane:
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1 egg, beaten
  • 1 egg yolk
  • 1 tablespoon apple brandy
  • 2/3 cup ground almonds
  • 2 tablespoons all-purpose flour
  • 4 medium sweet apples - peeled, cored, halved and thinly sliced
  • 1 teaspoon white sugar for decoration
  • 1/4 cup apricot jelly
4.7/5 (26 Votes)

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This tart is one of the best apple recipes I've made in a very long time

  • Pastry Crust:
  • 1 1/2 sticks cold unsalted butter, cut into pea-size pieces
  • 1 cup flour
  • Pinch kosher salt
  • 1/4 cup ice water
  • Filling:
  • 1 1/2 sticks unsalted butter
  • 1 cup sugar
  • 3/4 cup flour
  • 3 eggs
  • 1 vanilla bean*, split and insides scraped
  • Apples:
  • 2 tablespoons butter
  • 6 Golden Delicious apples, peeled, cored and cut into 1/8ths
  • 2 tablespoons sugar
  • 1/4 cup brandy
  • 1/2 cup golden raisins
  • OPTIONAL: 1 Tbsp. Boiled Cider (purchased from King Arthur Flour)
  • Flour, for dusting
  • 1 egg, beaten with 1 tablespoon water
  • Special Equipment: 9-inch tart pan
  • NOTE: I used 1 Tablespoon of vanilla bean paste
4.4/5 (18 Votes)

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From 12 tomatoes

  • Crust (makes 2 dough balls):
  • 3 cups all-purpose flour
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cold
  • 3/4 cup powdered sugar
  • 1/4 cup ice water
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon zest
  • Pastry Cream:
  • 4 cups whole milk
  • 8 egg yolks
  • 1 cup sugar
  • 2/3-3/4 cup flour
  • 1/2 vanilla bean, seeds scraped
  • Fruit Topping:
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup red currants
  • powdered sugar, for dusting
4/5 (41 Votes)

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Preheat oven to 425. Place hazelnuts in the bowl of a food processor and pulse until they are mostly ground

  • PASTRY
  • 1/2 cup toasted, skinned hazelnuts
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/2 cup cold unsalted butter, cut into pieces, plus extra for greasing
  • 1 Tbsp apple cider vinegar
  • 1 to 2 Tbsp ice water
  • FILLING
  • 1 lb (455g) cocktail size or Campari tomatoes, quartered through the stem end
  • 1 pint (approximately 300g) cherry tomatoes, halved through the stem end
  • 2 Tbsp olive oil
  • 1 Tbsp chopped thyme
  • 2 tsp chopped garlic
  • Salt and pepper
  • 5 oz (140g) goat cheese log at room temperature
  • 1/4 cup finely grated Parmesan cheese
  • Microgreens for garnish (optional) I used been sprouts.
0/5 (0 Votes)

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Winter tomato, Chevre and Hazelnut Tart Apple Frangepane Tart