134 fruit tart recipes

Cinnamon-apple cheesecake with a shortbread crust, creamy filling, overlapping apple slices on top, and a warm orange marmalade glaze. A fall cheesecake that's more fruit tart than dense New York style.

Peach pizza pie: a 12-inch shortbread crust topped with fresh peaches and a currant-jelly orange glaze, finished with whipped cream. A summer dessert dressed up like a fruit tart.

Lattice strawberry rhubarb pie with warm spices, ruby fruit bubbling through a woven golden crust. Classic spring dessert that balances tart rhubarb against sweet strawberries.

Strawberry pizza layers a buttery sugar cookie crust with sweetened cream cheese and glossy fresh strawberries. A Southern summer dessert that slices like pizza but eats like a fruit tart.

Pickled sweet green tomatoes turn end-of-season fruit into spiced jewel-toned slices. Brown sugar, vinegar, and a spice bag of mustard seed, allspice, celery seed, and cloves give them a sweet-tart bite for canning.

Four-fruit pie with rhubarb, apple, blueberries, and raspberries in a double-crust shell. A tart-sweet summer pie that showcases the season's best.

Lasagne frutta layers lasagna noodles with a sweet mascarpone-cottage cheese filling, tart apples, raisins, and pistachios. An Italian dessert lasagna with lemony cream and fruit.

Rhubarb cream cheese pie with a tart cooked rhubarb base and a sweet cheesecake-like top layer. Two pies in one slice: tangy fruit filling under a smooth, creamy custard cap.

Sweet yeast crust dough makes a tender, slightly sweet base for fruit tarts, kuchen, or kolache. Two rises, one egg-and-butter enriched dough, ready for any filling.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.

Rhubarb and blueberry double-crust pie with a hint of nutmeg. Tart rhubarb and sweet blueberries balance each other in this classic spring-to-summer fruit pie.

Gooseberry burnt creams are a British dessert with tart gooseberry puree topped with whipped fromage blanc and double cream, finished with a crackable caramel sugar shell. A fruit-forward creme brulee.

Basic apricot glaze simmers apricot preserves with sugar and water into a clear, golden lacquer for fruit tarts, danish pastries, and croissants. Essential pastry kitchen building block in 15 minutes.

Cape Cod cranberry-blueberry crisp with maple syrup, oat-almond topping, and whole wheat flour. A naturally sweetened, butter-free fruit dessert bursting with tart berry flavor.

Rhubarb-apple crisp with fresh rhubarb and apple pie filling under a buttery cinnamon crumble topping. A tart-sweet baked fruit dessert, best served warm.

Peach and raspberry pie pairs juicy summer peaches with tart raspberries in a flaky double crust. The fruit juices are reduced to a syrup first, so the filling sets thick and glossy instead of runny.