159 tart pastry recipes

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.

Chocolate truffle tart with raspberries: a cocoa-rich press-in pastry shell filled with silky dark chocolate ganache and topped with fresh raspberries. Elegant and simple.

Mini chess cake tarts in cream cheese pastry shells with a choice of pecan brown sugar filling or coconut filling. Bite-sized Southern tea-tray classics.

French pear tart with almond frangipane, kirsch-soaked apricot glaze, and vanilla-poached pears. Crushed macaroons fold into the pastry cream for chewy depth, finished with green pistachios.

Fresh pear and apple pie with brown sugar, cinnamon, nutmeg, and lime juice in a double-crust pastry. A fall fruit pie that blends the soft sweetness of pears with tart, firm apples.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

German cottage cheese and oil pastry dough (Quark-Öl-Teig): a tender, no-butter base for fruit tarts, sweet rolls, and stollen made without yeast. Quick to mix and ready to roll in 20 minutes.

Mushroom tart with caramelized mixed mushrooms, thyme cream, Parmigiano, and crumbled blue cheese in a flaky puff pastry shell. A showstopper appetizer or light dinner with deep earthy flavor.

Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.

The original Derbyshire classic: flaky puff pastry spread with strawberry jam and topped with a soft, buttery almond egg custard. Not a tart. A proper Bakewell pudding.

Peppernut pear tart with fanned ripe pears on a lebkuchen-hazelnut frangipane filling in buttery shortcrust pastry, spiked with ginger wine. A stunning British-style autumn dessert.

The legendary French upside-down apple tart with just four ingredients: puff pastry, apples, butter, and caramelized sugar. Flip it onto a plate and prepare for gasps.

A classic French Alsatian apple tart with a rich cream cheese pastry crust, sliced Granny Smiths, and a silky vanilla-mace custard. Rustic, elegant, and freezer-friendly.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.