159 tart pastry recipes

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.

Fruit solitaire tarts with orange-scented butter pastry shaped like playing card suits, filled with cherry and blueberry pie filling. A festive New Year's Eve dessert.

Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.

European-style apple tart with a buttery crumb crust pressed into a flan pan. Grated apples layered with cinnamon and sugar, topped with a pastry apple design. Best served cold for clean slicing.

Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.

Individual almond cream tarts: buttery pastry shells filled with almond-scented vanilla cream and topped with fresh kiwi, strawberries, grapes, and a glossy apple jelly glaze. A classic French patisserie dessert made home-doable.

Alice's lemon pie is a heritage 9-ingredient meringue pie with a cornstarch-thickened lemon filling and powdered-sugar meringue topping. Light, tart, and finished in a deep dish pastry shell.

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.

Caramelized onion and fennel tart on flaky puff pastry, fully vegan. Slow-cooked onions turn jammy and sweet, fresh fennel and thyme add gentle anise warmth, all baked until crisp and golden. Serve warm or cold.

Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.

A traditional Welsh double-crust rhubarb tart with spiced lard pastry scented with cinnamon and mixed spice. Dead simple, properly old-fashioned, and adaptable to any seasonal fruit.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Dessert pizza with a baked pastry crust, creamy walnut-studded cream cheese filling, and tart cherry pie filling on top. A fun twist on cheesecake that feeds a crowd.

Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.

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.

Medieval-style meat cakes with pork shoulder, dates, raisins, pistachios, and saffron baked into a buttery pastry shell. Ancient sweet-savory tart that blends pork with dried fruits and warm spices.