30 tart pastry recipes

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

Skip the pastry and make this easy apple dessert. Tart Granny Smith apples baked under a buttery cake-like batter with cinnamon, nutmeg, and walnuts.

Individual French-style apple tarts with homemade butter pastry, applesauce base, thinly sliced apples fanned on top, and an apricot glaze. Elegant, bakery-quality dessert from scratch.

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.

Classic British Bakewell tart with homemade shortcrust pastry, a layer of strawberry jam, and a rich ground almond filling baked until deep golden. A teatime essential from Derbyshire.

Crustless onion pie with sauteed onions, eggs, Parmesan, and bread crumbs baked into a savory vegetarian custard. A low-fat, 5-ingredient onion tart with no pastry shell.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

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.

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.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

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.

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.

Apple pie with apricot glaze layers tart Granny Smith apples over a custard pastry cream and finishes with a layer of apricot preserves under the top crust. A French-style twist on classic American apple pie.