159 tart pastry recipes

Give a traditional tart a modern twist by using phyllo pastry that is lower in fat and calories. Caramelized onion and fennel are loaded with yumminess, a bit dijon mustard is brushed on the bottom, and some creamy goat cheese are sprinkled on top. Delicious! What more can I say?!

This simply delicious apple cake is made with 100% whole wheat flour, apple sauce and olive oil. It has much less sugar than a regular cake, but still well satisfies your sweet tooth. The caramel drizzling and toasted walnuts add more shine to the cake. Nobody could resist it!

Apple-coconut pie is a delightful fusion of flavors that offers a harmonious blend of sweet and tart tastes with a tropical twist. The cream-cheese pastry is buttery and flaky, providing a perfect base for the rich filling.

This delicious savory onion tart is tasty, creamy, and absolutely delicious, a great way to impress your family or your guest.

This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It’s made using an almond shortcrust pastry case that’s not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don’t be tempted to leave it too thick, about 0.5cm is as thick as we would go with it. Don’t worry about it breaking whilst baking, this should only happen if you forget to grease the baking tins and it might break as you remove the tarts. As long as the tins/cases are greased before you add the almond mixture there should be no breakages or leaks.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

Heritage apple pie with a butter-and-lard crust, tart Northern Spy apples, brown sugar, and a teaspoon of bread crumbs lining the bottom shell to keep it crisp. A three-stage bake delivers an evenly browned crust.

Cherry tarts with tart red cherries in a cornstarch-thickened filling with almond extract, spooned into miniature baked pastry shells and topped with pastry star cutouts.

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.

Plum-almond tart on puff pastry with toasted almonds, fresh sliced plums, lemon zest, and a built-up pastry border. Uses store-bought puff pastry for an elegant dessert in 40 minutes.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Cherry pie with a tapioca-thickened tart cherry filling, brightened with almond extract, lemon, and a whisper of cinnamon and clove, all tucked under a flaky shortening double crust.

Hawaiian delight cookies with a cream cheese pastry shell filled with macadamia nuts, coconut, and brown sugar. A mini tart-style cookie baked in muffin pans.

Flaky puff pastry tarts filled with flambéed Calvados apples and caramel sauce, crowned with puff pastry cutouts and served warm with caramel ice cream.

Tomato and basil puff pastry tarts with vine-ripened slices over a thick tomato coulis. Shatteringly crisp pastry, no soggy bottoms, six individual rounds.