65 tart pastry recipes

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.

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.

Whole wheat cream cheese pastry gives these mini pecan tarts a nutty edge, while vanilla-spiked filling adds aromatic warmth to the classic brown sugar and pecan combo.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

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.

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.

Pasta flora is a Greek lattice tart with cognac-spiked butter pastry filled with apricot marmalade and finished with a crisscross dough top. Sliced into bakery-style squares.

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.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

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.

Classic rhubarb pie with a lattice crust and orange pastry made by swapping water for orange juice in the dough. Tart, sweet, and best served warm with vanilla ice cream.

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.

Fresh fruit tart with kiwi, strawberries, and bananas on a whole wheat crust with orange juice glaze. A lighter dessert with no cream filling and a rustic free-form pastry base.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Crustless peach tart with a blended oat custard sweetened with honey and cinnamon. No butter, no pastry dough, and low-fat. The oat batter puffs up golden around tender peach slices.

A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.