303 tart recipes

This fresh strawberry tart is a winner at any occasion, the fresh strawberries are arranged on top of the creamy and citrus mascarpone cheese that is spread in the buttery and flakey baked shell, after that, we have a port glaze over the strawberries. Give your palate a super luxury enjoyment.

A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.

Classic French tarte aux pommes with butter-sautéed apples in a flaky puff pastry shell, topped with a golden egg and vanilla custard. The apple tart that every French grandmother gets right.

French-style lemon tart with bright citrus filling, candied lemon slices on top, and a dusting of powdered sugar. Puckeringly tart, silky smooth, and a showstopper on any dessert table.

Try serving this with softened vanilla or cinnamon ice cream, or with cinnamon whipped cream. To make the latter, whip some heavy cream with a pinch of cinnamon. You can serve the tart warm or at room temperature. Wrap in plastic and keep overnight at room temperature. Or refrigerate for longer storage.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

I've made this pie and my adult daughters thought it tasted like pizza. I love it!!!

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. This dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully.

Basic tart pastry with butter and shortening for a flaky, tender crust. Rolls thin, fits one large or six small tart pans, and blind-bakes golden in 15 minutes.

Classic French-style lobster tart with a buttery lard-and-butter pastry, sweet lobster medallions, and a silky egg-and-cream custard. An old-school dinner-party showstopper.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

Zwiebelkuchen, a traditional German onion tart with sauteed onions and bacon in a rich egg cream custard baked in a buttery homemade pastry crust. Served warm in wedges.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

A scrumptious seafood dish that's perfect to take with you to your next or first dinner party.

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.

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.