1,639 tarte recipes

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Whole wheat cranberry orange muffins with tart fresh cranberries, fragrant orange zest, and optional toasted nuts. 100% whole wheat flour for a fiber-rich, hearty breakfast bake.

Classic lattice-topped apple blackberry pie with tart apples and juicy berries in a cornstarch-thickened filling for beautiful summer-to-fall fruit dessert.

Citrus cranberry raspberry preserves: tart cranberries and sweet raspberries cooked with orange juice and zest into a glossy ruby jam with no added pectin. Holiday gift jar perfection.

Cherry oatmeal muffins with sour cherries, orange juice concentrate, and oats. A naturally sweetened breakfast muffin with bright citrus and tart-fruit punch. No added sugar.

Lemon blueberry biscuits with lemon yogurt and fresh blueberries, finished with a tart lemon glaze. Tender drop biscuits ready in 35 minutes for breakfast or brunch.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

A Slovenian and International recipe. Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin.

Apple-cranberry chutney simmers Rome apples with tart cranberries, golden raisins, orange zest, and warm spices, then gets pulsed in the food processor for a chunky-smooth holiday condiment.

Transform tart sour oranges and ruby grapefruit into golden, chunky marmalade with this foolproof 3-day method. Each spoonful delivers zingy citrus burst balanced with sweet caramelized notes.

Italian apple tart (crostata di mele) with lattice top and minimal sugar. Thinly sliced apples in homemade tart dough bake until golden. Simple, rustic, and authentically Italian.

Strawberry rhubarb jam made the old-fashioned way with no commercial pectin. Whole orange (peel and all) supplies the natural pectin, balancing tart rhubarb with sweet berries.

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.

Tart, aromatic marmalade made from bitter Seville-style oranges. Tender peel strips suspended in jewel-bright jelly that's perfect on morning toast or stirred into tea.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.