Fruit Tarts

Plums, peaches, cherries, blueberries and more are delicious fillings for buttery, flaky tarts. For an unconventional twist, we love embellishing the crust with pistachios, and topping the tart with a drizzle of chestnut honey or a dollop of passion-fruit cream. One of our favorite summertime treats is a white peach tart [https://www.foodandwine.com/recipes/white-peach-tart], prepared with plenty of ripe, juicy peaches and a puffy, cake-like crust. For an easy alternative to apple pie, Jacques Pépin's fail-safe tart is our seasonal go-to. The dough from this recipe can be used with almost any firm fruits, such as pears, peaches, apricots or plums. Find these recipes and more in Food & Wine's guide to fruit tarts.

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Get Over Your Fear of Tart and Pie Crust with These No-Roll Techniques
You can create a beautiful tart crust without picking up a rolling pin
Sour Cherry Tart with Almond Frangipane
This irresistible tart takes full advantage of the affinity between tangy sour cherries and rich, nutty frangipane. A sprinkle of toasted almonds on top adds a welcome dose of crunch. It’s essential to seek out sour cherries for this tart, whether they’re fresh, frozen, or jarred. Serve the tart with your choice of unsweetened whipped cream, crème fraiche, or vanilla ice cream—or all by its glorious self.
Raw Berry Tart with Coconut Cream
Rating: Unrated 1
Chef Angèle Ferreux-Maeght’s nutty tart, made with almond flour and hazelnuts, is the perfect dessert for a late-summer dinner party because there’s no oven required. Sweet, gooey dates hold the crust together, and the entire dish can be prepared a day in advance and pulled out of the fridge right before you eat. Slideshow: More Pie and Tart Recipes 
Tangerine Curd Tart
Rating: Unrated 2
Food & Wine’s Kay Chun makes this beautiful, sunny-yellow tart for special occasions. It’s a standout because she makes the rich and silky curd with fresh tangerine and lemon juices for the perfect balance of tangy and sweet. Slideshow: More Pie and Tart Recipes 
Rustic Apple Tart
Rating: Unrated 3898
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops it with apples, but you can use almost any firm fruit in season, such as pears, peaches, apricots, plums or rhubarb. If using especially juicy fruit, add 1 tablespoon of ground nuts to the 1 tablespoon of flour and 2 tablespoons of sugar that are sprinkled over the pastry before the fruit is added. Beautiful Desserts
Plum Galette
Rating: Unrated 4203
This tart is a favorite dessert at Jacques Pépin's house. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots or apples. The dough is buttery, flaky and very forgiving. And it comes together in 10 seconds in a food processor. 
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More Fruit Tarts

Flaky Blood Orange Tart
Rating: Unrated 271
Zoe Nathan, the pastry chef at Rustic Canyon in Santa Monica, California, prefers to be called a baker, which better reflects her unpretentious style. "I like making desserts that go from oven to table without a lot of fussing and futzing," she says. Her stunning yet simple crostata, which uses juicy blood oranges at their peak, is nothing but sweet-tart oranges and a bit of sugar on a flaky, buttery crust. More Pie and Tart Recipes
Country Apple Galette
Rating: Unrated 50
Jacques Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice and simple to eat, pizza-style, while standing. The miraculously easy and versatile pastry dough comes together in a food processor in less than 20 seconds and can be filled with all sorts of fruits or vegetables. Because the tart is free-form, the pastry can be rolled into either a round or a rectangle.Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Delicious Apple Pies