Easy Fruit Tarts Recipes & Ideas

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Learn how to make star chef Ludo Lefebvre's French lemon tart. Slideshow: More Lemon Tart Recipes

In this clever riff on lemon pie, Food & Wine’s Laura Rege fills a crunchy graham cracker crust with a sweet and tangy curd made with blackberry vinegar, fresh raspberries and a hint of virgin coconut oil. It’s ideal for anyone who enjoys a dessert with some pucker. Slideshow: More Pie and Tart Recipes

Raw Berry Tart with Coconut Cream 

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

Tarte Tatin with Vanilla Ice Cream

Learn how to make an easy French apple pie, Tarte Tatin, in this recipe by star chef Ludo Lefebvre. For a step-by-step video guide to this classic French dessert, click here. Slideshow: More Fruit Pie and Tart Recipes

Tangerine Curd Tart

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

Apple-Ginger Crostata

Food & Wine's Justin Chapple makes quick work of a simple apple crostata by using a sheet of store-bought puff pastry as the base. To give the apples a little boost of flavor, he tosses them with lemon juice and fresh ginger, then brushes the finished tart with apricot preserves. Slideshow: Fruit Pies & Tarts

Lemon Tarts

The classic lemon tart has plenty of versions to savor, with creamy lemon curd and sweet fruit additions.

Flaky Blood Orange Tart

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