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