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.
Pear, Honey, and Parmigiano-Reggiano Tart
Pear, Honey, and Parmigiano-Reggiano Tart
2 hrs 25 mins
Plum Galette
Plum Galette
2 hrs
Rustic Apple Tart
Rustic Apple Tart
2 hrs 15 mins
Country Apple Galette
Country Honey Apple Galette
1 hrs 30 mins
Cherry Tart
Sour Cherry Tart with Almond Frangipane
4 hrs 45 mins
Tangerine Curd Tart
Tangerine Curd Tart
3 hrs 30 mins
Flaky Blood Orange Tart
Flaky Blood Orange Tart
2 hrs
Brûléed Key Lime Tarts
Brûléed Key Lime Tarts
3 hrs 30 mins
Raw Berry Tart with Coconut Cream
Raw Berry Tart with Coconut Cream
3 hrs 30 mins
Almond Strawberry Tart
Get Over Your Fear of Tart and Pie Crust with These No-Roll Techniques