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.

Most Recent

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

Rating: Unrated
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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

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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

More Fruit Tarts

Lemon Tarts

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

Rustic Apple Tart

Rating: Unrated
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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

Brown Butter-Cranberry Tart

Rating: Unrated
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This is a terrific cross between a tart and a cake; it has a crisp, delicate crust as well as a cakey filling made with nutty browned butter and vanilla bean. Katherine Thompson, the pastry chef at Manhattan's L'Artusi and Dell'anima, serves it all year-round with different toppings, but for the holidays, she loves to pile on fresh cranberriesMore Holiday Desserts Dessert Tips from F&W Editors