With buttery crusts, fresh fruits, rich chocolate and smooth custards, these tart recipes combine rustic, homemade charm with stunning flavors for gatherings or simple treats.
1/41
Rhubarb Tart
From the Recipe Creator:
The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
2/41
Pecan Tarts
From the Recipe Creator:
The flaky crust combined with a rich center makes these little pecan tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you’re entertaining. They also freeze well. —Jean Rhodes, Tignall, Georgia
3/41
Pear Tarte Tatin
From the Recipe Creator:
Albeit an intimidating name, this dessert is so simple to prepare, and the end result is mouthwateringly delicious! —Bhavna Anil, Charlotte, North Carolina
4/41
Fruit Tart
From the Recipe Creator:
It’s well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts
5/41
Lime Divine Tarts
From the Recipe Creator:
Winter is prime time for limes, so why not showcase them at your holiday party? These cute cups are impressive but easy to make. —Ann Yri, Lewisville, Texas
6/41
Rhubarb Tart
From the Recipe Creator:
Here's a perfect ending to a grilled summer meal! Between the creamy texture, the pretty color and the buttery crust, this recipe is simply delightful. —Emily Seefeldt, Red Wing, Minnesota
7/41
Butter Tarts
From the Recipe Creator:
When I got married and moved to Ontario, my husband's favorite coffee snack was these butter tarts. But they were impossible to find at times, so a great friend shared her grandmother's recipe for this yummy, traditional Canadian staple. These butter tarts are so delicious. —Jen Smallwood, Portsmouth, Virginia
8/41
Tomato Tart
From the Recipe Creator:
Signature Mediterranean ingredients—including basil, tomatoes, feta and phyllo—meld beautifully in this fresh and airy flatbread-like dish. —Diane Halferty, Corpus Christi, Texas
9/41
Ginger Plum Tart
From the Recipe Creator:
Sweet cravings, begone. This free-form plum tart is done in only 35 minutes. It's extra-awesome when served warm. —Taste of Home Test Kitchen
Looking for the best desserts? These recipes got the highest ratings and the most visitors this year. Add them to your to-bake list for the year ahead.
10/41
Grilled Fruit Phyllo Tart
From the Recipe Creator:
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
11/41
Chocolate Mint Truffle Tart
From the Recipe Creator:
Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips. —Sally Sibthorpe, Shelby Township, Michigan
12/41
Strawberry Tart
From the Recipe Creator:
This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. —Dawn Tringali, Hamilton Square, New Jersey
13/41
Chocolate Ganache Pumpkin Tart
From the Recipe Creator:
I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. —Bernice Janowski, Stevens Point, Wisconsin
14/41
Lime Tart
From the Recipe Creator:
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. The recipe is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania
15/41
Mango Cream Tart
From the Recipe Creator:
This fresh, luscious tart makes me happy! —Jami Geittmann, Art Director, Taste of Home Magazine
16/41
Chocolate S’mores Tart
From the Recipe Creator:
I created this tart for my kids, who love making s'mores in the firepit. The dessert is truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia
17/41
Blueberry Tart
From the Recipe Creator:
Mmm—this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. —Lyin Schramm, Berwick, Maine
18/41
Peaches ‘n’ Cream Raspberry Tart
From the Recipe Creator:
Fresh peach slices and big, juicy raspberries crown this beautiful tart. An almond-flavored cream filling and a macaroon crust complement the fruits. It’s the perfect dessert for company during peach season. —Brenda Harmon, Hastings, Minnesota
19/41
Fudge Pecan Brownie Tart
From the Recipe Creator:
I love inventing my own recipes and entering contests—I won a blue ribbon at the Iowa State Fair for this one! —Gloria Kratz, Des Moines, Iowa
20/41
Elegant Fresh Berry Tart
From the Recipe Creator:
This elegant tart was my first original creation. If other fresh fruits are used, adjust the simple syrup flavor to match. —Denise Nakamoto, Elk Grove, California
21/41
Chocolate Pear Hazelnut Tart
From the Recipe Creator:
As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family’s Grandmother Miette arrived and asked if I’d like to help her bake this nutty tart recipe from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California
22/41
Rustic Chocolate Raspberry Tart
From the Recipe Creator:
Here’s a delectable dessert that’s simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won’t be able to get enough. —Christina Seremetis, Rockland, Massachusetts
23/41
Lemon Tart
From the Recipe Creator:
Be patient when making the crust for this lemon tart. It will take a few minutes of pulsing for the food processor to work its magic. —Taste of Home Test Kitchen
24/41
Chai Truffle Tart
From the Recipe Creator:
My chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra-indulgent. —Chantal Bourbon, Montreal, Quebec
25/41
Black Forest Tart
From the Recipe Creator:
Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. —Taste of Home Test Kitchen
26/41
Peach Tart
From the Recipe Creator:
When ripe peaches finally arrive at local fruit stands, this is the first recipe I reach for. The tart is perfection—a delightful way to celebrate summer! You can make the tart with other varieties of fruit too. —Lorraine Caland, Shuniah, Ontario
27/41
Favorite Chocolate-Bourbon Pecan Tart
From the Recipe Creator:
I grew up in Louisiana, where, as in most of the South, pecan pie is a staple. This tart variation is extra-good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. —Amber Needham, San Antonio, Texas
28/41
Pear Tart
From the Recipe Creator:
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. —Kathryn Rogers, Suisun City, California
29/41
Cherry-Almond Streusel Tart
From the Recipe Creator:
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It is elegant, tastes delicious and is so easy to make. —Marion Lee, Mount Hope, Ontario
30/41
Blueberry-Blackberry Rustic Tart
From the Recipe Creator:
My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. —Priscilla Gilbert, Indian Harbour Beach, Florida
31/41
Salted Dark Chocolate Tart
From the Recipe Creator:
When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. —Leah Tackitt, Austin, Texas
32/41
Berry Tarts
From the Recipe Creator:
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture—or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. —Mary J. Walters, Westerville, Ohio
33/41
Turtle Praline Tart
From the Recipe Creator:
This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for everyday meals but special enough to serve guests or take to a potluck. —Kathy Specht, Clinton, Montana
34/41
Rustic Fruit Tart
From the Recipe Creator:
My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. Instead, I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson, Hamilton, Michigan
35/41
Blueberry Crumble Tarts
From the Recipe Creator:
Pop one in a lunchbox, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario
36/41
Walnut Tart
From the Recipe Creator:
The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions, and even once at a bridal shower. It's fine either as a dessert or for breakfast. —Rovena Wallace, Trafford, Pennsylvania
37/41
Lemon Tart with Almond Crust
From the Recipe Creator:
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess lemon problem! —Lois Kinneberg, Phoenix, Arizona
38/41
Cranberry Tart
From the Recipe Creator:
While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. —Jackie Zack, Riverside, Connecticut
39/41
Raspberry Red Bakewell Tart
From the Recipe Creator:
I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. —Crystal Schlueter, Northglenn, Colorado
40/41
Caramel Peanut Fantasy
From the Recipe Creator:
Packed with peanuts and gooey caramel, this do-ahead treat is one sweet dream of a dessert to serve company. With an easy cookie crust and scrumptious candy bar layers, it goes together quickly—and will disappear just as fast! —Taste of Home Test Kitchen
41/41
Rustic Cranberry Tarts
From the Recipe Creator:
I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavors, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin
Tart Recipes FAQ
What is the best crust for a tart?
A shortcrust pastry is often considered the best crust for a tart. It is known for its buttery, tender texture and ability to hold sweet and savory fillings without falling apart. Most guides to baking pies and tarts suggest that you chill the dough for at least a couple of hours or overnight to prevent it from cracking. If you’re using a wet filling like cream or fruit compote, blind baking the crust creates that crisp, golden finish without a soggy base.
How do I keep fruit tarts from getting soggy?
To keep fruit tarts from getting soggy, start by blind baking the crust and cool it completely. Next, brush the base with a thin layer of melted chocolate, jam or egg white to seal it before adding the fruit filling. In the end, place the tart on a preheated baking sheet, which helps the bottom of the crust bake more evenly. If you’re using fresh fruits, toss them with sugar, let them sit for a while and drain the excess liquid. For cooked fillings, reduce them on the stovetop to evaporate some of the liquid before adding them to the tart.
Can I make tarts ahead of time?
Many easy tart desserts can be made in advance—especially those filled with stable fillings like ganache, custard or frangipane. For fruit-topped versions, you can make the crust and the filling well in advance; however, it’s best to assemble them closer to serving to prevent the crust from becoming soggy. If storing baked tart shells for a day or two, keep them at room temperature in a container that is not completely airtight, such as a cake carrier lined with paper towels. This way, the shells stay crisp, and remember to refrigerate the filling separately in an airtight container. Assembled tarts are best kept loosely covered in the refrigerator using a pie or cake carrier with a vented lid to reduce condensation.
