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32 recipes tagged with tart.
About 2 ½ cups Because this filling contains raw eggs, it must be baked before using. It is most commonly used in tarts, such as Megan’s Frangipane Fruit…
One 9 ½- or 10-inch tart Serve this tart in small slices. It is like a candy bar in pie form.
One 9 ½- or 10-inch tart The same formula can also be used for smaller tartlets, but slightly more or less glaze, pastry cream, and fruit may be needed.
A simple tart plum jelly made by simmering chopped plums with water and following a standard fruit jelly method. Yields about three half-pint jars.
One 9 ½- or 10-inch tart You can make this tart with any summer berry or with a mixture of berries.
One 9 ½-inch torte Named after the Austrian town of Linz, the traditional linzertorte is a lattice-top tart made with a rich nut crust and filled with…
A sweet and tart compound butter made with wild cranberries, orange zest, and walnuts, perfect for spreading on warm bread.
Pecan tassies are small tartlets with a buttery cookie crust and a sweet, nutty pecan pie filling. They are perfect for holiday gatherings or any special…
A buttery tart shell filled with almond frangipane and topped with fresh fruit, which becomes caramelized as it bakes. Perfect for summer fruits like…
One 9 ½- or 10-inch tart This elegant classic is simple to prepare, and much richer than cornstarch-thickened lemon pies.
One 9-inch tart In this rich tart, nuts are enrobed in amber caramel and baked to sticky perfection.
A rich, slightly tangy pastry dough made with cream cheese and butter, perfect for tart shells, turnovers, or pie crusts.
One 9-inch tart In this classic British dessert, a layer of tart jam is topped with a rich almond filling and sliced almonds. It is a gloriously elegant…
A rustic rhubarb galette with orange blossom water, baked until golden and bubbling. Serve with whipped cream or vanilla ice cream.
About 1 pint jar Adapted from the 1975 edition, this pickle is not technically “quick,” but it is not processed in a water bath in order to preserve the…
One 10- or 11-inch tart This classic French upside-down apple tart is named for the Tatin sisters, who served it at their hotel in the Loire Valley. When…
A savory Spanish flatbread topped with roasted red peppers, tomatoes, onions, and salted anchovies. Perfect as an appetizer on a sunny day.
A savory tart with cherry tomatoes, black olives, and oregano in a creamy egg filling, baked in a shortcrust pastry and topped with Parmesan. Serve warm…
A sweet and tart blackberry sauce made with honey and lemon zest, perfect for pancakes, ice cream, or yogurt.
A classic French tart with a buttery pastry shell filled with almond frangipane and topped with fresh figs and almonds. Baked until golden and…
A savory tart made with leeks, goat cheese, and mushrooms on a puff pastry crust. Perfect for a fall dinner or as a main course.
A classic British treacle tart with a buttery pastry crust and a sweet, gingery filling made with golden syrup and breadcrumbs. Serve warm with cream or…
A cherry tart with a raised doughnut as the crust, filled with a sour cherry compote and topped with almond glaze.
A no-bake tart with a vanilla wafer crust, white chocolate mousse filling, and fresh blueberries. The blueberry preserves add extra berry flavor.
A puff pastry tart with lemon-herb ricotta, tender asparagus, and crispy pancetta. Perfect for a spring dinner.
A rich custard tart infused with cardamom and other warm spices, featuring a buttery pastry crust. The aromatic custard is baked until just set and…
A rich dark chocolate tart infused with lavender, served with vanilla ice cream and fresh berries. The pastry is blind-baked for a crisp shell.
A large sheet-pan tart with a cookie crust, Meyer lemon cream, and fresh berries. Perfect for parties.
A rustic apple galette with a buttery, flaky crust and a savory hint of rosemary. Perfect with vanilla ice cream and caramel sauce.
A seasonal Concord grape tart with a flaky pie crust, filled with sweet grape pulp and skins. Best served warm with vanilla ice cream.
A spiced gingerbread crust made with molasses and warm spices, perfect for tarts or pies. It is pressed into a tart pan and baked until golden and set.
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