Aren’t fruit tarts just the perfect way to celebrate any season? From vibrant summer berries to cozy autumn apples, these 30 delightful recipes will inspire your next baking adventure. Whether you’re a beginner or a seasoned pro, there’s a sweet creation here for everyone. Get ready to impress your family and friends with these irresistible treats—let’s dive in!
Classic French Fruit Tart
Sometimes, nothing beats the elegance of a classic French fruit tart—it’s my go-to dessert for impressing guests without breaking a sweat. I first fell in love with it during a trip to Paris, and now I make it at home with a few personal tweaks. Trust me, it’s easier than it looks and always steals the show.
Ingredients
– 1 1/4 cups all-purpose flour (I always sift mine for a lighter crust)
– 1/2 cup unsalted butter, cold and cubed (using cold butter is key for flakiness)
– 1/4 cup granulated sugar (I prefer cane sugar for a subtle depth)
– 1 large egg yolk (room temp helps it blend smoothly)
– 2 tbsp ice water (just enough to bring the dough together)
– 1 cup pastry cream (homemade or store-bought—I make mine with vanilla bean for extra flavor)
– 2 cups mixed fresh berries (like strawberries and blueberries; I pick seasonal ones for brightness)
– 1/4 cup apricot jam (warmed for glazing—it gives that gorgeous shine)
Instructions
1. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/4 cup granulated sugar.
2. Add 1/2 cup cold, cubed unsalted butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Mix in 1 large egg yolk and 2 tbsp ice water until a dough forms, being careful not to overwork it.
4. Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes to chill thoroughly.
5. Preheat your oven to 350°F and lightly grease a 9-inch tart pan.
6. Roll out the chilled dough on a floured surface to fit the pan, then press it in and trim the edges.
7. Prick the bottom with a fork and bake for 15-18 minutes, until golden brown and crisp.
8. Let the crust cool completely on a wire rack to avoid sogginess.
9. Spread 1 cup of pastry cream evenly over the cooled crust.
10. Arrange 2 cups of mixed fresh berries on top in a decorative pattern.
11. Warm 1/4 cup apricot jam in a small saucepan over low heat until liquefied.
12. Brush the warmed jam gently over the berries to glaze and set the tart.
13. Refrigerate the tart for at least 1 hour before serving to allow it to firm up.
Heavenly doesn’t even begin to describe this tart—the buttery crust shatters with each bite, contrasting the creamy filling and juicy berries. Serve it chilled with a dollop of whipped cream or alongside coffee for a truly indulgent treat that feels both rustic and refined.
Mini Berry Custard Tarts
As a self-proclaimed berry enthusiast, I find these mini tarts are the perfect way to showcase summer’s bounty in a handheld treat that always impresses at gatherings.
Ingredients
– 1 cup all-purpose flour (I like to use unbleached for a nicer color)
– ½ cup unsalted butter, cold and cubed (straight from the fridge works best for flaky crust)
– 2 tbsp granulated sugar
– ¼ tsp salt
– 3 large egg yolks (room temperature helps them blend smoothly)
– ¼ cup whole milk
– ½ cup heavy cream
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 2 cups mixed fresh berries (I use raspberries, blueberries, and sliced strawberries)
– 2 tbsp powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F and lightly grease a 12-cup mini muffin tin.
2. In a medium bowl, combine the flour, sugar, and salt.
3. Add the cold cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Add one egg yolk and mix until the dough just comes together (tip: avoid overmixing to keep the crust tender).
5. Divide the dough into 12 equal portions and press each into the muffin tin cups, forming a thin crust up the sides.
6. Bake the crusts for 12-15 minutes until lightly golden, then let cool completely.
7. In a saucepan, whisk together the remaining two egg yolks, milk, heavy cream, and vanilla extract.
8. Cook over medium-low heat, stirring constantly, for 5-7 minutes until the custard thickens and coats the back of a spoon (tip: use a thermometer to ensure it reaches 160°F for safety).
9. Remove from heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
10. Spoon the cooled custard into the baked crusts, filling each about three-quarters full.
11. Top with the mixed fresh berries, gently pressing them into the custard.
12. Refrigerate for at least 1 hour to set (tip: chilling makes them easier to handle and enhances the flavors).
13. Dust with powdered sugar just before serving.
Rich, creamy custard paired with juicy berries creates a delightful contrast in every bite. These tarts are fantastic served chilled with a drizzle of honey or alongside a scoop of vanilla ice cream for an extra indulgent treat.
Lemon and Raspberry Tart
Last weekend, I was craving something bright and fruity to celebrate the last days of summer, and this lemon and raspberry tart hit the spot perfectly—it’s my go-to for impressing guests without too much fuss.
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for a lighter crust)
– ½ cup unsalted butter, cold and cubed (using cold butter keeps the crust flaky)
– ¼ cup granulated sugar
– 1 large egg, at room temperature (it blends smoother into the filling)
– 1 cup fresh raspberries (frozen work in a pinch, but fresh ones add a pop of color)
– ¾ cup lemon juice, freshly squeezed (about 3-4 lemons—trust me, bottled just isn’t the same)
– 1 cup heavy cream
– 3 large eggs
– ¾ cup granulated sugar
– 1 tsp vanilla extract (I love the depth it adds)
– Pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and a pinch of salt.
3. Add ½ cup cold, cubed unsalted butter to the flour mixture.
4. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
5. Add 1 large room temperature egg and mix until a dough forms.
6. Press the dough evenly into a 9-inch tart pan with a removable bottom.
7. Bake the crust in the preheated oven at 350°F for 15 minutes, or until lightly golden.
8. Remove the crust from the oven and let it cool completely on a wire rack.
9. In a medium bowl, whisk together ¾ cup lemon juice, 1 cup heavy cream, 3 large eggs, ¾ cup granulated sugar, and 1 tsp vanilla extract until smooth.
10. Pour the filling into the cooled crust.
11. Scatter 1 cup fresh raspberries evenly over the filling.
12. Bake the tart at 350°F for 25-30 minutes, or until the filling is set and doesn’t jiggle when shaken.
13. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to firm up.
14. Slice and serve chilled.
Every bite of this tart offers a creamy, tangy filling with bursts of sweet raspberry, all nestled in a buttery crust that just melts in your mouth. Enjoy it as a refreshing dessert after a summer meal, or get creative by garnishing with extra berries and a dollop of whipped cream for an extra special treat.
Peach Mango Tart with Almond Crust
Picking fresh peaches and mangoes at the farmers’ market always inspires me to create something special—this tart combines their juicy sweetness with a nutty almond crust that’s become my summer favorite. I love how the vibrant colors make it look as gorgeous as it tastes, perfect for impressing guests or treating yourself after a long day. Trust me, once you try this, it’ll become your go-to dessert for warm evenings!
Ingredients
– 1 ½ cups almond flour (I find it gives a richer flavor than regular flour)
– ¼ cup granulated sugar, plus 2 tbsp for sprinkling (I keep mine in a jar for easy access)
– 6 tbsp unsalted butter, cold and cubed (straight from the fridge works best for a flaky crust)
– 1 large egg, lightly beaten (room temp helps it blend smoothly)
– 2 ripe peaches, pitted and sliced (I prefer freestone varieties for easier prep)
– 1 ripe mango, peeled and sliced (choose one that’s fragrant and slightly soft)
– 1 tsp vanilla extract (pure vanilla is my secret for depth)
– Pinch of salt (I always use sea salt for a subtle balance)
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan with removable bottom.
2. In a medium bowl, combine 1 ½ cups almond flour, ¼ cup granulated sugar, and a pinch of salt.
3. Add 6 tbsp cold, cubed unsalted butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Pour in 1 lightly beaten large egg and 1 tsp vanilla extract, then mix until a dough forms—avoid overworking it to keep the crust tender.
5. Press the dough evenly into the prepared tart pan, covering the bottom and sides, and prick the base with a fork to prevent bubbling.
6. Bake the crust for 15 minutes at 350°F until lightly golden; let it cool slightly on a wire rack.
7. Arrange slices of 2 pitted peaches and 1 peeled mango in overlapping circles over the cooled crust.
8. Sprinkle 2 tbsp granulated sugar evenly over the fruit to enhance natural sweetness and caramelization.
9. Bake the tart for 25-30 minutes at 350°F until the fruit is soft and the edges are bubbly.
10. Remove from the oven and allow it to cool completely in the pan before slicing.
Refreshingly fruity with a crisp, nutty base, this tart offers a delightful contrast in textures that melts in your mouth. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it chilled the next day—the flavors only get better!
Vanilla Bean and Dragon Fruit Tart
Vividly colorful and elegantly simple, this vanilla bean and dragon fruit tart has become my go-to dessert for summer gatherings—I first made it for a friend’s birthday picnic, and now it’s requested every year. The combination of creamy vanilla and tropical dragon fruit feels both luxurious and refreshing, perfect for those warm evenings when you want something impressive but not too heavy.
Ingredients
– 1 ½ cups all-purpose flour (I always use King Arthur for consistent results)
– ½ cup unsalted butter, cold and cubed (straight from the fridge works best for flaky crust)
– ¼ cup granulated sugar
– 1 large egg, lightly beaten (room temp helps it incorporate smoothly)
– 2 vanilla beans, split and seeds scraped (splurge on Madagascar vanilla—it makes a difference)
– 1 ½ cups heavy cream
– ¼ cup powdered sugar
– 2 ripe dragon fruits, peeled and sliced (look for vibrant pink skin with slight give)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with removable bottom.
2. In a food processor, combine 1 ½ cups all-purpose flour, ½ cup cold cubed unsalted butter, and ¼ cup granulated sugar; pulse until mixture resembles coarse crumbs.
3. Add 1 lightly beaten large egg and pulse just until dough comes together—avoid overmixing to keep the crust tender.
4. Press the dough evenly into the prepared tart pan, including up the sides, and prick the base all over with a fork.
5. Bake for 15–18 minutes at 350°F until the crust is golden brown; cool completely on a wire rack.
6. In a medium bowl, whisk together 1 ½ cups heavy cream, ¼ cup powdered sugar, and seeds from 2 split vanilla beans until stiff peaks form.
7. Spread the vanilla cream evenly over the cooled crust using a spatula.
8. Arrange sliced dragon fruit in a circular pattern over the cream, overlapping slightly for visual appeal.
9. Chill the tart in the refrigerator for at least 2 hours to set before serving.
Gloriously creamy with a crisp, buttery crust, this tart offers a delightful contrast in textures. The vanilla bean infusion adds depth to the sweet-tart dragon fruit, making it a showstopper that’s surprisingly easy to assemble. Serve it chilled with a sprinkle of edible flowers or a drizzle of honey for an extra touch of elegance.
Coconut Lime Tropical Fruit Tart
Just when I thought summer couldn’t get any better, I discovered this tropical tart that’s become my go-to for potlucks. It reminds me of my vacation in Hawaii, where the flavors of coconut and lime were everywhere.
Ingredients
– 1½ cups all-purpose flour (I always use unbleached for better texture)
– ½ cup powdered sugar
– ½ cup unsalted butter, cold and cubed (European-style butter makes the crust extra flaky)
– 2 large eggs, at room temperature for easier mixing
– ¾ cup granulated sugar
– ½ cup fresh lime juice (about 4 limes – I squeeze them myself for the brightest flavor)
– 1 tbsp lime zest
– 1 cup coconut milk, full-fat and well-shaken
– 2 cups mixed tropical fruits (I love mango, pineapple, and kiwi for color)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Combine 1½ cups all-purpose flour and ½ cup powdered sugar in a food processor.
3. Add ½ cup cold cubed butter and pulse until the mixture resembles coarse crumbs.
4. Add one egg and pulse just until the dough comes together.
5. Press the dough evenly into a 9-inch tart pan with removable bottom.
6. Bake the crust for 15 minutes at 350°F until lightly golden.
7. While the crust bakes, whisk the remaining egg with ¾ cup granulated sugar until pale.
8. Gradually whisk in ½ cup fresh lime juice and 1 tbsp lime zest.
9. Stir in 1 cup coconut milk until fully combined.
10. Pour the filling into the warm crust.
11. Return the tart to the oven and bake for 20 minutes at 350°F until the filling is set but still slightly jiggly in the center.
12. Cool completely on a wire rack for 2 hours.
13. Arrange 2 cups mixed tropical fruits over the cooled filling.
14. Chill in the refrigerator for at least 1 hour before serving.
Light and refreshing, this tart has a buttery crust that contrasts beautifully with the creamy lime-coconut filling. The tropical fruits add a juicy sweetness that makes each bite feel like a mini vacation. I love serving it with a sprinkle of toasted coconut for extra crunch.
Rustic Strawberry Rhubarb Tart
My grandmother’s kitchen always smelled of sweet strawberries and tangy rhubarb in early summer, and this rustic tart brings back those cozy memories every time I bake it. It’s a simple, forgiving dessert that’s perfect for beginners or anyone craving a taste of nostalgia. I love how the flaky crust and fruity filling come together with minimal fuss—just like grandma used to make.
Ingredients
– 1 1/2 cups all-purpose flour (I always use unbleached for a tender crust)
– 1/2 cup unsalted butter, cold and cubed (keep it chilled for the best flakiness)
– 1/4 cup granulated sugar, plus 1 tbsp for sprinkling
– 1/4 tsp salt (a pinch enhances the fruit’s natural sweetness)
– 3-4 tbsp ice water (add it slowly until the dough just comes together)
– 2 cups fresh strawberries, hulled and sliced (ripe ones make all the difference)
– 1 cup rhubarb, chopped into 1/2-inch pieces (don’t skip the leaves—they’re toxic!)
– 1/4 cup brown sugar (for that deep, caramel-like flavor)
– 1 tbsp cornstarch (to thicken the filling without making it gummy)
– 1 tsp vanilla extract (pure vanilla is my secret weapon here)
– 1 egg, beaten (for a golden, shiny crust—room temp works best)
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Gradually add 3-4 tbsp ice water, one tablespoon at a time, mixing until the dough just holds together when pressed.
5. Tip: Avoid overmixing to keep the crust tender and flaky.
6. Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes to relax the gluten.
7. In another bowl, toss 2 cups sliced strawberries, 1 cup chopped rhubarb, 1/4 cup brown sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract until well coated.
8. Tip: Let the fruit mixture sit for 10 minutes to release juices, which helps prevent a soggy crust.
9. On a floured surface, roll the chilled dough into a 12-inch circle about 1/4-inch thick.
10. Transfer the dough to the prepared baking sheet.
11. Spoon the fruit mixture onto the center of the dough, leaving a 2-inch border around the edges.
12. Fold the edges of the dough over the fruit, pleating as you go to create a rustic look.
13. Brush the dough edges with 1 beaten egg and sprinkle with 1 tbsp granulated sugar for a crisp, golden finish.
14. Tip: Bake on the lower oven rack to ensure the bottom crust cooks through without burning.
15. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
16. Cool on the baking sheet for at least 15 minutes before slicing.
Crisp, buttery crust gives way to a sweet-tart filling that’s bursting with summer flavor. Serve it warm with a scoop of vanilla ice cream for a delightful contrast, or enjoy it plain as a humble treat that’s perfect for picnics or cozy evenings.
Pineapple and Kiwi Tart
Vivid memories of summer picnics inspired this tropical twist on a classic tart. I love how the sweet pineapple and tangy kiwi create a refreshing balance that always reminds me of sunny afternoons with friends. This recipe has become my go-to for potlucks because it’s surprisingly simple yet always impresses.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– ½ cup cold unsalted butter, cubed (straight from the fridge works best)
– ¼ cup granulated sugar (I prefer cane sugar for its subtle molasses notes)
– 1 large egg yolk (room temperature helps with emulsion)
– 2 tbsp ice water (literally iced—it makes the crust flakier)
– 1 cup fresh pineapple chunks (about ½ small pineapple, core removed)
– 2 ripe kiwis, peeled and sliced (slightly firm ones hold their shape better)
– ¼ cup apricot jam (warmed for glazing—my secret for that glossy finish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
2. In a food processor, pulse 1 ½ cups flour, ½ cup cold butter cubes, and ¼ cup sugar until mixture resembles coarse crumbs.
3. Add 1 egg yolk and 2 tbsp ice water, then pulse just until dough comes together.
4. Press the dough evenly into the prepared tart pan and prick the base with a fork.
5. Blind bake the crust for 15 minutes at 375°F until edges are lightly golden.
6. Arrange 1 cup pineapple chunks in a single layer over the baked crust.
7. Bake for another 10 minutes at 375°F until pineapple is slightly softened.
8. Let the tart cool completely on a wire rack, about 30 minutes.
9. Neatly layer 2 sliced kiwis over the pineapple in concentric circles.
10. Warm ¼ cup apricot jam in a microwave for 20 seconds until brushable.
11. Gently brush the jam over the fruit to create a shiny glaze.
12. Chill the tart in the refrigerator for at least 1 hour before serving.
My favorite part is the contrast between the buttery, crisp crust and the juicy, vibrant fruit. Serve it slightly chilled with a dollop of whipped cream or alongside a citrusy salad for a bright finish to any meal.
Mixed Berry and Mascarpone Tart
Every summer, when berries are at their peak, I find myself craving this mixed berry and mascarpone tart—it’s become my go-to dessert for gatherings. I love how the creamy filling contrasts with the crisp crust, and it always reminds me of lazy afternoons at my grandma’s house, where she’d whip up something sweet with whatever was in season.
Ingredients
– 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
– 1/2 cup unsalted butter, cold and cubed (keeping it cold is key for flakiness)
– 1/4 cup granulated sugar
– 1 large egg, at room temperature (it blends smoother with the dough)
– 8 oz mascarpone cheese (I prefer full-fat for that rich, velvety texture)
– 1/4 cup heavy cream
– 2 cups mixed berries, like strawberries, blueberries, and raspberries (fresh is best, but frozen works in a pinch)
– 2 tbsp powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. In a large bowl, combine the all-purpose flour and granulated sugar.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
5. Add the room temperature egg to the mixture.
6. Mix gently until a dough forms, being careful not to overwork it to avoid a tough crust.
7. Press the dough evenly into a 9-inch tart pan with a removable bottom.
8. Bake the crust in the preheated oven for 15 minutes or until lightly golden.
9. Remove the crust from the oven and let it cool completely on a wire rack.
10. In a medium bowl, whisk together the mascarpone cheese and heavy cream until smooth and creamy.
11. Spread the mascarpone mixture evenly over the cooled crust.
12. Arrange the mixed berries on top of the mascarpone layer in a decorative pattern.
13. Dust the assembled tart with powdered sugar using a fine sieve for an even coating.
14. Chill the tart in the refrigerator for at least 30 minutes before serving to set the filling.
The tart emerges with a buttery, crisp base that gives way to the lush, creamy mascarpone and bursts of juicy berries—it’s a textural dream. Serve it chilled with a drizzle of honey or a scoop of vanilla ice cream for an extra indulgent twist that always wows guests.
Exotic Passion Fruit Tart
Yesterday at the farmer’s market, I stumbled upon these vibrant passion fruits that instantly inspired me to create something special. Their tropical aroma took me back to my honeymoon in Hawaii, and I knew they’d be perfect for a tart that balances sweet and tangy flavors beautifully.
Ingredients
– 1½ cups all-purpose flour (I always use unbleached for better texture)
– ½ cup unsalted butter, cold and cubed (European-style butter makes the crust extra flaky)
– ¼ cup granulated sugar
– 1 large egg yolk (room temperature helps it incorporate smoothly)
– 12 ripe passion fruits (look for wrinkled skins—they’re sweeter!)
– ¾ cup heavy cream
– 3 large eggs
– ½ cup sweetened condensed milk (my secret for creamy filling)
– Pinch of salt
Instructions
1. Preheat your oven to 350°F.
2. In a food processor, pulse the flour, cold cubed butter, granulated sugar, and salt until the mixture resembles coarse crumbs.
3. Add the room temperature egg yolk and pulse until the dough just comes together.
4. Press the dough evenly into a 9-inch tart pan with removable bottom, making sure to press it up the sides.
5. Blind bake the crust for 15 minutes by lining it with parchment paper and filling with pie weights or dried beans.
6. Remove the parchment and weights, then bake for another 10 minutes until golden brown.
7. While the crust cools, cut the passion fruits in half and scoop out the pulp into a fine mesh sieve.
8. Press the pulp through the sieve to extract about ¾ cup of juice, discarding the seeds.
9. In a medium bowl, whisk together the passion fruit juice, heavy cream, 3 whole eggs, and sweetened condensed milk until smooth.
10. Pour the filling into the cooled crust and bake at 325°F for 25-30 minutes until the center is set but still slightly jiggly.
11. Let the tart cool completely at room temperature, then refrigerate for at least 4 hours to set properly.
Velvety smooth with a burst of tropical tang, this tart’s creamy filling contrasts wonderfully with the buttery crust. Serve it chilled with a dollop of whipped cream or fresh mango slices for an extra touch of paradise—it’s always the star at my summer gatherings!
Caramel Apple Tart with Shortbread Crust
Oh, the cozy aroma of caramel and baked apples wafting through my kitchen instantly takes me back to crisp autumn days at my grandma’s farm. I’ve tweaked her classic recipe over the years, swapping the traditional pastry for a buttery shortbread crust that holds up beautifully to the juicy filling—perfect for those who, like me, dread soggy bottoms! This version strikes just the right balance between sweet and tart, making it a fall staple in our home.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level it to avoid dense crusts)
– ½ cup granulated sugar, plus 2 tbsp for sprinkling
– ½ cup unsalted butter, cold and cubed (straight from the fridge for flakiness)
– 4 medium Granny Smith apples, peeled and sliced (their tartness cuts through the sweetness)
– ½ cup store-bought caramel sauce (my secret time-saver, but homemade works too!)
– 1 tsp ground cinnamon (I add a pinch extra for warmth)
– 1 large egg, lightly beaten (room temp helps it brush on evenly)
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan.
2. In a medium bowl, combine the flour and ½ cup sugar.
3. Add the cold cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Press the mixture firmly into the bottom and up the sides of the prepared tart pan.
5. Bake the crust for 15 minutes at 350°F until lightly golden.
6. While the crust bakes, toss the sliced apples with cinnamon in a separate bowl.
7. Remove the crust from the oven and arrange the apple slices in concentric circles over it.
8. Drizzle the caramel sauce evenly over the apples.
9. Brush the edges of the crust with the beaten egg for a golden finish.
10. Sprinkle the remaining 2 tbsp sugar over the tart.
11. Bake at 350°F for 30–35 minutes, until the apples are tender and the crust is deep golden.
12. Let the tart cool in the pan for at least 20 minutes before slicing.
Tip: Chill the crust for 10 minutes before baking to prevent shrinking. Tip: Layer apples tightly to avoid gaps after baking. Tip: Test apple doneness with a fork—they should pierce easily.
This tart emerges with a crisp, sandy crust that contrasts delightfully with the soft, caramel-soaked apples. The flavor is a nostalgic hug of sweet and spiced, ideal warm with a scoop of vanilla ice cream or chilled for a firmer slice—my kids love it as an after-school treat!
Fig and Honey Goat Cheese Tart
Kind of magical how figs transform when baked, isn’t it? I first made this tart for a friend’s autumn gathering last year, and now it’s my go-to when I want something impressively simple. The sweet honey and tangy goat cheese just sing together.
Ingredients
– 1 1/4 cups all-purpose flour (I always spoon and level mine for accuracy)
– 1/2 cup unsalted butter, cold and cubed (straight from the fridge works best)
– 3 tbsp ice water (truly ice-cold—it makes the crust flakier)
– 4 oz goat cheese, softened (let it sit out for 30 minutes; it spreads like a dream)
– 2 tbsp honey (local wildflower honey is my favorite here)
– 6 fresh figs, sliced (ripe but firm ones hold their shape better)
– 1 egg, beaten (for that golden glaze—room temp eggs whisk more smoothly)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
2. In a food processor, pulse the all-purpose flour and cold, cubed unsalted butter until crumbs form.
3. Add 3 tbsp of ice water and pulse just until the dough comes together.
4. Press the dough evenly into the prepared tart pan and prick the bottom with a fork.
5. Blind bake the crust for 15 minutes at 375°F until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
6. In a bowl, mix the softened goat cheese and honey until smooth.
7. Spread the goat cheese mixture over the baked crust.
8. Arrange the sliced fresh figs in a circular pattern on top.
9. Brush the beaten egg over the figs and crust edges for a shiny finish. Tip: A pastry brush gives the most even coating.
10. Bake at 375°F for 20–25 minutes, until the crust is golden brown and the figs are tender. Tip: Rotate the pan halfway through for even browning.
11. Let the tart cool in the pan for 10 minutes before slicing.
Unbelievably, this tart balances a crisp, buttery crust with creamy, tangy filling and jammy figs. Serve it warm with a drizzle of extra honey or a scoop of vanilla ice cream for a cozy dessert that feels straight from a rustic bakery.
Chocolate Ganache and Cherry Tart
Just when I thought summer couldn’t get any sweeter, this chocolate ganache and cherry tart came along—it’s become my go-to dessert for those warm evenings when only something decadent will do. I first made it for a friend’s birthday last year, and now it’s requested at every gathering!
Ingredients
– 1 ½ cups all-purpose flour (I always use King Arthur for consistent results)
– ½ cup unsalted butter, cold and cubed (straight from the fridge works best)
– ¼ cup granulated sugar
– 1 large egg yolk (room temperature helps it incorporate smoothly)
– 2 cups fresh cherries, pitted (frozen work too if thawed and patted dry)
– 1 cup heavy cream (I prefer organic for richer flavor)
– 8 oz semisweet chocolate, chopped (Ghirardelli is my favorite here)
– ¼ cup light corn syrup (this gives the ganache that gorgeous shine)
Instructions
1. Preheat your oven to 350°F.
2. Combine flour, cold butter, and sugar in a food processor; pulse until mixture resembles coarse crumbs.
3. Add egg yolk and pulse just until dough comes together.
4. Press dough evenly into a 9-inch tart pan with removable bottom.
5. Bake crust for 15 minutes until lightly golden.
6. Arrange pitted cherries in a single layer over the baked crust.
7. Heat heavy cream in a saucepan over medium heat until it just begins to simmer.
8. Pour hot cream over chopped chocolate in a heatproof bowl; let sit for 2 minutes.
9. Whisk chocolate and cream mixture until smooth and glossy.
10. Stir in corn syrup until fully incorporated.
11. Pour ganache over cherries, spreading evenly with a spatula.
12. Refrigerate tart for at least 4 hours until ganache is set.
Heavenly doesn’t even begin to describe this tart—the crisp shortbread crust gives way to juicy cherries and that silky-smooth ganache that melts on your tongue. I love serving it slightly chilled with a dollop of whipped cream, but it’s equally fantastic with a scoop of vanilla bean ice cream for contrast.
Apricot and Peach Ricotta Tart
Vivid memories of my grandmother’s summer fruit tarts inspired this apricot and peach ricotta beauty—it’s the perfect way to celebrate late summer’s bounty when stone fruits are at their peak sweetness. I love making this on lazy Sunday afternoons when the kitchen fills with that incredible fruity aroma.
Ingredients
– 1½ cups all-purpose flour (I always use unbleached for better texture)
– ½ cup granulated sugar, plus 2 tablespoons for sprinkling
– ¼ teaspoon salt
– ½ cup cold unsalted butter, cubed (straight from the fridge works best)
– 1 large egg yolk (room temperature helps it incorporate smoothly)
– 2 tablespoons ice water
– 1 cup whole milk ricotta cheese (drain any excess liquid for better consistency)
– 1 teaspoon vanilla extract
– 3 ripe apricots, pitted and sliced into ¼-inch wedges
– 2 ripe peaches, pitted and sliced into ¼-inch wedges
– 1 tablespoon honey for drizzling
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Combine 1½ cups flour, ¼ cup sugar, and ¼ teaspoon salt in a food processor.
3. Add ½ cup cold cubed butter and pulse until mixture resembles coarse crumbs.
4. Add 1 egg yolk and 2 tablespoons ice water, then pulse until dough just comes together.
5. Press the dough evenly into a 9-inch tart pan with removable bottom.
6. Chill the crust in refrigerator for 15 minutes to prevent shrinking.
7. Prick the bottom of the crust all over with a fork.
8. Bake the crust at 375°F for 15 minutes until lightly golden.
9. Whisk together 1 cup ricotta, remaining ¼ cup sugar, and 1 teaspoon vanilla until smooth.
10. Spread the ricotta mixture evenly over the cooled crust.
11. Arrange 3 sliced apricots and 2 sliced peaches in concentric circles over the ricotta.
12. Sprinkle the arranged fruit with 2 tablespoons sugar.
13. Bake at 375°F for 30-35 minutes until edges are golden and fruit is bubbling.
14. Cool the tart completely on a wire rack for at least 1 hour.
15. Drizzle 1 tablespoon honey over the cooled tart before serving.
Buttery crust gives way to creamy ricotta and jammy fruit in every bite—the apricots provide a subtle tartness that balances the peaches’ sweetness beautifully. Serve slightly warm with a dollop of whipped cream or enjoy it room temperature for breakfast with coffee, though I won’t judge if you eat it straight from the pan!
Blueberry Lavender Tart
Yesterday at the farmer’s market, I couldn’t resist those plump, juicy blueberries – they practically begged to become this elegant tart. As a lavender lover, I’ve found this floral-berry combo creates the most sophisticated yet comforting dessert that always impresses guests.
Ingredients
– 1½ cups all-purpose flour (I always spoon and level for accuracy)
– ½ cup cold unsalted butter, cubed (straight from the fridge makes the flakiest crust)
– ¼ cup granulated sugar plus ⅓ cup for filling
– 1 large egg yolk (room temp blends smoother)
– 2 cups fresh blueberries (local ones have the best flavor)
– 1 tbsp dried culinary lavender buds
– ½ cup heavy cream
– 1 tsp vanilla extract (the real stuff makes a difference)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch tart pan.
2. Combine flour, ¼ cup sugar, and cold butter cubes in a food processor.
3. Pulse until mixture resembles coarse crumbs, about 10 pulses.
4. Add egg yolk and pulse just until dough comes together.
5. Press dough evenly into prepared pan, including up the sides.
6. Bake crust for 15 minutes until lightly golden.
7. Meanwhile, rinse blueberries and pat completely dry with paper towels.
8. Crush lavender buds with your fingers to release their aroma.
9. Whisk together remaining ⅓ cup sugar, heavy cream, and vanilla in a bowl.
10. Arrange blueberries in the pre-baked crust in a single layer.
11. Sprinkle crushed lavender evenly over the berries.
12. Pour cream mixture slowly over the berries, filling gaps.
13. Bake for 25-30 minutes until filling is set and edges are golden brown.
14. Cool completely on a wire rack before slicing.
A buttery shortbread crust gives way to bursting berries infused with subtle floral notes. The creamy filling sets into a delicate custard that balances the tart blueberries perfectly. I love serving this slightly warm with a dollop of whipped cream for contrast.
Banana Cream and Pineapple Tart
Every time I have overripe bananas on my counter, my mind immediately goes to this tropical-inspired tart—it’s my go-zero-waste dessert that never fails to impress. I first made it for a summer potluck, and now it’s requested at every gathering!
Ingredients
– 1 ½ cups graham cracker crumbs (I always use honey-flavored for extra sweetness)
– ½ cup unsalted butter, melted (I prefer salted butter for a hint of contrast, but unsalted works too)
– 3 ripe bananas, sliced (the spottier, the better for natural sweetness)
– 1 cup crushed pineapple, drained well (fresh or canned—I use canned for convenience)
– 1 package (3.4 oz) instant banana pudding mix (this is my shortcut for creamy texture)
– 2 cups cold whole milk (I find whole milk makes it richer)
– 1 cup heavy whipping cream (chilled—it whips up fluffier when cold)
– 2 tbsp powdered sugar (for stabilizing the whipped cream)
– 1 tsp vanilla extract (pure vanilla is my must-have for depth)
Instructions
1. Preheat your oven to 350°F to prepare for baking the crust.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into a 9-inch tart pan, ensuring an even layer on the bottom and sides.
4. Bake the crust in the preheated oven for 8 minutes, or until lightly golden and fragrant.
5. Remove the crust from the oven and allow it to cool completely on a wire rack, which prevents sogginess—this is my top tip for a crisp base!
6. In a large bowl, whisk together the instant banana pudding mix and cold milk for 2 minutes, until thickened and smooth.
7. Fold in the sliced bananas and drained crushed pineapple gently to avoid mashing the fruit.
8. In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed for 3-4 minutes, until stiff peaks form; chilling the bowl first helps it whip faster, another favorite trick of mine.
9. Gently fold the whipped cream into the pudding mixture until fully combined and no streaks remain.
10. Pour the filling into the cooled crust and spread it evenly with a spatula.
11. Refrigerate the tart for at least 4 hours, or until set—overnight is best for firmness, a pro tip I learned from experience.
What I love most is the contrast between the crunchy crust and the silky, fruity filling, with the pineapple adding a bright tang that cuts through the sweetness. Serve it chilled with a drizzle of caramel or a sprinkle of toasted coconut for an extra tropical twist—it’s always a crowd-pleaser!
Blackberry and Lemon Curd Tart
Finally, after a long day of testing recipes, this blackberry and lemon curd tart hits all the right notes—it’s the perfect balance of sweet, tart, and buttery. I love how the vibrant colors just brighten up any table, and it’s become my go-to dessert for summer gatherings. Trust me, one bite and you’ll be hooked!
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for a lighter crust)
– ½ cup unsalted butter, cold and cubed (straight from the fridge works best for flakiness)
– ¼ cup granulated sugar
– 1 large egg, lightly beaten (room temp helps it incorporate smoothly)
– 1 cup fresh blackberries (local ones are juicier, if you can find them)
– ¾ cup lemon curd (homemade or store-bought, but I adore the tang of a good quality jar)
– 2 tbsp powdered sugar, for dusting
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the all-purpose flour and granulated sugar.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
5. Pour in the lightly beaten egg and mix until a dough forms.
6. Press the dough evenly into a 9-inch tart pan with a removable bottom.
7. Prick the bottom of the crust all over with a fork to prevent bubbling.
8. Bake the crust in the preheated oven for 15 minutes, or until lightly golden.
9. Remove the crust from the oven and let it cool completely on a wire rack, about 30 minutes.
10. Spread the lemon curd evenly over the cooled crust.
11. Arrange the fresh blackberries on top of the lemon curd in a single layer.
12. Dust the assembled tart with powdered sugar using a fine sieve.
13. Chill the tart in the refrigerator for at least 1 hour before serving to set the flavors.
You’ll adore the crisp, buttery crust paired with the creamy lemon curd and burst of juicy blackberries. Serve it chilled with a dollop of whipped cream or alongside a cup of herbal tea for a refreshing treat that’s sure to impress.
Conclusion
Outstanding! These 30 fruit tart recipes offer endless inspiration for every baker. We hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
