Fruit Tart Recipes

Looking for recipes for fruit tarts? Taste of Home has the best fruit tart recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.

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Razzy Jazzy Berry Tarts

I serve these fresh-fruit tarts every July at my family's Independence Day celebration. Sometimes I substitute blackberries with blackberry jam, and I often add slivered almonds to the fillings. —Nicole Chatron, Tulsa, Oklahoma
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More Fruit Tart Recipes

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Lemon Blueberry Tart

Lemon Blueberry Tart

Lemon Blueberry Tart

It's the season to find fresh blueberries and try this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. —Erin Chilcoat, Somerset, NJ

Rustic Caramel Apple Tart

Rustic Caramel Apple Tart

Rustic Caramel Apple Tart

Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. Betty Fulks of Onia, Arkansas submitted the recipe.

White Chocolate-Cranberry-Pecan Tart

White Chocolate-Cranberry-Pecan Tart

White Chocolate-Cranberry-Pecan Tart

The first time I tasted my friend's dessert was at a Christmas party that she was having. I got a copy of the recipe and now it's a yuletide tradition for my family. The white chips, cranberries and orange peel take pecan pie to a scrumptious new level.—Karen Moore, Jacksonville, Florida

Rustic Apple Raspberry Tart

Rustic Apple Raspberry Tart

Rustic Apple Raspberry Tart

This free-form tart requires no pie plate. Just roll out the dough and place on a pizza pan or baking sheet. Place the filling in center of dough and fold up the edge of the pastry to hold in the fruit and juices.— Taste of Home Test Kitchen, Greendale, Wisconsin

Cranberry Cheesecake Tart

Cranberry Cheesecake Tart

Cranberry Cheesecake Tart

“I created this recipe to reduce the sugar and fat in the original high-calorie version,” notes Diane Halferty of Corpus Christi, Texas. “Although it uses sugar substitute and reduced-fat ingredients, you can’t tell the difference between this dessert and the original.”

Raisin Apple Tartlets

Raisin Apple Tartlets

Raisin Apple Tartlets

"I always get a kiss on the cheek when I make these individual pie-like treats for my husband," writes Claudia Jean Griffin of Beaver, Pennsylvania.

Cherry Almond Tart

Cherry Almond Tart

Cherry Almond Tart

Connie Raterink uses on-hand ingredients, including canned pie filling and a cake mix, to create this dazzling dessert. "It's fast to fix, looks elegant and tastes delicious," informs the Caledonia, Michigan cook.

Blueberry & Ginger Tart

Blueberry & Ginger Tart

Blueberry & Ginger Tart

Wow! That’s what you’ll hear when you bring this showstopping tart to the table. A hint of mint and lime, luscious blueberries, pleasant ginger and a buttery crust—it’s tough to stop at just one slice. —Karen Hicks, Mabelvale, Arkansas

Peaches 'n' Cream Raspberry Tart

Peaches 'n' Cream Raspberry Tart

Peaches 'n' Cream Raspberry Tart

Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. “It’s the perfect dessert for company during peach season,” says Brenda.

Gingered Strawberry Tart

Gingered Strawberry Tart

Gingered Strawberry Tart

This strawberry delight is delicious with or without the crystallized ginger. It's perfect for spring or summer. It looks elegant, and tastes great, too. —Marie Rizzio, Interlochen, Michigan

Blueberry Crumble Tarts

Blueberry Crumble Tarts

Blueberry Crumble Tarts

Pop one in a lunch box, 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
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