50 of Our Prettiest Tart Recipes

Rhubarb Tart

The rhubarb flavor in this tart recipe 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.

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Pecan Tarts

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

Pear Tarte Tatin

Albeit the intimidating name, this tart recipe is so simple to prepare, and the end result is mouthwateringly delicious! —Bhavna Anil, Charlotte, North Carolina

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Portuguese Egg Tart (Pastel de Nata)

You can’t visit Portugal or even research a trip to Lisbon without stumbling over one of the country’s best-known dishes: Portuguese egg tart. —Lauren Habermehl, Milwaukee, Wisconsin

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Fruit Tart

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

Lime Divine Tarts

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

Treacle Tart

With a flaky, buttery crust and sugary filling made with golden syrup, treacle tart recipe is worth baking. —Lauren Habermehl, Milwaukee, Wisconsin

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Love the English? Try this delicious English custard tart next.

Rhubarb Tart with Shortbread Crust

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

Canadian Butter Tarts

When I got married and moved to Ontario, my husband’s favorite coffee snack was this butter tart. But they were impossible to find at times, so a great friend shared her grandmother’s recipe for this Canadian staple. —Jen Smallwood, Portsmouth, Virginia

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Chocolate Tart

Making a chocolate tart should be on every baker’s bucket list. This rich pastry turns basic ingredients into a sublime filling and crust combo that even the most discerning chocolate lover will appreciate. —Rachael Cushing, Portland, Oregon

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Terrific Tomato Tart

Signature Mediterranean ingredients—including basil, tomatoes, feta and phyllo—meld beautifully in this fresh and airy tart recipe. —Diane Halferty, Corpus Christi, Texas

Ginger Plum Tart

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.

Grilled Fruit Phyllo Tart

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

Chocolate Mint Truffle Tart

Eating a slice of this decadent tart recipe 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

Strawberry Tart

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

Chocolate Ganache Pumpkin Tart

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

Blood Orange Caramel Tarte Tatin

I never had blood oranges until I moved to California. Their growing season is pretty short, so I use them in everything I possibly can. Whenever I have something to go to, my friends demand that I bring this tart recipe. The sweet orange flavor pairs perfectly with brown sugar and looks so lovely. —Pamela Butkowski, Hermosa Beach, California

Best Lime Tart

This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O’Connell, Mohnton, Pennsylvania

Mango Cream Tart

This fresh, luscious tart makes me happy!—Jami Geittmann, Art Director, Taste of Home Magazine

Chocolate S’mores Tart

I created this tart recipe for my kids, who love having s’mores on the fire pit. It’s truly indulgent. We simply can’t get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia

Heavenly Blueberry Tart

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

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.

Apple Tart

For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. —Marilyn Begres, Dexter, Michigan

Fudge Pecan Brownie Tart

I love inventing my own recipes and entering contests—I won a blue ribbon at the Iowa State Fair for this one!

Elegant Fresh Berry Tart

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

Chocolate Pear Hazelnut Tart

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

Rustic Chocolate Raspberry Tart

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

Tart & Tangy Lemon Tart

Our family adores lemon desserts. I often make this citrus tart for brunch. For extra special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota

Chai Truffle Tart

My chai-flavored tart recipe boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. —Chantal Bourbon, Montreal, Quebec

Black Forest Tart

Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. —Taste of Home Test Kitchen

Pretty Peach Tart

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 spring's arrival! You can make the tart with other varieties of fruit, too. —Lorraine Caland, Shuniah, Ontario

Frozen Chocolate Cheesecake Tart

I first made this irresistible tart recipe for some dinner guests. They were overwhelmed by it’s rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. —Heather Bennett, Dunbar, West Virginia

Favorite Chocolate-Bourbon Pecan Tart

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

Pear Tart

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

Cherry-Almond Streusel Tart

Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart recipe is a great way to end dinner on a sweet note. It’s elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario

Blueberry-Blackberry Rustic Tart

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

Salted Dark Chocolate Tart

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

Berry Tartlets

Bring spring flavors together in this delectable miniature tart recipe. 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

Turtle Praline Tart

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

Rustic Fruit Tart

My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So 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

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

Walnut Toffee Tart

I usually serve this scrumptious tart recipe on Christmas and New Year’s Day. It really showcases walnuts and is so impressive to serve. —Patricia Green, Yuba City, California

Lemon Tart with Almond Crust

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

Nantucket Cranberry Tart

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

Cinnamon Apple Tart

I got the idea for this delicious fall tart recipe from a lovely Italian woman who’s also a fabulous cook. It’s so simple to make—and cleanup is just as easy! I often make two and freeze one. —Stacie Blemings, Heath, Texas

Raspberry Red Bakewell Tart

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

Caramel Peanut Fantasy

Packed with peanuts and gooey with 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, Milwaukee, Wisconsin

Rustic Caramel Apple Tart

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

Rustic Cranberry Tarts

I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin

Shortbread Lemon Tart

For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen