Carefully arranged apricots make for a stunning visual presentation, and toasting almonds intensifies their flavor.
Credit: Miri Leigh
Classic Lemon Tart
Here's a classic recipe from acclaimed pastry chef Francois Payard. Says Payard, "This recipe is great because it can be adapted to use grapefruit or oranges, making it a very versatile recipe that can be used for many different seasons."
Credit: FP Patisserie
What could be better for a summertime party than individual tarts filled with the best stone fruit of the season?
Credit: The Sycamore Kitchen and Hatfield's
Classic Dark Chocolate Tart
Be sure to try this recipe from Aimee Olexy, which has a silky, creamy, bittersweet chocolate filling.
Credit: Talula's Table
Rhubarb Berry Tart
Rhubarb's tart flavor has often been compared to cranberries, which makes it the perfect contrast to sweet summer strawberries.
Credit: Taste of Home
Fresh Fig and Raspberry Tart
Topped with warm honey, this sweet and fruity tart is difficult to resist.
Credit: Maren Caruso
Lemon Chiffon Tart with Blueberries
A light, airy lemon filling turns this tart into a truly memorable dessert, and a garnish of blueberries adds just the right amount of sweetness.
Credit: Miri Leigh
Mixed Berry Tartlets
Showcase the best of the season's produce with these wonderful, individually portioned mini tarts.
Credit: Megan Watson
Fresh Strawberry and Ricotta Tart
Most people probably don't think of ricotta as a dessert ingredient, but its tangy flavor and creamy texture complement the strawberries perfectly.
Credit: Sara Remington
Here's a traditional tart with a bit of an Asian twist. Pandan leaves lend a savory element to the jam for this tart.
Credit: Cheryl Lu-Lien Tan
Individual S'more Tarts
Here's everyone's favorite dessert from childhood transformed into tart form; the best part is, you can still pick them up in your hands and eat them.
Credit: Marisa Churchill
Fig and Date Tarts with Cumin-Chocolate Syrup
Smoky cumin and chocolate syrup make for an unusual, but delicious combination in this tart recipe.
Credit: Anders Schønnemann
Butterscotch and Caramel Apple Tarts
Can't decide between butterscotch and caramel? Why not have them both? This recipe combines the best of both worlds and pairs them with apple, reminiscent of the classic summertime county fair treat, caramel apples.
Credit: Helene Dujardin
We look across the pond for perfection in this twist on a classic British dessert.
Credit: Lisa Linder
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There are few better ways to celebrate the bounty of summer fruit than to bake them into a delicious tart. Sure, the first, second, and perhaps even third nectarine may seem magical, but after a while, you probably find yourself looking for other ways to enjoy ripe, juicy fruit other than eating it plain.
May we suggest dessert? There's something for everyone here; after all, what's not to like about a beautifully arranged Apricot-Almond Tart? Or, if fresh and fruity isn't quite your speed, then perhaps this Classic Dark Chocolate Tart is more to your liking. And, if instead of baking one big tart and slicing it up, you'd rather make a whole bunch of tiny little tarts, we have you covered, too; for example, try these Individual S'more Tarts, which will take you straight back to those fond campfire childhood memories.
To ensure success at every step, we've asked Francois Payard, a famed French pastry chef who has worked at some of the best-known Michelin three-star restaurants in Paris, for advice on how to make a better tart. Here are some things to keep in mind:
When making dough for a tart shell, make sure to use cold butter.
Avoid over-mixing the dough; the more you stretch the dough, the more you stretch the gluten strands, which causes the dough to shrink away from the sides of the tart pan when baked. So, the less you stretch the dough, the better the tart shell.
When rolling out the dough, make sure to perform quarter turns at regular intervals until it is rolled out to the desired thickness. This way, the dough will have the same thickness throughout. At the same time, this helps the dough stretch in every direction and prevents it from shrinking when baked. (It's a lot like when you're rolling out pizza dough, when you keep turning the dough around in a circle as you stretch it.)
We hope you find these tips as helpful as we did. Bon appétit!