Tart

Seasonal fruits star in a lovely rustic dessert.

At one time, musicians who entertained in Catalan countryside were paid with dried fruit and nuts. This came to be known as the "musician's dessert," which is still served to this day. Many places have updated the custom by turning the "pay" into a tart. Here's a rendition, with a rich caramel topping and sweet crust.

The tender nut crust and a vanilla bean syrup make these cheesecake-like tartlets extra special. Top with more nuts, if you like.

Chewy crusts are filled with a sweet-tart lime curd and topped with sliced mangoes.

With a crust fashioned after the popular cookie, this tart features a dark and white chocolate mocha filling. It's really more like candy and should be cut into small wedges.

This pretty tart is great with vanilla ice cream or frozen yogurt.

This tart has a looser texture than typical lemon tarts. Chill overnight before serving.

The do-ahead steps make this recipe great for entertaining.

The unusual crust is made of brioche dough.

Apples are traditional, but peaches are divine.

Sarah Lockerbie of Indianapolis, Indiana, writes: "When I visited my sister, Jessica, in Los Angeles, she showed me a fabulous time. One of the highlights was dinner at her favorite French restaurant, La Cachette. She's visiting me next month, and I'd like to surprise her by making the delicious dessert that we shared — okay, fought over."

A whiskey-spiked variation on classic pecan pie. Serve the tartlets with whipped cream or vanilla ice cream, if desired.

A classic combination of tender shortcrust pastry and soft, candy-like caramel filling.