Tart

Lime curd and tart cranberries are balanced by a layer of sweet white chocolate cream. For best results, use imported white chocolate, such as Lindt or Perugina. Begin preparing the tart two days before you plan to serve it.

This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.

This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.

For berries that are just too good to bake, this fuss-free tart simply piles the raw fruit into a crisp almondy crust.

Simple but party-worthy, this tart features a tender shortbread press-in crust and bright custardy filling that sets on top while it bakes.

This giant hazelnut butter cup is like the store-bought candy but bigger, better, and filled with smashed ice cream cones.

Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.

Paired with a glass of amaro, this rich yet bright tart is the ultimate end to any meal.

A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.

The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.

This unadorned tart has a mix of textures and a deeply browned, crisp crust.

A delicious almond crust is the perfect complement to this beautiful, summery berry tart.

We can't stop staring at the layers of bittersweet ganache and buttery caramel.

You can make the creamy, custardy treat with an earth-shattering crust at home—in a muffin pan!

Caramel-peach perfection.

Cold minty-chocolate-y goodness in every slice.

Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).