The secret to this classic? Could be the two types of apples, one tart and one sweet. Then again, that uber buttery crust ain’t bad, either.
Essentially an Italian tart, this crostata is made with a butter crust and is filled to overflowing with apricot-glazed Granny Smith apples.
For this tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A trip to the oven makes everything irresistibly golden.
An Oreo cookie crust is filled with a rich custard made from bittersweet and semisweet chocolate. Vanilla-infused whipped cream is crowned high on top.
This tart is citrus-packed. Thin-skinned oranges are arranged in a flower pattern in a buttery crust that’s brushed with orange marmalade then baked until soft.
Almonds and cherries, a welcome match, come together in a rich, fragrant almond cream checkered with row upon row of wine-purple fruit atop crisp puff pastry.
Squares of delicate, crisp puff pastry are filled with strawberries, blueberries, and raspberries and topped with a creamy orange custard sauce.
A flakey crust cradles silky lemon curd with a surprise: A layer of chocolate slathered underneath.
Thin slices of Golden Delicious apples are spiraled in a buttery, free-form tart for a quick and easy dessert for family and friends.
This tart is a nice alternative to apple pie, and it makes a great dessert for a dinner party. Serve it with vanilla ice cream and perhaps some caramel sauce.
Mexican flavors–chocolate, cinnamon, and coffee–come together in this tart for outstanding effect. Serve it as dessert or with an afternoon cup of coffee.
Can’t pronounce these pastries. No worries. It won’t affect your appreciation for the thin, crackly crust cradling the ridiculously creamy custard.
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