Tart Granny Smith and sweet Mclntosh apples are the secret to this unmatched pie. The buttery, flaky 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.

Potica (pronounced “po-TEET-sa”) is a paper-thin sweet bread filled with walnuts, honey, sugar, and butter originally from Croatia.

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.

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.

Called pasteis de nata, these custard cups, originally from a pastry shop in Belem, Portugal, have a thin, crackly crust filled with luscious cream custards.

For this Italian treat, a sweet ricotta filing studded with chocolate and candied orange rind and flavored with citrus is nestled in a cookie-like crust.

Mascarpone cheese, whipped cream, and thin slices of pound cake make up this Italian torte that sits on a puddle of espresso sauce.

Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?

These tarts couldn’t be easier: Puff pastry is tucked into muffin tins, apple slices, cinnamon, lemon, and brown sugar are scooped in then everything is baked.

Here’s a flaky, buttery tart crust filled with thick, rich chocolate custard that’s has a hint of espresso It’s a dessert no one can resist.

Chocolate crust, chocolate custard filling, ripe Bartlett pears? Need we say more about this incredibly decadent dessert tart?

Dead-ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.

In these tarts is a mixture of cream and cream cheese dotted with fresh strawberries and blueberries and dusted with an avalanche of sweetened coconut.

Ruby red raspberries perch atop a mascarpone whipped cream filling, which is nestled in crumbly, buttery tart shells.

A filling of creamy goat cheese flavored with vanilla and spotted with pine nuts sits under a layer of ripe pear slices, all in a buttery, flaky crust.

Nothing but the Austrian classic. The tart is filled with raspberry jam and almond-infused lattice crust is crisscrossed on top.

These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.

Blueberry crumble pie is a hallmark of summer. Packed with wild blueberries and crowned with a crumble topping, this pie is a terrific end to July meal.