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Fruit tarts

Explore 134 recipes, 2 articles, 1 gallery, 31 videos, and more

Quince Tarte Tatin

Other Ideas:
Dessert, French, Quince
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Apple Tarte Tatin, Part 1

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How to Make a Lemon Tart Part 1

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How to Make Fruit Turnovers with John Barricelli

Other Ideas:
Bake, Dessert, Rolling out dough
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Chef Barricelli's Tarte Tatin

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Red, White and Blue Tart for July Fourth Barbeques

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Chamomile-Peach Tarts

Time:5 hours 35 mins
Ingredients
  • 1 cup sugar
  • 1 1/2 cups sour cream
  • 2 sticks unsalted butter, room temperature
  • 6 tablespoons sugar
  • 1/4 cup dried chamomile blossoms (from 10 to 12 tea bags)
  • 1/2 cup plus 2 tablespoons sugar
  • Fresh chamomile flowers (unsprayed), for serving
  • 4 large egg yolks
  • 3 ripe peaches, halved and pitted
  • 3 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 8 teaspoons chamomile tea (from 8 bags)
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Mini Blueberry-Lavender Cornmeal Cream Tarts

Time:3 hours 50 mins
Other Ideas:
Blueberries, Cream, Dessert
Ingredients
  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/4 vanilla bean, seeds scraped
  • 1/4 cup finely ground cornmeal
  • 1 1/2 teaspoons fresh or dried lavender, plus more for serving
  • 1 to 2 cups fresh wild or regular blueberries or huckleberries
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 1/2 teaspoon coarse salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 2 tablespoons ice water
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Rose-Scented Plum Crumble Tart

Time:4 hours
Other Ideas:
Dessert, Plums, Rose water
Ingredients
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 2 pounds mixed small plums, halved and pitted
  • 1/4 cup packed light-brown sugar
  • 4 tablespoons unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light-brown sugar
  • 1/8 teaspoon coarse salt
  • 1/4 teaspoon coarse salt
  • 2 tablespoons cornstarch
  • 1 stick cold unsalted butter, cut into small pieces
  • Plum-Rose Sorbet, for serving (optional)
  • 2 large egg yolks
  • Pinch of coarse salt
  • 1 teaspoon rose water
  • 1 tablespoon ice water
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