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Fruit tarts

Explore 130 recipes, 2 articles, 1 gallery, 28 videos, and more

Blueberry Tart

Time:1 hour 45 mins
Ingredients
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
  • 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated lemon zest
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • 3 tablespoon fresh lemon juice
  • 2/3 cup sugar
  • Pinch of salt
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Prune Tart

Time:65 mins
Other Ideas:
Dessert, Prunes, Puff pastry
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Apricot and Berry Tart

Other Ideas:
Apricots, Berries, Dessert
Ingredients
  • 6 apricots (about 12 ounces), pitted and cut into eighths
  • 3/4 cup assorted berries, such as raspberries, blueberries, and blackberries
  • 8 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup whipped cream (optional)
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Plum Tart

Other Ideas:
Dessert, Pate sucree, Plums
Ingredients
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup sugar, plus 2 tablespoons for sprinkling
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pure almond extract
  • 1 cup almond flour
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/2 recipe Pate Sucree Extra
  • 6 tablespoons plum jam
  • 3 medium plums (about 1 pound), cut into 1/4-inch wedges
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Strawberry Tartlets

Ingredients
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons plus 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon ice water, plus more as needed
  • 1 1/2 pounds (2 pints) fresh strawberries, hulled, washed, and halved or quartered if large
  • 2 cups creme fraiche
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Individual Rhubarb and Raspberry Tartlets

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Meyer Lemon Pastry

Time:2 hours 35 mins
Ingredients
  • 2 cups water
  • 1 cup granulated sugar
  • 6 Meyer lemons, thinly sliced
  • 1 package frozen puff pastry (14 ounces), preferably Dufour, thawed
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten, for egg wash
  • Fine sanding sugar, for sprinkling
  • 1 cup cold heavy cream
  • 1/2 vanilla bean, split and scraped, pod reserved for another use
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Baked Pears with Cream

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Pear and Apple Phyllo Crisp

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Tangerine and Almond Shortbread Tart

Ingredients
  • 2 tangerines
  • 12 tablespoons cold unsalted butter, cubed, plus more for pan
  • 1 3/4 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  • 1 teaspoon coarse salt
  • 1/2 cup superfine sugar
  • 1/4 cup dark-brown sugar
  • 1/4 cup orange blossom honey
  • 1 cup heavy whipping cream
  • 3 cups sliced almonds, toasted
  • Whipped cream, for serving
  • Fresh mint sprigs, for garnish
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