Tarts are the kind of dessert that look finished even before they hit the plate. Some are filled with glossy chocolate or silky citrus, others stack with fruit, curd, or jam, but they all bake into slices that hold together clean and serve easily. This list covers quick weeknight bakes and richer options that layer flavor from crust to top, some using puff pastry, others with cookie or shortbread bases. A few go seasonal, a few go bold with chocolate, and a couple skip the sugar entirely without losing the texture or look. If you’ve got a tart pan and something to fill it, these are the kinds of desserts that feel polished without needing much more than a bake and a chill.
Apple Tarte Tatin with Pears
Apples and pears caramelize in a skillet before getting topped with pastry and flipped after baking. The fruit stays soft while the sugar turns into a sticky, golden layer. Serve it warm to catch the full effect. Every slice shows off the glossy fruit top.
Get the Recipe: Apple Tarte Tatin with Pears
Apple Tarts Easy Weeknight Dessert
Thin apple slices bake on pastry or pre-made crust with a light layer of cinnamon and sugar. It comes together fast and bakes golden in under half an hour. No special ingredients or equipment required. Slice, bake, and serve with whatever you’ve got.
Get the Recipe: Apple Tarts Easy Weeknight Dessert
Peach Almond Tart
Juicy peaches bake on top of almond filling in a crisp tart shell. The fruit softens while the almond base bakes rich and firm. Each bite balances sweet and nutty. It works well chilled or warm with a little cream.
Get the Recipe: Peach Almond Tart
Lemon Tart
This tart holds a smooth lemon filling that sets with just the right amount of bite. The crust bakes crisp while the center stays silky and sharp. Dust it with sugar or leave it plain. Bright, clean, and always ready to slice.
Get the Recipe: Lemon Tart
Peach Tart
This tart holds a smooth lemon filling that sets with just the right amount of bite. The crust bakes crisp while the center stays silky and sharp. Dust it with sugar or leave it plain. Bright, clean, and always ready to slice.
Get the Recipe: Peach Tart
Berry Tart
Fresh berries fill a cream or custard base on a crisp crust. The fruit stays whole but softens slightly while baking. Use one type or mix a few depending on what’s in season. A good one to chill before slicing.
Get the Recipe: Berry Tart
Berry Cheesecake Puff Pastry Tart
A soft cheesecake layer spreads over puff pastry and gets topped with fresh berries before baking. The edges rise while the filling firms up just enough to slice. It bakes fast and cools quickly. Light, crisp, and easy to make again.
Get the Recipe: Berry Cheesecake Puff Pastry Tart
Chocolate Pecan Tart
This tart layers chopped pecans into a dense, chocolate filling baked in a flaky shell. It’s rich, not too sweet, and slices clean with a firm bite. Serve cold or room temp for best texture. A solid pick when you want something that holds up well.
Get the Recipe: Chocolate Pecan Tart
Cranberry Curd Tart
Bright cranberry curd sets into a smooth, deep pink filling over a crisp crust. It chills firm and cuts clean with just the right amount of tartness. Add sugared cranberries or whipped cream if you want a topper. A good alternative to lemon or lime.
Get the Recipe: Cranberry Curd Tart
Chocolate Raspberry Tart
Dark chocolate ganache gets layered with fresh raspberries in a crisp crust. The fruit cuts through the richness without softening the base. Chill fully before serving to get clean edges. A strong choice for simple but bold flavor.
Get the Recipe: Chocolate Raspberry Tart
Strawberry Jam Tart
Jam spreads over a shortcrust or pastry base and bakes until bubbling and set. It’s sweet, simple, and tastes even better with a scoop of cream or yogurt. You can cut into squares or wedges depending on the shape. Great for using up extra jam.
Get the Recipe: Strawberry Jam Tart
Apricot Tart
Halved apricots bake into a golden crust with just enough sugar to soften the edges. The fruit holds its shape while the base browns underneath. Serve warm or chilled depending on the mood. It’s tart without being too sharp.
Get the Recipe: Apricot Tart
Chocolate Ganache Tart
A rich, dark ganache poured into a blind-baked crust and chilled until firm. It cuts like silk and stays smooth even after slicing. Add sea salt or fruit on top if you want extra contrast. A good no-fuss dessert with strong flavor.
Get the Recipe: Chocolate Ganache Tart
Lime Avocado Tart
Blended avocado and lime make up the smooth, chilled filling for this tart. It’s creamy, slightly tart, and doesn’t taste like guacamole. The crust stays crisp and balances out the texture. Chill before slicing for the cleanest cut.
Get the Recipe: Lime Avocado Tart
Low-Carb Chocolate Raspberry Tart
This version uses an almond crust and a sugar-free filling, but still brings in rich chocolate and fresh raspberries. It holds its shape well and keeps flavor without added sugar. Chill before cutting for clean slices. A strong option that doesn’t feel like a swap.
Get the Recipe: Low-Carb Chocolate Raspberry Tart
Chocolate Caramel Tart
Layers of soft caramel and dark chocolate sit inside a firm crust that holds everything together. The caramel stays just chewy enough while the top cuts smooth. Sprinkle with salt if you want to sharpen it up. Best sliced with a warm knife.
Get the Recipe: Chocolate Caramel Tart
Chocolate Raspberry Cream Tart
A layer of chocolate cream spreads over the crust and gets topped with raspberries and a light glaze. The texture stays soft and silky with some bite from the fruit. Chill it fully before slicing. It’s rich but not heavy.
Get the Recipe: Chocolate Raspberry Cream Tart
Chocolate Mint Tart
Dark chocolate and mint cream come together in a layered filling that’s chilled before slicing. The crust adds structure while the mint keeps things light. Serve with whipped cream or plain. A good one for colder months or just when you want something fresh.
Get the Recipe: Chocolate Mint Tart
