Pineapple Tarts
"Delightful little tarts with pineapple filling and a cross on the top." - by Diana
Tarts
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Dessert Tart Recipes
Apple Crumble Tart
"Very fancy and delicious, this tart 's fillings are baked in puff pastry. Apples are sliced, piled onto a large round of pastry and covered with a sweet ground almond cru…" - by JJOHN32
Pumpkin Tarts
"Somewhere between a cookie and a little two-bite pumpkin pie is this delectable little treat, made with tender cream cheese pastry holding pumpkin filling and frosted wit…" - by Cookie Queen
Meyer Lemon and Blueberry Cheese Tart
"This creamy lemon-filled tart is topped with a blueberry sauce for a fresh dessert everyone will love." - by dana
Tartelettes de Framboises au Mascarpone (Raspberry Tartlets)
"A perfect little French raspberry tart with homemade almond shell, creamy mascarpone filling, and fresh raspberries sprinkled with pistachio nuts makes a great finish to …" - by elegantcooking
Lemon Berry Tartlets
"Frozen puff pastry cut into small rounds makes a quick yet elegant dessert. Fill them with lemon curd, chocolate mousse, or anything you choose!" - by Chef John
The Best Lemon Tart Ever
"Rich lemon filling makes up the center of a decadent tart with a golden-brown shortbread crust." - by ChefChristi1221
Banbury Tarts
"Perfect for a tea party, these dainty tart shells are filled with a delicious mixture of chopped figs, citron peel, brown sugar, egg, raisins and nuts. After an hour in t…" - by Carol
JELL-O Patriotic Mini Fruit Tarts
"Individual little tarts with a creamy, vanilla filling are topped with raspberries and blueberries for a fresh and colorful dessert." - by JELL-O
Cream Cheese Tart Shells
"Perfect for a tea party, these dainty shells will go with just about any filling. A pastry made with cream cheese, butter, and flour gets pressed into mini muffin tins an…" - by Glenda
Milk Tart
"The sugary crust dough is pressed into the pie tin and baked. The sweet, milky thick custard filling is then poured into the baked shell, sprinkled with cinnamon and chil…" - by RENE CONRADIE