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Come summer, the berries, the stone fruits, the melons, they call to us. Eaten out of hand, they pop with sun-kissed fruitiness. Drizzled with cream, they soften and darken, just a bit. But add fruit to a beautiful tart and suddenly all the senses engage: the eyes fill with color, the nose fills with fruit scent, the ears (you can hear the ooo's and ahhh's, yes?), the hands (reaching for a fork, fast!) and finally, the taste, eyes closed, savoring each tiny morsel. Fruit tart recipes? You bet -- here's a collection to get us started, how about one a week between now and fall?
BLUEBERRY TART
Taste Food ~ Blueberry Tart
"It is impossible to resist the abundant blueberries at this time of year. Today I came home from the market with 2 pounds of fresh blueberries. Well, actually I came home with 1 1/2 pounds, because I couldn't stop nibbling them along the way. Upon arrival, my children consumed at least another half pound before I rescued the remainder, which is exactly what I needed to go in my blueberry tart."
APRICOT TART
Orangette ~ Apricot Tart
"The Zuni apricot tart was a very simple affair. It was essentially a tart shell lined with sugared apricot halves and baked. There was no custard, no frangipane - nothing but apricot. If you look up the word 'understatement,' I am pretty sure that, next to its definition, you will find an illustration of this tart. But it wasn’t the least bit boring. On the contrary, it was sweet and a little tangy, sticky at the corners and jammy in pockets, the fruit soft and the crust crumbly with butter."
PLUM TART
The Italian Dish ~ Plum Tart
"... when Chez Panisse opened in 1971 and served their first dinner, plum tart was the dessert. I've loved all the tarts from Chez Panisse and this one is outstanding."
RASPBERRY TART
Hungry Bruno ~ Brown Butter Raspberry Tart
"Do you have a dessert good enough for strangers in your repertoire? Um, now you do. Holy crap, dudes. That was my reaction after bite one: when is the next time I'm going to be cooking for people, because I want to make THIS for dessert."
PEACH TART
Cafe Johnsonia ~ Creamy Peach Tart
"My husband asked me to place a gold star next to this recipe because he loves it so much. (I'll practically do anything for a gold star from anyone!) It is a good tart. I will make it again. And again. And even a few more times after that."
STRAWBERRY TART
Mele Cotte ~ Strawberry Bavarian Cream Mini Tarts
"It's perfect for that something sweet we crave, but don't want anything heavy. It would really work with any fruit or a combination of fruits, with or without patterns, or with or without whipped cream."
NECTARINE TART
Smitten Kitchen ~ Nectarine Mascarpone & Gingersnap Tart
"The farmers’ markets are teeming with the kind of produce that require no or minimal heat to make them tasty like ... perfect stone fruit that can be easily sliced on top of a tart with an eight minute spicy gingersnap crust and a mascarpone and sweet cheesy custard filling."
Worried about making a traditional tart crust?
Try this especially easy recipe that starts with melted butter and then is pressed into the tart shell. It's passed muster with pastry chef David Lebovitz who calls it French Tart Dough.
And you?
And you, is there a beautiful tart recipe in your repertoire? Leave a recipe or a link to a recipe in the comments!
BlogHer food editor Alanna Kellogg's go-to fruit tart recipe for more than 30 years is a breeze to make, thanks to a press-in crust. She's made Finnish Fruit Tart with blueberries, sour cherries, even rhubarb.
