16 Fruit Tarts and Rustic Galettes So Pretty You Will Not Want to Cut Them

Few desserts are as pretty as a tart. A crisp, buttery crust holds juicy fruit arranged like a picture, and every slice looks like it came from a French bakery window. The best part is that fruit tarts are easier than pie, and rustic galettes are even easier because they are folded by hand with no special pan. For more bakery style treats, see our homemade pastries. Ready to roll out some dough..

Classic Fresh Fruit Tarts With Vanilla Pastry Cream

This is the jewel of the bakery case: a crisp sweet crust, a layer of silky vanilla pastry cream and a rainbow of fresh fruit on top. Kiwi, berries, peaches and grapes all work, so use whatever looks best at the store. A brush of warm apricot jam makes the fruit shine. It looks fancy, but each part is simple. Which fruit would you put in the center of yours?

You will need: 1 sweet tart crust baked, 2 cups milk, 4 egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, 2 tablespoons butter, 1 teaspoon vanilla, 3 cups mixed fresh fruit, 1/4 cup apricot jam.

How to make it: Cook the milk, yolks, sugar and cornstarch, whisking, until thick and bubbling. Stir in the butter and vanilla and chill. Spread the cream in the baked crust. Arrange the fruit in circles from the outside in. Warm the jam with a splash of water and brush over the fruit. Chill 1 hour.

Fresh Strawberry Tart, the Easiest of All Fruit Tarts

When strawberries are sweet and red, this tart almost makes itself. Whole berries are packed tightly into a crust filled with sweet cream cheese, then glazed until they sparkle. There is no baking after the crust. It is one of the easiest fruit tarts you can make, and it always gets oohs and aahs. Quick poll: A) strawberry, B) raspberry, C) blueberry or D) mixed berry tart?

You will need: 1 baked tart crust, 8 ounces cream cheese, 1/3 cup powdered sugar, 1/2 cup heavy cream, 1 teaspoon vanilla, 2 pounds strawberries, 1/4 cup strawberry jelly.

How to make it: Beat the cream cheese and sugar, add the cream and vanilla and whip until fluffy. Spread into the crust. Hull the berries and stand them up close together. Melt the jelly and brush over the berries. Chill 1 hour.

Mixed Berry Tart, Colorful Fruit Tarts for Any Season

Blueberries, raspberries and blackberries piled high on a lemon cream make a tart that looks like a summer garden. Frozen berries do not work here, but fresh ones are easy to find all year. The lemon cream adds a bright tang that keeps it from being too sweet. Dust the top with powdered sugar right before serving. Which berry is your favorite?

You will need: 1 baked tart crust, 1 cup lemon curd, 1/2 cup heavy cream whipped, 3 cups mixed fresh berries, powdered sugar.

How to make it: Fold the whipped cream into the lemon curd. Spread into the crust. Pile the berries on top. Chill 30 minutes and dust with powdered sugar before slicing.

Mini Berry Tartlets for Parties

Little tartlets are perfect for parties because nobody has to cut anything. Bake small shells in a muffin tin, fill with sweet cream and top each with a few berries. They look adorable on a dessert table and are easy to pick up with one hand. Make the shells two days ahead to save time. How many would you grab from the tray? Tiny fruit tarts always vanish first.

You will need: 1 batch sweet tart dough or 24 mini shells, 1 cup mascarpone, 1/4 cup powdered sugar, 1/2 cup heavy cream, strawberries and blackberries.

How to make it: Press the dough into a mini muffin tin and bake at 375F for 12 minutes. Cool. Whip the mascarpone, sugar and cream. Pipe into the shells and top with berries.

Chocolate Strawberry Tartlets

Chocolate and strawberries are a classic pair, and these little tarts are made for Valentine and holiday parties. A cocoa crust holds a silky chocolate ganache, then a fresh strawberry goes on top. They taste like a chocolate dipped berry in tart form. Dust with cocoa powder for a bakery finish. Would you give these as a gift or keep them all?

You will need: 12 mini chocolate tart shells, 6 ounces dark chocolate, 2/3 cup heavy cream, 1 tablespoon butter, 12 strawberries, cocoa powder.

How to make it: Heat the cream and pour over the chopped chocolate. Stir until smooth and add the butter. Fill the shells and chill 1 hour. Top each with a strawberry and dust with cocoa.

Rustic Apple Galette

A galette is a free form tart, and it is the most forgiving dessert you will ever bake. Roll out the dough, pile apples in the center, fold up the edges and bake. Cracks and uneven folds only make it look more charming. Cinnamon sugar on the crust gives it a lovely crunch. It is perfect for beginners who are scared of pie. Have you ever tried baking a galette?

You will need: 1 pie crust, 4 apples sliced thin, 1/3 cup sugar, 1 teaspoon cinnamon, 1 tablespoon flour, 1 tablespoon lemon juice, 1 egg, coarse sugar.

How to make it: Roll the crust into a 12 inch circle on a lined sheet. Toss the apples with sugar, cinnamon, flour and lemon. Pile in the center leaving a 2 inch border. Fold the edges over. Brush with egg and sprinkle with sugar. Bake at 400F for 40 minutes.

Peach Galette, Rustic Fruit Tarts for Beginners

Juicy peaches and a flaky crust are a dream combo. Frozen sliced peaches work well in fall and winter, just thaw and pat them dry. A spoonful of almond flour under the fruit soaks up the juices so the bottom stays crisp. Serve warm with vanilla ice cream melting on top. Rustic fruit tarts like this are all about comfort. Ice cream or whipped cream on yours?

You will need: 1 pie crust, 4 cups sliced peaches, 1/3 cup sugar, 1 tablespoon cornstarch, 2 tablespoons almond flour, 1 egg, coarse sugar.

How to make it: Roll out the crust and sprinkle almond flour in the center. Toss peaches with sugar and cornstarch and pile on top. Fold the edges over. Brush with egg and sugar. Bake at 400F for 40 to 45 minutes.

Cherry Galette

Deep red cherries bubbling inside a golden crust are hard to beat. Frozen pitted cherries make this galette easy any time of year. A little almond extract makes the cherry flavor taste even stronger. It is a beautiful dessert for Christmas or Valentine dinner. Let it cool for 20 minutes so the juices set before slicing. Sweet or sour cherries: which do you prefer?

You will need: 1 pie crust, 4 cups pitted cherries, 1/2 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon almond extract, 1 egg, coarse sugar.

How to make it: Toss the cherries with sugar, cornstarch and extract. Roll out the crust and pile the cherries in the center. Fold up the edges. Brush with egg and sprinkle with sugar. Bake at 400F for 45 minutes until bubbling.

Tarte Tatin, Upside Down Apple Tart

Legend says the Tatin sisters in France invented this tart by accident when they flipped a fallen apple dessert. Apples are cooked in butter and sugar until deeply caramelized, covered with pastry and baked. Then you flip it over and the shiny apples end up on top. It is dramatic and delicious. Would you be brave enough to do the flip in front of guests?

You will need: 6 apples peeled and halved, 1/2 cup sugar, 4 tablespoons butter, 1 sheet puff pastry.

How to make it: Melt the sugar in a 10 inch oven safe skillet until amber. Add the butter. Pack the apples in tightly, rounded side down. Cook 15 minutes. Cover with pastry and tuck in the edges. Bake at 400F for 25 minutes. Cool 5 minutes and flip onto a plate.

Spiced Pear Tart

Pears are at their best in late fall, and they bake into soft, sweet slices that look elegant fanned in a tart pan. A touch of cinnamon, ginger and vanilla makes this tart taste like the holidays. It pairs wonderfully with a cup of tea. This is one of the most elegant fruit tarts for a dinner party. Do you like pears better baked or fresh?

You will need: 1 tart crust, 4 ripe pears, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 2 tablespoons butter melted, apricot jam.

How to make it: Press the crust into a tart pan. Peel, core and thinly slice the pears and fan them in circles. Mix the sugar and spices and sprinkle over. Drizzle with butter. Bake at 375F for 40 minutes. Brush with warm jam.

Pear and Vanilla Cream Tart

This elegant tart layers poached pears over a vanilla cream. The pears are gently simmered in sugar syrup until tender and glossy, then sliced and arranged on top. It is light, creamy and perfect after a rich holiday dinner. Poach the pears a day ahead to make it easy. Who would you serve this beauty to?

You will need: 1 baked tart crust, 3 pears, 2 cups water, 1/2 cup sugar, 1 vanilla bean, 1 1/2 cups pastry cream, whipped cream.

How to make it: Simmer the water, sugar and vanilla. Add peeled pear halves and poach 15 minutes until tender. Cool. Spread the pastry cream in the crust. Slice the pears and arrange on top. Decorate with whipped cream.

Plum Frangipane Tart, French Fruit Tarts Made Easy

Frangipane is a sweet almond cream that puffs up around the fruit as it bakes. Halved plums sink into the almond filling and turn jammy and tart. It is a classic French bakery tart that is easy to make at home. Frozen plums work too. Serve it warm with a little cream. Is almond one of your favorite flavors?

You will need: 1 tart crust, 1/2 cup butter, 1/2 cup sugar, 2 eggs, 1 cup almond flour, 2 tablespoons flour, 1/2 teaspoon almond extract, 6 plums halved.

How to make it: Beat the butter and sugar, add eggs, then almond flour, flour and extract. Spread in the crust. Press the plum halves in cut side up. Bake at 350F for 45 minutes until golden and puffed.

Sheet Pan Plum Tart

Need dessert for a crowd? This sheet pan tart uses one big rectangle of puff pastry topped with rows of plums. It bakes in 30 minutes and cuts into neat squares. It is one of those fruit tarts that looks stunning but takes almost no effort. Sprinkle with sugar and a little cinnamon before baking. How many people are you feeding this holiday?

You will need: 2 sheets puff pastry, 8 plums sliced, 1/4 cup sugar, 1 teaspoon cinnamon, 1 egg, 2 tablespoons apricot jam.

How to make it: Lay the pastry on a lined sheet pan and score a 1 inch border. Arrange the plum slices inside the border. Sprinkle with sugar and cinnamon. Brush the border with egg. Bake at 400F for 25 to 30 minutes. Brush with warm jam.

Nectarine Custard Tart, Summer Fruit Tarts All Year

Nectarines are like peaches without the fuzz, and they make a beautiful tart. Thin slices are fanned over a vanilla custard that bakes right around them. The edges caramelize slightly in the oven. It tastes like the last days of summer. Use canned peaches if nectarines are out of season. Poll: A) peach, B) nectarine, C) apricot or D) plum tart?

You will need: 1 tart crust, 4 nectarines sliced, 2 eggs, 1/3 cup sugar, 3/4 cup heavy cream, 1 teaspoon vanilla.

How to make it: Arrange the slices in the crust. Whisk the eggs, sugar, cream and vanilla and pour around the fruit. Bake at 350F for 35 to 40 minutes until set. Cool before slicing.

Fig and Honey Tartlets

Figs look like little works of art when sliced, and they taste like honey. These tartlets pair fresh figs with a creamy goat cheese or mascarpone filling and a drizzle of honey. They are sweet, a little tangy and very elegant. Serve them at a holiday cocktail party. Have you ever eaten a fresh fig?

You will need: 12 mini tart shells, 1 cup mascarpone or soft goat cheese, 2 tablespoons honey, 6 fresh figs, extra honey, chopped pistachios.

How to make it: Mix the mascarpone with honey and spoon into the shells. Slice the figs and arrange on top. Drizzle with more honey and sprinkle with pistachios. Serve right away.

Blueberry Crumble Tart

Part tart and part crumble, this dessert is the best of both worlds. A buttery crust holds a thick layer of blueberries topped with a sweet oat crumb. Frozen blueberries work perfectly, so you can bake it in the middle of winter. Serve warm with vanilla ice cream. Crumble lovers and fruit tarts fans will both be happy. Which side are you on?

You will need: 1 tart crust, 4 cups blueberries, 1/2 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice. Crumble: 3/4 cup flour, 1/2 cup oats, 1/2 cup brown sugar, 6 tablespoons butter.

How to make it: Toss the berries with sugar, cornstarch and lemon and pour into the crust. Rub the crumble ingredients together and sprinkle on top. Bake at 375F for 45 to 50 minutes until bubbling.