Tarts

Appeltaart is a traditional apple pie that is very often accompanied by a cup of hot coffee. Although it is essentially the same as most apple pies, Dutch appeltaart differs from the classic American apple pie in many ways: it is baked in... READ MORE

While the traditional version couples only two elements, shortcrust pastry or pâte brisée and juicy mirabelle plums, modern varieties of this classic occasionally place the plums on a bed of pastry cream or creamy custards. Before bak... READ MORE

A decadent version of the classic apple pie, tarte Tatin consists of sliced apples seasoned with butter, sugar, and cinnamon, topped with a buttery pie crust pastry, and baked until the apples become golden and syrupy. The whole cake is then inver... READ MORE

Even though their name and origin stem from Italian tradition, pastafrola tarts have become an integral part of South American cuisine. They traditionally combine buttery shortcrust pastry and various fillings such as quince cheese, dulce de leche... READ MORE

Flan pâtissier, also known as flan parisién, is a tart consisting of a pastry shell filled with creamy vanilla custard, all together baked until puffed and golden brown. It is similar to the Portuguese pastel de nata or British custar... READ MORE

One of the most famous Chinese desserts is the classic egg tart, a delicious pastry consisting of a flaky outer shell with a creamy, but firm egg custard in the center. The origin of this traditional Chinese dessert is vague. It is believed that i... READ MORE

The delicate buttery crust in this classic Neapolitan tart holds a rich filling of cooked wheat berries, ricotta, and pastry cream, enriched with candied orange peel and flavored with orange blossom water. Pastiera is traditionally enjoyed for Eas... READ MORE

This Italian dessert consists of cheese or cream and fruit in a crusty pastry, similar to fruit-filled pies. The most commonly-used fruit in crostata are cherries, berries, apricots, or peaches. It can be prepared as an open-faced dessert or cover... READ MORE

This French classic hails from Normandy, a region famous not only for apples but also for its Calvados apple liqueur, both of which are essential ingredients of tarte Normande and make the perfect match for the delicately sweet almond fra... READ MORE

Treacle tart is a traditional dessert consisting of a shortcrust pastry filled with sugar syrup, breadcrumbs, lemon juice, and spices such as ginger, cinnamon, and cloves. Originally, treacle was the most inexpensive sweetener, so food historians ... READ MORE

Originating from the Limousin area in France and dating back to at least the mid-1800s, clafoutis is a traditional, crustless French flan, tart, or a type of thick pancake typically consisting of layers of batter and fruit. Its name stems from the... READ MORE

Butter tart is a humble food that achieved iconic status in early 20th-century Canada. The filling is traditionally made with a combination of walnuts, eggs, brown sugar, butter, and white vinegar, and it's then placed into small, flaky, deep or s... READ MORE

Greek fruit jam tarts are popular desserts that pair a flaky shortcrust pastry with various fruit jam fillings. They are either baked as a single, large tart, or in the form of small, individually-portioned tartlets. Popular fillings include straw... READ MORE

Tarte aux brimbelles is a traditional tart that's especially popular in Vosges and Belfort. The pastry dough is made with a combination of flour, butter, sugar, salt, egg yolks, and cold water, while the filling consists of wild blueberries, eggs,... READ MORE

Named after the Austrian city of Linz, Linzertorte is a short cake with a crumbly, buttery pastry shell that is accentuated by lemon juice, cinnamon, and either almonds, walnuts, or hazelnuts. It's also the oldest cake named after a city. This swe... READ MORE

Bakewell tart is a traditional dessert consisting of shortcrust pastry filled with fruit jam and a combination of sugar, eggs, ground almonds, and butter. The tart is baked so that it remains light and moist, and it is usually served warm, with a ... READ MORE

Tarte à l'oignon is a fragrant, savory onion tart from the Alsace region in France. Essentially, it is an open-face pie that is filled with a rich and flavorful custard of eggs, bacon, and onions. Although it is a cousin to the famous q... READ MORE

Hailing from the natural regions of Thiérache and l'Avesnois, tarte au maroilles is a French tart that features cubes or slices of the renowned Maroilles cheese, a soft cow's milk cheese that is distinguished by a nutty and tangy flavor and... READ MORE

This traditional Portuguese bean tart originated in Torres Vedras sometime in the 19th century. It consists of a pastry base and a creamy filling made with white beans and ground almonds, while the top is usually dusted with powdered sugar. The in... READ MORE

This rich concoction of butter and dried fruits in a pastry shell originated from the small town of Ecclefechan in the south of Scotland. The filling traditionally consisted of chopped nuts and dried fruits - currants and sultanas, for the most pa... READ MORE

Cherry Bakewell or Bakewell cake is a traditional version of Bakewell tart originating from Bakewell in Derbyshire. It’s essentially a traditional Bakewell tart that’s iced on top and adorned with a cherry. The pastry is made with a co... READ MORE

Creamy and sweet, melktert is a South African dessert consisting of a pastry crust filled with a combination of sugar, flour, eggs, and milk. The name melktert means milk tart. The dish can be served either hot or cold, and it is... READ MORE

Wähe is a delicious Swiss tart made in sweet and savory versions. The sweet version is prepared with seasonal fruits such as plums, apricots, rhubarb, and apples, while the savory ones typically include cheese, spinach, or onions, similar to ... READ MORE

Originating from Graubünden in Switzerland, this dish is a traditional tart consisting of a shortbread pastry filled with nuts and caramel. Walnuts are typically used for the filling, but other nuts may also be used, although very rarely. The... READ MORE

Neenish tart is an Australian and New Zealander delicacy, a sweet treat consisting of pastry shells with a custard-like filling, their tops decorated with a thin layer of icing, with each half colored differently. The usual color combinations are ... READ MORE

Pardulas are small, ricotta-based tartlets hailing from the Italian island of Sardinia. Depending on the area, their name changes: they are called pardulas in the southwest Sardinia, while in the area around Nuoro they are known as casadinasREAD MORE

The fragrant fyrstekake is a classic Norwegian tart made with a thick layer of dense, cardamom-scented almond paste sandwiched between a rich, buttery dough. Also known as Royal cake or Prince’s cake, this is by fa... READ MORE

One of the most famous Belgian desserts, this sweet and spicy, tart-shaped filled pastry is prepared exclusively in the Flemish town of Lier. The delectable Liers vlaaike consists of thin, pâté brisée crust filled with a thick,... READ MORE

Carac is a small Swiss pastry prepared with shortbread pie crust, chocolate, cream, and green icing. It is especially popular in the French part of the country. Even though most of these pastries are prepared in smaller sizes, they can also be enl... READ MORE

Gizzada is a flavorful Jamaican dessert consisting of a pastry shell filled with a sweet, yet slightly spicy coconut filling. It is characterized by its pinched crust, giving the dessert its other name: pinch-me-round. Although gizzada is... READ MORE

Manchester tart is a traditional tart originating from Manchester, where it was a staple of school dinners until the mid-1980s. The tart consists of a shortcrust pastry base that's spread with raspberry jam and filled with custard, then topped wit... READ MORE

This tart with a long tradition originates from the town of Imotski, and consists of a shortcrust pastry base and a flavorful almond filling. Both are heavily seasoned with various spices and different types of alcohol, from prošek... READ MORE

Tarte à la bouillie is a traditional Cajun dessert hailing from Louisiana. This French-inspired tart is made with a combination of sugar, salt, flour, milk, whipping cream, eggs, butter, and vanilla. The custard is placed into a pie shell, ... READ MORE

Yorkshire curd tart is a traditional tart originating from Yorkshire. This rustic tart is made by baking a shortcrust pastry base that's filled with a combination of curd cheese, sugar, eggs, butter, dried fruit such as currants, and spices, usual... READ MORE

Técula mécula is a traditional tart originating from Extremadura. The crust is usually prepared with a combination of sugar, water, flour, rendered fatback or butter and lard, and a pinch of salt. The dough is chilled, rolled out in ... READ MORE

Gypsy tart is a classic Kentish dessert consisting of a shortcrust pastry filled with whipped evaporated milk and sugar. The tart is then baked and topped with powdered sugar. It can be served either warm or cold. Many believe that the dish was in... READ MORE

Tarte aux pralines, or praline tart, is a traditional dessert that hails from the Lyon region. It is celebrated for its vibrant pink color and sweet, nutty flavor. The tart consists of a buttery, flaky pastry crust, typically made from a shortcrus... READ MORE

The tarte Bourdaloue, also known as pear almond tart, is a classic French pastry created in the late 19th century. Named after Bourdaloue Street in Paris, where its inventor was based, the tart typically consists of poached pear halves placed on a... READ MORE

Mummentaart is a traditional Luxembourgish pie or tart filled with a cinnamon-flavored apple filling. The dough is made by combining flour, butter, quark, water, and salt, while the filling typically consists of sliced or cubed slightly sour apple... READ MORE

Flaugnarde is a baked fruit flan that is similar to clafoutis. It comes from the French region of Limousin. Clafoutis is made with cherries, but flaugnarde incorporates peaches, pears, plums, apples, raspberries, or any other fruit except... READ MORE

Quetschentaart (also known as quetscheflued) is a Luxembourgish damson plum tart that is traditionally prepared during autumn, when damson plums are in season. To make the tart base, flour, sugar, butter, salt, and eggs are combined into ... READ MORE

Tert di preimu is a traditional pie or tart originating from Curaçao and Aruba. The dough base for the pie is made with a combination of milk, butter, eggs, baking powder, flour, and salt, while the filling consists of chopped prunes, sugar... READ MORE