Tart

This celebratory French tart is baked for the Feast of the Epiphany in the first month of the new year. Here it’s made easy for home bakers with frozen puff pastry.

As appealing as an old-fashioned pecan pie but super simple with a press-in crust, this luscious pistachio tart is a nut lover’s dream dessert.

These brownies are swirled with cajeta, which is made from goat’s milk and a cousin to dulce de leche—it’s sticky, luscious, and sweet.

You can make this tart, which is accented with fennel and Pernod, with cow’s milk ricotta or small-batch sheep’s milk ricotta, which tastes even better.

Depending on the type of plums, this Germa nplum tart can get a bit juicy. The amount of may streusel seem small, but the plums shouldn't be completely covered.

This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard Thanksgiving pies.

Rum-soaked currants, a hint of cinnamon, and a flourish of lemon add dimension to the cranberry and apple filling of this tart.

Simple in concept (if not in execution) and not too sweet, this sturdy gâteau Basque is suitable for any occasion or time of the day.

Good things come to those who wait—three days, to be exact.

Pastéis de nata have a melt-in-the-mouth, fragile, flaky crust and a not-too-sweet custard that is caramelized and darkened in spots.

To make classic Hong Kong egg tarts, fill flaky pastry shells—or store-bought dough—with a vanilla-scented custard and bake until just set.

This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.

With comforting notes of butterscotch and caramel, butter tarts are perfect when you want something small and sweet, and they require just a few basic pantry ingredients.

Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.