28+ Stunning Spring Tart Recipes to Brighten Your Table

Spring is the season of renewal, fresh flavors, and colorful ingredients.

As the weather warms up, vibrant fruits and flowers come into bloom, offering an exciting array of ingredients to work with in the kitchen. One of the best ways to celebrate the season is by baking a spring tart.

These tarts are perfect for any occasion, from spring picnics to holiday gatherings, or even as a light dessert for an evening meal.

In this article, we’ve gathered 28+ spring tart recipes that highlight the season’s finest produce.

From fruity tarts filled with berries, citrus, and stone fruits to elegant tarts featuring floral infusions and delicate creams, these recipes will inspire you to make the most of the season.

Whether you’re a seasoned baker or a novice in the kitchen, these tarts will allow you to bring the flavors of spring to life in the most delicious way possible.

28+ Stunning Spring Tart Recipes to Brighten Your Table

These 28+ spring tart recipes offer a variety of options that suit every palate, whether you prefer rich custard-based tarts, fresh fruit-filled desserts, or lighter, more floral-infused creations.

The beauty of spring tarts lies in their versatility—they can be made with a variety of crusts, fillings, and toppings, making them a perfect option for any spring celebration.

Plus, their bright colors and fresh flavors make them a visually stunning addition to any table.

So, roll up your sleeves, gather the freshest ingredients, and start baking your way through these spring-inspired tart recipes.

There’s a perfect tart waiting for every spring occasion!

Lemon Strawberry Spring Tart

This zesty and refreshing lemon strawberry spring tart combines a crisp, buttery crust with a smooth lemon curd filling and a beautiful array of fresh strawberries on top. Perfect for a spring celebration, this tart is a crowd-pleaser with its vibrant flavors and visually appealing layers. It’s a delightful combination of tartness and sweetness that will leave everyone wanting more!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For the Lemon Curd:

• 3 large eggs
• 3/4 cup sugar
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup unsalted butter, cubed
• A pinch of salt

For Topping:

• Fresh strawberries, sliced thinly
• Fresh mint leaves (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, powdered sugar, and salt together. Add in the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, one tablespoon at a time, and pulse until the dough comes together.
4. Press the dough into a tart pan, ensuring it covers the bottom and sides evenly. Bake for 15-18 minutes until golden brown.
5. For the lemon curd, whisk together the eggs, sugar, lemon juice, and zest in a saucepan over medium heat.
6. Stir continuously until the mixture thickens, about 7-8 minutes. Remove from heat and whisk in the butter until smooth. Allow it to cool slightly.
7. Pour the lemon curd into the cooled crust and smooth it into an even layer.
8. Top with the thinly sliced strawberries, arranging them in a decorative pattern.
9. Refrigerate the tart for at least 2 hours before serving.

This Lemon Strawberry Spring Tart offers a perfect balance of citrus and sweetness, with the freshness of strawberries elevating the entire dessert. The buttery, flaky crust combined with the creamy lemon curd creates a tart that’s both rich and light. Ideal for spring gatherings, it’s sure to impress guests with its bright, cheerful flavor and gorgeous presentation.

Raspberry Almond Spring Tart

The Raspberry Almond Spring Tart is a delightful dessert featuring a buttery almond-flavored crust filled with a luscious raspberry jam and topped with toasted almond slices. It strikes the perfect balance between fruity, nutty, and sweet, making it a fantastic option for any spring occasion. This tart is not only delicious but visually stunning, with its deep red berries and golden almond slices.

Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water

For Filling:

• 1/2 cup raspberry jam
• 1/4 cup sliced almonds
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine almond flour, all-purpose flour, sugar, and salt. Add the cold butter and rub it into the flour until the mixture becomes crumbly.
3. Add the egg yolk and ice water, and knead the dough until it comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Roll the dough out on a lightly floured surface and press it into a tart pan. Bake for 15-18 minutes until golden brown.
5. While the crust is cooling, spread a thin layer of raspberry jam evenly inside the tart crust.
6. Toast the almond slices in a dry skillet over medium heat for 2-3 minutes until golden brown.
7. Sprinkle the toasted almonds over the raspberry jam filling.
8. Once the tart is fully assembled, refrigerate for 1-2 hours to set the filling.
9. Dust with powdered sugar before serving for a finishing touch.

This Raspberry Almond Spring Tart is a mouthwatering dessert that embodies the flavors of spring. The sweet-tart raspberries paired with the nutty crunch of almonds create a wonderfully balanced treat. The almond-infused crust provides an irresistible buttery base that complements the fruity filling, making it a perfect choice for brunch, a spring picnic, or a light dessert after a meal.

Mixed Berry and Cream Cheese Spring Tart

A rich and indulgent yet refreshing dessert, the Mixed Berry and Cream Cheese Spring Tart features a silky cream cheese filling paired with a medley of fresh berries. The combination of creamy and tangy filling with vibrant berries on top makes for a sophisticated yet approachable treat. Perfect for those who enjoy a sweet dessert with a touch of richness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cubed
• 1 egg yolk
• 2-3 tbsp ice water

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup heavy cream

For Topping:

• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/4 cup strawberries, sliced

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt together. Add in the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, one tablespoon at a time, and pulse until the dough comes together.
4. Press the dough into a tart pan and bake for 15-18 minutes, or until golden brown.
5. For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy. Gradually add the heavy cream and mix until combined.
6. Once the crust has cooled, spread the cream cheese mixture evenly inside the crust.
7. Arrange the mixed berries on top of the cream cheese filling, creating a beautiful pattern.
8. Chill the tart in the refrigerator for 2 hours to allow it to set.

This Mixed Berry and Cream Cheese Spring Tart is a luscious and vibrant dessert that celebrates the best of spring’s fruit harvest. The rich and creamy filling acts as a perfect base for the fresh, juicy berries, adding natural sweetness and a pop of color. It’s a wonderful choice for a spring gathering, offering both elegance and flavor in every bite.

Apricot Pistachio Spring Tart

The Apricot Pistachio Spring Tart is a luxurious dessert that combines the vibrant sweetness of apricots with the crunchy, nutty texture of pistachios. The almond-flavored crust adds a delicate richness, while the smooth apricot filling is complemented by the earthy crunch of pistachios on top. This tart is a stunning choice for a sophisticated spring gathering, offering a unique flavor combination that is sure to impress.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup almond meal
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1/2 cup apricot jam
• 1/2 cup shelled pistachios, chopped
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Combine the flour, almond meal, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together.
4. Press the dough into a tart pan and bake for 12-15 minutes until golden brown.
5. Heat the apricot jam in a saucepan over medium heat until it becomes thin and easy to spread. Allow it to cool slightly.
6. Spread the apricot jam evenly over the cooled tart crust.
7. Sprinkle the chopped pistachios on top of the apricot filling.
8. Drizzle a little honey over the pistachios for added sweetness, if desired.
9. Refrigerate the tart for at least 1 hour before serving.

The Apricot Pistachio Spring Tart combines two wonderfully complementary flavors in a visually striking way. The tartness of the apricots, paired with the buttery crunch of pistachios, creates a decadent dessert that’s both nutty and sweet. The almond crust provides a rich, delicate foundation, making this tart a perfect way to celebrate the season with an elegant and refined flavor profile.

Honey Lavender Spring Tart

The Honey Lavender Spring Tart brings the delicate, fragrant essence of lavender together with the smooth sweetness of honey. The lavender-infused cream filling is balanced perfectly with the honey glaze, while the shortbread crust provides a buttery base. This dessert evokes the calm, peaceful beauty of spring, making it an ideal choice for an afternoon tea or a quiet celebration.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water

For Lavender Cream Filling:

• 1 cup heavy cream
• 2 tbsp dried lavender flowers
• 1/4 cup honey
• 1/2 cup mascarpone cheese
• 1 tsp vanilla extract

For Glaze:

• 2 tbsp honey
• 1 tsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Combine the flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together.
4. Press the dough into a tart pan and bake for 12-15 minutes, or until golden brown. Allow the crust to cool.
5. For the lavender cream filling, heat the heavy cream in a saucepan over medium heat until it’s hot but not boiling. Remove from heat and stir in the dried lavender flowers. Let steep for 10 minutes, then strain out the lavender.
6. Whisk the infused cream with the honey, mascarpone cheese, and vanilla extract until smooth.
7. Pour the lavender cream mixture into the cooled tart crust and smooth it out.
8. Mix honey and lemon juice for the glaze and drizzle it over the top of the tart.
9. Refrigerate for at least 2 hours before serving.

The Honey Lavender Spring Tart is a fragrant, elegant dessert that embodies the essence of spring. The creamy lavender filling with its delicate floral notes pairs beautifully with the sweet honey glaze, creating a dessert that’s both sophisticated and comforting. Perfect for a special occasion or to elevate a casual gathering, this tart offers a memorable flavor experience that transports you to a peaceful spring afternoon.

Citrus Kiwi Spring Tart

The Citrus Kiwi Spring Tart is a colorful and tangy dessert that highlights the vibrant flavors of citrus fruits and ripe kiwis. The bright orange and green layers contrast beautifully against the buttery, flaky crust, while the fresh kiwi adds a delightful texture and tang. This tart is a perfect way to celebrate the fresh produce of the season with a burst of citrusy brightness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1/2 cup orange juice
• Zest of 1 orange
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1/2 cup lemon juice
• 1/4 cup heavy cream

For Topping:

• 4 ripe kiwis, peeled and sliced
• 1/4 cup fresh mint leaves (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together.
4. Press the dough into a tart pan and bake for 12-15 minutes until golden brown. Allow the crust to cool.
5. For the citrus filling, combine the orange juice, orange zest, sugar, and cornstarch in a saucepan. Heat over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
6. Add the lemon juice and heavy cream to the mixture and stir until smooth. Let it cool slightly.
7. Pour the citrus filling into the cooled crust and smooth it into an even layer.
8. Arrange the kiwi slices on top of the citrus filling, creating a beautiful pattern.
9. Garnish with fresh mint leaves for a touch of color.
10. Refrigerate the tart for 2 hours before serving.

The Citrus Kiwi Spring Tart is a refreshing and visually stunning dessert that embodies the flavors of spring. The tangy citrus filling paired with the smooth and refreshing kiwi slices offers a delightful combination of sweet and tart. The buttery crust adds richness, making this tart an excellent choice for a light yet flavorful dessert that will brighten any spring gathering.

Strawberry Rhubarb Spring Tart

The Strawberry Rhubarb Spring Tart is a perfect blend of sweet and tart flavors, bringing together the beloved combination of strawberries and rhubarb in a delightful dessert. The flaky, buttery crust complements the tangy rhubarb filling, while the strawberries add a burst of sweetness. This tart offers a wonderful balance of flavors, making it an ideal treat for a spring picnic or a family gathering.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups rhubarb, chopped
• 1/4 cup sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together.
4. Press the dough into a tart pan and bake for 12-15 minutes until golden brown. Allow the crust to cool.
5. For the filling, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice in a bowl and stir to combine.
6. Pour the filling into the cooled tart crust and spread it evenly.
7. Bake for 25-30 minutes, until the filling is bubbly and the crust is golden.
8. Allow the tart to cool before serving.

The Strawberry Rhubarb Spring Tart is a delightful and comforting dessert that perfectly captures the essence of spring. The sweetness of strawberries and the tartness of rhubarb create a dynamic and balanced filling, while the flaky crust adds a rich contrast. This tart is a must-try for anyone who loves fruity desserts with a tangy twist, making it the perfect addition to any spring celebration or family gathering.

Blueberry Lemon Spring Tart

The Blueberry Lemon Spring Tart is a vibrant and refreshing dessert that combines the natural sweetness of blueberries with the bright, zesty flavor of lemon. The creamy lemon filling provides a smooth and tangy contrast to the juicy blueberries, while the buttery tart crust offers a satisfying crunch. This dessert is light, refreshing, and perfect for showcasing the fresh fruits of the season.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 cup fresh blueberries
• 1/2 cup lemon juice
• Zest of 1 lemon
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together.
4. Press the dough into a tart pan and bake for 12-15 minutes until golden brown. Allow the crust to cool.
5. For the filling, whisk together the lemon juice, lemon zest, sugar, eggs, and heavy cream in a bowl.
6. Pour the lemon mixture into the cooled tart crust.
7. Scatter the fresh blueberries evenly over the top of the tart.
8. Bake for 25-30 minutes, or until the filling is set and slightly golden around the edges.
9. Allow the tart to cool completely before serving.

The Blueberry Lemon Spring Tart is a delightful treat that balances the tangy brightness of lemon with the sweet juiciness of fresh blueberries. Its smooth, creamy filling contrasts beautifully with the buttery crust, while the blueberries offer bursts of flavor with each bite. This tart is perfect for spring gatherings and offers a refreshing, citrusy twist on a traditional dessert.

Cherry Almond Spring Tart

The Cherry Almond Spring Tart is a wonderful combination of sweet cherries and the nutty flavor of almonds, making it a perfect springtime dessert. The buttery almond crust is paired with a sweet cherry filling that’s complemented by the delicate almond flavor. The tart is finished off with slivered almonds and a dusting of powdered sugar, creating a delicious and visually appealing dessert for any spring occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup almond meal
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 2 cups fresh cherries, pitted and halved
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1 tsp almond extract
• 1/4 cup sliced almonds, toasted
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, almond meal, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together.
4. Press the dough into a tart pan and bake for 12-15 minutes until golden brown. Allow the crust to cool.
5. For the filling, combine the cherries, sugar, cornstarch, and almond extract in a bowl. Stir to combine.
6. Pour the cherry mixture into the cooled tart crust and spread it evenly.
7. Bake for 25-30 minutes, until the filling is bubbly and the crust is golden.
8. Once baked, sprinkle the toasted almonds on top of the tart and dust with powdered sugar before serving.

The Cherry Almond Spring Tart is a perfect dessert to celebrate the season, with its rich almond-flavored crust and the sweet-tart burst of cherries. The slivered almonds add a satisfying crunch and a touch of elegance, while the powdered sugar dusting gives it a refined finish. This tart is ideal for any spring gathering, offering a delicious combination of flavors that will leave everyone wanting more.

Lemon Raspberry Spring Tart

The Lemon Raspberry Spring Tart is a refreshing and vibrant dessert that captures the essence of spring with its tangy lemon filling and sweet, slightly tart raspberries. The creamy lemon curd pairs perfectly with the fresh raspberries, creating a balance of bright citrus and juicy fruit. The flaky, buttery crust holds everything together, offering a delightful contrast to the smooth filling and tender berries.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 cup fresh raspberries
• 1/2 cup lemon juice
• Zest of 1 lemon
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1 tbsp cornstarch

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together.
4. Press the dough into a tart pan and bake for 12-15 minutes, or until golden. Allow the crust to cool.
5. For the filling, whisk together the lemon juice, lemon zest, sugar, eggs, heavy cream, and cornstarch in a bowl.
6. Pour the mixture into the cooled tart crust and bake for 20-25 minutes, until the filling is set.
7. Allow the tart to cool completely, then scatter fresh raspberries over the top.
8. Chill in the refrigerator for at least 2 hours before serving.

The Lemon Raspberry Spring Tart is a light and refreshing dessert, perfect for spring gatherings. The zesty lemon curd brings a bright contrast to the sweet raspberries, while the flaky crust ties everything together in perfect harmony. Its vibrant colors and flavors make it an ideal treat for any celebration, adding a touch of elegance and a burst of freshness to your dessert table.

Apricot Almond Spring Tart

The Apricot Almond Spring Tart is a delightful blend of sweet apricots and rich almonds. The smooth almond cream filling is balanced with the tangy apricots, which caramelize slightly during baking to enhance their sweetness. The buttery tart crust adds a flaky and crisp texture to this decadent yet light dessert, making it the perfect choice for a spring brunch or an afternoon tea.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Almond Filling:

• 1/2 cup ground almonds (almond meal)
• 1/4 cup sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 tsp almond extract

For Topping:

• 6-8 fresh apricots, pitted and sliced
• 2 tbsp honey (optional)
• 1/4 cup slivered almonds, toasted

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together.
4. Press the dough into a tart pan and bake for 12-15 minutes until golden. Let the crust cool.
5. For the almond filling, cream together the ground almonds, sugar, butter, egg, and almond extract until smooth.
6. Spread the almond filling evenly over the cooled tart crust.
7. Arrange the sliced apricots on top of the almond filling in a circular pattern.
8. Bake for 25-30 minutes, until the almond filling is golden and set.
9. Drizzle with honey and sprinkle with toasted slivered almonds before serving.

The Apricot Almond Spring Tart is a deliciously indulgent dessert that perfectly combines the nutty richness of almonds with the sweet-tart flavor of apricots. The almond cream filling provides a smooth contrast to the fresh fruit, while the crispy crust ties the entire dessert together. This tart is not only visually stunning but also bursting with flavor, making it an excellent choice for springtime gatherings and celebrations.

Peaches and Cream Spring Tart

The Peaches and Cream Spring Tart is a luscious and creamy dessert that highlights the sweet, juicy peaches of the season. With a velvety vanilla custard filling and fresh peach slices, this tart is the epitome of a spring treat. The buttery crust holds the smooth custard and fruit perfectly, creating a dessert that is both elegant and satisfying. It’s an ideal choice for showcasing the vibrant flavors of fresh peaches.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup sugar
• 1 tsp vanilla extract
• 3 large egg yolks
• 2 tbsp cornstarch

For Topping:

• 3-4 ripe peaches, peeled and sliced
• 2 tbsp honey or maple syrup
• Fresh mint for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together.
4. Press the dough into a tart pan and bake for 12-15 minutes until golden. Let the crust cool.
5. For the filling, heat the heavy cream, milk, sugar, and vanilla extract in a saucepan over medium heat until it begins to simmer.
6. Whisk together the egg yolks and cornstarch in a separate bowl, then slowly pour the hot cream mixture into the egg yolks while whisking constantly.
7. Return the mixture to the pan and cook, stirring constantly, until it thickens to a custard-like consistency.
8. Pour the custard filling into the cooled tart crust and allow it to set for at least an hour.
9. Top with fresh peach slices, drizzle with honey or maple syrup, and garnish with mint before serving.

The Peaches and Cream Spring Tart is a luxurious and fruity dessert that perfectly captures the essence of spring. The smooth, rich custard filling paired with fresh, juicy peaches creates a balanced and indulgent treat. The addition of honey and mint adds a touch of elegance and freshness, making this tart an unforgettable centerpiece for any spring gathering.

Strawberry Rhubarb Spring Tart

The Strawberry Rhubarb Spring Tart is a classic combination of sweet and tart flavors, making it a perfect dessert to usher in the spring season. The bright strawberries and slightly sour rhubarb are harmonized in a luscious filling that is held together by a crisp, buttery crust. The result is a light yet flavorful tart that offers a perfect balance between fruity sweetness and tanginess, ideal for a springtime treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 1/2 cups strawberries, hulled and chopped
• 1 1/2 cups rhubarb, chopped
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For Topping:

• 1 tbsp butter, cut into small pieces
• 1 tbsp coarse sugar (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together. Press dough into a tart pan and bake for 10-12 minutes until golden.
4. In a saucepan, combine the strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice. Cook over medium heat until the fruit softens and thickens, about 10-12 minutes.
5. Pour the fruit mixture into the cooled tart shell, and dot with butter. Sprinkle coarse sugar on top if desired.
6. Bake the tart for 25-30 minutes until the filling is bubbling and the crust is golden.
7. Allow the tart to cool before serving.

The Strawberry Rhubarb Spring Tart brings together two classic spring fruits in a way that highlights the bright flavors of the season. The tangy rhubarb pairs beautifully with the sweet strawberries, and the buttery crust complements the fruity filling. Whether enjoyed as an afternoon snack or a dessert at a spring dinner, this tart is a delightful way to celebrate the season’s bounty.

Blueberry Lemon Spring Tart

The Blueberry Lemon Spring Tart is a fresh and vibrant dessert that combines the sweetness of blueberries with the bright citrusy flavor of lemon. The creamy lemon filling offers a tangy contrast to the sweet, bursty blueberries, while the golden, buttery crust provides a satisfying crunch. This tart is perfect for spring gatherings, with its elegant presentation and refreshing flavors making it a standout treat for any occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 cup fresh blueberries
• 1/2 cup lemon juice
• Zest of 1 lemon
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup heavy cream
• 2 tbsp cornstarch

For Topping:

• 1 tbsp powdered sugar (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together. Press the dough into a tart pan and bake for 12-15 minutes until golden. Let it cool.
4. For the filling, whisk together the lemon juice, lemon zest, sugar, eggs, heavy cream, and cornstarch in a bowl.
5. Pour the lemon mixture into the tart shell and bake for 20-25 minutes until the filling is set.
6. Once the tart has cooled, scatter the fresh blueberries over the top.
7. Dust with powdered sugar just before serving, if desired.

The Blueberry Lemon Spring Tart is the perfect balance of sweet and tangy, with the citrus notes of lemon perfectly complementing the sweetness of the blueberries. The buttery crust and creamy filling create a rich yet refreshing dessert that feels light and indulgent at the same time. This tart is an ideal addition to any spring gathering, offering both elegance and flavor in each bite.

Coconut Mango Spring Tart

The Coconut Mango Spring Tart is an exotic and tropical dessert that transports you to a warm paradise with every bite. The creamy coconut filling is enhanced with the sweet, juicy mango, offering a smooth texture and vibrant flavor. The crisp, buttery tart crust perfectly balances the rich filling, making this tart a luxurious yet light treat for any spring celebration or casual gathering.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 cup canned coconut milk
• 1/2 cup sugar
• 2 large egg yolks
• 1/4 cup cornstarch
• 1/2 tsp vanilla extract
• 1 ripe mango, peeled and diced

For Topping:

• Shredded toasted coconut (optional)
• Fresh mango slices for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together. Press the dough into a tart pan and bake for 12-15 minutes until golden. Let it cool.
4. In a saucepan, combine the coconut milk, sugar, egg yolks, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens.
5. Remove from heat and stir in vanilla extract. Pour the coconut filling into the cooled tart shell.
6. Once the filling has set, top the tart with diced mango.
7. Garnish with toasted coconut and fresh mango slices before serving.

The Coconut Mango Spring Tart offers a delightful combination of tropical flavors that are both rich and refreshing. The creamy coconut filling is complemented by the sweetness of the mango, while the buttery crust adds the perfect crunch. This tart is a perfect way to showcase the vibrant flavors of spring, making it a standout dessert for any special occasion or casual springtime gathering.

Apricot Almond Spring Tart

The Apricot Almond Spring Tart is a delightful dessert that brings together the bright, tart flavor of apricots with the sweet, nutty richness of almonds. The smooth almond cream filling is complemented by a layer of fresh apricot slices, offering a beautiful contrast in both flavor and texture. This tart is an ideal choice for spring, with its sophisticated flavor profile and elegant presentation, perfect for impressing guests or as a personal indulgence.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Almond Cream Filling:

• 1/2 cup almond flour
• 1/4 cup sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp heavy cream

For Topping:

• 4-5 ripe apricots, sliced thinly
• 2 tbsp apricot jam (for glazing)
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together. Press the dough into a tart pan and bake for 10-12 minutes until golden. Let it cool.
4. For the almond cream, mix the almond flour, sugar, butter, egg, vanilla extract, and heavy cream in a bowl until smooth.
5. Spread the almond cream into the cooled tart shell and bake for 20-25 minutes until the filling is set and lightly golden.
6. Once cooled, arrange the apricot slices on top of the almond cream filling.
7. Melt the apricot jam in a small saucepan and brush over the apricots to create a glossy finish. Sprinkle with sliced almonds if desired.

The Apricot Almond Spring Tart is a perfect combination of delicate fruitiness and nutty richness, making it an ideal spring dessert. The almond cream filling adds a layer of depth, while the fresh apricots provide a juicy and tangy contrast. This tart is not only visually stunning but also offers a flavor profile that is both unique and familiar, making it a wonderful choice for any special occasion or casual spring gathering.

Lemon Lavender Spring Tart

The Lemon Lavender Spring Tart offers a delicate balance between the tart brightness of lemon and the fragrant, floral notes of lavender. The creamy lemon custard filling is infused with just the right amount of lavender, providing a refreshing yet calming flavor profile. This tart is perfect for spring, with its soft, aromatic flavors and light, crisp crust that makes it a wonderful treat for afternoon tea or a spring brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 cup heavy cream
• 1/4 cup sugar
• 2 tbsp dried lavender buds (or lavender extract)
• 3 large eggs
• 1/2 cup lemon juice
• Zest of 2 lemons
• 1 tbsp cornstarch

For Topping:

• Fresh lavender sprigs (optional)
• Lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together. Press the dough into a tart pan and bake for 12-15 minutes until golden. Let it cool.
4. In a saucepan, heat the heavy cream and sugar with the lavender buds over low heat. Once hot, remove from the heat and let steep for 10 minutes, then strain out the lavender.
5. In a bowl, whisk together the eggs, lemon juice, lemon zest, and cornstarch. Gradually pour in the lavender-infused cream, whisking constantly.
6. Pour the mixture into the cooled tart shell and bake for 20-25 minutes until the filling is set.
7. Allow the tart to cool before garnishing with fresh lavender sprigs and additional lemon zest.

The Lemon Lavender Spring Tart is a refreshing and aromatic dessert that captures the essence of spring with its light citrus notes and soothing floral flavor. The creamy lemon custard, infused with lavender, offers a delicate yet flavorful experience that is perfect for springtime gatherings. Whether served at a tea party or as a light dessert after a spring meal, this tart will undoubtedly impress with its elegance and taste.

Raspberry Pistachio Spring Tart

The Raspberry Pistachio Spring Tart is a vibrant and indulgent dessert that combines the tartness of fresh raspberries with the rich, earthy flavor of pistachios. The creamy pistachio filling provides a smooth and nutty base, which is beautifully contrasted by the bright, slightly tart raspberries. This dessert is visually stunning and offers a perfect balance of flavors, making it an excellent choice for any spring celebration or as a special treat for yourself.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Pistachio Filling:

• 1/2 cup pistachio paste
• 1/4 cup sugar
• 1/4 cup heavy cream
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract

For Topping:

• 1 cup fresh raspberries
• 2 tbsp pistachios, chopped (optional)
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together. Press the dough into a tart pan and bake for 10-12 minutes until golden. Let it cool.
4. For the pistachio filling, beat together the pistachio paste, sugar, heavy cream, eggs, butter, and vanilla extract until smooth.
5. Pour the pistachio filling into the cooled tart shell and bake for 20-25 minutes until set.
6. Once cooled, top with fresh raspberries and chopped pistachios. Drizzle with honey if desired.

The Raspberry Pistachio Spring Tart combines the rich nuttiness of pistachios with the bright freshness of raspberries for a truly unique and flavorful dessert. The creamy pistachio filling creates a luxurious base for the tart berries, and the pistachio garnish adds a satisfying crunch. This tart is perfect for spring, offering a delightful balance of textures and flavors that will be a hit at any gathering.

Strawberry Rhubarb Spring Tart

The Strawberry Rhubarb Spring Tart is a nostalgic dessert that brings together the sweet, juicy strawberries and the tangy, slightly tart rhubarb, creating a perfect balance of flavors. The buttery, flaky tart crust holds a vibrant strawberry-rhubarb compote topped with a creamy custard filling. This tart is a wonderful way to celebrate the seasonal fruits of spring and is sure to be a crowd-pleaser at any occasion with its delightful combination of textures and flavors.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 cup strawberries, hulled and sliced
• 1 cup rhubarb, chopped
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For Custard:

• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup sugar
• 2 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together. Press the dough into a tart pan and bake for 10-12 minutes until golden. Let it cool.
4. For the filling, combine the strawberries, rhubarb, sugar, and lemon juice in a saucepan. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the fruit releases its juices and the mixture thickens. Stir in cornstarch and cook for another 2-3 minutes. Remove from heat and set aside to cool.
5. For the custard, heat the cream, milk, and sugar in a saucepan until just simmering. In a separate bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. Stir in vanilla extract and remove from heat.
6. Once the tart shell has cooled, spread the strawberry-rhubarb compote over the crust, then pour the custard filling over the top.
7. Bake for 20-25 minutes until the custard is set. Let it cool completely before serving.

The Strawberry Rhubarb Spring Tart is a perfect combination of sweet and tart flavors, offering a burst of freshness with every bite. The creamy custard layer adds richness, while the fruit compote gives the tart a delightful juiciness that celebrates the best of spring produce. This tart is a great way to enjoy the classic strawberry and rhubarb pairing in a sophisticated and delicious format, ideal for family gatherings, picnics, or as a special treat for any spring celebration.

Orange Blossom & Honey Spring Tart

The Orange Blossom & Honey Spring Tart is a light, fragrant dessert that is perfect for celebrating the season of renewal. Infused with the delicate floral notes of orange blossom water and the natural sweetness of honey, this tart has a refreshing, slightly floral flavor that is balanced with a creamy custard filling. Topped with fresh citrus slices, this tart is a stunning and aromatic dessert that will transport your taste buds straight to a spring garden.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Filling:

• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup honey
• 2 tbsp orange blossom water
• 3 large egg yolks
• 1 tbsp cornstarch
• Zest of 1 orange

For Topping:

• 1 orange, thinly sliced
• Honey for drizzling (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together. Press the dough into a tart pan and bake for 10-12 minutes until golden. Let it cool.
4. For the filling, heat the cream, milk, and honey in a saucepan over medium heat until just simmering. In a bowl, whisk the egg yolks and cornstarch together. Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Stir in orange blossom water and orange zest, then remove from heat.
5. Pour the filling into the cooled tart shell and bake for 20-25 minutes until set. Allow it to cool completely.
6. Once cooled, top the tart with thin orange slices and drizzle with honey if desired.

The Orange Blossom & Honey Spring Tart is a refreshing and aromatic dessert that captures the essence of spring with its fragrant citrus and floral notes. The creamy custard filling, infused with honey and orange blossom, offers a delicate sweetness, while the fresh orange slices on top provide a burst of juicy freshness. This tart is an elegant choice for any occasion, from spring brunches to special celebrations, and will surely impress your guests with its unique, sophisticated flavors.

Cherries and Cream Spring Tart

The Cherries and Cream Spring Tart is a delicious and visually stunning dessert that celebrates the vibrant flavors of fresh cherries paired with a rich and velvety cream filling. The buttery tart crust serves as the perfect base for the creamy filling and the juicy, slightly tart cherries that are placed on top. This tart is a delightful way to showcase spring’s sweetest fruit and is ideal for picnics, gatherings, or as a special treat for cherry lovers.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For Cream Filling:

• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For Topping:

• 1 1/2 cups fresh cherries, pitted and halved
• 1 tbsp sugar (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough comes together. Press the dough into a tart pan and bake for 10-12 minutes until golden. Let it cool.
4. For the cream filling, whip the heavy cream until soft peaks form. In a separate bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract, then gently fold in the whipped cream until smooth and fluffy.
5. Spread the cream filling into the cooled tart shell, smoothing it into an even layer.
6. Arrange the halved cherries on top of the cream filling. If desired, sprinkle with a bit of sugar to enhance the sweetness of the cherries.
7. Refrigerate the tart for at least 2 hours before serving.

The Cherries and Cream Spring Tart is a celebration of spring’s fresh, juicy cherries and the rich, creamy filling that complements them perfectly. The tart crust provides a delicate crunch, while the mascarpone cream filling adds a luxurious texture. Topped with vibrant cherries, this tart is as beautiful as it is delicious, making it an ideal dessert for any spring gathering. Whether served at a brunch or a special occasion, it’s sure to be a showstopper that delights both the eyes and the taste buds.

Note: More recipes are coming soon!