35+ Irresistible Spring Sweet Tart Recipes to Celebrate the Season

Spring is a season that brings a refreshing change, with its vibrant colors, fragrant blooms, and a bounty of fresh, seasonal ingredients.

One of the best ways to celebrate this season is with a delicious dessert, and what better way to do that than with a spring-inspired sweet tart?

Whether you’re a fan of citrusy lemon, berry-filled delights, or more creative combinations like rhubarb and ginger, spring sweet tarts can satisfy every palate.

In this blog article, we’ll explore over 35 recipes that highlight the season’s best produce and flavors, providing a variety of sweet tarts to enjoy with family and friends.

From classic fruit tarts to unique flavor pairings, these recipes are perfect for a spring brunch, holiday gatherings, or simply indulging in a fresh seasonal treat.

35+ Irresistible Spring Sweet Tart Recipes to Celebrate the Season

With their delicate, flaky crusts and irresistible fillings, spring sweet tarts are the perfect way to welcome the season’s bounty.

The versatility of these tarts—ranging from tangy lemon and raspberry to more exotic combinations like elderflower and peach—means there’s something for every taste.

Whether you’re an experienced baker or a novice looking for an easy, elegant dessert, these 35+ spring sweet tart recipes are sure to inspire your next baking adventure.

Embrace the freshness of spring and treat your loved ones to a beautiful, flavorful tart that will make any occasion feel extra special.

Spring Lemon Raspberry Tart

This Spring Lemon Raspberry Tart combines the fresh, tangy flavor of lemon with the sweet, slightly tart taste of raspberries. It’s perfect for a springtime dessert, featuring a buttery, flaky crust, a rich lemon custard filling, and fresh raspberries on top. The contrast of textures and flavors makes this tart a delightful treat for any occasion.

Ingredients:

• 1 pre-made tart crust (or homemade, if preferred)
• 1 cup fresh raspberries
• 1/2 cup lemon juice (about 2-3 lemons)
• 1 cup sugar
• 1 tablespoon lemon zest
• 3 large eggs
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a pre-made tart crust, place it in a tart pan and set aside.
2. In a medium saucepan, whisk together lemon juice, sugar, lemon zest, and cornstarch over medium heat. Once combined, bring it to a simmer until it begins to thicken.
3. In a bowl, whisk the eggs. Gradually pour the lemon mixture into the eggs while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat until thickened to a custard-like consistency.
4. Remove from heat and stir in heavy cream. Let it cool for about 10 minutes.
5. Pour the lemon custard into the tart crust. Carefully arrange the fresh raspberries on top.
6. Bake the tart for 25-30 minutes or until the custard is set and slightly golden around the edges.
7. Once cooled to room temperature, refrigerate for at least an hour. Dust with powdered sugar before serving.

This Spring Lemon Raspberry Tart offers a refreshing combination of bright citrus and sweet berries that makes it a perfect dessert for the season. Its smooth custard filling is balanced by the tangy raspberries and flaky crust. This tart is not only visually appealing but also a hit at any springtime gathering, providing a wonderful contrast of flavors that will leave guests asking for more.

Strawberry Rhubarb Tart

A classic Spring dessert, the Strawberry Rhubarb Tart blends the sweetness of ripe strawberries with the tangy, slightly sour flavor of rhubarb. This tart features a rich almond-flavored crust, a luscious strawberry-rhubarb filling, and a beautiful glaze. It’s an ideal dish for a light spring afternoon tea or a picnic in the park.

Ingredients:

• 1 pie crust (homemade or store-bought)
• 2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups rhubarb, diced
• 1/2 cup sugar
• 1/4 cup almond meal
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out your pie crust to fit a tart pan and place it inside, trimming the edges. Set aside.
2. In a bowl, mix together the strawberries, rhubarb, sugar, almond meal, cornstarch, and vanilla extract. Stir until well combined and the mixture thickens slightly.
3. Pour the strawberry-rhubarb filling into the tart crust, spreading it evenly.
4. Brush the edges of the crust with a beaten egg for a golden finish when baked.
5. Bake the tart for 35-40 minutes or until the filling is bubbling and the crust is golden brown.
6. Allow the tart to cool for about 20 minutes. For an extra touch, you can glaze the top with a bit of warmed apricot jam to add shine.

The Strawberry Rhubarb Tart is a perfect homage to spring’s finest fruits, showcasing the delicate balance between the sweetness of strawberries and the tang of rhubarb. The almond crust adds a layer of sophistication to this already delicious dessert. It’s a wonderful choice for a seasonal dessert, offering a burst of flavors that highlight the best of spring’s bounty. A perfect combination of texture, flavor, and visual appeal, this tart is sure to impress.

Spring Apricot Almond Tart

This Spring Apricot Almond Tart brings together the sweetness of apricots and the nuttiness of almonds for a luxurious, flavorful treat. It has a delicate shortcrust base filled with almond cream and topped with fresh apricot slices. The slight tartness of the apricots pairs perfectly with the rich almond cream, making this tart an unforgettable spring dessert.

Ingredients:

• 1 shortcrust pastry (store-bought or homemade)
• 1 cup almond meal
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 6 ripe apricots, halved and pitted
• 2 tablespoons apricot jam (for glazing)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the shortcrust pastry and fit it into a tart pan. Prick the base with a fork and line it with parchment paper. Bake for 10-12 minutes until lightly golden.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the almond meal and almond extract. Pour this almond cream mixture into the baked tart shell, smoothing it into an even layer.
4. Arrange the apricot halves, cut side up, on top of the almond cream.
5. Bake the tart for 30-35 minutes, or until the almond filling is set and golden brown.
6. Allow the tart to cool slightly, then warm the apricot jam in a saucepan and brush it over the apricots for a shiny finish.

The Spring Apricot Almond Tart is a beautifully balanced dessert, combining the rich, nutty flavors of almond cream with the subtle tartness of fresh apricots. It’s the kind of dessert that’s perfect for a spring brunch or an elegant dinner party. The apricot glaze adds a final touch of sweetness and elegance, making each slice a treat for both the eyes and the palate. This tart brings a burst of spring flavors that everyone will love.

Spring Peach and Blueberry Tart

The Spring Peach and Blueberry Tart is a vibrant dessert that showcases the best of seasonal fruit. With juicy peaches and sweet blueberries nestled in a buttery, golden crust, this tart offers a refreshing, fruity flavor perfect for a springtime gathering. The almond cream filling adds a luxurious layer of richness, making every bite irresistible.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 2 ripe peaches, sliced
• 1 cup fresh blueberries
• 1/2 cup almond meal
• 1/4 cup sugar
• 1/4 cup unsalted butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 2 tablespoons honey (for glazing)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the tart crust and fit it into a tart pan. Prick the bottom with a fork and bake for 10 minutes, or until golden.
2. In a mixing bowl, cream together the butter and sugar until fluffy. Add the egg, vanilla extract, and almond meal, mixing well.
3. Spread the almond mixture evenly over the partially baked tart shell.
4. Arrange the sliced peaches and blueberries on top of the almond cream.
5. Sprinkle the cornstarch over the fruit to prevent excess moisture.
6. Bake for 25-30 minutes, or until the almond cream is set and lightly browned.
7. Remove from the oven and let the tart cool. Brush the fruit with honey for a glossy finish before serving.

This Spring Peach and Blueberry Tart is a stunning dessert that brings together the sweetness of fresh peaches and the tang of blueberries in a rich, buttery tart shell. The almond cream filling gives it a delightful depth of flavor, while the honey glaze adds a touch of elegance. It’s the perfect way to celebrate the bounty of spring fruits, offering a light yet satisfying treat that will impress at any gathering.

Spring Cherry Pistachio Tart

The Spring Cherry Pistachio Tart is an exquisite combination of sweet, juicy cherries and the delicate, nutty flavor of pistachios. The crisp tart shell is filled with a creamy pistachio mixture and topped with fresh cherries, making it a decadent yet refreshing dessert. This tart is a wonderful way to bring the taste of spring into any special occasion.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1 1/2 cups fresh cherries, pitted and halved
• 1/2 cup shelled pistachios
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg yolk

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the tart crust and press it into a tart pan, pricking the bottom with a fork. Bake for 12 minutes, until golden brown.
2. In a food processor, combine pistachios and sugar. Pulse until the pistachios are finely ground. Add the heavy cream, cornstarch, and vanilla extract, and process until smooth.
3. Pour the pistachio mixture into the baked tart shell and smooth it into an even layer.
4. Arrange the halved cherries on top of the pistachio filling.
5. Bake the tart for an additional 20-25 minutes, or until the pistachio filling is set.
6. Allow the tart to cool completely before slicing. For a shiny finish, you can glaze the cherries with a bit of warmed apricot jam.

The Spring Cherry Pistachio Tart is a truly luxurious dessert that blends the tartness of fresh cherries with the creamy richness of pistachios. Its vibrant color and delicious flavor make it a perfect choice for a spring celebration. The pistachio filling adds a subtle, nutty creaminess that pairs wonderfully with the juicy cherries, making this tart a delightful treat for any occasion.

Spring Kiwi Lime Tart

The Spring Kiwi Lime Tart offers a refreshing burst of flavor with its tangy lime filling and vibrant kiwi topping. The zesty lime curd is perfectly complemented by the sweet-tartness of fresh kiwi slices, making this tart both visually stunning and delicious. A crisp graham cracker crust provides the perfect base for this bright, citrusy dessert.

Ingredients:

• 1 graham cracker crust (store-bought or homemade)
• 3 ripe kiwis, peeled and sliced
• 1/2 cup lime juice (about 4 limes)
• 1 tablespoon lime zest
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup unsalted butter, cut into cubes
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). If using a homemade graham cracker crust, bake it for 10 minutes until lightly golden. Set aside to cool.
2. In a saucepan, combine lime juice, lime zest, sugar, and salt. Heat over medium, stirring until the sugar dissolves.
3. In a separate bowl, whisk the eggs. Gradually add the lime mixture to the eggs, whisking continuously to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens to a custard-like consistency.
5. Remove the mixture from heat and stir in the butter until smooth.
6. Pour the lime curd into the prepared graham cracker crust and smooth the surface.
7. Refrigerate the tart for at least 2 hours to allow the filling to set.
8. Once chilled, arrange the kiwi slices on top of the lime curd in a decorative pattern.

The Spring Kiwi Lime Tart is a perfect way to embrace the fresh, zesty flavors of the season. The tangy lime curd is light and refreshing, while the sweet-tart kiwi adds a beautiful, vibrant contrast. With its crisp graham cracker crust and smooth, citrusy filling, this tart is a delightful treat that will transport your taste buds to springtime with every bite. It’s an ideal dessert for any occasion, bringing a burst of color and flavor to your table.

Spring Orange Almond Tart

This Spring Orange Almond Tart is a delightful combination of zesty oranges and nutty almonds, perfect for a bright, fresh spring dessert. The almond cream filling is enriched with orange zest and juice, offering a subtle citrus flavor that complements the sweetness of the almond base. With its delicate texture and refreshing taste, this tart is ideal for any spring celebration.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1/2 cup almond meal
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup orange juice (freshly squeezed)
• 1 tablespoon orange zest
• 1/4 teaspoon almond extract
• 1 tablespoon cornstarch
• Sliced almonds (for topping)
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out your tart crust and fit it into a tart pan. Bake for 10-12 minutes, or until lightly golden.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in the almond meal, orange juice, orange zest, almond extract, and cornstarch. Mix until smooth.
4. Pour the almond mixture into the baked tart crust and smooth the top.
5. Sprinkle sliced almonds over the tart and bake for 25-30 minutes, or until the almond filling is golden and set.
6. Allow the tart to cool before dusting with powdered sugar and serving.

The Spring Orange Almond Tart is a vibrant and flavorful dessert that brings the best of citrus and almonds together in a light and satisfying way. The creamy almond filling, paired with the refreshing orange notes, creates a perfect balance of sweetness and zest. This tart will not only impress your guests with its beautiful golden finish but also provide a burst of springtime flavors in every bite. It’s a wonderful way to welcome the season with a dessert that is both delicious and elegant.

Spring Mango Coconut Tart

The Spring Mango Coconut Tart is a tropical escape with its smooth mango filling and sweet coconut crust. The creamy mango custard is paired with a delicate coconut-flavored crust, making it a unique and refreshing dessert perfect for warm spring days. With its vibrant color and exotic flavors, this tart will transport you to a sunny paradise.

Ingredients:

• 1 coconut tart crust (store-bought or homemade)
• 2 ripe mangoes, peeled and chopped
• 1/2 cup coconut milk
• 1/4 cup sugar
• 2 large eggs
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Toasted coconut flakes (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a homemade coconut tart crust, bake it for 10 minutes until lightly golden. Set aside to cool.
2. In a blender or food processor, combine the mangoes, coconut milk, sugar, eggs, cornstarch, and vanilla extract. Blend until smooth.
3. Pour the mango mixture into the prepared tart crust and smooth the surface.
4. Bake for 30-35 minutes, or until the mango filling is set and slightly golden around the edges.
5. Allow the tart to cool completely before topping with toasted coconut flakes.
6. Refrigerate for at least an hour before serving.

The Spring Mango Coconut Tart is an exotic, refreshing dessert that brings a tropical touch to any spring gathering. The combination of sweet mango and creamy coconut is irresistible, and the toasted coconut flakes add a delightful crunch. This tart is not only a feast for the taste buds but also for the eyes, with its bright colors and smooth texture. It’s the perfect dessert to enjoy on a sunny afternoon or as a standout treat for a special occasion.

Spring Blackberry Lemon Tart

This Spring Blackberry Lemon Tart is a perfect balance of tart and sweet, featuring a lemon filling paired with fresh, juicy blackberries. The tangy lemon curd is smooth and silky, while the blackberries add a burst of flavor and color. The buttery tart crust adds a lovely texture, making this a refreshing and visually stunning dessert for spring.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1 cup fresh blackberries
• 1/2 cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup unsalted butter, cubed
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out your tart crust and fit it into a tart pan. Bake for 10-12 minutes, or until lightly golden.
2. In a saucepan, combine lemon juice, lemon zest, and sugar. Heat over medium heat until the sugar dissolves.
3. In a separate bowl, whisk the eggs. Gradually add the lemon mixture to the eggs, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a curd-like consistency.
5. Remove the pan from the heat and stir in the butter until smooth. Let the lemon curd cool to room temperature.
6. Pour the lemon curd into the baked tart shell and smooth the surface.
7. Carefully arrange the fresh blackberries on top of the lemon filling.
8. Refrigerate for at least 2 hours to allow the tart to set.
9. Before serving, dust with powdered sugar for a decorative touch.

The Spring Blackberry Lemon Tart is a fresh and vibrant dessert that perfectly captures the essence of spring. The tart lemon curd pairs beautifully with the sweet, juicy blackberries, creating a delightful contrast of flavors. The buttery tart crust holds everything together, adding a perfect crunch to the creamy filling. This tart is a visually stunning and mouthwatering dessert that will be the star of any springtime celebration.

Spring Rhubarb Strawberry Tart

The Spring Rhubarb Strawberry Tart is a celebration of two quintessential spring fruits—tangy rhubarb and sweet strawberries. The tart’s bright filling features a balance of both, encased in a flaky crust and topped with a subtle, creamy mascarpone filling. With its striking contrast of flavors, this tart makes for a wonderful spring treat that’s both refreshing and indulgent.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1 1/2 cups fresh rhubarb, chopped
• 1 cup fresh strawberries, sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup mascarpone cheese
• 1/4 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the tart crust and fit it into a tart pan. Prick the bottom with a fork and bake for 10 minutes, or until lightly golden.
2. In a saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and vanilla extract. Cook over medium heat until the fruit softens and the mixture thickens, about 8-10 minutes. Let it cool.
3. In a mixing bowl, beat together the mascarpone, heavy cream, and powdered sugar until smooth and creamy.
4. Once the crust has cooled, spread the mascarpone mixture evenly on the bottom of the tart.
5. Spoon the cooled rhubarb and strawberry mixture on top of the mascarpone layer.
6. Return the tart to the oven and bake for an additional 15-20 minutes, or until the top is slightly golden and bubbly.
7. Allow the tart to cool completely before serving.

The Spring Rhubarb Strawberry Tart is a delightful fusion of flavors and textures, with the tang of rhubarb, the sweetness of strawberries, and the creaminess of mascarpone. The buttery tart shell ties everything together, making it the perfect dessert for spring. Whether served at a family gathering or a garden party, this tart will be a crowd-pleaser with its balance of fruity freshness and rich, creamy filling.

Spring Lemon Raspberry Tart

The Spring Lemon Raspberry Tart combines the tartness of fresh lemon curd with the sweet, juicy raspberries that are in season during spring. The rich lemon curd filling is smooth and creamy, balanced perfectly with the raspberries’ bright acidity. This dessert has a perfect combination of tangy and sweet, making it an ideal springtime treat.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1 cup fresh raspberries
• 1/2 cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup unsalted butter, cubed
• 1 tablespoon cornstarch
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out your tart crust and fit it into a tart pan. Bake for 10-12 minutes, or until golden brown.
2. In a saucepan, combine lemon juice, lemon zest, and sugar. Heat over medium heat until the sugar dissolves.
3. In a separate bowl, whisk the eggs. Gradually add the lemon mixture to the eggs, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency.
5. Remove the pan from heat and stir in the butter until smooth.
6. Pour the lemon curd into the baked tart shell and smooth the surface.
7. Arrange the fresh raspberries on top of the lemon curd.
8. Refrigerate for at least 2 hours to allow the tart to set.
9. Dust with powdered sugar before serving for a finishing touch.

The Spring Lemon Raspberry Tart is an elegant dessert that encapsulates the essence of spring. The smooth, tangy lemon curd pairs beautifully with the sweet-tart raspberries, making each bite a refreshing experience. With its buttery, golden crust and vibrant fruit topping, this tart is perfect for any occasion, from a casual brunch to a special celebration. It’s a showstopper that balances brightness, sweetness, and sophistication.

Spring Kiwi Pineapple Tart

The Spring Kiwi Pineapple Tart is a tropical-inspired dessert that’s both visually stunning and bursting with fresh, fruity flavor. The combination of sweet pineapple and tart kiwi pairs perfectly with the smooth, creamy filling in this refreshing tart. A simple shortcrust pastry provides the perfect base, making this treat an ideal way to enjoy the flavors of spring.

Ingredients:

• 1 shortcrust pastry crust (store-bought or homemade)
• 2 ripe kiwis, peeled and sliced
• 1 cup fresh pineapple, chopped
• 1/4 cup coconut milk
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon toasted coconut flakes (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out your shortcrust pastry and fit it into a tart pan. Bake for 10-12 minutes until golden brown and set aside to cool.
2. In a saucepan, combine the coconut milk, sugar, cornstarch, vanilla extract, and salt. Heat over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
3. Once the filling has thickened, remove the pan from the heat and let it cool slightly.
4. Pour the coconut custard filling into the cooled tart crust and spread it evenly.
5. Arrange the kiwi slices and pineapple chunks on top of the custard layer.
6. Return the tart to the fridge and chill for at least 2 hours to allow it to set.
7. Before serving, garnish with toasted coconut flakes for an extra tropical flair.

The Spring Kiwi Pineapple Tart is a light, refreshing dessert that brings the best of tropical flavors to your spring table. The creamy coconut custard is complemented beautifully by the tangy kiwi and sweet pineapple, making this tart a vibrant, delicious treat. The toasted coconut flakes add a delightful crunch and elevate the overall flavor. This tart is the perfect way to celebrate the season with a fruity and exotic dessert that’s both fun and sophisticated.

Spring Cherry Almond Tart

The Spring Cherry Almond Tart brings together the delicate sweetness of cherries with the rich, nutty flavor of almonds, making it an ideal dessert for the season. With its smooth almond filling and a layer of fresh cherries on top, this tart is a treat for both the eyes and the taste buds. The combination of textures—crisp crust, creamy almond filling, and juicy cherries—creates a dessert that’s both refreshing and satisfying.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1 cup fresh cherries, pitted and halved
• 1/2 cup almond meal
• 1/4 cup sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 2 tablespoons flour
• 1 tablespoon milk
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the tart crust and fit it into a tart pan. Bake for 10-12 minutes until golden brown. Let it cool.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in the almond meal, vanilla extract, almond extract, and flour. Add the milk and mix until smooth.
4. Pour the almond filling into the cooled tart shell and smooth the surface.
5. Gently arrange the halved cherries on top of the almond filling, pressing them slightly into the mixture.
6. Bake the tart for 25-30 minutes or until the almond filling is golden and set.
7. Allow the tart to cool completely before dusting with powdered sugar and serving.

The Spring Cherry Almond Tart is a delightful and seasonal dessert that perfectly balances the sweetness of fresh cherries with the richness of almonds. The almond filling provides a luxurious texture that complements the juicy cherries, creating a tart that’s both satisfying and refreshing. Whether served at a spring brunch or a festive gathering, this tart is sure to become a favorite for its delightful flavor and beautiful presentation.

Spring Apricot Lavender Tart

The Spring Apricot Lavender Tart is a unique and aromatic dessert that combines the sweet, tart flavor of apricots with the delicate floral notes of lavender. The lavender-infused cream filling complements the juicy apricots, creating a sophisticated and refreshing dessert that’s perfect for spring gatherings. With a buttery crust and an elegant lavender touch, this tart is both visually appealing and delicious.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 2 cups fresh apricots, pitted and sliced
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 tablespoon dried lavender buds
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the tart crust and fit it into a tart pan. Bake for 10-12 minutes until golden brown and set aside to cool.
2. In a small saucepan, heat the heavy cream and lavender buds over medium heat until it starts to simmer. Remove from heat and let it steep for 5 minutes. Strain out the lavender buds.
3. In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and honey. Gradually add the lavender-infused cream, whisking constantly until smooth.
4. Pour the lavender cream mixture into the cooled tart crust and smooth the surface.
5. Arrange the apricot slices on top of the cream mixture in a decorative pattern.
6. Bake for 25-30 minutes, or until the cream is set and slightly golden.
7. Allow the tart to cool before dusting with powdered sugar and serving.

The Spring Apricot Lavender Tart is a refined dessert that brings an elegant blend of flavors to the table. The subtle floral notes of lavender elevate the apricots’ natural sweetness, making each bite refreshing and delicate. This tart is perfect for a sophisticated spring gathering or as a special treat for those who appreciate unique flavor combinations. The lavender-infused cream filling and buttery crust create a perfect base for the juicy apricots, making this tart a true spring delight.

Spring Kiwi Coconut Tart

The Spring Kiwi Coconut Tart is a tropical-inspired dessert that features the refreshing tang of kiwi combined with the creamy sweetness of coconut. The coconut filling is smooth and velvety, while the tart kiwi slices provide a bright and zesty contrast. With its vibrant colors and delicious tropical flavors, this tart is a perfect way to celebrate the arrival of spring.

Ingredients:

• 1 coconut tart crust (store-bought or homemade)
• 4 ripe kiwis, peeled and sliced
• 1 cup coconut milk
• 1/2 cup sugar
• 2 large eggs
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out your coconut tart crust and fit it into a tart pan. Bake for 10-12 minutes until golden. Set aside to cool.
2. In a saucepan, combine coconut milk and sugar over medium heat. Stir until the sugar is dissolved.
3. In a bowl, whisk together the eggs and cornstarch until smooth. Gradually pour the warm coconut milk mixture into the egg mixture while whisking continuously.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat and stir in vanilla extract.
5. Pour the coconut filling into the cooled tart crust and smooth it out evenly.
6. Arrange the kiwi slices in a circular pattern on top of the coconut filling.
7. Bake the tart for 15-20 minutes, or until the coconut filling is set.
8. Garnish with shredded coconut before serving.

The Spring Kiwi Coconut Tart is a light and refreshing dessert that brings a tropical flair to your spring celebrations. The creamy coconut filling is perfectly balanced by the tartness of fresh kiwi slices, offering a harmonious contrast of flavors. The coconut crust adds a lovely texture, and the shredded coconut garnish gives it an extra touch of tropical sweetness. This tart is a delightful way to enjoy the season’s freshest fruits in a sophisticated and tasty dessert.

Spring Lemon Elderflower Tart

The Spring Lemon Elderflower Tart is a refreshing, fragrant dessert that combines the bright citrus notes of lemon with the delicate floral essence of elderflower. The tart’s silky lemon custard filling pairs perfectly with the subtle sweetness of elderflower, creating a balanced and sophisticated flavor profile. With a buttery crust and a hint of elderflower syrup, this tart embodies the elegance of spring.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 3 large eggs
• 1/2 cup sugar
• 1/2 cup elderflower syrup
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the tart crust and fit it into a tart pan. Prick the bottom with a fork and bake for 10-12 minutes, until golden. Let it cool.
2. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, whisking constantly, until the mixture begins to thicken.
3. Stir in the cornstarch and cook for another 2-3 minutes until the custard is smooth and thickened.
4. Remove from heat and stir in the elderflower syrup and heavy cream. Let the custard cool slightly before pouring it into the cooled tart shell.
5. Smooth the surface and refrigerate for at least 2 hours to allow the tart to set.
6. Before serving, dust the top of the tart with powdered sugar for a delicate finishing touch.

The Spring Lemon Elderflower Tart is a delicate, sophisticated dessert that captures the essence of spring. The tangy lemon custard is beautifully complemented by the floral elderflower syrup, offering a fresh and fragrant bite. The buttery crust adds the perfect texture to balance the smooth filling, making this tart a delightful addition to any spring gathering. It’s the perfect way to embrace the season with a light yet indulgent dessert.

Spring Orange Poppy Seed Tart

The Spring Orange Poppy Seed Tart is a zesty, citrus-forward dessert featuring a smooth orange filling paired with the nutty crunch of poppy seeds. The citrusy orange flavor is both refreshing and bright, while the addition of poppy seeds gives the filling a delightful texture. This tart is a perfect way to enjoy the flavors of spring while adding a unique twist to the traditional fruit tart.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1 cup fresh orange juice (about 3 oranges)
• Zest of 1 orange
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 2 large eggs
• 1 tablespoon unsalted butter
• 1 tablespoon poppy seeds
• Whipped cream (for serving)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the tart crust and fit it into a tart pan. Prick the bottom with a fork and bake for 10-12 minutes until golden. Let it cool.
2. In a saucepan, combine the orange juice, orange zest, sugar, and cornstarch. Bring to a simmer, whisking constantly, until the mixture thickens.
3. Whisk the eggs in a separate bowl. Gradually add the warm orange mixture to the eggs, whisking continuously to prevent curdling.
4. Return the mixture to the saucepan and cook over medium-low heat until it thickens further, about 3-4 minutes.
5. Remove from heat and stir in the butter and poppy seeds. Pour the filling into the cooled tart shell.
6. Refrigerate the tart for at least 2 hours to allow the filling to set.
7. Before serving, top the tart with a dollop of whipped cream for added richness.

The Spring Orange Poppy Seed Tart is a bright, flavorful dessert that balances the tartness of fresh oranges with the richness of a creamy filling. The poppy seeds provide a subtle crunch and an unexpected twist, making this tart stand out among other citrus desserts. It’s a refreshing choice for a spring celebration, offering a delightful balance of flavors that are both refreshing and indulgent.

Spring Raspberry Pistachio Tart

The Spring Raspberry Pistachio Tart is a vibrant and elegant dessert that combines the sweet-tartness of raspberries with the rich, earthy flavor of pistachios. The creamy pistachio filling contrasts beautifully with the fresh, juicy raspberries, creating a delicious balance of flavors and textures. With its striking green and red color combination, this tart is perfect for showcasing the best of spring’s fresh produce.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1 cup fresh raspberries
• 1/2 cup pistachios, shelled and unsalted
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the tart crust and fit it into a tart pan. Prick the bottom with a fork and bake for 10-12 minutes until golden. Let it cool.
2. In a food processor, blend the pistachios into a smooth paste. Add the heavy cream, sugar, and vanilla extract and pulse until fully combined.
3. In a small saucepan, dissolve the cornstarch in water and heat over medium heat until it thickens. Add the pistachio mixture to the saucepan and cook, stirring constantly, until it thickens into a creamy filling.
4. Pour the pistachio filling into the cooled tart shell and smooth the surface with a spatula.
5. Arrange the fresh raspberries on top of the pistachio filling in a decorative pattern.
6. Refrigerate for at least 2 hours to allow the tart to set.
7. Serve chilled and enjoy!

The Spring Raspberry Pistachio Tart is an exquisite dessert that brings together the best of fresh raspberries and the unique flavor of pistachios. The creamy pistachio filling contrasts beautifully with the tart berries, making each bite a delightful combination of textures and flavors. This tart is perfect for any special occasion, offering a beautiful, seasonal dessert that’s both indulgent and refreshing.

Spring Strawberry Basil Tart

The Spring Strawberry Basil Tart is a unique and refreshing dessert that brings together the sweet, juicy flavor of ripe strawberries with the aromatic, slightly peppery taste of fresh basil. The creamy filling and the vibrant colors make it not only delicious but visually stunning. This tart celebrates the harmony between fruits and herbs, offering a twist on classic fruit tarts with an added layer of flavor complexity.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/2 cup fresh basil leaves, finely chopped
• 1/2 cup cream cheese, softened
• 1/2 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the tart crust and press it into the tart pan. Bake for 10-12 minutes or until golden and firm. Let it cool.
2. In a mixing bowl, combine the cream cheese, mascarpone cheese, powdered sugar, vanilla extract, and honey. Use a hand mixer to beat the mixture until smooth and creamy.
3. Fold in the chopped fresh basil leaves and mix until well incorporated.
4. Spread the basil cream cheese mixture evenly into the cooled tart crust.
5. Arrange the sliced strawberries on top in a decorative pattern.
6. Chill the tart in the refrigerator for at least 2 hours to allow the filling to firm up.
7. Garnish with fresh basil leaves before serving for an extra touch of color and flavor.

The Spring Strawberry Basil Tart is a delightful dessert that combines the best of spring’s flavors—fresh strawberries and aromatic basil—into a beautifully balanced tart. The creamy filling provides a rich base for the vibrant strawberries, and the basil adds an unexpected yet perfect herbaceous note. This tart is perfect for those seeking something fresh and different, making it a great choice for a spring gathering or a light, indulgent treat.

Spring Peach Amaretto Tart

The Spring Peach Amaretto Tart combines the delicate sweetness of fresh peaches with the nutty, slightly sweet flavor of amaretto liqueur. The smooth filling is enhanced with a touch of amaretto, giving the tart a warm and inviting flavor profile. With juicy peach slices atop a creamy base, this tart is a luxurious, indulgent dessert perfect for celebrating the warmer weather.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 2 large ripe peaches, peeled and sliced
• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup sugar
• 1 tablespoon amaretto liqueur
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1 tablespoon water
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the tart crust and fit it into the tart pan. Bake for 10-12 minutes or until golden and crispy. Let it cool.
2. In a saucepan, combine the heavy cream, mascarpone cheese, and sugar over medium heat. Stir until smooth and the sugar has dissolved.
3. Stir in the amaretto liqueur and vanilla extract. In a small bowl, dissolve the cornstarch in water, then add to the cream mixture. Stir constantly until the mixture thickens and becomes creamy.
4. Pour the cream mixture into the cooled tart shell, smoothing it out evenly.
5. Arrange the peach slices on top in a circular pattern, slightly overlapping.
6. Bake the tart for 20-25 minutes, or until the filling is set and lightly golden.
7. Allow the tart to cool, then dust with powdered sugar before serving.

The Spring Peach Amaretto Tart is an indulgent dessert that brings together the bright, juicy flavor of peaches with the warm, nutty taste of amaretto. The smooth mascarpone filling complements the peaches beautifully, creating a decadent treat for any special occasion. With its elegant flavor combination and striking presentation, this tart is the perfect way to enjoy fresh peaches during the spring season.

Spring Rhubarb Ginger Tart

The Spring Rhubarb Ginger Tart is a bold and tangy dessert that features the tartness of rhubarb paired with the warm, spicy flavor of ginger. The creamy filling is complemented by a delicate buttery crust and topped with lightly caramelized rhubarb. This tart is perfect for those who love the vibrant and unique flavors that come with early spring produce.

Ingredients:

• 1 tart crust (store-bought or homemade)
• 2 cups rhubarb, chopped into small pieces
• 1 tablespoon fresh ginger, grated
• 1/2 cup sugar, divided
• 1 tablespoon honey
• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out the tart crust and press it into a tart pan. Bake for 10-12 minutes until golden. Let it cool.
2. In a medium saucepan, combine the rhubarb, ginger, 1/4 cup sugar, and honey. Cook over medium heat, stirring occasionally, until the rhubarb softens and starts to caramelize (about 10 minutes).
3. In a mixing bowl, combine the heavy cream, mascarpone cheese, cinnamon, and remaining sugar. Use a hand mixer to beat until smooth and creamy.
4. In a small bowl, dissolve the cornstarch in a tablespoon of water. Add this to the cream mixture and beat until thickened.
5. Spread the cream mixture evenly into the cooled tart shell.
6. Spoon the caramelized rhubarb on top of the cream filling, spreading it evenly.
7. Bake for 20-25 minutes or until the filling is set and lightly golden.
8. Let the tart cool before serving.

The Spring Rhubarb Ginger Tart is a perfect combination of sweet and tangy flavors, making it a unique treat for spring. The sharpness of the rhubarb is balanced by the warming spice of ginger and the creamy mascarpone filling. The rich flavors and vibrant color make this tart a standout dessert that’s sure to impress. Whether for a spring brunch or a special occasion, it’s a fantastic way to celebrate the season’s bold flavors.

Note: More recipes are coming soon!