28+ Irresistible Summer Tart Recipes to Celebrate the Season in Style

As the warm summer months approach, nothing quite captures the essence of the season like a vibrant, flavorful tart.

These sweet and savory treats are perfect for any summer occasion, whether you’re hosting a backyard barbecue, attending a picnic, or simply enjoying a quiet evening on the patio.

From tangy lemon and berry delights to tropical coconut creations, summer tarts bring fresh, seasonal ingredients together in the most delicious way.

In this collection of over 28+ summer tart recipes, you’ll discover a wide variety of flavors and textures that will keep your taste buds dancing all season long.

Whether you prefer fruity fillings, creamy custards, or nutty concoctions, these tarts are as beautiful as they are delicious.

28+ Irresistible Summer Tart Recipes to Celebrate the Season in Style

With 28+ summer tart recipes to choose from, you’ll never run out of creative ideas to bring to your summer table.

Whether you’re looking for a tart that’s refreshing and fruity or rich and indulgent, there’s something for everyone in this collection.

Tarts are versatile, easy to prepare, and they showcase the best seasonal ingredients in the most delicious ways possible.

So, grab your favorite fruits, creams, and herbs, and start baking!

These tarts will undoubtedly become your go-to summer desserts, perfect for any gathering, or even just a special treat for yourself.

Fresh Berry Mascarpone Tart

There’s nothing quite like the refreshing sweetness of fresh berries on a warm summer day. This Fresh Berry Mascarpone Tart is a light, creamy, and vibrant dessert that showcases the season’s best berries.

The tart combines a crisp shortbread crust, a luscious mascarpone filling, and a colorful topping of juicy berries for a crowd-pleasing dessert that’s as beautiful as it is delicious.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/3 cup powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla extract

For the filling:

• 8 oz mascarpone cheese, softened
• 1/2 cup heavy cream
• 1/3 cup powdered sugar
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

For the topping:

• 1 cup strawberries, halved
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 tbsp honey (optional for glazing)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine flour, powdered sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Add vanilla and pulse to combine.
3. Press the dough into a 9-inch tart pan evenly on the bottom and up the sides. Prick with a fork and bake for 18–20 minutes or until lightly golden. Let cool completely.
4. In a medium bowl, beat the mascarpone cheese with heavy cream, powdered sugar, lemon zest, and vanilla extract until smooth and fluffy.
5. Spread the mascarpone mixture evenly over the cooled crust.
6. Arrange the berries in a decorative pattern on top. If desired, warm the honey slightly and brush it over the berries for a shiny finish.
7. Chill for at least 1 hour before serving.

This tart is a dreamy bite of summer. The smooth mascarpone complements the tangy sweetness of the berries, while the buttery crust gives each bite a satisfying crunch.

It’s ideal for summer brunches, garden parties, or whenever you need a refreshing treat.

Peach and Thyme Custard Tart

Sweet peaches and aromatic thyme come together in this elegant tart that celebrates the essence of summer.

The creamy custard base offers a rich contrast to the juicy peach slices, while the thyme adds a subtle herbal note that elevates the entire dessert.

Ingredients:

For the crust:

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

For the custard:

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

For the topping:

• 3 ripe peaches, thinly sliced
• 1 tsp fresh thyme leaves
• 1 tbsp honey

Instructions:

1. Preheat oven to 350°F (175°C).
2. Combine flour, sugar, and salt in a mixing bowl. Add butter and work into the flour until it resembles breadcrumbs. Add egg yolk and cold water, mix until dough forms.
3. Roll out and press dough into a tart pan. Prick with a fork and chill for 15 minutes. Bake for 20 minutes or until lightly golden. Let cool.
4. In a saucepan, heat milk and cream until just steaming. In a bowl, whisk egg yolks with sugar and vanilla. Slowly add the hot milk mixture, whisking constantly.
5. Return mixture to the pan and cook over low heat until it thickens slightly (do not boil). Let cool slightly.
6. Pour custard into the cooled crust. Arrange peach slices in concentric circles on top. Sprinkle with thyme and drizzle with honey.
7. Bake for 25–30 minutes or until custard is set and peaches are tender. Cool and refrigerate before serving.

This tart is a beautiful blend of rich and earthy flavors.

The custard is silky, the peaches are juicy, and the thyme brings an unexpected and delightful twist. It’s perfect for elegant gatherings or simply enjoying with a cool glass of iced tea on a sunny afternoon.

Lemon Curd and Basil Tart

Bright, zesty lemon curd meets the fresh, aromatic hint of basil in this sophisticated and refreshingly tangy summer tart.

It’s a tart that’s both traditional and unique, with a flavor profile that leaves a lasting impression. The silky lemon curd is balanced with just the right amount of herbal complexity, making each bite a burst of sunshine.

Ingredients:

For the crust:

• 1 1/4 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tbsp unsalted butter, melted

For the lemon curd:

• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 6 tbsp unsalted butter
• 2–3 fresh basil leaves, finely chopped

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch tart pan. Bake for 8–10 minutes, then cool completely.
3. In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, and zest. Place over a simmering pot of water (double boiler) and cook, whisking constantly, until the mixture thickens.
4. Remove from heat and whisk in butter, one piece at a time, until smooth. Stir in chopped basil.
5. Pour lemon curd into cooled crust and spread evenly. Chill for at least 2 hours until set.

This tart is a bold twist on a classic. The lemon curd is perfectly tart and smooth, and the basil adds a garden-fresh flavor that lingers lightly on the palate.

It’s a tart that’s simple in appearance but complex and delightful in taste—ideal for those who like a little surprise in their desserts.

Key Lime and Coconut Tart

This Key Lime and Coconut Tart is a tropical delight that blends the tanginess of key limes with the creamy richness of coconut.

The crisp, buttery crust provides the perfect base for the smooth, zesty filling. A sprinkle of toasted coconut on top makes it a refreshing and indulgent treat for summer gatherings.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tbsp unsalted butter, melted
• Pinch of salt

For the filling:

• 1 cup sweetened condensed milk
• 1/2 cup fresh key lime juice (about 8 key limes)
• 3 large egg yolks
• 1/2 cup unsweetened shredded coconut
• Zest of 2 key limes

For the topping:

• 1/2 cup whipped cream
• 1/4 cup toasted shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt. Press mixture into a tart pan and bake for 10 minutes. Allow crust to cool.
3. In a separate bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, shredded coconut, and lime zest until smooth.
4. Pour filling into the cooled crust and bake for 12–15 minutes, or until the filling is set but still slightly jiggly in the center.
5. Let cool to room temperature, then refrigerate for at least 2 hours.
6. Before serving, top with whipped cream and toasted coconut.

This tart delivers a perfect balance of sweetness and tartness, with a hint of coconut flavor that transports you straight to the tropics.

It’s an excellent choice for summer barbecues, beach parties, or any occasion that calls for a fresh, citrusy dessert.

Apricot Almond Tart

The soft sweetness of ripe apricots paired with the nutty richness of almonds creates a beautifully balanced dessert in this Apricot Almond Tart.

The almond cream filling adds a luscious texture beneath the fresh fruit, while the crisp pastry shell offers the perfect contrast.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1 egg yolk
• 2 tbsp cold water

For the almond cream filling:

• 1/2 cup almond flour
• 1/4 cup sugar
• 1/4 cup unsalted butter, softened
• 1 egg
• 1/2 tsp almond extract

For the topping:

• 4–5 ripe apricots, halved and pitted
• 1 tbsp honey (optional for glazing)

Instructions:

1. Preheat oven to 375°F (190°C).
2. For the crust, combine flour, powdered sugar, and butter in a food processor until crumbly. Add egg yolk and cold water, processing until dough forms. Press dough into a tart pan, prick with a fork, and chill for 15 minutes.
3. Bake crust for 15 minutes, until lightly golden. Let it cool.
4. For the almond cream, beat together almond flour, sugar, butter, egg, and almond extract until smooth. Spread the almond cream evenly over the cooled crust.
5. Arrange apricot halves on top of the almond cream.
6. Bake for 25–30 minutes, until the almond cream is set and lightly browned.
7. If desired, brush apricots with honey for a glossy finish.
8. Allow to cool completely before serving.

The apricots bring a juicy sweetness, while the almond cream adds a nutty richness, making this tart a lovely summer dessert.

It’s perfect for those who enjoy a balance of sweet and savory flavors in their treats. Serve it at any casual or elegant gathering for a dessert that’s bound to impress.

Watermelon and Feta Tart

A savory twist on the classic tart, the Watermelon and Feta Tart is the perfect appetizer or light summer dessert.

The crisp, fresh watermelon pairs beautifully with the tangy feta cheese and a hint of mint, creating a refreshing treat that’s perfect for a summer evening.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 tsp salt
• 1 tbsp olive oil
• 2–3 tbsp cold water

For the filling:

• 1 1/2 cups crumbled feta cheese
• 1/4 cup ricotta cheese
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

For the topping:

• 2 cups watermelon, cubed
• 1 tbsp fresh mint, chopped
• Balsamic glaze (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Combine flour, salt, and butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add olive oil and cold water, then pulse until dough forms. Roll out dough and press into a tart pan. Chill for 15 minutes.
3. Bake crust for 12–15 minutes until golden. Let cool.
4. In a bowl, mix feta cheese, ricotta, lemon juice, fresh mint, salt, and pepper until smooth. Spread mixture evenly into the cooled crust.
5. Arrange watermelon cubes on top of the cheese filling.
6. Garnish with extra mint and drizzle with balsamic glaze if desired.
7. Refrigerate for at least 30 minutes before serving.

This tart is a delightful blend of salty, sweet, and savory flavors.

The watermelon provides a juicy contrast to the creamy cheese filling, while the mint adds a refreshing burst. It’s a perfect choice for a summer picnic or as a refreshing appetizer at a backyard party.

Raspberry Pistachio Tart

The combination of tart raspberries and rich pistachios makes this Raspberry Pistachio Tart an irresistible dessert.

The smooth pistachio cream adds a nutty richness that pairs beautifully with the sharpness of the raspberries, creating a well-balanced, visually stunning treat.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the pistachio cream:

• 1/2 cup unsalted pistachios, shelled
• 1/4 cup sugar
• 1/4 cup heavy cream
• 1/4 tsp vanilla extract
• 2 tbsp unsalted butter
• 1 egg

For the topping:

• 1 1/2 cups fresh raspberries
• 1 tbsp honey (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, combine flour, powdered sugar, salt, and butter in a food processor. Add egg yolk and pulse until the dough comes together. Press the dough into a tart pan, prick with a fork, and refrigerate for 15 minutes.
3. Bake the crust for 12–15 minutes, until lightly golden. Let it cool completely.
4. For the pistachio cream, grind pistachios in a food processor until finely ground. In a saucepan, combine pistachios, sugar, heavy cream, and vanilla. Heat over medium heat until warm. Remove from heat and whisk in butter and egg. Return to low heat and cook until thickened, about 5–7 minutes. Let cool.
5. Spread pistachio cream into the cooled tart shell.
6. Arrange raspberries on top of the pistachio cream.
7. If desired, drizzle with honey for a touch of sweetness and shine.
8. Refrigerate for at least 1 hour before serving.

This tart is a gorgeous blend of flavors and textures.

The pistachio cream is rich and smooth, while the raspberries provide a pop of freshness. It’s an elegant dessert that’s perfect for a summer dinner party or any special occasion.

Strawberry Rhubarb Tart

A classic summer combo, the Strawberry Rhubarb Tart combines the sweet juiciness of strawberries with the tartness of rhubarb, all wrapped up in a buttery, flaky pastry crust.

The custard-like filling adds richness and depth to the fruit, making each bite a burst of flavor.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1 egg yolk

For the filling:

• 1 1/2 cups strawberries, hulled and sliced
• 1 1/2 cups rhubarb, chopped
• 1/2 cup sugar
• 1/4 tsp vanilla extract
• 1 tbsp cornstarch
• 1/4 tsp ground cinnamon

For the custard:

• 2/3 cup heavy cream
• 2 large eggs
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C).
2. For the crust, combine flour, powdered sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until the dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake crust for 15–18 minutes, until lightly golden. Let it cool.
4. For the filling, combine strawberries, rhubarb, sugar, vanilla extract, cornstarch, and cinnamon in a bowl. Stir to coat the fruit evenly.
5. For the custard, whisk together heavy cream, eggs, sugar, and vanilla until smooth.
6. Spoon the fruit mixture into the cooled tart crust, then pour the custard over the top.
7. Bake for 30–35 minutes, until the filling is set and golden brown.
8. Allow to cool completely before serving.

This tart is the perfect balance of sweet and tart, with the fruit filling complementing the silky custard.

It’s ideal for spring and summer, especially if you’re looking for something a little more traditional but still full of vibrant flavor.

Mango and Coconut Cream Tart

The tropical flavors of mango and coconut come together in this refreshing Mango and Coconut Cream Tart.

The smooth coconut cream adds richness while the fresh mango provides a burst of sweetness, making this tart a perfect way to celebrate the flavors of summer.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup shredded coconut
• 1/4 cup sugar
• 6 tbsp unsalted butter, melted

For the coconut cream:

• 1 can (13.5 oz) coconut milk (full-fat)
• 1/4 cup sugar
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• Pinch of salt

For the topping:

• 2 ripe mangoes, peeled and thinly sliced
• 1 tbsp shredded coconut (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, mix graham cracker crumbs, shredded coconut, sugar, and melted butter in a bowl. Press mixture into a tart pan and bake for 10–12 minutes, until lightly golden. Let it cool.
3. For the coconut cream, whisk together coconut milk, sugar, vanilla extract, cornstarch, and salt in a saucepan over medium heat. Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat and let it cool to room temperature.
4. Once the coconut cream has cooled, pour it into the cooled tart crust and spread evenly.
5. Arrange the sliced mangoes in a decorative pattern on top of the coconut cream.
6. Garnish with shredded coconut.
7. Refrigerate for at least 2 hours before serving.

This tart is a tropical paradise in every bite. The rich coconut cream pairs perfectly with the sweet, juicy mango, while the graham cracker and coconut crust adds a delightful crunch.

It’s a perfect summer dessert to enjoy at barbecues, picnics, or as a refreshing treat on a hot day.

Blueberry Lavender Tart

This Blueberry Lavender Tart is a beautiful combination of floral and fruity flavors. The creamy lavender-infused custard pairs perfectly with the juicy blueberries and a buttery, flaky crust.

The subtle lavender elevates the sweetness of the blueberries, making each bite a refreshing experience.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the lavender custard:

• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• 2 tsp dried lavender buds
• 4 large egg yolks
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For the topping:

• 1 1/2 cups fresh blueberries
• 1 tbsp honey (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, combine flour, powdered sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 12–15 minutes, until lightly golden. Let it cool completely.
4. For the lavender custard, heat the heavy cream, milk, sugar, and lavender buds in a saucepan over medium heat. Bring it to a simmer and let it infuse for 5 minutes. Remove from heat and strain out the lavender buds.
5. In a separate bowl, whisk together egg yolks and cornstarch. Slowly add the hot cream mixture to the egg yolks, whisking constantly. Return to the saucepan and cook over low heat until the mixture thickens, about 5 minutes. Stir in vanilla extract and let the custard cool.
6. Pour the lavender custard into the cooled tart shell and smooth the surface.
7. Top with fresh blueberries and drizzle with honey if desired.
8. Chill the tart for at least 2 hours before serving.

This tart is a delightful, sophisticated treat with a delicate balance of floral and fruity flavors.

The smooth lavender custard paired with the fresh blueberries creates a light, refreshing dessert perfect for summer gatherings or afternoon tea.

Pear and Ginger Almond Tart

The combination of ripe pears, spicy ginger, and sweet almond cream makes this Pear and Ginger Almond Tart a uniquely flavorful dessert.

The warm, comforting flavors of pear and ginger are complemented by the creamy almond filling, making this tart perfect for both casual and elegant occasions.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the almond cream:

• 1/2 cup almond flour
• 1/4 cup sugar
• 1/4 cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp ground ginger

For the topping:

• 2 ripe pears, peeled, cored, and sliced
• 1 tbsp fresh ginger, grated
• 1 tbsp honey

Instructions:

1. Preheat oven to 375°F (190°C).
2. For the crust, combine flour, powdered sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 15–18 minutes, until lightly golden. Let it cool.
4. For the almond cream, beat together almond flour, sugar, butter, egg, vanilla extract, and ground ginger until smooth and fluffy.
5. Spread the almond cream evenly over the cooled tart shell.
6. Arrange pear slices on top of the almond cream in a circular pattern. Sprinkle fresh grated ginger over the pears.
7. Bake for 30–35 minutes, until the almond cream is set and golden brown.
8. Drizzle with honey before serving.

This tart is a perfect balance of warm spices and smooth, nutty almond cream.

The sweetness of the pears and the zing of fresh ginger create a comforting yet refreshing flavor profile that’s ideal for a cozy summer evening or a special brunch.

Cherry and Mascarpone Tart

Sweet cherries and creamy mascarpone make this Cherry and Mascarpone Tart a rich and indulgent dessert.

The combination of a smooth, lightly sweetened mascarpone filling and the burst of fresh, juicy cherries on top creates a luscious treat that’s perfect for any summer celebration.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the mascarpone filling:

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

For the topping:

• 2 cups fresh cherries, pitted and halved
• 1 tbsp honey (optional for glazing)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, combine flour, sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 12–15 minutes, until lightly golden. Let it cool completely.
4. For the mascarpone filling, beat together mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and lemon zest until smooth and creamy.
5. Spoon the mascarpone mixture into the cooled tart crust and smooth the surface.
6. Arrange halved cherries on top of the mascarpone filling.
7. If desired, warm the honey slightly and drizzle it over the cherries for a glossy finish.
8. Chill for at least 1 hour before serving.

This tart is a luxurious treat with a perfect balance of sweetness from the cherries and creaminess from the mascarpone filling.

It’s a crowd-pleaser that’s perfect for summer picnics, dinner parties, or just a special dessert to enjoy with family.

Lemon and Blueberry Cheesecake Tart

The tangy, zesty flavor of lemon combined with the sweetness of fresh blueberries makes this Lemon and Blueberry Cheesecake Tart an irresistible summer dessert.

The creamy cheesecake filling provides a rich, smooth texture that contrasts beautifully with the fresh berries and buttery tart crust.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• Zest of 1 lemon

For the topping:

• 1 1/2 cups fresh blueberries
• 1 tbsp honey (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the base of a tart pan and bake for 10–12 minutes. Let it cool.
3. For the cheesecake filling, beat together cream cheese, sour cream, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
4. Pour the cheesecake mixture into the cooled tart shell and spread evenly.
5. Bake for 10 minutes, just to set the filling.
6. Allow the tart to cool to room temperature, then refrigerate for at least 3 hours.
7. Once chilled, top with fresh blueberries and drizzle with honey if desired. Garnish with mint leaves for a fresh touch.

This tart is a perfect balance of creamy, tangy, and fruity.

The rich cheesecake filling and fresh blueberries create a dessert that feels both refreshing and indulgent, making it an ideal treat for summer parties, barbecues, or family gatherings.

Peach and Mascarpone Tart

Juicy, ripe peaches paired with the creamy richness of mascarpone cheese create a perfectly balanced flavor profile in this Peach and Mascarpone Tart.

The smooth mascarpone filling enhances the natural sweetness of the peaches, while the buttery crust adds a lovely crunch.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the mascarpone filling:

• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 2 tbsp honey
• 1 tsp vanilla extract
• Zest of 1 orange

For the topping:

• 3–4 ripe peaches, sliced
• 1 tbsp honey (optional for glazing)

Instructions:

1. Preheat oven to 375°F (190°C).
2. For the crust, combine flour, sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until the dough comes together. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 15–18 minutes until lightly golden. Let it cool completely.
4. For the mascarpone filling, beat together mascarpone cheese, heavy cream, honey, vanilla extract, and orange zest until smooth and creamy.
5. Spoon the mascarpone filling into the cooled tart shell and smooth the surface.
6. Arrange peach slices on top of the mascarpone filling in a decorative pattern.
7. If desired, warm the honey and drizzle it over the peaches for a glossy finish.
8. Refrigerate for at least 1 hour before serving.

This tart combines the velvety richness of mascarpone with the vibrant sweetness of fresh peaches.

It’s an elegant and refreshing summer dessert perfect for any occasion, whether you’re hosting a summer dinner party or enjoying a quiet evening at home.

Tropical Fruit Tart

A dazzling blend of tropical fruits like kiwi, pineapple, and mango makes this Tropical Fruit Tart a vibrant and refreshing treat.

The creamy filling contrasts beautifully with the crisp tart crust, while the fresh fruit topping adds a burst of sweetness and color.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the filling:

• 1 cup coconut cream
• 1/2 cup mascarpone cheese
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1 tbsp lime juice

For the topping:

• 1/2 cup fresh pineapple, chopped
• 2 ripe kiwis, peeled and sliced
• 1 mango, peeled and sliced
• 1 tbsp honey (optional for glazing)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, combine flour, powdered sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 12–15 minutes, until lightly golden. Let it cool completely.
4. For the filling, beat together coconut cream, mascarpone cheese, sugar, vanilla extract, and lime juice until smooth and creamy.
5. Spoon the filling into the cooled tart shell and smooth the surface.
6. Arrange the tropical fruits (pineapple, kiwi, and mango) on top of the cream in a colorful pattern.
7. If desired, drizzle honey over the fruit for added sweetness and shine.
8. Chill for at least 1 hour before serving.

This tart is a vibrant, tropical explosion of flavors and textures.

The creamy coconut and mascarpone filling is a perfect base for the fresh, juicy tropical fruits, making this a refreshing and visually stunning dessert for hot summer days or any tropical-themed party.

Blackberry and Mint Tart

This Blackberry and Mint Tart is a refreshing and aromatic dessert, combining the rich sweetness of blackberries with the cool, crisp notes of fresh mint.

The vibrant berries sit atop a smooth, creamy filling, all encased in a buttery, flaky tart crust. It’s a delightful treat that is both light and indulgent.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the mint cream filling:

• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp fresh mint leaves, finely chopped

For the topping:

• 1 1/2 cups fresh blackberries
• Fresh mint leaves for garnish

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, combine flour, sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 12–15 minutes, until lightly golden. Let it cool completely.
4. For the mint cream filling, whip together heavy cream, mascarpone cheese, powdered sugar, vanilla extract, and chopped mint leaves until smooth and fluffy.
5. Spoon the mint cream filling into the cooled tart shell and smooth the surface.
6. Top with fresh blackberries and garnish with extra mint leaves.
7. Refrigerate for at least 1 hour before serving.

This tart is a refreshing mix of creamy, minty, and fruity flavors, with the blackberries providing a juicy burst and the mint adding a cool, aromatic contrast.

It’s an ideal dessert for summer picnics or afternoon tea.

Apricot and Almond Frangipane Tart

The combination of ripe apricots and a rich almond frangipane filling creates a mouthwatering, slightly nutty and fruity dessert.

This Apricot and Almond Frangipane Tart has a beautiful golden hue and a decadent almond flavor that pairs perfectly with the tangy apricots. It’s a classic summer tart that’s both rustic and elegant.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the frangipane filling:

• 1/2 cup almond meal
• 1/4 cup sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• 1/4 tsp almond extract (optional)

For the topping:

• 4–5 ripe apricots, halved and pitted
• 1 tbsp honey (optional for glazing)

Instructions:

1. Preheat oven to 375°F (190°C).
2. For the crust, combine flour, sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 15–18 minutes, until lightly golden. Let it cool.
4. For the frangipane filling, beat together almond meal, sugar, butter, egg, vanilla extract, flour, and almond extract until smooth.
5. Spread the frangipane filling evenly over the cooled tart crust.
6. Arrange apricot halves on top of the frangipane filling, cut side up.
7. Bake for 25–30 minutes, until the frangipane is golden and set.
8. Drizzle with honey for a glossy finish, if desired.

The almond frangipane adds a rich, nutty depth to the tart, while the apricots offer a slight tang that balances out the sweetness.

This tart is perfect for an afternoon garden party or a sophisticated summer dessert.

Chocolate Strawberry Tart

For those who crave a decadent chocolate treat, this Chocolate Strawberry Tart is the perfect choice.

With a rich, velvety chocolate ganache filling and topped with fresh strawberries, this tart is a perfect fusion of smooth, dark chocolate and juicy, ripe berries.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup powdered sugar
• Pinch of salt
• 1 egg yolk

For the chocolate ganache filling:

• 8 oz dark chocolate (70% cocoa)
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the topping:

• 2 cups fresh strawberries, hulled and halved
• 1 tbsp sugar (optional for macerating strawberries)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, combine flour, cocoa powder, powdered sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 12–15 minutes, until lightly firm. Let it cool.
4. For the chocolate ganache, heat heavy cream in a saucepan until it just starts to simmer. Pour the hot cream over chopped dark chocolate and let it sit for 2 minutes. Stir until smooth and shiny. Add butter and vanilla extract and mix until fully incorporated.
5. Pour the ganache into the cooled tart shell and smooth the surface.
6. Refrigerate the tart for 1–2 hours, or until the ganache is firm.
7. For the topping, toss halved strawberries with a little sugar (if desired) and let them sit for about 10 minutes.
8. Arrange the strawberries on top of the chilled ganache and serve.

This tart is a rich, indulgent treat with the perfect balance of chocolate and fresh fruit.

The smooth ganache contrasts beautifully with the crisp, sweet strawberries, making it an ideal dessert for chocolate lovers on a summer evening.

Raspberry Lemon Poppy Seed Tart

This Raspberry Lemon Poppy Seed Tart brings together the bright citrusy flavors of lemon with the fresh tanginess of raspberries, while poppy seeds add a delightful crunch.

The smooth lemon filling and sweet raspberries are a perfect match, making this tart a refreshing and vibrant treat for warm summer days.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the lemon filling:

• 1 cup heavy cream
• 3 large egg yolks
• 1/2 cup sugar
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 tbsp poppy seeds

For the topping:

• 1 1/2 cups fresh raspberries
• 1 tbsp honey or powdered sugar (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, combine flour, powdered sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 12–15 minutes, until lightly golden. Let it cool completely.
4. For the lemon filling, whisk together heavy cream, egg yolks, sugar, lemon juice, and lemon zest in a saucepan. Cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon (about 5–7 minutes). Stir in poppy seeds. Let the filling cool.
5. Pour the lemon filling into the cooled tart shell and spread evenly.
6. Top with fresh raspberries and drizzle with honey or dust with powdered sugar for extra sweetness, if desired.
7. Refrigerate for at least 1 hour before serving.

This tart is a perfect balance of tart, creamy, and fruity flavors.

The lemon filling is refreshing, while the raspberries add a touch of sweetness, making it an ideal dessert for any summer celebration.

Fig and Ricotta Tart

The combination of sweet figs and creamy ricotta makes this Fig and Ricotta Tart a luscious and elegant summer dessert.

The slight earthiness of figs and the richness of ricotta create a beautifully balanced flavor, while the buttery tart crust adds the perfect crunch. This tart is ideal for a sophisticated dessert after dinner or for a brunch spread.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• Pinch of salt
• 1 egg yolk

For the ricotta filling:

• 1 1/2 cups ricotta cheese
• 1/4 cup sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp fresh lemon zest

For the topping:

• 6–8 fresh figs, halved
• 1 tbsp honey (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, combine flour, powdered sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a tart pan and refrigerate for 15 minutes.
3. Bake the crust for 12–15 minutes, until lightly golden. Let it cool completely.
4. For the ricotta filling, blend ricotta cheese, sugar, heavy cream, vanilla extract, and lemon zest until smooth and creamy.
5. Pour the ricotta mixture into the cooled tart shell and spread evenly.
6. Arrange the halved figs on top of the ricotta filling.
7. Bake the tart for 20–25 minutes, until the ricotta filling is set and golden around the edges.
8. Drizzle with honey for a touch of sweetness, if desired.

This tart offers a smooth and creamy filling with the perfect complement of sweet, juicy figs.

It’s rich, yet light enough to serve as a beautiful dessert for a summer gathering or special occasion.

Coconut Lime Tart

The tropical flavors of coconut and lime come together in this refreshing Coconut Lime Tart. With a creamy coconut filling and zesty lime topping, this tart is like a vacation in every bite.

It’s light, bright, and perfect for a hot summer day or an exotic-themed party.

Ingredients:

For the crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the coconut filling:

• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 1/2 cups shredded unsweetened coconut

For the lime topping:

• 1/4 cup fresh lime juice
• Zest of 2 limes
• 1/2 cup heavy cream
• 1 tbsp powdered sugar (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the base of a tart pan and bake for 10–12 minutes until firm and lightly golden. Let it cool completely.
3. For the coconut filling, whisk together coconut milk, sugar, cornstarch, and salt in a saucepan over medium heat. Cook, whisking constantly, until it thickens, about 5–7 minutes. Remove from heat.
4. Whisk the egg yolks in a bowl, then gradually add a small amount of the hot coconut mixture to temper the yolks. Slowly whisk the yolk mixture back into the saucepan. Cook for another 2 minutes, then remove from heat. Stir in vanilla extract and shredded coconut.
5. Pour the coconut mixture into the cooled tart crust and smooth the surface. Refrigerate for at least 2 hours to set.
6. For the lime topping, whisk together lime juice, lime zest, heavy cream, and powdered sugar until soft peaks form.
7. Spoon or pipe the lime cream on top of the chilled coconut filling.
8. Garnish with additional lime zest or shredded coconut, if desired.

This tart is bursting with tropical flavors, offering a rich coconut filling with a refreshing lime topping that balances out the sweetness.

It’s the perfect dessert to cool off on a hot day or to impress guests at a summer dinner party.

Mango Passionfruit Tart

This Mango Passionfruit Tart is a tropical dream come true. It blends the lush sweetness of ripe mango with the tangy brightness of passionfruit, creating a creamy, exotic filling that tastes like sunshine.

The buttery crust holds it all together, making it a perfect centerpiece for any summer gathering.

Ingredients:

For the crust:

• 1 1/4 cups digestive biscuit or graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted butter

For the filling:

• 1 cup mango purée (fresh or canned)
• 1/2 cup passionfruit pulp (with seeds strained if preferred)
• 1/2 cup condensed milk
• 1/2 cup heavy cream
• 3 egg yolks

For garnish:

• Fresh mango slices
• Passionfruit pulp
• Mint leaves (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crumbs, sugar, and melted butter. Press into a tart pan and bake for 10 minutes. Let cool.
3. Whisk together mango purée, passionfruit pulp, condensed milk, heavy cream, and egg yolks until smooth.
4. Pour the filling into the crust and bake for 20–25 minutes, or until just set.
5. Let cool completely, then refrigerate for at least 2 hours.
6. Garnish with mango slices, extra passionfruit, and mint before serving.

This tart delivers a silky, tropical bite with every forkful.

The combination of mango and passionfruit is sunny and refreshing—ideal for a hot afternoon or tropical-themed soirée.

Blueberry Basil Cream Tart

Sweet and earthy meet in this Blueberry Basil Cream Tart. Juicy blueberries and a subtle infusion of fresh basil elevate this dessert into a refined and flavorful treat.

The creamy filling complements the jammy fruit, while the herbaceous hint adds something special and unexpected.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup butter, cubed and chilled
• 1 egg yolk
• Pinch of salt

For the filling:

• 1 cup cream cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp finely chopped fresh basil

For the topping:

• 2 cups fresh blueberries
• 2 tbsp honey or blueberry jam
• Basil leaves for garnish

Instructions:

1. Preheat oven to 350°F (175°C).
2. Blend flour, sugar, and salt. Cut in butter until crumbly. Add yolk and mix until dough forms. Press into a tart pan and bake for 15–18 minutes. Let cool.
3. Mix cream cheese, powdered sugar, vanilla, and basil until smooth. Spread into the cooled crust.
4. Gently warm the honey or jam and toss with the blueberries. Arrange berries over the cream filling.
5. Garnish with fresh basil and chill before serving.

This tart is both elegant and summery, combining creamy richness with the pop of blueberries and the unique twist of fresh herbs.

It’s an easy way to wow guests with something just a little different.

Cherry Almond Tart

The Cherry Almond Tart brings a rich nutty base together with the sweet-tart pop of cherries in a simple yet gorgeous dessert.

It’s a rustic tart that’s comforting and sophisticated, perfect for using up fresh cherries when they’re in season.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup almond flour
• 1/4 cup sugar
• 1/2 cup butter, cubed
• 1 egg yolk

For the filling:

• 1/2 cup almond meal
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1/4 tsp almond extract

For the topping:

• 1 1/2 cups pitted fresh cherries
• Slivered almonds (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Combine crust ingredients in a food processor until dough forms. Press into a tart pan. Chill 15 minutes, then bake for 12–15 minutes.
3. For the filling, mix almond meal, sugar, butter, egg, and almond extract until smooth. Spread into the crust.
4. Arrange cherries over the filling and sprinkle with slivered almonds if using.
5. Bake 25–30 minutes or until the filling is set and golden. Cool before slicing.

This tart pairs buttery almond flavor with juicy cherries for a rich and satisfying bite.

It’s a showstopper that feels both homey and luxurious—perfect for a summer evening dessert.