Tart Recipes from a Pastry Chef

Tarts have an undeserved reputation for being challenging. True, certain tart doughs can be finicky, but it all comes down to temperature control and patience. The reward is worth it. Tart crusts are often light and flaky which pairs very well with creamy, fatty, or fruity fillings. Why make a pie when you can make a tart?

Sablé Breton Dome Tartlets

Sablé Breton is a type of French butter cookie. While quite delicious as a cookie, pastry chefs like to use the dough as shortbread crust for tarts and pastries. Using hemisphere molds and proper technique, you can bake perfect dome-shaped tartlets.

Cherry Frangipane Tart

This cherry tart uses beautiful fresh cherries on top of a layer of almond frangipane, all baked in a sablé breton shell. Unlike pâte brisée which is more commonly used for tarts with a softer and flakier crust, sablé breton is a French butter cookie. It packs more flavor and is a bit crunchier, which I think complements the baked frangipane filling very well.

Apricot Brûlée Tart

This simple apricot tart is anything but rustic. Throwing some apricots and pie dough together may be easy, but a more refined approach can yield a better result. I believe each ingredient should be treated with precision.

Tarte Au Citron

This is a very classic lemon tart, but with a few tweaks and contemporary influences. For something so seemingly simple, perfect presentation matters. A few subtle surprises like hints of olive oil and pistachios really elevate this tart beyond just looking pretty.

Pâte Brisée Dough for Pie and Tart Crusts

Pâte Brisée (pronounced "pat-brissay") is just a very basic dough for pie and tart crusts. It's made almost entirely of butter and flour, but that doesn't mean you can toss everything in a bowl and bake. French technique transforms these simple ingredients into super light and flaky crust.

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