26 pies tart recipes

Raw Fruit Pie or Tart with Apple-Juice Glaze recipe

If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.

Classic Boston cream pie with a tender cake flour sponge, vanilla custard cream filling, and chocolate glaze. A from-scratch version of the iconic layered dessert.

Classic homemade cherry pie with fresh tart cherries, tapioca thickening, and optional kirsch for depth. This all-American dessert features golden flaky crust and ruby-red fruit filling.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Classic double-crust cherry pie with warm spices, buttery crust, and tart cherries. A timeless dessert that works equally well with fresh or canned fruit.

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.

Homemade meatless mincemeat with green tomatoes, tart apples, raisins, currants, and warm spices. Heritage holiday filling for pies and tarts. Freezes for months.

Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that's lighter than pie and serves hot or cold.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.