Very simple, quick, and easy. We love desserts made with apples. When I was a child, my mother often used apples in desserts.

It's not really a tart, nor a crumble, but it is mighty tasty. The ingredient list looks long, but this is not difficult to make at all. Mine's not as pretty as I had hoped because the brand of pie crust I bought (which was not Pillsbury) just was not great quality. In the future I'll be sticking with the tried and true. LolP.S.The optional food coloring just helps make it more vibrant for appearance purposes.

This tart recipe uses fig syrup.Whenever I make this syrup, I crave this pie. Usually I use butter, but I replaced it with margarine this time. Use the same quantity as butter.You can also make the filling in a food processor. In this case, first make the tart crust, then make the filling. You won't need to clean the food processor in between. Recipe by OBU

Incredibly easy recipe that I filched from the Internet years ago and made today for a going-away party. I used raspberries because I had some in the house but can be made, of course, with your berry of choice. The recipe below is for a proper 9" pie tin but I made it in a smaller disposable one so adjust accordingly if you need to.

This is a tart crust I always use.You can also freeze the tart dough from Step 7. Wrap tightly with plastic wrap, put into a plastic bag with a zip seal, and store in the freezer.The baking times may vary by ovens, so please keep an eye on the color of the crust as it bakes and adjust the baking times accordingly. Recipe by Otometeo

I wanted to eat a fruit-filled tart on a hot summer's day, so I made this.Mixing a little custard to the filling is unbelievably delicious.Use your favorite fruits; the pastry glaze will dry and coat them beautifully, and I recommend it. Bananas and apples brown easily so sprinkle a little lemon juice before topping on the cake. Recipe by nyonta

This is an easy elegant tart. The butter cookie crust holds a rich chocolate mousse with bits of roasted hazelnuts for a crunch. The crunch makes it a different sort of mousse with a nice texture to it. Serve slices with frsh whipped cream

This amazing, vibrantly-colored tart is a great alternative to holiday pies. Its mild tartness is a welcome change from the excess of sweet desserts typically available during the holidays. Plus, you don’t have to struggle with making a perfect pie crust! A quick bake of only the crust also means that your oven can be freed up for other baking endeavors. I’ve made this tart twice. It sets up beautifully, and the texture of the filing is sooooo smooth. I highly recommend giving it a try if you can get your hands on some cranberries. The original recipe appeared in Cook’s Illustrated.#Christmas #Holiday #Thanksgiving #Dessert

I made this when pears were in season.Be careful not to incorporate too much air into the almond cream or it will expand when baking. Add some water to the apricot jam and bring it to a boil to make it easy to brush onto the tart. If you don't have any canned pears, you can also use pear compote. Recipe by cherry

This peanut butter chocolate tart has a resemblance to those little peanut butter cups. It has creamy peanut butter filling covered in chocolate ganache. Here we have an added crunch from the easy-peasy biscuit crust on the bottom.

I love tarts! I had a lot of apples that I needed to eat, so I thought I'd make a tart with them!Moist apples are good, but I also wanted that crispy caramel texture. It's a very tasty match of flavors.The crust recipe here will give you more than you need for this tart, so you can freeze the leftovers for your next dessert. If you add rum, add it during Step 9.If you add the caramel topping it will become crispy and crunchy, but you can leave it out if you like.As time passes and the tart reaches room temperature, the caramel will begin to soften. For 1 tart pan. Recipe by marine