It takes long time for preparing a dough and baking a tart, actually.... So if you don't have time, you can also buy the ready-made tart pie and make the filling with the following recipe. I love this tart especially for summer!! It's refreshing but still filling! I also need to mention that I referred to a recipe book “TART&PIE” by Junko Fukuda and changed some of the ingredients from the original one. #pakistankameetha

I saw a chestnut tart in my neighborhood bakery that looked really good, but I thought I could make it myself. I combined almond and chestnut cream for a double nutty kick.I used Bonne Maman's creme de marron (chestnut cream). The cream is sweet, so I held back on the sugar. While baking, keep an eye on it and adjust the temperature as necessary. The tart will easily crumble while hot, so make sure to completely cool before taking out of the pan. Recipe by Yossy

Plain cheesecake is delicious too, but this time I added a bright color and fresh fragrance to make something that would really brighten up the table.This tart has a soft and moist texture. If you prefer a crispy tart crust, bake the crust 'blind' with weights for 29 minutes at 170°C, then add the filling and bake for another 20 minutes or so.Butter the tart mold if needed, and adjust the temperature depending on your oven. For one 18 cm [7.1 in] diameter tart pan. Recipe by caramel-cookie

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

I made this chocolate tart combining tart pastry, my original brownieand ganache cream.I don't want to make the brownies puffy, so I mix the meringue well to break the air bubbles. If the brownie is still higher than the tart pastry when cooled, slice the top to make it flat. The tart would look prettier if you do this.You can add cocoa powder to make a chocolate tart pastry. Recipe by Akito mama

This is a tart that I learned nearly 20 years ago.It had been a long time, but I had a craving for a custard tart so I made one.Substituting with canned peaches is also delicious. Recipe by usamaaya

The first tart I ever made (many years ago) was surprisingly simple and delicious. So, I decided to make it for my child's birthday. I had forgotten all about it, but I referred to various different recipes and was able to make it with just a few ingredients. It's so nostalgically delicious!If you make the tart crust too thin, it'll break easily when you cut it. The custard cream and strawberries become a little heavier, so a thicker crust is best. For 18 cm [7.1 in] tart. Recipe by Soreiyu

Mamami's "Easy!! Refreshingly Nice Apple Compote" is delicious, so I decided to make a tart using compote.Because you bake it three times, the tart crust is crispy. The custard cream has a light sweetness, so please increase the sugar if you like. Recipe by Akito mama

I tried adding some yellow peaches to a big almond cream tart.If you add all the egg at once, the mixture will separate, so be sure to mix it in a little at a time. Just lay the yellow peaches on the tart, don't press them down. You can also heat the jam in a pot. Recipe by handmadecafe

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

An older woman at my company really likes this tart. It is becoming a tradition for me to make this cake every year on her birthday. I think this is the cake that I have made the most.The tart will be shiny when you brush glaze on the surface of the fruits, so I recommend doing that. When using the custard cream make sure to strain it once and then whisk the cream with whisk until it is smooth. Put the cream in a pastry bag and squeeze it out. If the dough is too soft when spreading it into the tart mold, chill it in the refrigerator. It will be easier to handle. Recipe by TIARARA

I'm a member of a sweets seminar, and we agreed upon serving kabocha squash tarts at a school festival. So, I've finally managed to put this together after a few attempts. This is an improved recipe of this: []. You can also use readymade tart crusts. The filling is really easy to make, so please give it a try.If the tart dough is turning runny, chill immediately in the fridge! Be extra careful during the summer.Don't forget to start with measuring the ingredients and preheating the oven. Recipe by Yasai