Classics and fruit tarts all year round
The Cooked wine tart is one of the most read recipes on our blog, and the Sugar tart and the Caramelized Almond Tart are true Swiss classics. The Linzer Tart and the Tarte Tatin complete the collection with international favourites.
Depending on the season, choose the fruit you fancy:
- Spring: Rhubarb Tart and Strawberry-Rhubarb Tart
- Summer: Blueberry-Raspberry Tart, Peach-Nectarine-Vanilla Tart, Apricot Tarte Tatin
- Autumn: Vanilla-Apple Tart and Blackberry-Lemon Tart
- Winter: Choco-speculoos tartlets
For something more refined, try the Passion fruit meringue tart, the Elderflower and Red Berry Tart or the Strawberry-pistachio tartlets. At Easter, the Easter Chocolate-Carrot Dessert is sure to impress, and for an aperitif there is the Savoury Aperitif Tart.
The basics of a successful tart
A good tart starts with a good base. Our Shortcrust pastry recipe explains step by step how to achieve a crumbly, even crust, and the Reverse Puff Pastry gives you a particularly flaky result. For fillings, you will find Pastry cream, Passion fruit curd and Orange Cremeux. The Vanilla Cream Tartelettes with fresh red berries show how easily these basics can be combined.
Our tip: for moist fillings, blind-bake the base first. It will stay crisp and won't turn soggy.
More inspiration
All the components are gathered in our basic recipes. If you would like to try layered desserts, explore our pies and desserts, and for traditional specialities, our Swiss recipes.
Matching supplies in our shop: Tart and Tart mould.