Tarts & Pies: Sweet Classics and Modern Twists from Smitten Kitchen
Discover irresistible tart and pie recipes—fruit-filled favorites, nutty indulgences, flaky crusts, and easy treats for every baker.
If you crave dessert that balances fruit, sweetness, and the irresistible crunch of buttery pastry, Smitten Kitchen’s archive of tarts and pies is a treasure trove for every home baker. Here you’ll find recipes featuring apples, pears, rhubarb, berries, citrus, nuts, and even pop tarts—each thoughtfully crafted for big flavor and maximum enjoyment.
Table of Contents
- Apple Tarts & Pies
- Pear & Almond Tart
- Rustic Rhubarb Tarts
- Easy Jam Tart
- Lemon & Citrus Tarts
- Nutty Tarts & Tortes
- Homemade Pop Tarts
- Essential Pie & Tart Crusts
- Frequently Asked Questions (FAQs)
Apple Tarts & Pies
Few desserts evoke nostalgia like an apple tart or pie. Smitten Kitchen’s approach combines classic flavors with smart technique, leading to spectacular results:
- Even More Perfect Apple Pie: Tart Granny Smith apples, warm spices, and a flaky, golden crust come together in this refined version of the American classic. The pie isn’t overly sweet, highlighting the fruit’s natural flavor for a balanced finish.
- Simplest Apple Tart: Alice Waters’s recipe keeps things pared down to essentials: crisp apples, a barely-sweet pastry base, and a natural glaze made from the apple peels and cores. With only a handful of ingredients, this tart’s beauty is in its simplicity and the way the fruit shines. Serve with vanilla ice cream or softly whipped cream for the perfect finish.
- Apple Mosaic Tart with Salted Caramel: Slices of apple are arranged in a mesmerizing mosaic, lightly sprinkled with sugar and dotted with butter, baked until golden, and finished with a homemade salted caramel drizzle. This tart combines visual impact with classic comforting flavors.
- Dutch Apple Pie: Rich, crumbly topping and tender apples underneath make this pie ideal for Thanksgiving or any autumn gathering. The Dutch topping provides sweet texture and is the perfect counterpart to tart apples.
- Classic Apple Dumplings: Whole apples wrapped in flaky pastry, baked until tender—each dumpling is a self-contained treat, perfect for serving with extra sauce or whipped cream.
Pear & Almond Tart
The Pear and Almond Tart is a sophisticated showstopper that layers poached pears atop a rich almond frangipane filling, all nested in a sweet tart shell:
- Pears are poached until tender in a simple syrup, then sliced and fanned atop a smooth almond filling.
- The almond filling is made by grinding almonds with sugar, butter, flour, and flavorings before baking together until golden and set.
- A final dusting of powdered sugar brings both beauty and sweetness.
This tart is perfect for holidays or special events, offering an elegant alternative to more rustic fruit pies.
Rustic Rhubarb Tarts
For spring and early summer, Rustic Rhubarb Tarts bring vibrant colors and tart-sweet flavors:
- Individual freeform tarts are shaped by hand, each with unique, rustic edges.
- The filling is a compote of rhubarb with vanilla bean and brown sugar, providing a contrast of sweet and tart.
- The crust incorporates corn flour and cornmeal for extra flavor and crunch.
- Baked from frozen, these tarts hold their shape beautifully, and leftovers remain delicious for up to two days.
Easy Jam Tart
The Easy Jam Tart is a convenient, crowd-pleasing treat for home bakers of all levels:
- Start with a simple tart crust, spread generously with your favorite homemade or store-bought jam—such as raspberry, apricot, or plum.
- Bake until the crust is golden and the jam is bubbly; the tart is delicious served either warm or at room temperature.
- Vary the fillings seasonally or according to taste for endless possibilities.
Lemon & Citrus Tarts
Citrus tarts showcase the freshest flavors and brilliant hues of winter and spring:
- Classic Lemon Curd Tart: A creamy, tangy lemon curd fills a tender sweet tart shell. Its silky texture and bright flavor make it a showpiece for any occasion.
- Whole Lemon Meringue Pie Bars: Lemon bars with a twist—featuring a layer of tangy lemon filling, fluffy meringue, and a crisp base. These bars pack all the flavor of pie in a more casual format, ideal for slicing and sharing.
- Flaky Blood Orange Tart: Vibrant slices of blood orange are arranged over a crisp pastry base, offering a stunning visual presentation and a uniquely sweet-tart flavor. Great for special brunches or afternoon tea.
Nutty Tarts & Tortes
For deeper flavor and rich texture, nut-based tarts and tortes offer indulgence with sophistication:
- Hazelnut Plum Crumb Tart: Toasted hazelnuts and juicy plums are paired in a crumb-topped tart. The nuts bring earthy undertones, while plums provide juicy brightness.
- Bakewell Tart: A classic British dessert combining jam and almond frangipane under a blanket of toasted almonds and a tender sweet tart shell.
Homemade Pop Tarts
Transform a nostalgic favorite into an elevated homemade treat with Smitten Kitchen’s Homemade Pop Tarts:
- Flaky pastry is filled with jam or other creative fillings, sealed, baked, and optionally glazed.
- Ideal for breakfast, snacks, or gifting, these pop tarts can be customized for both sweet and savory options.
Essential Pie & Tart Crusts
The secret to memorable tarts and pies lies in the crust. Smitten Kitchen’s trusted tips and recipes include:
- The Great Unshrinkable Sweet Tart Shell: Adapted from Dorie Greenspan, this technique produces a pastry that stays tall and crisp without shrinking during baking—no pie weights required. The process involves chilling, gentle rolling, and double-thick sides for perfect results every time.
- Extra-Flaky Pie Crust: Layering cold butter and flour creates distinct flakes that bake up crisp and tender.
- Basic Galette Dough: For freeform tarts, a simple mix of flour, butter, and cold water guarantees rustic charm and delicious flavor.
Tips for Flawless Crust:
- Always use very cold butter and water for extra flakiness.
- Chill dough before rolling to minimize shrinkage and splitting.
- Don’t overwork the dough to preserve texture.
- Blind bake tart shells for fillings that require a crisp base.
| Crust Type | Best For | Featured Recipes |
|---|---|---|
| Sweet Tart Shell | Fruit tarts, Bakewell, lemon tart | Pear & Almond Tart, Lemon Curd Tart |
| Galette Dough | Rustic, freeform tarts | Simplest Apple Tart, Rustic Rhubarb Tarts |
| Pie Crust | Hearty pies | Even More Perfect Apple Pie, Dutch Apple Pie |
| Cornmeal Crust | Textured savory and sweet | Rustic Rhubarb Tarts |
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pie crust for these recipes?
A: Yes, most fruit-filled pies and rustic tarts can be made with a good-quality store-bought crust, but homemade dough delivers superior flavor and texture.
Q: What fruits work best for tarts and pies?
A: Apples, pears, plums, rhubarb, berries, and citrus are top choices; mix fresh, seasonal fruit for maximum flavor diversity.
Q: My tart crust shrinks—how do I fix this?
A: Chill the dough after shaping in your pan and do not skip docking the pastry with a fork, as recommended in “The Great Unshrinkable Sweet Tart Shell” technique.
Q: Can tarts and pies be made ahead?
A: Most tarts and pies keep well for up to 2 days at room temperature or in the refrigerator. Some, like the pear and almond tart, even improve in flavor and texture with overnight resting.
Q: Are there vegan or gluten-free options?
A: Many crust recipes adapt to vegan butter or gluten-free flour blends; fillings using natural fruit are easily customizable.
Conclusion: The Joy of Baking Tarts & Pies
Smitten Kitchen’s collection showcases the endless possibilities of tarts and pies—from classic apple and lemon to inventive rhubarb and nut tortes. With trusted tips, beautiful flavors, and clever crusts, home bakers can delight in seasonal ingredients and timeless techniques. Whether you’re a beginner seeking simplicity or an avid baker pursuing perfection, these recipes guarantee sweet treats for every table.
