21 Delectable Spring Tart Recipes for Dessert or Brunch

As spring arrives, it brings with it a world of sweet and tangy flavors. You'll find these flavors in our 21 delicious tart recipes that are perfect for dessert or brunch. They're so yummy that you'll want to make them every day!

But that's not all - we have a special surprise for you. Our Strawberry Rhubarb Tart has a unique twist that will make your taste buds dance with joy. Can you guess what makes it so special and want to try it right away?

1. Strawberry Rhubarb Tart

Sweet and tangy strawberry rhubarb filling in a flaky pastry crust.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 cup unsalted butter, melted
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 1 tablespoon water
• Confectioners' sugar, for dusting

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice.
3. Roll out puff pastry on a lightly floured surface to a 12-inch square.
4. Spoon strawberry rhubarb mixture onto one half of the pastry, leaving a 1/2-inch border.
5. Brush edges with melted butter and fold other half of pastry over filling.
6. Press edges to seal and brush top with beaten egg.
7. Cut a few slits in top to allow steam to escape.
8. Bake for 35-40 minutes, or until golden brown.
9. Allow to cool before dusting with confectioners' sugar.

2. Lemon Asparagus Quiche

Lemon Asparagus Quiche is an invigorating and savory dish perfect for springtime.

Ingredients

• 1 9-inch pie crust
• 2 cups fresh asparagus, trimmed
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup grated cheese
• 1/2 cup heavy cream
• 2 large eggs
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a skillet, sauté the asparagus, onion, and garlic in butter until tender.
4. In a large bowl, whisk together the heavy cream, eggs, lemon juice, salt, and pepper.
5. Arrange the asparagus mixture in the pie crust, then pour the cream mixture over it.
6. Sprinkle the grated cheese on top and bake for 35-40 minutes, or until set.
7. Remove from oven and let cool before serving.

3. Spring Fruit Tart

A vibrant and sweet tart filled with spring's freshest fruits.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mixed spring fruits (strawberries, blueberries, raspberries)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
3. Add the cold butter and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a 9-inch tart pan with a removable bottom.
5. In a large bowl, whisk together granulated sugar, eggs, and vanilla extract.
6. Arrange the mixed spring fruits on the tart crust.
7. Pour the sugar and egg mixture over the fruits.
8. Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
9. Allow the tart to cool completely before serving.

4. Raspberry Galette

Raspberry galette is a sweet and tangy dessert perfect for spring.

Ingredients

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 cup unsalted butter, melted
• 1 egg, beaten
• 1 sheet puff pastry, thawed
• 1 tablespoon confectioners' sugar

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix raspberries, granulated sugar, cornstarch, and lemon juice.
3. Roll out the puff pastry and place on a baking sheet.
4. Arrange the raspberry mixture in the center of the pastry, leaving a 1-inch border.
5. Fold the pastry over the filling, pressing gently.
6. Brush the pastry with the beaten egg and sprinkle with confectioners' sugar.
7. Bake for 40-45 minutes, or until the pastry is golden brown.
8. Let cool before serving.

5. Chocolate Dipped Strawberry Tart

Indulge in a sweet and tangy Chocolate Dipped Strawberry Tart.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup strawberries, hulled and sliced
• 1 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
3. Transfer the dough to a 9-inch tart pan with a removable bottom.
4. In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract.
5. Arrange the sliced strawberries on the tart dough, leaving a 1-inch border around the edges.
6. Fold the edges of the tart dough up over the strawberries, pressing gently to seal.
7. Bake the tart for 40-45 minutes, or until the crust is golden brown.
8. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
9. Dip each strawberry into the melted chocolate, coating about 3/4 of the strawberry.
10. Arrange the chocolate-dipped strawberries on top of the tart and serve.

6. Caramelized Onion and Goat Cheese Tart

Savory tart filled with caramelized onions and goat cheese.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 large onion, thinly sliced
• 2 cloves of garlic, minced
• 1/2 cup of goat cheese, crumbled
• 1/4 cup of chopped fresh thyme
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of 1/8 inch.
3. In a large skillet, caramelize the onions over medium heat for 20-25 minutes.
4. Add the garlic to the skillet and cook for 1 minute.
5. Spread the caramelized onions and garlic over the center of the pastry, leaving a 1-inch border.
6. Top the onions with crumbled goat cheese and chopped thyme.
7. Drizzle the olive oil over the filling and season with salt and pepper.
8. Fold the edges of the pastry up over the filling to form a crust.
9. Brush the pastry with a little water and bake for 25-30 minutes, or until golden brown.
10. Remove from the oven and let cool for 10 minutes before serving.

7. Peach Cream Tart

Sweet and tangy peaches in a creamy tart filling.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup granulated sugar
• 1/4 cup confectioners' sugar
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ripe peaches, sliced
• 1 tablespoon honey

Instructions

1. Preheat oven to 400°F.
2. Roll out puff pastry and place on baking sheet.
3. In a bowl, mix granulated sugar, confectioners' sugar, and heavy cream.
4. Spread the mixture on the pastry, leaving a 1-inch border.
5. Arrange sliced peaches on top of the filling.
6. Fold the pastry border over the peaches.
7. Brush the pastry with egg and sprinkle with vanilla extract.
8. Bake for 40-45 minutes, or until golden brown.
9. Drizzle with honey before serving.

8. Mini Asparagus and Feta Tarts

Mini Asparagus and Feta Tarts are a delicious springtime appetizer.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/2 pound fresh asparagus, trimmed
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Cut out small squares of pastry, about 3 inches per side.
4. In a small bowl, mix together the feta and Parmesan cheese.
5. Place a small spoonful of the cheese mixture onto one half of each square, leaving a 1/2 inch border around the edges.
6. Top the cheese with a few spears of asparagus.
7. Brush the edges of the pastry with the beaten egg.
8. Fold the other half of the pastry square over the filling to form a triangle, pressing the edges to seal.
9. Brush the tops of the tarts with olive oil and season with salt and pepper.
10. Place the tarts on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

9. Blueberry Lemon Curd Tart

Vibrant blueberries and zesty lemon curd come together in a sweet and tangy tart.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 375°F (190°C).
2. Make the tart crust by combining flour, confectioners' sugar, and salt in a bowl.
3. Add the cold butter and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a tart pan with a removable bottom.
5. Bake the crust for 20-25 minutes, or until lightly golden.
6. Make the lemon curd by whisking together lemon juice, granulated sugar, and egg yolks in a saucepan.
7. Cook the lemon curd over medium heat, stirring constantly, until it thickens.
8. Arrange the blueberries on top of the baked tart crust.
9. Pour the lemon curd over the blueberries.
10. Chill the tart in the refrigerator for at least 2 hours before serving.

10. Spinach and Mushroom Tart

Savory tart filled with spinach and mushroom mixture.

Ingredients

• 1 sheet of puff pastry
• 1 cup fresh spinach
• 1 cup sliced mushrooms
• 2 cloves garlic
• 1/2 cup grated cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. In a bowl, mix together spinach, mushrooms, garlic, cheese, and heavy cream.
4. Spread the spinach and mushroom mixture over the pastry, leaving a 1-inch border.
5. Fold the edges of the pastry up over the filling to form a crust.
6. Bake the tart for 35-40 minutes, or until the pastry is golden brown.
7. Remove the tart from the oven and let it cool for 10 minutes before serving.

11. Lavender Honey Tart

Sweet and savory, the lavender honey tart is a delightful dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup lavender honey
• 1/2 cup granulated sugar
• 1/4 cup dried lavender buds
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour and confectioners' sugar.
3. Add the cold butter to the bowl and use a pastry blender to work it into the flour until the mixture resembles coarse crumbs.
4. Press the mixture into a 9-inch tart pan with a removable bottom.
5. Bake the crust for 20-25 minutes, or until lightly golden.
6. In a large bowl, whisk together the lavender honey, granulated sugar, and dried lavender buds.
7. In a separate bowl, whisk together the eggs and vanilla extract.
8. Add the egg mixture to the honey mixture and whisk until well combined.
9. Pour the filling into the baked tart crust and smooth the top.
10. Bake the tart for an additional 25-30 minutes, or until the filling is set.
11. Allow the tart to cool completely before serving.

12. Roasted Vegetable Tart

A savory tart filled with roasted vegetables and cheese.

Ingredients

• 1 sheet of puff pastry
• 1 large onion
• 2 cloves of garlic
• 2 large zucchinis
• 1 large red bell pepper
• 1 cup of cherry tomatoes
• 1/2 cup of grated mozzarella cheese
• 1/4 cup of grated parmesan cheese
• Salt and pepper to taste
• 1 tablespoon of olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. Roast the onion, garlic, zucchinis, and red bell pepper in the oven for 20-25 minutes.
4. Arrange the roasted vegetables on the pastry, leaving a 1-inch border.
5. Top the vegetables with cherry tomatoes, mozzarella cheese, and parmesan cheese.
6. Season with salt and pepper to taste.
7. Drizzle the olive oil over the tart.
8. Bake the tart for 25-30 minutes, or until the pastry is golden brown.
9. Remove the tart from the oven and let it cool for a few minutes before serving.

13. Cherry Almond Tart

A delicious Cherry Almond Tart with a flaky crust and sweet cherry filling.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup sliced almonds
• 1/2 cup unsalted butter, chilled
• 1/2 cup cherry jam
• 1 cup fresh cherries, pitted
• 1 large egg, beaten
• 1 tsp almond extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners' sugar, and sliced almonds.
3. Add cold butter to the bowl and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out the dough on a lightly floured surface to a 12-inch circle.
6. Transfer the dough to a 9-inch tart pan with a removable bottom.
7. Spread the cherry jam over the bottom of the tart shell, leaving a 1-inch border.
8. Arrange the fresh cherries on top of the jam.
9. In a small bowl, whisk together the beaten egg, almond extract, and salt.
10. Brush the egg mixture over the cherries and the edges of the tart shell.
11. Bake the tart for 40-45 minutes, or until the crust is golden brown.
12. Allow the tart to cool completely before serving.

14. Lemon Rosemary Tart

A revitalizing and savory tart filled with lemon and rosemary flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled
• 1/2 cup fresh rosemary leaves
• 2 lemons, zested and juiced
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, confectioners' sugar, and salt.
3. Add the chilled butter and use a pastry blender to work it into the flour mixture until it resembles coarse crumbs.
4. Press the mixture into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
6. Transfer the dough to a 9-inch tart pan with a removable bottom and trim the edges.
7. In a small bowl, whisk together the lemon zest, lemon juice, granulated sugar, eggs, and vanilla extract.
8. Arrange the rosemary leaves in the tart shell and pour the lemon mixture over the rosemary.
9. Bake the tart for 40-45 minutes, or until the filling is set and the crust is golden brown.
10. Allow the tart to cool completely before serving.

15. Asparagus and Prosciutto Tart

Asparagus and prosciutto tart is a savory delight.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of olive oil
• 1/2 pound of fresh asparagus, trimmed
• 6 slices of prosciutto, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. Sprinkle the Parmesan cheese over the pastry, leaving a 1-inch border.
4. Arrange the asparagus spears on top of the cheese.
5. Drizzle the olive oil over the asparagus and season with salt and pepper.
6. Top the asparagus with chopped prosciutto.
7. Fold the edges of the pastry up over the filling, pressing gently to seal.
8. Bake the tart for 25-30 minutes, or until the pastry is golden brown.
9. Remove the tart from the oven and let it cool for 5 minutes before serving.

16. Raspberry Basil Tart

Raspberry Basil Tart is a sweet and savory dessert perfect for spring.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled
• 1/2 cup fresh raspberries
• 1/4 cup fresh basil leaves
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine flour and confectioners' sugar, then add butter and process until a dough forms.
3. Roll out the dough and place it in a tart pan with a removable bottom.
4. Arrange the raspberries and basil leaves on the dough, leaving a 1-inch border.
5. In a bowl, whisk together granulated sugar, eggs, and vanilla extract.
6. Pour the sugar mixture over the raspberries and basil.
7. Fold the edges of the dough up over the filling to form a crust.
8. Bake the tart for 40-50 minutes, or until the crust is golden brown.
9. Let the tart cool before serving.

17. Orange Blossom Water Tart

Delicate orange blossom water flavors a sweet and tangy tart.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled
• 1/2 cup orange blossom water
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon grated orange zest
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F and line a tart pan with parchment paper.
2. In a bowl, whisk together flour and confectioners' sugar, then add chilled butter and mix until a dough forms.
3. Roll out dough and place in tart pan, trimming edges to fit.
4. In a separate bowl, whisk together orange blossom water, granulated sugar, eggs, orange zest, and salt.
5. Pour the orange mixture into the tart crust and smooth top.
6. Bake for 40-45 minutes or until filling is set and crust is golden brown.
7. Allow tart to cool completely before serving.

18. Strawberry Balsamic Tart

Sweet and tangy strawberry balsamic tart perfect for spring.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup strawberry jam
• 2 cups sliced strawberries
• 2 tablespoons balsamic glaze
• 1 tablespoon honey
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and confectioners' sugar.
3. Add cold butter to the bowl and use a pastry blender to work it into the flour mixture until it resembles coarse crumbs.
4. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
5. Bake the crust for 20-25 minutes, or until lightly golden.
6. In a small bowl, mix together strawberry jam, balsamic glaze, and honey.
7. Arrange the sliced strawberries on top of the baked tart crust.
8. Brush the strawberry jam mixture evenly over the strawberries.
9. Season with salt to taste.
10. Serve warm or at room temperature.

19. Sweet Potato and Caramelized Onion Tart

Sweet potato and caramelized onion tart is a delicious and savory dish perfect for spring.

Ingredients

• 1 large sweet potato, peeled and thinly sliced
• 1 large onion, thinly sliced
• 2 cloves of garlic, minced
• 1 sheet of puff pastry, thawed
• 1/2 cup of grated cheese
• 1/4 cup of chopped fresh herbs
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. In a large skillet, caramelize the onions over medium heat for 20-25 minutes.
4. In a separate bowl, mix together the sliced sweet potatoes, garlic, and olive oil.
5. Arrange the sweet potato mixture on the pastry, leaving a 1-inch border around the edges.
6. Top the sweet potatoes with the caramelized onions and grated cheese.
7. Fold the edges of the pastry up to form a crust and brush with olive oil.
8. Bake the tart for 35-40 minutes, or until the crust is golden brown.
9. Remove from the oven and sprinkle with chopped fresh herbs.
10. Season with salt and pepper to taste, and serve warm.

20. Grapefruit and Honey Tart

Grapefruit and honey tart is a sweet and tangy dessert perfect for spring.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 large grapefruit, peeled and segmented
• 2 tbsp honey
• 1 tbsp sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Transfer the pastry to a 9-inch tart pan with a removable bottom.
4. Arrange the grapefruit segments in a circular pattern, leaving a 1-inch border around the edges.
5. In a small bowl, mix together the honey, sugar, and melted butter.
6. Brush the honey mixture evenly over the grapefruit segments.
7. In a separate bowl, whisk together the eggs, vanilla extract, and a pinch of salt.
8. Pour the egg mixture over the grapefruit segments.
9. Bake the tart for 40-45 minutes, or until the pastry is golden brown and the filling is set.
10. Allow the tart to cool completely before serving.

21. Apricot Frangipane Tart

Delicate apricot frangipane tart filled with almond cream and fresh apricots.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled
• 1/2 cup frangipane filling
• 3 large eggs
• 1 cup sliced apricots
• 1 tsp almond extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out the dough and place it in a tart pan.
3. Spread the frangipane filling over the dough, leaving a 1-inch border.
4. Arrange the sliced apricots on top of the frangipane filling.
5. Fold the edges of the dough to form a crust.
6. Bake the tart for 40-45 minutes, or until golden brown.
7. Allow the tart to cool before serving.

Conclusion

You'll find the perfect spring tart recipe to impress your guests. consider the Strawberry Rhubarb Tart, where sweet and tart flavors merge, illustrating how combining contrasting ingredients can create a harmonious and invigorating dessert, reflecting the balance and beauty of the spring season.