Gather around, festive food lovers! Christmas is the perfect time to dazzle your table with both sweet and savory tarts that are as delightful to look at as they are to eat. Whether you’re craving the rich flavors of seasonal ingredients or a quick, impressive dish to share, our roundup of 18 delicious Christmas tart recipes has something for every home cook. Let’s bake some holiday magic together!
Classic Mince Pie Tart
Elegant in its simplicity yet rich in flavor, the Classic Mince Pie Tart is a timeless dessert that marries a buttery, flaky crust with a spiced, fruit-filled mincemeat, offering a delightful contrast of textures and tastes. Perfect for the holiday season or any gathering that calls for a touch of sophistication, this tart is sure to impress with its harmonious blend of sweet and savory notes.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- For the filling:
- 2 cups mincemeat (store-bought or homemade)
- 1 tablespoon brandy (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time your tart is ready to bake.
- In a large bowl, whisk together the flour and salt for the crust. Add the chilled, diced butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so handle it as little as possible.
- Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess.
- In a small bowl, mix the mincemeat with brandy (if using) for an extra depth of flavor. Spread the mixture evenly over the crust.
- Brush the edges of the crust with beaten egg to give it a golden, glossy finish when baked.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Rotate the tart halfway through baking for even browning.
- Allow the tart to cool slightly before serving to let the filling set. Tip: Serving it warm enhances the flavors, making it even more irresistible.
Unmistakably comforting, the Classic Mince Pie Tart boasts a crisp, buttery crust that perfectly complements the rich, spiced mincemeat filling. For a festive twist, serve each slice with a dollop of clotted cream or a scoop of vanilla ice cream, elevating this traditional dessert to new heights.
Cranberry and White Chocolate Tart
Unveiling a dessert that marries the tartness of cranberries with the creamy sweetness of white chocolate, this tart is a celebration of contrasting flavors and textures, perfect for elevating any occasion.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- For the filling:
- 1 1/2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 tsp salt. Pulse to mix.
- Add 1/2 cup cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and pulse until the dough comes together.
- Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and sides. Chill for 15 minutes.
- Bake the crust for 15 minutes, or until lightly golden. Let cool.
- In a saucepan, combine 1 1/2 cups fresh cranberries, 1/2 cup granulated sugar, and 1/4 cup water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Let cool slightly.
- Spread the cranberry mixture over the cooled crust.
- In a heatproof bowl, melt 1 cup white chocolate chips with 1/2 cup heavy cream over a double boiler, stirring until smooth.
- Pour the white chocolate mixture over the cranberry layer, spreading evenly.
- Chill the tart for at least 2 hours, or until set.
Accentuating the harmony between the crisp crust, tangy cranberry layer, and velvety white chocolate topping, this tart is a delightful contrast of flavors and textures. Serve chilled, garnished with fresh cranberries or a dusting of powdered sugar for an extra touch of elegance.
Pecan Pie Tart with Maple Syrup
Buttery and rich, this Pecan Pie Tart with Maple Syrup is a decadent dessert that combines the deep, caramelized flavors of pecans with the sweet, earthy notes of pure maple syrup, all nestled in a flaky, golden crust.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 tbsp ice water
- For the filling:
- 1 cup pure maple syrup
- 1/2 cup granulated sugar
- 3 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup diced unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt. Pulse until the mixture resembles coarse crumbs.
- Gradually add 3 tbsp ice water, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until lightly golden. Tip: This blind baking step prevents a soggy crust.
- In a bowl, whisk together 1 cup pure maple syrup, 1/2 cup granulated sugar, 3 large eggs, 2 tbsp melted unsalted butter, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
- Arrange 2 cups pecan halves over the pre-baked crust, then pour the maple mixture over the pecans.
- Bake for 30-35 minutes, or until the filling is set and slightly puffed. Tip: The tart is done when the center jiggles slightly but the edges are firm.
- Cool completely on a wire rack before serving.
Exquisitely balanced, this tart offers a crisp crust contrasting with the gooey, nutty filling. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert experience.
Chocolate Orange Christmas Tart
Marvel at the harmonious blend of rich chocolate and zesty orange in this exquisite tart, a festive dessert that promises to dazzle your holiday table with its vibrant flavors and elegant presentation.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- For the filling:
- 8 oz dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup fresh orange juice
- 2 tbsp orange zest
- 2 large eggs
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.
- In a food processor, combine the flour and sugar for the crust. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse until the dough comes together. Press the dough evenly into the prepared tart pan and chill for 30 minutes.
- Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly while preparing the filling.
- In a heatproof bowl, melt the dark chocolate with the heavy cream over a pot of simmering water, stirring until smooth. Remove from heat.
- Whisk in the orange juice, orange zest, eggs, and sugar until well combined. Pour the filling into the pre-baked crust.
- Bake for 20 minutes, or until the filling is set but still slightly wobbly in the center. Allow to cool completely before serving.
Perfectly balanced, this tart offers a velvety chocolate filling with a bright citrus note, encased in a buttery, crisp crust. Serve each slice with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of holiday cheer.
Spiced Apple and Cinnamon Tart
Masterfully blending the warmth of cinnamon with the sweet tang of apples, this Spiced Apple and Cinnamon Tart is a celebration of autumn’s bounty, encased in a buttery, flaky crust that promises to delight the senses.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 tbsp ice water
- For the filling:
- 3 medium apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt for the crust.
- Add 1/2 cup diced unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add 3 tbsp ice water, stirring until the dough comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Form the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll out the chilled dough on a floured surface to a 12-inch circle. Transfer to a 9-inch tart pan, pressing into the edges. Trim excess dough.
- In another bowl, toss 3 sliced apples with 1/2 cup granulated sugar, 1 tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp flour until evenly coated.
- Arrange the apple slices in the tart shell in a circular pattern. Tip: Overlapping the slices slightly ensures a beautiful presentation.
- Bake for 45 minutes, or until the crust is golden and the apples are tender. Tip: Cover the edges with foil if they brown too quickly.
- Allow the tart to cool for 15 minutes before serving.
Yielding a perfect balance of textures, the tart’s crisp crust contrasts beautifully with the soft, spiced apples. Serve warm with a scoop of vanilla ice cream for an indulgent treat that highlights the harmony of flavors.
Eggnog Custard Tart with Nutmeg
Holiday gatherings call for desserts that blend tradition with a touch of sophistication, and this Eggnog Custard Tart with Nutmeg does just that. Its creamy filling and spiced aroma encapsulate the essence of festive cheer, making it a showstopper at any winter table.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and diced
- 1 large egg yolk
- 2 tbsp ice water
- For the custard:
- 2 cups eggnog
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp ground nutmeg
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine 1 1/2 cups all-purpose flour and 1/4 cup granulated sugar. Pulse to mix.
- Add 1/2 cup unsalted butter, chilled and diced, and pulse until the mixture resembles coarse crumbs.
- Whisk together 1 large egg yolk and 2 tbsp ice water, then add to the flour mixture. Pulse until the dough just comes together.
- Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer. Chill for 30 minutes.
- Bake the crust for 15 minutes, or until lightly golden. Let cool slightly.
- In a medium saucepan, heat 2 cups eggnog over medium heat until warm but not boiling.
- In a bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, 1/4 tsp ground nutmeg, and 1 tbsp cornstarch until smooth.
- Gradually whisk the warm eggnog into the egg mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
- Pour the custard into the pre-baked crust. Bake for 20 minutes, or until the custard is set but still slightly wobbly in the center.
- Cool the tart on a wire rack, then refrigerate for at least 2 hours before serving.
Best enjoyed chilled, this tart offers a velvety custard that contrasts beautifully with the crisp, buttery crust. A light dusting of nutmeg before serving enhances its aromatic profile, making each bite a delightful celebration of flavors.
Gingerbread Tart with Lemon Glaze
Gingerbread Tart with Lemon Glaze is a harmonious blend of spicy warmth and zesty freshness, perfect for those who appreciate a dessert that balances depth with brightness. This elegant tart features a rich, molasses-infused crust paired with a tangy lemon glaze that dances on the palate.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup brown sugar
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup molasses
- 1 large egg yolk
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
- In a food processor, combine the flour, butter, brown sugar, ginger, cinnamon, and cloves. Pulse until the mixture resembles coarse crumbs.
- Add the molasses and egg yolk to the processor. Pulse until the dough comes together. Tip: If the dough is too sticky, chill it for 15 minutes before rolling.
- Press the dough evenly into the prepared tart pan, ensuring the sides are well-covered. Chill for 20 minutes.
- Bake the crust for 20 minutes, or until it is firm and slightly darkened around the edges. Tip: Use pie weights or dried beans to prevent puffing during baking.
- While the crust cools, whisk together the powdered sugar, lemon juice, and zest in a bowl until smooth. Tip: For a thinner glaze, add a teaspoon of water at a time until desired consistency is reached.
- Pour the glaze over the cooled crust, spreading it evenly with a spatula.
- Allow the glaze to set for at least 30 minutes before serving.
Offering a delightful contrast, the tart’s spiced crust provides a sturdy yet tender base for the vibrant lemon glaze. Serve each slice with a dollop of whipped cream or a sprinkle of candied ginger for an extra layer of flavor and texture.
Festive Pumpkin Tart with Whipped Cream
Savory aromas of cinnamon and nutmeg waft through the air as this Festive Pumpkin Tart bakes to golden perfection, a delightful centerpiece that promises to enchant your holiday table. Its velvety filling, nestled in a buttery crust and crowned with clouds of whipped cream, is a testament to the joy of seasonal baking.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 tbsp ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup heavy cream
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup diced unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt. Pulse until the mixture resembles coarse crumbs.
- Gradually add 3 tbsp ice water, pulsing until the dough just comes together. Tip: Avoid overmixing to keep the crust tender.
- Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer. Chill for 30 minutes to prevent shrinking during baking.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until lightly golden.
- In a large bowl, whisk together 15 oz pumpkin puree, 3/4 cup light brown sugar, 2 eggs, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt until smooth.
- Gradually stir in 1 cup heavy cream until the filling is homogenous. Tip: For a silkier texture, strain the filling through a fine-mesh sieve.
- Pour the filling into the pre-baked crust and smooth the top. Bake for 35-40 minutes until the filling is set but still slightly wobbly in the center.
- Let the tart cool completely on a wire rack. Meanwhile, whip 1 cup heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract to soft peaks. Tip: Chill your bowl and beaters for quicker, fluffier whipped cream.
- Serve the tart at room temperature, adorned with dollops of whipped cream. How the creamy pumpkin filling contrasts with the crisp crust and airy whipped cream makes each bite a celebration of textures and flavors, perfect for garnishing with a sprinkle of cinnamon or caramel drizzle for an extra festive touch.
Almond and Pear Frangipane Tart
This Almond and Pear Frangipane Tart is a sublime dessert that marries the delicate sweetness of pears with the rich, nutty depth of frangipane, all encased in a buttery, flaky crust. Perfect for any occasion, it’s a testament to the elegance of simple ingredients coming together in harmony.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the frangipane:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1 tsp vanilla extract
- For the topping:
- 2 medium pears, peeled, cored, and thinly sliced
- 1 tbsp lemon juice
- 2 tbsp apricot jam, for glazing
Instructions
- Preheat your oven to 375°F (190°C).
- In a food processor, combine the flour, butter, sugar, and salt for the crust. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Be careful not to overmix to ensure a flaky crust.
- Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 30 minutes.
- For the frangipane, beat the butter and sugar together until light and fluffy. Add the almond flour, eggs, and vanilla, mixing until smooth.
- Spread the frangipane evenly over the chilled crust. Arrange the pear slices on top in a decorative pattern, brushing them with lemon juice to prevent browning.
- Bake for 35-40 minutes, or until the frangipane is set and golden. Tip: Rotate the tart halfway through baking for even coloring.
- Warm the apricot jam and brush it over the tart for a glossy finish. Tip: This not only adds shine but also enhances the flavor.
Delight in the contrast of textures, from the crisp crust to the creamy frangipane and tender pears. Serve slightly warm with a dollop of crème fraîche for an extra touch of luxury.
Dark Chocolate and Peppermint Tart
Lusciously rich and refreshingly cool, this Dark Chocolate and Peppermint Tart is the epitome of decadence meets freshness. Perfect for those who cherish the deep, complex flavors of dark chocolate paired with the crisp, invigorating notes of peppermint, this dessert is a showstopper at any gathering.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 1/2 cups heavy cream
- 12 oz dark chocolate, finely chopped
- 1/4 cup unsalted butter, cubed
- 1 tsp peppermint extract
- For the garnish:
- 1/2 cup whipped cream
- Crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake the crust for 10 minutes, then remove from the oven and let cool completely on a wire rack.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 5 minutes. Do not let it boil.
- Place the chopped dark chocolate and cubed butter in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes to soften, then whisk until smooth.
- Stir in the peppermint extract until fully incorporated.
- Pour the chocolate filling into the cooled crust, smoothing the top with a spatula.
- Refrigerate the tart for at least 4 hours, or until the filling is set.
- Before serving, garnish with whipped cream and crushed peppermint candies.
Firm yet velvety, the texture of this tart is as luxurious as its flavor profile. Serve chilled, with a sprinkle of extra peppermint candies for a festive touch, or pair with a hot cup of coffee to balance the richness.
Caramelized Onion and Goat Cheese Tart
Unveiling the perfect blend of savory and sweet, this Caramelized Onion and Goat Cheese Tart combines the deep, rich flavors of slowly cooked onions with the creamy tang of goat cheese, all nestled in a flaky, buttery crust. It’s a dish that promises to elevate any meal from ordinary to extraordinary.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 4 oz goat cheese, crumbled
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Be careful not to overwork the dough to ensure a flaky crust.
- Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- While the dough chills, heat olive oil in a large skillet over medium heat. Add the onions, stirring occasionally, until they begin to soften, about 5 minutes.
- Reduce the heat to low, add sugar and balsamic vinegar, and continue to cook, stirring occasionally, until the onions are deeply caramelized, about 25 minutes. Tip: Low and slow is the key to perfect caramelization without burning.
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
- Spread the caramelized onions evenly over the crust, then sprinkle the crumbled goat cheese on top.
- Brush the edges of the crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is slightly melted.
Zesty and rich, this tart offers a delightful contrast between the sweet, jammy onions and the sharp, creamy goat cheese. Serve it warm with a side of arugula salad for a light, refreshing contrast, or enjoy it as a sophisticated appetizer at your next dinner party.
Roasted Butternut Squash Tart
Kaleidoscopic in flavor and visually stunning, this Roasted Butternut Squash Tart marries the earthy sweetness of squash with a buttery, flaky crust, creating a dish that’s as delightful to behold as it is to devour. Perfect for autumn gatherings or a cozy night in, its layers of flavor promise to enchant the palate.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 medium butternut squash, peeled and sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ricotta cheese
- 1 egg
- 1 tbsp fresh thyme leaves
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt for the crust. Add the diced butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 30 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until lightly golden. Tip: This blind baking step prevents a soggy crust.
- Toss the butternut squash slices with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes at 375°F (190°C) until tender and slightly caramelized.
- In a small bowl, mix ricotta cheese, egg, and thyme leaves. Spread this mixture over the pre-baked crust.
- Arrange the roasted squash slices over the ricotta mixture in concentric circles. Bake the tart for 20 minutes at 375°F (190°C) until the filling is set.
- Let the tart cool for 10 minutes before slicing. Tip: Allowing the tart to rest makes it easier to cut and serve.
This tart boasts a harmonious blend of textures, from the crisp crust to the creamy filling and tender squash. Try serving it with a drizzle of balsamic glaze or a sprinkle of toasted pine nuts for an extra layer of flavor and crunch.
Baked Camembert and Cranberry Tart
Oozing with creamy decadence, this Baked Camembert and Cranberry Tart marries the rich, buttery flavors of Camembert with the tart sweetness of cranberries, all encased in a flaky, golden crust. Perfect for elevating your holiday table or as a luxurious weekend treat, this dish promises to impress with its harmonious blend of textures and tastes.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 8 oz Camembert cheese, rind removed and sliced
- 1/2 cup cranberry sauce
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt for the crust.
- Add the chilled, diced butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- Spread the cranberry sauce evenly over the bottom of the crust.
- Arrange the Camembert slices over the cranberry sauce.
- Brush the edges of the crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on the tart during the last 10 minutes to prevent over-browning.
- Let the tart cool for 5 minutes before slicing. Tip: For clean slices, use a sharp knife dipped in hot water.
Yielded is a tart with a crisp, buttery crust that gives way to a molten center of Camembert, perfectly contrasted by the sharpness of cranberry. Serve warm with a side of arugula salad for a delightful balance of flavors.
Spinach and Feta Christmas Tart
Just in time for the festive season, this Spinach and Feta Christmas Tart combines the earthy flavors of fresh spinach with the creamy tang of feta, all encased in a buttery, flaky crust. It’s a showstopper that’s as delightful to the palate as it is to the eye, perfect for holiday gatherings or a cozy winter dinner.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups fresh spinach, tightly packed
- 1 cup feta cheese, crumbled
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Chill for 30 minutes.
- Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
- While the crust bakes, wilt the spinach in a pan over medium heat for 2-3 minutes. Squeeze out any excess water and chop finely.
- In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper. Stir in the chopped spinach and crumbled feta.
- Pour the filling into the pre-baked crust and smooth the top. Tip: For an even bake, rotate the tart halfway through cooking.
- Bake for 25-30 minutes until the filling is set and the edges are golden brown. Tip: Let the tart cool for 10 minutes before slicing to ensure clean cuts.
The tart emerges from the oven with a golden crust that shatters delicately under the fork, revealing a creamy, savory filling studded with vibrant green spinach and pockets of salty feta. Serve it warm, accompanied by a crisp winter salad or as part of a festive brunch spread.
Sweet Potato and Marshmallow Tart
Amidst the crisp autumn air, the Sweet Potato and Marshmallow Tart emerges as a harmonious blend of earthy sweetness and creamy decadence, a dessert that captivates with its velvety texture and golden allure.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1 large egg yolk
- For the filling:
- 2 cups mashed sweet potatoes, cooked and peeled
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- For the topping:
- 1 1/2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour, butter, and granulated sugar until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse until the dough comes together. Tip: If the dough is too dry, add a teaspoon of cold water.
- Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 15 minutes.
- Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly.
- In a bowl, whisk together the mashed sweet potatoes, heavy cream, brown sugar, vanilla extract, and cinnamon until smooth.
- Pour the filling into the pre-baked crust, spreading it evenly.
- Bake for 25 minutes, or until the filling is set. Tip: The edges should be slightly puffed.
- Remove the tart from the oven and evenly scatter the mini marshmallows on top.
- Return to the oven and bake for an additional 5 minutes, or until the marshmallows are golden and puffy. Tip: Watch closely to prevent burning.
Unveil a dessert where the creamy sweet potato filling contrasts delightfully with the airy, toasted marshmallow topping. Serve warm to experience the marshmallows at their most pillowy, or at room temperature for a firmer slice that holds its shape beautifully.
Cherry and Almond Cream Tart
Yield to the allure of summer with this Cherry and Almond Cream Tart, a harmonious blend of juicy cherries and rich almond cream nestled in a buttery, crisp crust. Perfect for any gathering, this tart is a testament to the beauty of seasonal baking.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- For the almond cream:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 1 cup almond flour
- For the topping:
- 2 cups fresh cherries, pitted and halved
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom.
- In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 tsp salt. Pulse to mix.
- Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and pulse until the dough comes together. Tip: If the dough is too dry, add a teaspoon of cold water.
- Press the dough evenly into the prepared tart pan. Chill for 30 minutes to prevent shrinking during baking.
- Bake the crust for 15 minutes, or until lightly golden. Let cool slightly.
- For the almond cream, beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 tsp almond extract until combined. Fold in 1 cup almond flour.
- Spread the almond cream over the cooled crust. Arrange 2 cups pitted and halved cherries on top, cut side down. Sprinkle with 1 tbsp granulated sugar.
- Bake for 30-35 minutes, or until the almond cream is set and the edges are golden. Tip: Cover the edges with foil if they brown too quickly.
- Let the tart cool completely before serving to allow the almond cream to set properly.
Marvel at the contrast of textures in this tart—the crisp crust, velvety almond cream, and burst of juicy cherries. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Honey and Walnut Tart
Few desserts strike the perfect balance between sophistication and comfort quite like a honey and walnut tart. This exquisite creation marries the deep, caramelized sweetness of honey with the earthy crunch of walnuts, all encased in a buttery, flaky crust that promises to delight the senses.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 1 cup honey
- 1/2 cup heavy cream
- 2 cups walnuts, roughly chopped
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
- In a food processor, combine the flour, butter, sugar, and salt for the crust. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
- Press the dough evenly into the prepared tart pan and prick the bottom with a fork. Chill for 30 minutes.
- Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and let cool slightly.
- In a medium saucepan, warm the honey and heavy cream over low heat, stirring until well combined. Remove from heat and let cool for 5 minutes.
- Whisk in the eggs, vanilla extract, and salt until smooth. Stir in the walnuts.
- Pour the filling into the pre-baked crust and bake for 25-30 minutes, or until the filling is set and the edges are golden. Tip: Cover the edges with foil if they brown too quickly.
- Allow the tart to cool completely before slicing. Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.
Golden and glistening, this honey and walnut tart offers a sublime contrast of textures, from the crisp crust to the creamy, nut-laden filling. Serve it with a dollop of whipped cream or a drizzle of extra honey for an added touch of indulgence.
Rustic Fig and Honey Tart
This Rustic Fig and Honey Tart marries the lush sweetness of ripe figs with the golden richness of honey, all encased in a buttery, flaky crust that whispers of autumn’s arrival.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 tbsp granulated sugar
- 1/4 tsp salt
- For the filling:
- 8 fresh figs, quartered
- 1/4 cup honey
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the flour, sugar, and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch tart pan, pressing gently into the bottom and sides. Trim any excess dough.
- In a separate bowl, toss the quartered figs with honey, lemon juice, and vanilla extract until evenly coated.
- Arrange the fig mixture over the crust in a single layer, leaving a 1-inch border. Fold the edges of the crust over the filling, pleating as necessary.
- Bake for 35-40 minutes, or until the crust is golden and the figs are bubbling. Tip: Place a baking sheet under the tart pan to catch any drips.
- Allow the tart to cool for at least 10 minutes before serving. Tip: For an extra touch, drizzle with additional honey before serving.
Juxtaposing the crispness of the crust with the jammy figs, this tart offers a delightful contrast in textures. Serve it warm with a scoop of vanilla ice cream for a decadent finish, or enjoy it as is, letting the natural sweetness of the figs shine.
Conclusion
Happy baking! This roundup of 18 Delicious Christmas Tart Recipes offers a festive mix of sweet and savory to delight every palate. Whether you’re hosting a holiday gathering or simply treating yourself, these tarts promise to add a special touch to your celebrations. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the joy by pinning this article on Pinterest!
