New recipes

10 Terrific Tart Recipes for Every Meal


It’s hard to find a dish that works for multiple meals. But you may be surprised to learn that tarts can be adjusted to fit your breakfast, lunch, and dinner needs.

A tart is a baked dish consisting of a filling in a pastry that is open on the top. Most people think that the tart filling has to be sweet — jam, berries, and candied nuts are classic tart contents — but savory ingredients work just as well. Tarts make for a delicious dessert, but they go beyond sweet.

Click here for 10 Terrific Tart Recipes for Every Meal slideshow.

For Sunday brunch, why not experiment with a savory egg-stuffed tart? Make The Daily Meal’s Baked Egg Bell Pepper Tarts — they are filled with bell peppers onion, spinach, Cheddar, and creamy eggs. Scrambled eggs work great, and mini tarts make an adorable nest for sunny-side-up eggs. Go savory for dinner with a savory corn tart or a delicious chicken and cheese tart. Take a short cut and use pre-made chicken — you’ll get dinner on the table in a jiffy.

Want to learn more about savory and sweet tart options? We have 10 recipes to get you started to your tart-making mission.

Apple Tart

Apples and New England are practically synonymous. I remember my parents bringing them home by the bushel; we would enjoy them straight through fall and winter. I was always partial to the most simple of recipes, like this one, which requires little fuss and delivers lots of sweet satisfaction. It is great as a midday snack, but also as a perfect treat for after dinner. — Terry Walters

For the Apple Tart recipe, click here.

Baked Egg Bell Pepper Tarts

Red bell peppers, onion, and spinach are cooked together, then spiced with Cheddar cheese and a touch of cayenne. The sautéed vegetables make a delightful nest for an egg baked sunny side up in the oven — this is a delicious and beautiful dish to make for brunch over the weekend. —Fab Frugal Food

For the Baked Egg Bell Pepper Tart recipe, click here.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Recipe Summary

  • 9 to 10 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/2 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
  • 4 large egg yolks
  • Pinch salt
  • Slivered lime zest, for garnish (optional)

Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.

Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.

Cool completely at room temperature then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.


Watch the video: Party Food Ideas. Top 10 Amazing Party Recipes. Quick and Easy Recipes by So Yummy (November 2021).