Top 56 Tarts
in the World

Pastel de nata is a traditional egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee. Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém's recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.Expand

Appeltaart is a traditional apple pie that is very often accompanied by a cup of hot coffee. Although it is essentially the same as most apple pies, Dutch appeltaart differs from the classic American apple pie in many ways: it is baked in a spring-form pan, making it deeper; it is drier on the interior; it is full of big chunks of apple, currants, and raisins, and it is full of speculoos spices such as cinnamon, lemon juice, and other warm spices. Appeltaart dates back to the Middle Ages and it is believed that the baking time was measured by the number of prayers one had to say until it was ready to be taken out of the oven since ovens with temperature controls didn't exist at the time. In the Netherlands, appeltaart is usually served at room temperature and topped with a dollop of whipped cream, what is known as appeltaart met slagroom. This traditional dessert is one of the first pies that the young people learn to prepare in the Netherlands, but it is believed that the best ones are made by grandmas.Expand

Flan pâtissier, also known as flan parisién, is a tart consisting of a pastry shell filled with creamy vanilla custard, all together baked until puffed and golden brown. It is similar to the Portuguese pastel de nata or British custard tart but bigger, less buttery, and less flaky. The recipes for flan pâtissier vary from patisserie to patisserie, but the base is most often shortcrust or puff pastry, and the custard is made with whole milk, heavy cream, cornstarch, and eggs, with the addition of vanilla. Nowadays, vanilla is sometimes replaced with other flavors, like chocolate, coconut, or seasonal fruits. When done, this tart is cut into triangular slices and most often served as a goûter (afternoon snack). As such, it is very popular with schoolchildren.Expand

A decadent version of the classic apple pie, tarte Tatin consists of sliced apples seasoned with butter, sugar, and cinnamon, topped with a buttery pie crust pastry, and baked until the apples become golden and syrupy. The whole cake is then inverted upside-down on a serving platter. The name of this dessert honors the Tatin sisters, the owners of a restaurant near the city of Orléans who invented the recipe in the early 1900s. However, the cake gained huge popularity when the famous Maxim's Restaurant put it on their menu. Tarte Tatin is best served warm, accompanied by a scoop of vanilla ice cream, and topped with some créme fraîche that melts on contact.Expand

Even though their name and origin stem from Italian tradition, pastafrola tarts have become an integral part of South American cuisine. They traditionally combine buttery shortcrust pastry and various fillings such as quince cheese, dulce de leche, guava, sweet potato jam, and various fruit preserves. The top of each tart is traditionally decorated with a wide lattice pattern that reveals the colorful filling. Pastafrola tarts can be enjoyed as a simple, appetizing dessert or a sweet afternoon snack.Expand

While the traditional version couples only two elements, shortcrust pastry or pâte brisée and juicy mirabelle plums, modern varieties of this classic occasionally place the plums on a bed of pastry cream or creamy custards. Before baking, the tart is sprinkled with powdered sugar (alternatively, the top can be drizzled with mirabelle brandy), and it is then caramelized under a broiler or with a blowtorch. This autumnal French dessert is often associated with the regions of Lorraine and Alsace, where mirabelle plums are traditionally grown. Because their season is very short, they are a prized ingredient in the French cuisine.Expand

This Italian dessert consists of cheese or cream and fruit in a crusty pastry, similar to fruit-filled pies. The most commonly-used fruit in crostata are cherries, berries, apricots, or peaches. It can be prepared as an open-faced dessert or covered with a top crust, usually in the form of a lattice. Its name is derived from the Latin crustata, which means crust. The earliest mentions of crostata in print can be found in cookbooks such as Libro de Arte Coquinaria by Martino da Como and Cuoco Napolitano, both from the 15th century. The most popular variety of crostata in the south of Italy is crostata di ricotta, while northern Italy favors the creamy, fruity crostata that originated in Rome. There are other varieties of crostata as well, such as crostata al limone (with lemon) and crostata di marmelata (with fruit jam). Crostata can be served without toppings, with a dollop of whipped cream, or even with a scoop of ice cream.Expand

The delicate buttery crust in this classic Neapolitan tart holds a rich filling of cooked wheat berries, ricotta, and pastry cream, enriched with candied orange peel and flavored with orange blossom water. Pastiera is traditionally enjoyed for Easter, though its origins are said to be traced back to pagan times. According to one legend, to celebrate the return of spring, the priestesses of Pompeii would prepare similar wheat pastries as an offering for Ceres, the Roman goddess of agriculture, grain crops and fertility. However, the pastiera we know today originated in the convents of Naples. It was regarded as a symbol of resurrection, rebirth, and new life, traditionally prepared between Holy Thursday and Easter Eve - a practice that continues up to this day.Expand

Butter tart is a humble food that achieved iconic status in early 20th-century Canada. The filling is traditionally made with a combination of walnuts, eggs, brown sugar, butter, and white vinegar, and it's then placed into small, flaky, deep or shallow tart shells before baking. Early versions of the recipe, dating back to 1915, suggest that currants and raisins should also be included in the mixture. There are lots of theories about the origin of the tart – some say that it is related to pecan pie, which was brought to the country by American slaves, some say it evolved from Quebec's sugar pie, while others say it's linked to Border Tarts from southern Scotland. Regardless of their origin, butter tarts are nowadays especially popular in the provinces of Ontario and Nova Scotia. The color of baked tarts depends on the darkness of the brown sugar used, and the filling on the interior can be either solid or runny (for a runny tart, the cooking time is shortened).Expand

This French classic hails from Normandy, a region famous not only for apples but also for its Calvados apple liqueur, both of which are essential ingredients of tarte Normande and make the perfect match for the delicately sweet almond frangipane cream filling, while the base is made with pâte brisée or shortcrust pastry. Norman apple tart is typically served with a dollop of crème fraîche on the side, and it is best enjoyed while still warm.Expand

COOK Trading is an English company specializing in high-quality, ready-prepared frozen meals. Established in 1997, it operates retail stores throughout the UK and also offers online ordering. The company emphasizes the use of natural ingredients and traditional cooking methods to create handmade dishes.Expand