Tart

Active time: 35 min Start to finish: 45 min

I use these prebaked tart shells (also called galettes) for a wide variety of fillings, both sweet and savory. Because you bake them directly on baking sheets, you don't need a cupboard full of tart pans to make any size tart you want. You don't need to weight the tarts as they bake to prevent the sides from caving in, and they always turn out very crisp and delicate throughout because there is nothing to get in the way of the oven's heat flow.

Seasonal fruits star in a lovely rustic dessert.

At one time, musicians who entertained in Catalan countryside were paid with dried fruit and nuts. This came to be known as the "musician's dessert," which is still served to this day. Many places have updated the custom by turning the "pay" into a tart. Here's a rendition, with a rich caramel topping and sweet crust.

The tender nut crust and a vanilla bean syrup make these cheesecake-like tartlets extra special. Top with more nuts, if you like.

Chewy crusts are filled with a sweet-tart lime curd and topped with sliced mangoes.

With a crust fashioned after the popular cookie, this tart features a dark and white chocolate mocha filling. It's really more like candy and should be cut into small wedges.

This pretty tart is great with vanilla ice cream or frozen yogurt.

This tart has a looser texture than typical lemon tarts. Chill overnight before serving.

The do-ahead steps make this recipe great for entertaining.

The unusual crust is made of brioche dough.

Apples are traditional, but peaches are divine.