From Better Homes and Gardens

Shape this appetizer tart freehand on a baking sheet for a casual, country-style look; for a chic, uptown spin, use a tart pan.

Spinach Tart

From Pepperidge Farm Puff Pastry

This delectable tart is even easier to assemble if you make the artichoke-cheese filling in advance and thaw the puff pastry overnight in the refrigerator. Great for entertaining!

Artichoke and Cheese Tarts

From Better Homes and Gardens

No last-minute hassles here! The make-ahead mixture for these potato-topped pastries can be frozen up to one month.

Potato Tartlets

From Better Homes and Gardens

Double the chocolate in this tart recipe. Chocolate crust and chocolate filling make this easy dessert rich with flavor. Work carefully to get an even layer of crust in the muffin tins.

Chocolate-Crusted Chocolate Tarts

From Better Homes and Gardens

If you want, make the phyllo crust ahead, then fill the tart right before serving.

Jeweled Apple Tart

From Food & Wine

At Cavallo Point, school director Kelsie Kerr teaches the basics of preparing seasonal recipes. The buttery dough for her savory onion tart, for instance, is great with all kinds of fillings, like fruit. To make the crust flaky, keep the butter and dough cold.

Free-Form Onion Tart

From Better Homes and Gardens

A goat cheese filling in a melba-toast crust topped with a homemade marmalade is an elegant appetizer for a first course or as part of a cocktail party buffet.

Cheese Tart with Red Onion Marmalade

From Better Homes and Gardens

Use Gorgonzola, blue, or feta cheese in this appetizer that's suited to Christmas, New Year's, or anytime entertaining.

Gorgonzola-Onion Tart

From Better Homes and Gardens

For quick frilly edges on these fancy filled appetizer cups, use a fluted pastry wheel to cut the puff pastry.

Provencale Tarts

From Food & Wine

Roy Shvartzapel, pastry chef at Cyrus in Healdsburg, California, layers roasted fresh apricots atop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hard-boiled egg yolk and potato starch, it's based on a classic dough that he learned from Paris pastry genius Pierre Herme. The ideal wine match: Tokaji.

Apricot-and-Basil Shortbread Tart

From Food & Wine

This dried-apricot tart is crispy and tender, tangy and sweet all at the same time. The recipe also works with fresh apricots; just omit the poaching step.

Apricot, Almond and Brown Butter Tart

From Better Homes and Gardens

Use purchased piecrust to create the charming appearance of rustic, country French tarts. Oven-roasted zucchini, mushrooms, and onion provide a trio of delightful flavors.

Roasted Vegetable Tart

From Better Homes and Gardens

Creme fraiche gives this rich salmon tart a wonderfully tangy flavor. Look for creme fraiche in the dairy section of your grocery store or make your own.

Smoked Salmon Tart

From Better Homes and Gardens

A specialty of Nice, in southern France, Pissaladiere (pee-sah-lah-DYEHR) is an appetizer tart of caramelized onions, olives, seasonings, and anchovies.

Pissaladiere

From Better Homes and Gardens

These tiny appetizer tarts filled with dried tomatoes, basil, and cheese, are ready in 25 minutes. Make ahead and reheat them before serving.

Tomato Quiche Tartlets