This list of Thanksgiving Tart Recipes will literally make your jaw drop. There are some spectacularly beautiful tarts on this list - serious showstoppers - and every single one of them belongs on a holiday dessert table.
Now, I'll be honest with you. I grew up in Britain, where Thanksgiving isn't exactly a thing. But when you marry in a Cajun from South Louisiana, you learn pretty quickly that the holidays here are serious business - and the dessert table? Even more so. Over the years I've fallen completely in love with the ritual of it all: the huge turkey and fixin's, the family crowded around the table, and yes, the parade of pies and tarts that comes at the end.
Pie is the classic Thanksgiving dessert, and don't get me wrong - I love a good pumpkin pie as much as anyone. But tarts bring something a little extra to the table. They're elegant, they're beautiful, and they slice perfectly every single time. Whether you want something rich and chocolatey, bright and fruity, or warmly spiced with fall flavors, there is a tart on this list for you.
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There you have it. Over 30 gorgeous Thanksgiving tart recipes to choose from. Whether you go classic with a pecan or pumpkin tart, or wow the crowd with something like that cranberry curd showstopper, you really can't go wrong.
If you make one of these, I'd love to hear about it! Drop a comment below and let me know which one you chose - and whether your family approved. And if you're looking for more Thanksgiving dessert inspiration, be sure to check out some of my other holiday favorites linked below.
Save this post to your Pinterest board so you can find it again come November - and share it with anyone else who's in charge of dessert this year!
Frequently asked questions
The main difference is the pan and the crust. Tarts are made in a shallow, straight-sided pan with a firm, crumbly pastry crust, and they typically have no top crust. Pies are made in a deeper, sloped dish and usually have a flakier crust that can go on top as well as the bottom. Tarts also tend to have a more polished, bakery-style look, which makes them perfect for entertaining.
A proper tart pan with a removable bottom gives you the cleanest results and makes it much easier to unmold and serve your tart. That said, many of these recipes can also be made in a pie dish or a springform pan in a pinch. Galettes (like the caramel apple and blackberry versions on this list) don't need a pan at all - they're free-form and baked right on a sheet pan.
The best way to prevent a soggy bottom is to blind bake your crust before adding the filling. This means lining the unbaked pastry with parchment paper, filling it with pie weights or dried beans, and baking it partially before adding your filling. Another tip: if your filling is particularly wet, you can brush the inside of the baked crust with a thin layer of melted chocolate or egg wash before filling - this acts as a barrier.
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