Seven stunning tarts to showcase summer’s freshest fruit

Uses a mixture of blackberries, blueberries and strawberries.
Recipe: Mixed berry crostata
(Kirk McKoy / Los Angeles Times)

July 13, 2013 12:15 PM PT

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Summer’s sweet bounty is showcased in these luscious desserts, all recipes from the L.A. Times’ Test Kitchen archives. Many can be made ahead of serving time, which makes for easy entertaining. They’re sure to impress your guests.

Balsamic glaze adds shimmer.
Recipe: Fig tart with mascarpone cream
(Glenn Koenig / Los Angeles Times)

For best results, work quickly when making the crust.
Recipe: Apricot boysenberry tarts
(Kirk McKoy / Los Angeles Times)

You can add a pinch of chipotle, and a hot pepper jelly for a combination of sweetness and heat.
Recipe: Thin-crusted apple tart
(Glenn Koenig / Los Angeles Times)

A perfect home for plums.
Recipe: Plum-almond galette
(Kirk McKoy / Los Angeles Times)

This is a more casual take on the fig tart. You can use the pastry of your choice or a commercially prepared pie crust.
Recipe: Fig frangipane tart
(Kirk McKoy / Los Angeles Times)