Examples of Seasonal Fruit Pies and Tarts: 3 Delicious Examples You’ll Bake on Repeat

3 Delicious Examples of Seasonal Fruit Pies and Tarts to Anchor Your Year

Let’s start with three core examples of seasonal fruit pies and tarts: 3 delicious examples that cover spring, summer, and fall. Think of these as your base playlist; you can remix them with whatever fruit is peaking where you live.

Spring Example of a Seasonal Fruit Tart: Fresh Strawberry Mascarpone Tart

When strawberries finally taste like strawberries again, this tart is the move.

You start with a crisp, buttery tart shell—either classic pâte sucrée (a sweet shortcrust) or a simple press-in shell made with crushed graham crackers or vanilla wafers. Bake it fully so it stays firm under juicy fruit.

Inside goes a silky filling made from mascarpone, a little cream cheese, sugar, vanilla, and lemon zest. It’s rich but not heavy, and the lemon keeps it bright. Once the shell is cool, you spread the filling in a thick, even layer.

Then comes the fun part: pile on halved or sliced strawberries, ideally the small, fragrant ones from a local stand or farmers market. If they’re very sweet, you can leave them plain. If they’re a bit shy on flavor, toss them in a spoonful of sugar and a squeeze of lemon juice first.

This is one of the best examples of a seasonal fruit tart because it teaches you a pattern: crisp shell + creamy base + fresh fruit on top. Use the exact same structure later in the year with raspberries, blueberries, or even thinly sliced ripe pears.

Other spring-friendly variations include:

• Strawberry–rhubarb tart with a vanilla custard base
• Lemon curd tart topped with early berries
• Mixed berry tart using whatever looks good: strawberries, raspberries, and blueberries

These extra variations give you more examples of seasonal fruit pies and tarts that still follow the same simple blueprint.

Summer Example of a Seasonal Fruit Pie: Deep-Dish Peach Pie with Lattice Crust

Summer is peak stone-fruit season, and a deep-dish peach pie might be the most nostalgic example of a seasonal fruit pie there is.

You’ll want ripe but still slightly firm peaches. Super-soft peaches can turn mushy and overly juicy in the oven. Peel them (or don’t, if you like the color and don’t mind the skins), slice them, and toss with sugar, lemon juice, a pinch of salt, cinnamon, and either cornstarch or tapioca starch as a thickener.

The filling should look glossy and slightly wet, not soupy. If your peaches are very juicy, add a bit more starch. The USDA has general guidance on handling and storing fresh fruit safely, which is useful when you’re working with very ripe produce in summer heat (USDA Food Safety).

For the crust, a classic all-butter pastry gives you that flaky, shattering texture. Chill the dough thoroughly, roll it out, and line a deep pie plate. Add your peach filling, then top with a lattice so steam can escape. Brush with egg wash and sprinkle with coarse sugar for crunch.

Bake until the juices are bubbling thickly in the center, not just at the edges. This is where patience pays off: underbaked peach pies are runny, while fully baked ones slice beautifully after cooling.

Other summer pie and tart examples include:

• Blueberry pie with lemon and a hint of nutmeg
• Rustic blackberry galette (free-form tart) on a simple pastry round
• Nectarine and raspberry crostata with a barely-sweet crust

All of these are real examples of seasonal fruit pies and tarts you can rotate through the hottest months, depending on what’s cheapest and best at your market.

Fall Example of a Seasonal Fruit Pie: Caramel Apple Crumble Pie

Once the air cools down and apples take over the produce aisle, it’s time for a cozy example of a fall fruit pie: caramel apple crumble.

Start with a par-baked (partially baked) pie crust. This keeps the bottom from going soggy under the apples. While that bakes, slice a mix of tart and sweet apples—Granny Smith with Honeycrisp or Fuji is a reliable combo. The mix gives you better flavor and texture.

Toss the apples with sugar, cinnamon, nutmeg, salt, lemon juice, and flour or cornstarch. Then drizzle in a bit of thick caramel sauce, either homemade or store-bought. You don’t need a lot; you’re going for a light coating, not soup.

Pile the apples high in the crust. They’ll slump as they bake, so don’t be shy. Top with a buttery oat crumble made from flour, oats, brown sugar, cinnamon, and cold butter rubbed together until clumpy.

Bake until the top is deeply golden and you can see thick, slow bubbles of caramelized juice at the edges. Let it cool so the filling sets—this is the hardest step, but it’s worth it.

This might be one of the best examples of seasonal fruit pies and tarts: 3 delicious examples because it combines multiple textures: flaky crust, tender apples, gooey caramel, and crunchy crumble. You can use the same structure with pears, cranberries, or a mix of both for late fall and winter.

More Real Examples of Seasonal Fruit Pies and Tarts by Season

Now that we’ve covered three anchor recipes, let’s widen the lens. Here are more examples of seasonal fruit pies and tarts you can plug into your year, using the same basic techniques.

Spring & Early Summer: Rhubarb, Berries, and Citrus

Spring pies and tarts are all about bright flavors and a little tang.

• Strawberry–Rhubarb Lattice Pie: A classic example of balancing sweet and tart. Rhubarb brings the sour punch; strawberries bring fragrance and color. Use enough thickener—rhubarb releases a lot of juice.
• Meyer Lemon Tart: A smooth, custardy filling in a crisp shell. This is a great example of a tart that relies on citrus season rather than berries.
• Mixed Berry Galette: Blackberries, raspberries, and blueberries piled on a simple pastry round. It’s rustic and forgiving—perfect for beginners.

Many people like to keep these lighter and not overly sweet. The American Heart Association has helpful general advice on limiting added sugars while still enjoying dessert in moderation (AHA Added Sugars). You can apply that by cutting a couple tablespoons of sugar and letting the fruit shine.

High Summer: Stone Fruit and Peak Berries

Summer fruit is so good it barely needs help.

• Plum and Almond Frangipane Tart: A buttery crust, almond filling, and fanned slices of tart plums on top. This is a great example of a tart that looks fancy but is mostly assembly.
• Cherry Pie with Almond Crust: Use sweet cherries, a splash of almond extract, and a flaky crust. Pitting cherries takes time, but the result is a classic example of a seasonal fruit pie worth the effort.
• Peach–Blueberry Slab Pie: Baked in a sheet pan, this feeds a crowd. Slab pies are excellent real examples of party-friendly seasonal desserts.

Summer fruit is often eaten fresh, so baking it into pies and tarts can be a nice way to use up slightly overripe fruit that’s sitting on the counter.

Fall & Early Winter: Apples, Pears, and Cranberries

Cooler weather calls for warm spices and deeper flavors.

• Pear and Ginger Tart: Thinly sliced pears on top of a ginger-spiked almond filling in a crisp shell. This is an elegant example of a holiday-ready tart.
• Apple–Cranberry Pie: Apples provide body; cranberries add tartness and color. This is a great example of seasonal fruit pies and tarts that bridges Thanksgiving and winter holidays.
• Maple Pumpkin Tart with Gingersnap Crust: Not a fruit pie in the strictest sense, but pumpkin is seasonal produce, and this tart fits right into the fall dessert lineup.

The USDA’s seasonal produce guides can help you see what’s in season in different regions so you can pick the best fruit for your pies and tarts (USDA Seasonal Produce).

How to Build Your Own Examples of Seasonal Fruit Pies and Tarts

Once you understand a few patterns, you can create your own examples of seasonal fruit pies and tarts: 3 delicious examples or thirty.

1. Choose Fruit That’s Actually in Season

Fruit that’s in season locally tastes better and usually costs less. In the U.S., for example:

• Strawberries and rhubarb shine in late spring.
• Peaches, plums, and berries peak in summer.
• Apples, pears, and cranberries dominate fall.

Seasonal fruit tends to be naturally sweeter and more flavorful, so you can often use a bit less sugar.

2. Match the Structure to the Fruit

Some fruits are juicy and need more thickener; others are firm and can handle longer baking.

• Juicy fruits (peaches, berries, plums) work beautifully in deep pies and galettes but need more cornstarch or tapioca.
• Firmer fruits (apples, pears) are perfect for tall pies and tarts that bake longer and can handle a crumble topping.
• Delicate berries often shine best in fresh tarts over a no-bake filling.

Think back to our three main examples of seasonal fruit pies and tarts: the strawberry mascarpone tart (fresh), the peach pie (juicy and thickened), and the caramel apple crumble (firm fruit with a long bake). Those three structures cover most fruits you’ll buy.

3. Balance Sweetness, Acidity, and Texture

Great pies and tarts always balance:

• Sweet (sugar, honey, maple syrup)
• Acid (lemon juice, citrus zest, tart fruits like cranberries)
• Texture (crisp crust, tender fruit, crunchy toppings)

If your fruit tastes flat, add a squeeze of lemon. If it’s mouth-puckering, add a bit more sugar. Taste the fruit mixture before it goes into the crust; it should taste like something you’d happily eat with a spoon.

The Mayo Clinic has general guidance on enjoying sweets in moderation as part of a balanced diet (Mayo Clinic – Added Sugar), which can be helpful if you’re baking often.

4. Protect the Crust

No one loves a soggy bottom.

• Par-bake tart shells and some pie crusts, especially for very wet fillings.
• Brush warm crusts with a thin layer of beaten egg white or melted chocolate to create a moisture barrier for fresh-fruit tarts.
• Let juicy pies cool fully so the filling sets; cutting too early guarantees a runny slice.

These techniques show up in almost all good examples of seasonal fruit pies and tarts, even if the recipes don’t shout about them.

5. Use Toppings to Change the Mood

You can take the same basic filling and change the topping to create different examples of pies and tarts:

• Lattice crust for a classic, nostalgic look.
• Full top crust for maximum juiciness and dramatic steam vents.
• Crumble topping for extra texture and a bakery-style vibe.
• Open-face tart for a more elegant, European feel.

Think of toppings like outfits for your pie: same person, different mood.

FAQ: Examples of Seasonal Fruit Pies and Tarts

Q: What are some easy examples of seasonal fruit pies and tarts for beginners?
A: Great starter examples of seasonal fruit pies and tarts include a mixed berry galette (no pie pan needed), a fresh strawberry tart with a press-in cookie crust, and a classic apple crumble pie. All three are forgiving, flexible, and don’t demand perfect lattice work.

Q: Can you give an example of a no-bake seasonal fruit tart?
A: A simple example of a no-bake tart is a graham cracker crust filled with whipped cream cheese and Greek yogurt, topped with fresh summer berries or sliced peaches. Chill until set, then serve cold.

Q: What are the best examples of winter-friendly fruit pies?
A: Some of the best examples for winter include apple–cranberry pie, pear and ginger tart, and a deep-dish spiced apple pie. You can also use frozen berries in a mixed berry pie when fresh options are limited.

Q: Are there healthier examples of seasonal fruit pies and tarts?
A: Yes. You can reduce sugar slightly, use whole-grain crusts, or make open-face tarts with more fruit and less filling. Health-focused sites like the American Heart Association and Mayo Clinic offer general tips on balancing sweets with overall nutrition, which you can apply to your favorite recipes.

Q: Can frozen fruit work in these examples of seasonal fruit pies and tarts?
A: Absolutely. Frozen fruit is often picked at peak ripeness. Don’t thaw it completely; use it slightly frozen, and add a bit more thickener to handle the extra moisture. This works especially well for blueberry, mixed berry, and cherry pies.

When you look at all these examples of seasonal fruit pies and tarts: 3 delicious examples and beyond, you’ll notice a pattern: once you understand a few simple structures, you can swap in whatever fruit is at its best. That’s the real secret. Not a thousand recipes—just a handful of flexible ideas you can make your own, season after season.