Many people find baking a pie intimidating -- that it's too complicated to get the dough shaped perfectly for laying into the pie plate, and there's crimping or fancy lattice work -- but not all pies are that difficult to make. Think rustic tarts -- they don't even require a pie plate to make. First, you roll out just one sheet of dough (since there's no top) as perfectly or imperfectly as you like. Then you add the fruit filling in the center and fold over the edges of the dough. Voila! You are ready to bake. In Italian they call this type of free-formed tart a crostata, and in French it's called a galette. The foreign names may sound fancy but the result is far from it.

See our collection of rustic tart recipes from our blogger friends in the slideshow below. You'll see that the crust can pretty much be the same in every recipe with just slight variations but almost any fruit works well as a filling.

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  • Nectarine Galette

    <strong>Get the <a href="" target="_hplink">Nectarine Galette recipe from Matkonation</a></strong> Sweet nectarines work wonderfully in this rustic galette recipe. Ground almonds are used to to absorb any excess juices that form during baking. If you like, brush the galette with warmed apricot jam after baking to create a nice sheen.

  • Blueberry Crostata

    <strong>Get the <a href="" target="_hplink">Blueberry Crostata recipe from Heather Christo</a></strong> You don't have to be careful about rolling out your pie dough for a crostata -- it can be as craggy as you wish because you're just going to fold it over the edge of the fruit. In this case it's over blueberries, which turn sweet and jammy in the oven.

  • Apricot Galette

    <strong>Get the <a href="" target="_hplink">Apricot Galette recipe from Pastry Studio</a></strong> Fresh summer apricots really shine in this galette recipe. A bit of flour sprinkled onto the dough ensures the apricot juices thicken and the crust doesn't get soggy.

  • Mixed Berry Crostata

    <strong>Get the <a href="" target="_hplink">Mixed Berry Crostata recipe from Piece of Cake</a></strong> Raspberries and blueberries combine to make this mixed berry crostata. But feel free to add strawberries or blackberries -- just make sure to keep the quantity the same. A dash of Schnapps in the fruit filling heightens the flavor.

  • Peach Galette

    <strong>Get the <a href="" target="_hplink">Peach Galette recipe from Gastronomer's Guide</a></strong> A layer of ground walnuts lends a nice nutty flavor to this peach gallette -- it also helps absorb excess juices. Feel free to use white or yellow peaches or a combination in this recipe.

  • Rustic Almond-Plum Galette

    <strong>Get the <a href="" target="_hplink">Rustic Almond-Plum Galette recipe from Kiss My Spatula</a></strong> This galette takes on the flavors of a frangipane tart with a ground almond layer below the sliced plums. To create the beautiful fanned plum top, use firm plums (which are easier to slice) and keep the slices together until you are ready to place them on the dough.

  • Gooseberry Galette

    <strong>Get the <a href="" target="_hplink">Gooseberry Galette recipe from The HungerStruck</a></strong> Gooseberries are such a unique and unusual fruit with a sweet-tart flavor. They come in different colors, including this orange kind, which has a paper-like outer husk. The gooseberries turn thick and jam-like during baking.

  • Honey-Cinnamon Blackberry Crostata

    <strong>Get the <a href="" target="_hplink">Honey-Cinnamon Blackberry Crostata recipe from Buns In My Oven</a></strong> Honey, instead of sugar, sweetens the blackberry filling in this rustic crostata. A touch of lemon juice and a little bit of cinnamon help bring out the flavor of the berries.

  • Plum Crostata

    <strong>Get the <a href="" target="_hplink">Plum Crostata recipe from Gastronomer's Guide</a></strong> A spoonful of Cognac enriches the flavor of the Italian prune plums in this beautiful crostata. For a nice crunchy texture, the crust includes cornmeal, impressing the dessert with rusticity.

  • Apple And Concord Grape Tart

    <strong>Get the <a href="" target="_hplink">Apple and Concord Grape Tart recipe</a></strong> Late summer/early autumn affords the perfect opportunity to make this tart -- that's when the season of Concord grapes and early apples overlap. Make the tart into a rectangular shape to fit all of the fruit filling.

  • Rhubarb And Raspberry Crostata

    <strong>Get the <a href="" target="_hplink">Rhubarb and Raspberry Crostata recipe from The Sublet Kitchen</a></strong> Strawberries and rhubarb are a classic combination used in pies -- but this recipe switches it up with raspberries. The crust is partly made with whole-wheat flour for a bit more texture.

  • Fig Galette

    <strong>Get the <a href="" target="_hplink">Fig Galette recipe from Indian Simmer</a></strong> Those fresh figs you see at the market in late summer can make a wonderful dessert. You'll find their flavor mellow and honey-like when baked into this galette.

  • Rustic Cherry Tart

    <strong>Get the <a href="" target="_hplink">Rustic Cherry Tart recipe from Kitchen Simplicity</a></strong> Cherry lovers will appreciate the simplicity of this rustic tart recipe, which has no bells and whistles -- it's just cherries baked in an envelope of pie dough.

  • Strawberry-Black Pepper Tart For Two

    <strong>Get the <a href="" target="_hplink">Strawberry Black Pepper Tart for Two recipe</a></strong> Strawberries and black pepper make a unique flavor combination -- the pepper adds a slight spiciness that highlights the berries. This recipe makes a tart large enough for two people or one greedy person.

  • WATCH: How To Make Peach Tartlet

    Learn how to make a Peach Tartlet, as shown in this video by Chef John of Foodwishes.