Crossing continents in search of dessert

From an exquisitely pretty tartelette aux framboises fresh from a Parisian pâtisserie, to a coconut (yes, it can be considered a fruit) pie on a tropical Filipino island, here are six of the most delicious fruit tarts and pies to try around the world.

Apple tart, the Netherlands

The Dutch really are the experts when it comes to apple tart. Ubiquitous in the Netherlands, this national dessert is served in practically every brown café; sometimes with a twist but individual recipes rarely stray far from the traditional. With every slice, you can expect crumbly, buttery pastry beneath apples glazed with lemon juice, cinnamon and raisins. The top is usually latticed, with a lightly crunchy texture and finished a large dollop of whipped cream. Stay near Winkel 43 – a café widely reputed to have the best apple tart in Amsterdam – in a renovated historic canal house at the Linden Hotel.

La tartelette aux framboises, France

It seems a shame to confine the French tarte aux fruits to raspberry alone. But then again, la tartelette aux framboises is the prettiest of pies. It’s made by filling a rich, shortcrust pastry shell with decadent crème patissière (a creamy, custard-like filling) before topping it with fresh raspberries and a glossy berry glaze. And it’s always best enjoyed fresh from a Parisian pâtisserie – we’d recommend trying the exquisite creation at the central Senoble Famille Gourmande. Stay nearby at the Hotel Opera Maintenon.

Bumbleberry Pie, Canada (Maritimes)

Sadly, we’re not about to introduce you to an exotic new type of berry. But the combination of four different fruits in a typical Canadian bumblebery pie is a must-try for those with a sweet tooth. Generally, the recipe contains rhubarb, apple, blackberries and raspberries, with a latticed top of golden brown, flaky pastry. It originates from the Maritimes, so head to Nova Scotia and stay at the Tranquil Times B&B for a bumbleberry pie tour of the area.

Banoffee pie, United Kingdom

One of the most indulgent and well-loved desserts in Britain, banoffee pie (a portmanteau of its two main ingredients, banana and toffee) is something everyone should try before they die. It was invented at the Hungry Monk Restaurant in Sussex in 1971, when owner Nigel Mackenzie and chef Ian Dowding tried various combinations of fruit and toffee pies until they hit the jackpot; Dowding described their discovery as ‘something that is more than just the sum of its parts’. With a buttery biscuit base topped with layers of cream, bananas and velvety homemade toffee, it’s so rich that we defy you to manage more than one slice. Head to Ion Patisserie in Borough Market to discover one of the best banoffee pies in the UK, staying at the nearby London Bridge Hotel.

Buko pie, The Philippines

A speciality of Los Baños – a town in the Philippines’ Laguna province – buko pie combines coconut and pastry to irresistible effect. Tradition dictates using condensed milk in the recipe, with additional sweetness coming from the firm-but-flaky pastry topping. You’ll find this delicacy in bakeries, cafés and sold by street vendors throughout the province, with exciting and delectable variants including buko pineapple pie and buko lychee pie. Digest your pudding with a cup of tea on the pretty porch of Madie’s Place in Laguna.

Pastafrola, Argentina

This dessert is native to Argentina, Uruguay, Paraguay and Greece. The name is Italian but the dish only partly resembles Italy’s crostata recipe; the real explanation is that it was brought to South America by Italian immigrants. Typically served with mate tea, the shortbread crust (thick on the bottom and latticed on top) can be filled with quince, guava or dulce de leche, the latter guaranteeing an extra sweet kick. Check you and your food baby into Caravan BA, a boutique hostel in the centre of Buenos Aires with a garden, terrace and outdoor swimming pool.