Mini Fruit Tarts
Mini Fruit Tarts
Ingredients
For the Pâte Sablée (Sweet Pastry Dough)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into small cubes
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
For Assembly
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
- 1
Make the pâte sablée: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
⏱️ 2 min
- 2
Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 3
In a small bowl, whisk together the large egg yolk and vanilla extract. Add this to the flour mixture and mix until a dough just comes together. Be careful not to overmix.
⏱️ 3 min
- 4
Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 30 min
- 5
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 2 1/2 to 3-inch round cutter, cut out 12 circles.
⏱️ 7 min•🌡️ 375
- 6
Gently press each dough circle into the cavities of a mini muffin tin or mini tart molds. Prick the bottoms with a fork. You may line with parchment paper and fill with pie weights or dried beans for blind baking, if desired, to prevent puffing.
⏱️ 5 min
- 7
Bake for 12-15 minutes, or until golden brown. Let cool completely in the molds before carefully removing.
⏱️ 15 min•🌡️ 375
- 8
Prepare the pastry cream: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 9
In a separate medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min
- 10
Slowly temper the hot milk into the egg yolk mixture by gradually whisking about 1/2 cup of the hot milk into the egg mixture. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.
⏱️ 3 min
- 11
Continue to cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency and comes to a gentle boil. Boil for 1 minute, continuing to whisk.
⏱️ 5 min
- 12
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated and smooth.
⏱️ 2 min
- 13
Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely chilled and firm.
⏱️ 60 min
- 14
Once the pastry cream is chilled, whisk it vigorously for a minute or two to smooth it out. Transfer the pastry cream to a pastry bag fitted with a round tip (or simply snip off the corner of a Ziploc bag).
⏱️ 5 min
- 15
Pipe the pastry cream into each cooled pâte sablée tart shell, filling it almost to the rim.
⏱️ 5 min
- 16
Arrange the fresh fruit (sliced strawberries, raspberries, and blueberries) decoratively on top of the pastry cream in each tart.
⏱️ 7 min
- 17
Prepare the apricot glaze: In a small microwave-safe bowl, combine the apricot jam and water. Microwave for 15-30 seconds, or until the jam is melted and smooth. Stir well.
⏱️ 1 min
- 18
Using a pastry brush, gently brush the warm apricot glaze over the fresh fruit on each tart. This will give them a beautiful shine and help preserve the fruit.
⏱️ 4 min
- 19
Serve immediately or refrigerate until ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
Mini Fruit Tarts
For the Pâte Sablée (Sweet Pastry Dough)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into small cubes
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
For Assembly
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
- 1
Make the pâte sablée: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
⏱️ 2 min - 2
Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 3
In a small bowl, whisk together the large egg yolk and vanilla extract. Add this to the flour mixture and mix until a dough just comes together. Be careful not to overmix.
⏱️ 3 min - 4
Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 30 min - 5
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 2 1/2 to 3-inch round cutter, cut out 12 circles.
⏱️ 7 min•🌡️ 375 - 6
Gently press each dough circle into the cavities of a mini muffin tin or mini tart molds. Prick the bottoms with a fork. You may line with parchment paper and fill with pie weights or dried beans for blind baking, if desired, to prevent puffing.
⏱️ 5 min - 7
Bake for 12-15 minutes, or until golden brown. Let cool completely in the molds before carefully removing.
⏱️ 15 min•🌡️ 375 - 8
Prepare the pastry cream: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 9
In a separate medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min - 10
Slowly temper the hot milk into the egg yolk mixture by gradually whisking about 1/2 cup of the hot milk into the egg mixture. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.
⏱️ 3 min - 11
Continue to cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency and comes to a gentle boil. Boil for 1 minute, continuing to whisk.
⏱️ 5 min - 12
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated and smooth.
⏱️ 2 min - 13
Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely chilled and firm.
⏱️ 60 min - 14
Once the pastry cream is chilled, whisk it vigorously for a minute or two to smooth it out. Transfer the pastry cream to a pastry bag fitted with a round tip (or simply snip off the corner of a Ziploc bag).
⏱️ 5 min - 15
Pipe the pastry cream into each cooled pâte sablée tart shell, filling it almost to the rim.
⏱️ 5 min - 16
Arrange the fresh fruit (sliced strawberries, raspberries, and blueberries) decoratively on top of the pastry cream in each tart.
⏱️ 7 min - 17
Prepare the apricot glaze: In a small microwave-safe bowl, combine the apricot jam and water. Microwave for 15-30 seconds, or until the jam is melted and smooth. Stir well.
⏱️ 1 min - 18
Using a pastry brush, gently brush the warm apricot glaze over the fresh fruit on each tart. This will give them a beautiful shine and help preserve the fruit.
⏱️ 4 min - 19
Serve immediately or refrigerate until ready to serve.