Fruit Tartlets

Don’t you think these look patriotic?  Maybe I’m pushing it a bit, especially with the golden raspberries, but play along with me.   And just pretend that the green plate is a mat of real leaves.

You should make these for the upcoming Fourth of July holiday.  These bite-sized goodies perfectly showcase summer’s fresh fruit.  And you can go with all red and blue on top of the amazing pastry cream.  Then you’ll be authentic.

I have a set of mini tart tins, but you could easily use an 8 or 9-inch pan with a removeable bottom, or even turn this into a traditional pie.  However you choose to make it your own, you’ll have something fresh and light (sort of).  Go ahead and top it with some mini flags.

Note:  If you’re making mini tarts, you’ll need enough dough for a two crust pie.  If you opt to make a 9″ tart, a one crust recipe will suffice.

Fruit Tartlets

Yield:  About 20 mini tartlets or one 9-inch tart

Pastry for one or two crust pie

Assorted berries and fruits

For the pastry cream:

2 cups whole milk

1 ½ teaspoons pure vanilla extract

¼ teaspoon salt

4 tablespoons cornstarch

½ cup granulated sugar

2 large eggs

4 tablespoons butter, cut into ½-inch cubes

apricot or apple jelly

chopped fresh mint for garnish


Pans Set

GreenLife Soft Grip Healthy Ceramic Nonstick 16 Piece Cookware Pots and Pans Set, PFAS-Free, Dishwasher Safe, Turquoise

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Make the pastry cream.  Heat the milk, vanilla, and salt in a medium saucepan over medium heat.  Bring to a boil.  In a medium mixing bowl, whisk the sugar, cornstarch and eggs until smooth and lemony in color.  Slowly add half the milk mixture into the egg mixture, whisking constantly to temper.  Add the remaining milk and pour mixture back into the saucepan.  Whisking constantly, cook over medium heat until you get a thick consistency.  Remove from heat and pour into a bowl.  Allow mixture to cool for about 10 minutes.  Whisk in the cubes of butter, a few at a time until the pastry cream is smooth.  Cover the surface of the pastry cream with plastic wrap to avoid the formation of a skin.  Plastic wrap should be touching the pastry cream.  Allow to cool completely in the refrigerator.

Meanwhile, prepare pastry dough and fit into tartlet pans or large tart tin.  For the minis, cut out pastry shapes just a bit bigger than the tins.  Press into the pan and trim. Prick the dough all around with a fork so it won’t puff during baking.  Bake shells according to your recipe.  If you’re using a large tin, you’ll want to use parchment and pie weights.  I’ve found that’s not necessary (and actually impossible) with the mini tartlet pans.  Allow shells to cool.

Assemble the tarts.  Heat the apricot or apple jelly until it’s loose and liquidy.  If you’re using tartlet tins, remove shells.  Fill each, about half way, with some of the pastry cream.  Arrange fruit to your liking.  Brush each tartlet with some of the heated jelly. Garnish with some chopped fresh mint

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