Description
Delightful mini fruit tarts showcase seasonal fruits nestled in buttery pastry shells. Crisp crusts and creamy fillings create an irresistible dessert you’ll savor with pure culinary joy.
Ingredients
Scale
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (113 g) unsalted butter, cold & cubed
- ½ tsp vanilla extract
- ¼ cup (30 g) powdered sugar
- 1 large egg yolk
- 12 tbsps (180 mL) ice water
- 1 ¼ cups (296 mL) whole milk
- 2 large egg yolks
- ¼ cup (50 g) granulated sugar
- 2 tbsps cornstarch
- 1 tsp vanilla extract
- 1 tbsp (14 g) unsalted butter
- 1 cup fresh fruit, sliced (strawberries, kiwi, blueberries, raspberries, etc.)
- ¼ cup (80 g) apricot or strawberry jam (for glaze)
- 1 tbsp water
Instructions
- Dough Preparation: Pulse flour and powdered sugar in a food processor until uniformly combined, then integrate cold butter until the mixture resembles coarse breadcrumbs.
- Liquid Integration: Add egg yolk, vanilla extract, and ice water, mixing until the dough transforms into a cohesive, smooth texture without overworking.
- Chilling Phase: Shape the dough into a compact disk, wrap in plastic, and refrigerate for 30 minutes to stabilize the gluten and solidify butter.
- Tart Shell Formation: Preheat oven to 350F (175C), roll out chilled dough, and gently press into mini tart pans, creating thin, even shells by pricking the base with a fork.
- Blind Baking Process: Line shells with parchment paper, distribute pie weights, and bake for 12-15 minutes until edges achieve a delicate golden hue, ensuring structural integrity and preventing soggy bottoms.
- Cooling and Final Preparation: Remove tart shells from oven, allow complete cooling on a wire rack, then delicately extract from pans, preparing them for elegant fruit filling and garnishing.
Notes
- Chill Dough Thoroughly: Refrigerate for at least 30 minutes to prevent shrinkage and ensure a flaky, crisp tart shell during baking.
- Prevent Soggy Bottom: Dock the pastry base with a fork and use pie weights to maintain structural integrity and create a crisp foundation.
- Temperature Precision: Maintain a consistent 350F oven temperature for even golden-brown coloration without burning delicate pastry edges.
- Flexible Filling Options: Swap fresh fruits with seasonal variations or consider dairy-free pastry cream for alternative dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 178
- Sugar: 10 g
- Sodium: 48 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 51 mg