Mini Fruit Tarts Recipes

MINI FRUIT TARTS

Steps:

• Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
• Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
• Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
• Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
• Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

MINI FRUIT TARTS

Steps:

• To make the pâte sucrée, measure the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the egg yolks and mix until the ingredients come together to form a dough. Knead the mixture gently until smooth.
• Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes.
• Preheat the oven to 190C/Fan 170C/Gas 5.
• Meanwhile, make the glaze to finish the tarts later. Warm the apricot jam in a saucepan, then pass through a sieve into a bowl. Add a splash of water if needed to make the glaze runny. Set aside.
• Roll out the chilled pastry onto a lightly floured work surface and cut out about 12 rounds using a 7.5cm/3in round pastry cutter (preferably with smooth, rather than crimped edges). Any leftover pastry can be re-rolled once only.
• Ease the pastry rounds into the bun tin and prick the bases lightly using a fork. Cut twelve 10cm/4in square pieces of baking parchment and use them to line each pastry case (you will find the parchment sits better if you screw it up first). Fill each pastry case with uncooked lentils or rice (baking beans will be too large for the tins).
• Bake the pastry cases for about 15 minutes, or until golden-brown. Allow to cool for a few minutes in the tin, then turn them out onto a wire rack. Remove the paper and lentils/rice, and leave to cool completely.
• To make the filling, whip the cream, sugar and vanilla until it forms soft peaks when the whisk is removed.
• To serve, spoon a little filling into each tartlet case. Arrange the raspberries on top and brush the jam liberally over the fruits to glaze.

MINI FRUIT TARTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
• Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
• Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.