Best 3 Mini Fruit Tarts Recipes

Indulge in a delightful culinary adventure with our delectable mini fruit tarts, a symphony of flavors and textures that will tantalize your taste buds. These charming individual tarts feature crisp and buttery pastry shells, generously filled with a velvety smooth and creamy pastry cream, and adorned with an array of vibrant and juicy fresh fruits. Each bite offers a harmonious blend of sweet and tangy notes, perfectly complemented by the rich and flaky crust. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step guide and detailed recipes will empower you to create these exquisite treats in the comfort of your own home.

Here are our top 3 tried and tested recipes!

MINI FRUIT TARTS

Mini Fruit Tarts image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 50m

Yield 14

Number Of Ingredients 10

Ingredients

1 ¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

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.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g

MINI FRUIT TARTS

Mini Fruit Tarts image

These little fruit tarts look like they're right out of a pastry shop. Frozen tart shells help speed up the process of making them. I like to use berries to top my tarts, but feel free to use whatever fruit you like.

Provided by Kardea Brown

Categories dessert

Time 1h25m

Yield 8 tarts

Number Of Ingredients 11

Ingredients

One 10-ounce package frozen tart shells, such as Dutch Ann
3 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
2 cups whole milk
2 teaspoons dry sherry
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1/2 cup blueberries
1/2 cup raspberries
1/2 cup apricot jelly

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.

MINI FRUIT TARTS

Mini Fruit Tarts image

Make and share this Mini Fruit Tarts recipe from Food.com.

Provided by Lynn S.

Categories Tarts

Time 45m

Yield 24 mini tarts, 24 serving(s)

Number Of Ingredients 6

Ingredients

16 1/2 ounces Pillsbury sugar cookie dough, refridgerated roll
whipped topping
8 ounces cream cheese
1/2-1 cup sugar
8 ounces canned crushed pineapple (drain well)
mixed fresh fruit (to garnish, red grapes, kiwi strawberries, etc, sliced very thinly)

Steps:

Roll cookie dough into 1" balls.
Place one ball in each section of mini muffin pan.
Bake approximately 8-10 minutes at 350 degrees.
Once done, immediately form tart shape with a wooden tart shaper.
Cool a few minutes then move to cooling rack.
Remove from pans (toothpicks are helpful).
Cool completely.
Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
Fill each tart with the cream cheese mixture.
Top with thinly sliced fresh fruit of choice.

Nutrition Facts : Calories 137.1, Fat 7.3, SaturatedFat 3.1, Cholesterol 16.1, Sodium 110.3, Carbohydrate 16.7, Fiber 0.2, Sugar 9.1, Protein 1.6

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
Use fresh fruit: Fresh fruit will give your tarts the best flavor. If you can, try to use organic fruit whenever possible.
Don't overfill the tart shells: If you overfill the tart shells, the fruit will spill over and make a mess. Fill the tart shells just until the fruit is level with the top of the shell.
Bake the tarts until the crust is golden brown: The crust should be golden brown and the fruit should be bubbling slightly. This will ensure that the tarts are cooked through.

Conclusion:

Mini fruit tarts are a delicious and easy-to-make dessert that can be enjoyed by people of all ages. They're perfect for parties, potlucks, or just a simple snack. With a little planning and effort, you can create beautiful and delicious mini fruit tarts that will impress your friends and family.