Mini Summer Fruit Tarts

Recently we had a lovely summer barbecue at our friend’s home, and we brought mini fruit tarts for dessert.

There is quite a bit of prep work involved, but I made each component over a couple of days, so it didn’t seem that labor intensive.  Alternatively, you could use pre-made tart shells and use instant vanilla pudding for the pastry cream a la Sandra Lee.  I won’t tell. 🙂

The fun part is assembling the tarts.  Jamie helped me with the fruit designs.  I first prepared the cut up fruit pieces, tart shells, pastry cream, and the glaze.  Then I had him decorate the custard filled tarts with his own designs.  He then “painted” on the glaze.

Of course we loved them because they are tiny and cute (see Lego food).  Also, they are such a delicious taste of summer’s bounty!

Mini Fruit Tarts

Pastry Cream (Adapted from Jacques Torres’ Dessert Circus)

2 large eggs

2 large yolks

1/2 cup + 2 tablespoons sugar (4.5 oz.)

3 tablespoons flour (25 g)

2 tablespoons + 1 teaspoon cornstarch (25 g)

2 cups + 1 tablespoon milk

1/2 teaspoon vanilla extract

3 1/2 tablespoons butter

1.  Whisk eggs, yolks, sugar, flour, and cornstarch in a medium bowl until combined.  Make sure there are no lumps.

2.  Heat milk in a 2 quart heavy-bottomed saucepan over medium high heat.  Bring to a boil.

3.  Temper eggs.  Pour a little bit of the heated milk into the egg mixture while whisking constantly.  Then pour this mixture into the saucepan of milk.  Continuously whisk as it thickens.  After it comes to a boil, cook 2 minutes.  Remove from heat and stir in vanilla and butter.

4.  Transfer to a clean bowl and cover with saran wrap gently pressed on top of custard to prevent a skin from forming.  Refrigerate until ready to use.

Pate Sucre (Sweet Dough) (Adapted from Cook’s Illustrated)

1 large egg yolk

1 tablespoon heavy cream

1/2 teaspoon vanilla extract

1 cup flour (6 oz.)

1/3 cup confectioners’ sugar (1.5 oz)

1/4 teaspoon salt

6 tablespoons butter, chilled and cut into pieces

1.  Whisk together egg yolk, cream, and vanilla in a small bowl.  Set aside.  Pulse flour, sugar, and salt in the bowl of a food processor.  Scatter butter over the flour.  Pulse 15 times.  With machine running, add egg mixture through feed tube.  Process until dough comes together, about 25 seconds.  Shape into disk and wrap with saran.  Refrigerate at least 1 hour

2.  Let stand at room temperature until malleable.  Roll out about 1/4-inch thick.  Cut to fit mini tart pans.  Press in and prick bottoms with the tines of a fork.  Chill until ready to bake (I refrigerated mine over night).

3.  Preheat oven to 375 degrees.  Fill tarts with pie weights (or cover with a piece of aluminum foil sprayed with non-stick spray and fill with uncooked rice).  Bake about 15- 20 minutes.  Remove weights; bake 20 more minutes , depending on size of tarts.  Watch closely – tarts should be golden — don’t let them brown too much.  Let cool on baking rack.  Using a sharp knife, remove shells to rack to cool completely.  Be very careful, as shells are delicate!

Assemble Tarts:


1/3 cup jelly (I used apricot jam)

2 teaspoons water

1.  Heat jelly and water together.  Whisk.  Add more water if necessary to get a consistency of thin honey which you can easily brush on fruit with a pastry brush.

2.  Cut fruit into small sizes and shapes.  Wash and dry berries.

3.  Fill tart shells with a dollop of pastry cream.  Make a design on top using fruit.  Brush on jelly glaze with a pastry brush.



Filed under Children, Desserts

15 responses to “Mini Summer Fruit Tarts

  1. Look so yummy and fun to be able to make with the little one!

  2. Thanks — yes, he loved doing it!

  3. Wow, this looks so amazing! I looooove fruit tarts but I always end-up buying them at my favorite bakeries. I would like to try making them at home, but perhaps with the assistance of pre-made pastry dough. 🙂 This must have been such a treat at the BBQ.

  4. Very nice. I will bookmark this for future. Thanks for recipe.

  5. One look at them, and I thought “Porto’s Bakery”. I have eaten their pastry cake and it tastes amazing. Your’s are mini versions. 🙂

  6. This looks so good. I love fruit tarts and hope I get a chance to make these before summer is over.

  7. sophia

    this looks really good but where recipe for the dough????

    • It’s up above — where it says “Pate Sucre (Sweet Dough) (Adapted from Cook’s Illustrated)”

      It’s really yummy!

      Also, you could buy ready made shells if you didn’t have time to bake them.

  8. marianne

    how many tarts does this recipe yield?

    • It depends on the size of the tarlet pans you use! With the smaller ones, I can easily get about twelve to fifteen tarts. But sometimes I do slightly bigger ones also, so it varies.

  9. petit4chocolatier

    Delicious and gorgeous!

  10. “Mini Summer Fruit Tarts | The Hungry
    Artist” was a wonderful post, cannot wait to examine alot more of ur postings.
    Time to squander a lot of time on the internet lol.
    Regards -Carroll

  11. Ooooooooo….. I like this!

  12. Pingback: Summer Fruit Tart | The Hungry Artist

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