Description
Mini fruit tarts feature crisp buttery pastry shells, smooth vanilla filling, and a topping of fresh, colorful fruit. These make beautiful, bite-sized desserts ideal for gatherings.
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon fine salt
- 12 tablespoons unsalted butter cold and cubed
- 3 tablespoons milk
- 1 cup homemade vanilla pudding chilled
- 2 cups assorted fresh fruit finely diced
- 2 tablespoons apricot preserves (optional glaze)
- 1 teaspoon water (optional glaze)
Instructions
- Place the flour, sugar, salt, and cold butter into a food processor. Pulse the mixture until it looks like coarse crumbs.
- Add the milk. Pulse only until the dough forms and is flexible but not damp.
- Press about 1 tablespoon of dough into each section of a mini muffin pan, forming the bottom and sides evenly.
- Chill the pan in the refrigerator for 30 minutes.
- Set your oven to preheat to 350°F. Pierce the bottoms of the tart shells with a fork.
- Bake for 13 to 16 minutes until the shells are light golden brown. Let them cool fully in the pan.
- Carefully take the cooled tart shells out of the pan and set them on a serving dish.
- Put about 1 teaspoon of vanilla pudding into each tart shell.
- Place the fresh fruit on top of the pudding in each tart.
- If you are using the glaze, melt the apricot preserves and water together by microwaving for 15 to 30 seconds. Brush this glaze lightly over the fruit.
Notes
- Assemble the tarts on the same day you plan to serve them for the best result in texture and freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American